One of my last recipes was about the orange sauce. A sauce that goes perfectly with duck. I started the knowledge base to share beautiful articles in addition to the recipes that will teach you something. It should answer your questions. Similarly about the 5 Mother of Sauces. I have previously treated Béchamel, Espagnole and Velouté. Today it is time for number 4 on the list: Hollandaise sauce. In this article, we’ll take a closer look at how to make Hollandaise sauce.
What is the definition of Hollandaise Sauce
The meaning of Hollandaise is:
”Hollandaise sauce is one of the five Mother of Sauces. The sauce is also popular under the name Dutch Sauce. The sauce consist of egg yolk, melted butter, white wine and vinegar”.
About Hollandaise sauce
The sauce therefore belongs to one of the five sauces that are also called Mother of Sauces. These sauces form the basis. When you look at the name of the sauce, you expect the sauce to come from the Netherlands. However, there is no evidence for this. The name Dutch Sauce was found in an English written document around the end of the year 1570. However, this was not a recipe. The recipe for the sauce was found dozens years later around 1650. The recipe for a sauce associated with asparagus was described. The first Dutch recipe was published years later. It cannot therefore be possible that the origin of the sauce was in the Netherlands.
So if you read a recipe about a Dutch Sauce, this means the Hollandaise sauce. This sauce is served with fish, but also with eggs benedict. It’s time to tell the ingredients how to make Hollandaise sauce.
Because this sauce is a base, there are many derivatives. Below I have made a list. New sauces will be added over time:
- Au vin Blanc sauce
- Bavaroise sauce
- Béarnaise sauce
- Choron sauce
- Colbert sauce
- Foyet sauce
- Maltaise sauce
- Mousseline (Chantilly) sauce
- Noisette sauce
If you have a sauce that can be added as a derivative, let me know!
Hollandaise Sauce Recipe Ingredients
To make this fantastic sauce you need the following ingredients: egg yolks, vinegar, white wine, butter, pepper and salt. You can find the recipe below or watch my videos on YouTube!
- Baking Pan
- 3 Egg Yolks (Large)
- 60 ml White wine
- 30 ml Vinegar
- 250 grams Butter
- The first step is to put the baking pan on the stove on low heat. Add the butter and let it melt completely. Take the pan of the heat.
- Take a saucepan and a mixing bowl. Fill the pan with water. Put the pan on medium heat until the water is simmering. When the water is simmering turn the heat to low.
- Put the bowl into the saucepan (au-bain-marie) en add the egg yolks. Start whisking your eggs.
- After whisking your eggs add the white wine and vinegar. Mix it together.
- It's time to slowly add your butter. Keep on whisking all the time until all the butter is merged with the egg yolks.
- Taste the sauce and add pepper and salt for seasoning. The sauce is ready to serve!
- The important note is whisking the egg-yolks. Make sure the saucepan water is simmering and afterwards put on low. If the water is to hot you will get scrambled eggs. If this is happening you can add a little bit of warm water and keep whisking.
FAQ Hollandaise Sauce
Below you can find the most frequently asked questions:
What is Hollandaise Sauce?
One of the 5 mother of sauces. It’s made from egg yolks, melted butter, white wine and vinegar. It’s eaten with asparagus, eggs Benedict and fish.
Which ingredients do I need?
You need the following ingredients: egg yolks, melted butter, white wine and vinegar. Add pepper and salt for seasoning.
How do I prevent my Egg Yolks from scrambling?
When this is happening the water in the saucepan is to hot. You can simple add some warm water to the bowl with egg yolks. Keep on whisking.