Hollandaise sauce
Hollandaise sauce or hollandaise sauce is a light whipped butter sauce and one of the basic sauces of classic French cuisine. You will be served with fish, seafood and vegetables ( eg asparagus ).
Preparation
To prepare butter is first melted, then egg yolk with a little water - depending on the recipe with white wine or a reduction of wine or wine vinegar, shallots, bay leaf and white peppercorns - supplemented. This approach is beaten until frothy in a water bath until the mixture gradually thickened. Then add lukewarm melted butter with continued beating gradually to, so as to form a creamy emulsion. It is Spiced with salt, white pepper and lemon juice, maybe a little Worcestershire sauce.
Clotted sauce can possibly be opened by adding a few drops of cold water again. A variant of the Dutch sauce is the sauce béarnaise, the base also are egg yolks and butter, but offers the use of a reduction of wine and herbs for a spicier taste.
Loggerhead Hollandaise sauce and industrial products
Loggerhead Hollandaise sauce is made of white base sauce ( roux with broth cooked), which was supplemented with egg yolks, butter and lemon juice.
Hollandaise sauce is also offered by the food industry as a finished product, but usually little in common with the original recipe. Instead of butter industrially produced Hollandaise sauce usually contains vegetable oil and there are next to the egg yolks, other emulsifiers or thickeners added. Other ingredients can be flavorings such as diacetyl (butter flavor) and seasoning, partly dyes such as capsanthin or carotene. The European Court of Justice ruled in 1995 that also sauce containing vegetable fat instead of butter, as " hollandaise sauce " may be referred to.
History
According to the sources, the sauce of French origin. The result is probably in the 18th century. One of the oldest known recipes for sauce à la hollandaise appeared in 1758 in the book Dons de Comus, but was made with butter, flour, broth and herbs, without egg. The name may be an allusion to the high quality of Dutch dairy products. Prosper Montagné, the first editor of the Larousse Gastronomique, preferred the name Isigny sauce. Butter from Isigny has a very good reputation in France.
Derivations
The hollandaise sauce is based on multiple derivations by adding further ingredients:
In the Dijon sauce ( sauce Dijonnaise ) the Hollandaise is flavored with mustard and whipped cream. This variant is eaten with boiled fish and lost or soft eggs.
Also to cooked fish or eggs served you the Venetian sauce ( sauce véntienne ) for which under the Hollandaise sauce, a puree of parsley, chervil, tarragon and a little spinach is pulled.
The Cédardsauce ( cédard sauce ) contains a reduced approach of cooked mushrooms, lemon juice and chicken extract ( Glace de volaille ) as abwandelnde flavor ingredient. You will be served primarily to asparagus and artichokes.
Mixing under the Hollandaise sauce a little fish sauce ( velouté de poisson, not the seasoning sauce used in Asian cooking ) and some caviar and whipped cream, one gets the caviar sauce ( sauce au caviar ) that lends itself to cooked salmon.