Hollandaise sauce
lemon juice | |
Hollandaise sauce (
It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus. [2] [3] [4]
Origins
Sauce hollandaise is French for "Hollandic sauce".[note 1] The first documented recipe is from 1651 in La Varenne's Le Cuisinier François[7] for "asparagus with fragrant sauce":[8]
make a sauce with some good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle[8]
The name was given during the Franco-Dutch war.[9][10]
La Varenne is credited with bringing sauces out of the Middle Ages with his publication and may well have invented hollandaise sauce.[11] A more recent name for it is sauce Isigny, named after Isigny-sur-Mer, which is famous for its butter.[6][12] Isigny sauce is found in recipe books starting in the 19th century.[13][14]
By the 19th century, sauces had been classified into four categories by Carême. One of his categories was allemande, which was a stock-based sauce using egg and lemon juice. Escoffier replaced allemande with egg based emulsions, specifically mayonnaise, in his list of the mother sauces of haute cuisine.[15] Hollandaise was included in the section on derivatives[16] but in the English translation, the mention of mayonnaise as a mother sauce was removed and hollandaise was moved to the section on mother sauces.[17]
While many believe that a true hollandaise sauce should only contain the basic ingredients of eggs, butter, and lemon,
In English, the name "Dutch sauce" was common through the 19th century, but was largely displaced by hollandaise in the 20th.[1]
Preparation and handling
As in other egg emulsion sauces, like
To make hollandaise sauce, beaten egg yolks are combined with butter, lemon juice, salt, and water, and heated gently while being mixed. Some cooks use a
Hollandaise can be frozen.[26]
Derivatives
Mayonnaise and its derivative Hollandaise are among the French mother sauces,[2][27][28] and the foundation for many derivatives created by adding or changing ingredients, including:
- The most common derivative is egg yolk with reduction Alternatively, the flavorings may be added to a standard hollandaise. Béarnaise and its children are often used on steak or other "assertive" grilled meats and fish.
- Sauce au vin blanc (for fish) is hollandaise with a reduction of white wine and fish stock.[36]
- Sauce Bavaroise is hollandaise with cream, horseradish, and thyme.[37]
- Sauce crème fleurette is hollandaise with crème fraîche.
- Sauce Dijon, also known as sauce moutarde or sauce Girondine, is hollandaise with Dijon mustard.
- Sauce Maltaise is hollandaise with blanched orange zest and the juice of blood orange.[31][38]
- Sauce Mousseline, also known as sauce Chantilly, is hollandaise with whipped cream folded in.[31][39]
- Sauce divine is sauce Mousseline with reduced sherry in the whipped cream.
- Madame Benoît's recipe for Mousseline uses whipped egg whites instead of whipped cream.
- Sauce noisette is hollandaise made with browned butter.[40]
Notes
Citations
- ^ a b Ayto 2012, p. 172.
- ^ a b Escoffier 1903.
- ^ Escoffier 1907, p. 2.
- ^ Escoffier 1912, p. 13.
- ^ C. Herman Senn, The book of Sauces, 1915
- ^ a b Alléno & Brenot 2014, p. 12.
- ^ Snodgrass 2004, p. 57.
- ^ a b Binney 2008, p. 129.
- ISBN 978-2-213-71435-6.
- ^ Alléno & Brenot 2014.
- ^ Ruhlman 2009, p. 57.
- ^ Gilbar 2008, p. 47.
- ISBN 978-1-4616-2607-7.
- ^ Jean-Bernard Lemerre, La vie de Paris, 1898, 1899, p. 29
- ISBN 978-1-4522-4301-6.
- ^ Escoffier 1903, p. 150.
- ^ Escoffier 1907, pp. 22–23.
- ISBN 978-1-101-50123-8.
- ISBN 978-0-684-81870-2.
- ISBN 978-1-903018-54-5.
- ISBN 978-0-470-19752-3.
- ISBN 978-1-4718-6365-3.
- ^ Harold McGee, On Food and Cooking, 1984, p. 364
- ISBN 978-1-133-60715-1.
- ISBN 978-0-07-463178-2.
- ISBN 978-1-58816-070-6.
- ^ Escoffier 1907.
- ^ Escoffier 1912.
- ^ Escoffier: 89
- ^ Cookwise, pp. 304–05
- ^ a b c d e Joy of Cooking p. 359
- ^ Escoffier: 90
- ^ Escoffier: 91
- ^ Escoffier: 41
- ^ Escoffier: 141
- ^ Escoffier: 163
- ^ Escoffier: 88
- ^ Escoffier: 128
- ^ Escoffier: 132
- ^ Escoffier: 138
References
- Escoffier, Auguste; Gilbert, Philéas; Fétu, E.; Suzanne, A.; Reboul, B.; Dietrich, Ch.; Caillat, A.; et al. (1903). Le Guide Culinaire, Aide-mémoire de cuisine pratique (in French). Paris: Émile Colin, Imprimerie de Lagny. Retrieved 7 December 2013.
- Escoffier, Auguste (1907). A Guide to Modern Cookery. London: William Heinemann. Retrieved 7 December 2013.
- Escoffier, Auguste (1912), Le Guide Culinaire: aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu, archived from the original on 21 October 2020, retrieved 8 December 2020
- Alléno, Yannick; Brenot, Vincent (2014), Sauces reflexions of a chef, OCLC 963884550
- Ayto, John (2012), The Diner's Dictionary: Word Origins of Food and Drink, OCLC 838403798
- Binney, Ruth (2008), Wise Words and Country Ways for Cooks, OCLC 774717592
- Gilbar, Steven (2008), Chicken A La King and the Buffalo Wing: Food Names and the People And Places That Inspired Them, ]
- Jack, Albert (2011), What Caesar Did for My Salad: The Curious Stories Behind Our Favorite Foods, OCLC 706017154
- Mendelson, Anne (2013), Milk: The Surprising Story of Milk Through the Ages, OCLC 212855063
- Ruhlman, Michael (2009), The Making of a Chef: Mastering Heat at the Culinary Institute of America, OCLC 37331691
- Snodgrass, Mary Ellen (2004), Encyclopedia of Kitchen History, OCLC 56104141
- Tebben, Marryann (2015), Sauces: A Global History, OCLC 870663896
- ISBN 0-02-604570-2
External links
- Mrs. Beeton, The book of household Management, 1861: Project Gutenberg e-text
- History of Sauces
- History of Hollandaise Archived 31 August 2009 at the Wayback Machine
- How To Make Hollandaise Sauce Archived 8 November 2008 at the Wayback Machine Step-by-step tutorial from About.com (generally good, but a glass or ceramic bowl is not recommended as they make it too difficult to control the heat)
- Free Culinary School Podcast Episode 8 A podcast (audio) episode that talks about the proper classical technique for making Hollandaise and the science behind the method.
- Ina Garten's Blender Hollandaise