Hollandaise Sauce formerly called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction), and seasoned with salt and white pepper or cayenne pepper. It is one of the five mother sauces in French cuisine, and the key ingredient of eggs benedict and often served with cooked asparagus.
Credited as the inventor of Hollandaise Sauce, François Pierre de la Varenne author of LeCusinier broke with the Italian traditions that had revolutionized medieval and Renaissance French cookery in the 16th century and early 17th century.
NOTE: The Ultra-Tech II 9-inch Gourmet Skillet 316ti stainless-steel and the thick heavy-duty bottom is perfect for preparing the perfect roux, preparing a demi-glace, and when combined with a portable induction cooker it is perfect in the preparation of delicate sauces that typically require a Bain Marie or Double Boiler. For preparing Hollandaise and Béarnaise it is the absolute best. Hollandaise Sauce Recipe source: Healthy Meat and Potatoes cookbook pages 198-199
Mise en place (MEEZ ahn plahs) is a French culinary term for having all your ingredients measured, cut, peeled, sliced, and grated before you start cooking. Pans are prepared. Mixing bowls, tools, and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly.
The yolk protein starts to thicken at 158°F (70°C). Egg yolks are set at 165°F (73°C). When eggs cook at 212ᵒF or higher for too long they get rubbery as proteins continue to coagulate and water separates from protein molecules. The optimum temperature to prepare Hollandaise Sauce is Medium-Low heat of 175°F (80°C). When scrambling or frying eggs do not exceed 240ᵒF (115ᵒC).
Adapted for precise induction cooking.
EQUIPMENT: 9-inch Ultra-Tech II Gourmet Skillet, Whisk, Measuring Spoons
PREPARATION TIME: 10 Minutes - Makes 10 to 12 Tablespoon Servings
CLASSIC HOLLANDAISE SAUCE
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons purified water
- 7 black peppercorns
- 1 small bay leaf
- 1 slice Florida or Vidalia sweet onion
- 4 egg yolks
- 4 tablespoons unsalted butter, melted.
- ½ teaspoon Kosher salt
- ¼ teaspoon Cyanne pepper or White pepper
LIGHT HOLLANDAISE SAUCE
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons purified water
- 7 black peppercorns
- 1 small bay leaf
- 1 slice Florida or Vidalia sweet onion
- ¼-cup Low-Sodium Chicken Stock (page 217) Healthy Meat and Potatoes cookbook
- 1-teaspoon arrowroot or cornstarch
- 1 egg yolk
For either sauce: In the 9-inch Gourmet Skillet, bring vinegar, lemon juice, water, peppercorns, bay leaf, and onion to a simmer at 200°F (94°C) and reduce by half. Remove from heat and allow the reduction to cool. Five minutes before you are ready to serve, and when the skillet has cooled, remove the peppercorns, bay leaf, and onion, and discard, leaving the reduction in the skillet.
To make Classic Hollandaise Sauce: Place the skillet (with the vinegar reduction) on the induction cooker and set the temperature to 175°F (80°C). Add the egg yolks and whisk vigorously until the mixture doubles in volume 2 to 3 minutes. Add the melted butter, a little at a time, and continue whisking until the sauce begins to thicken. Remove from the heat. Add the salt and pepper and whisk to combine. NOTE: The residual heat from the skillet’s heavy base will keep the sauce warm for serving. If your sauce is too thick, add 1-tablespoon purified water.
HOLLANDAISE CREAM SAUCE variation
I have three variations, all are excellent. To the completed Hollandaise Sauce recipe add 1-2 tablespoons of crème fresh, cream, or buttermilk or a combination of two or all three and whisk into mother sauce. When serving Hollandaise Cream Sauce with seafood add 1-2 teaspoons sauterne wine. For extra flavor, you may want to add a touch of celery salt or a thinly sliced green onion.
DO NOT USE TAP WATER in your vinegar reduction as it will give the sauce a bitter taste. Purified water only. Cooking is Chemistry.
CLASSIC HOLLANDAISE SAUCE PER TABLESPOON, WITH BUTTER: 87 Calories, 7.2g Fat (70% calories from fat), 3g Protein, 5 .1g Carbohydrates, 99mg Cholesterol, 9mg Sodium. Does not include a breakdown of the Hollandaise Cream Sauce.
LIGHT HOLLANDAISE SAUCE PER TABLESPOON: 18 Calories, 6.9g Fat (20% calories from fat), 1.5g Protein, 5 .1g Carbohydrates, 21mg Cholesterol, 18mg Sodium. Does not include a breakdown for Hollandaise Cream Sauce.