Hollandaise Sauce

Unicorn (unicron@prodigy.net)
Sun, 21 Jun 1998 08:06:49 -0400

The magic of sauces is one of the things that first attracted me to
cooking; they transform the ordinary into the extraordinary. In the French
cooking tradition Hollandaise sauce is one of the "mother" sauces, upon
which many other sauces are based. Poached eggs on toast becomes Eggs
Benedict with this sauce (plus a couple of other ingredients), and
tomatoes, asparagus, broccoli, Brussels sprouts, cauliflower, and
artichokes are raised to new heights with the addition of this basic
sauce. Use it on fish, poultry, beef, and veal as well. Here I have outlined
the classic approach as well as a modern "quick and easy" method, along with
some variations that will elevate almost any meal.

Hollandaise Sauce I

8 Tbs butter, melted and warm
(not hot, you should be able to put the tip of your finger in it)
2 Tbs lemon juice
3 egg yolks
4 Tbs boiling water
Salt and white pepper to taste

Heat the lemon juice in a small saucepan held over (not in) a larger pot of
boiling water. Add the three egg yolks, beating constantly with a wire
whisk. Add the boiling water, one tablespoon at a time, whisking constantly
until the mixture is slightly thickened. Continue to beat while adding the
warm butter slowly, a tablespoon at a time, until the sauce is thick and
creamy. Do not over heat or the eggs will curdle. Season to taste with the
salt and white pepper. Makes about 1 cup.

Hollandaise Sauce II

(Note: This recipe does not multiply well. If you need more than 1 cup make
two separate batches rather than one double batch.)

3 egg yolks
2 Tbs lemon juice
Salt and white pepper to taste

Melt the butter over a low flame until it begins to bubble. Remove from
heat. Put the egg yolks, lemon juice, salt and white pepper in the
container of an electric blender. Cover and blend on high speed for about 5
seconds. Remove the cover and add the butter in a slow stream, blending at
high speed for approximately 30 seconds more. The sauce should be smooth
with no traces of unincorporated butter. If it is not, replace the cover
and continue blending until the butter is completely incorporated, scraping
the sides of the blender (with the motor off) if necessary. Makes about 1 cup.

Hollandaise Variations

Bernaise Sauce
A classic on beef.
4 Tbs of red wine vinegar,
1/2 tsp dried tarragon (or 1 tsp fresh),
1 Tbs finely chopped shallots or chives
Heat until reduced by half and use in place of the lemon juice.

Mousseline Sauce
Great on vegetables and fish.
Fold 1/4 cup of heavy cream, lightly whipped, into 1 cup of Hollandaise
just before serving.

Choron Sauce
Excellent on fish, poultry, and eggs.
Add 1 Tbs tomato paste to 1 cup Hollandaise.

Maltaise Sauce
Great on fish and vegetables.
Substitute orange juice for the lemon juice, and add 1 tsp grated orange zest.