What is Hollandaise sauce and its derivative sauces?

Hollandaise Sauce: The Creamy Classic

Hollandaise sauce is a classic French emulsion sauce made from clarified butter and egg yolks, seasoned with lemon juice and salt, and sometimes pepper or cayenne pepper.

It's known for its velvety texture and rich, buttery flavor, making it a perfect companion for various dishes, especially:

* Eggs Benedict: The iconic brunch dish.

* Asparagus: A classic pairing.

* Fish: Poached or grilled fish benefits from the tangy sauce.

* Vegetables: Roasted or steamed vegetables get a luxurious touch.

How it's made:

1. Clarified butter: Butter is melted and separated into its components, leaving pure fat behind.

2. Emulsion: Egg yolks are whisked with lemon juice and seasoning, then gradually whisked into the hot, clarified butter to create a stable emulsion.

Variations:

* Beurre Blanc: A French white butter sauce made with white wine vinegar, shallots, and butter. It's lighter than hollandaise and has a bright, tangy flavor.

* Maltaise: A hollandaise sauce with a touch of orange juice and zest. It's perfect for grilled fish and chicken.

* Choron: A hollandaise with tomato purée and a touch of cayenne pepper. This sauce is a bit spicier and works well with red meats and roasted vegetables.

* Bearnaise: A hollandaise sauce with a touch of tarragon. It's lighter than traditional hollandaise and has a slightly herbal flavor.

Tips for making Hollandaise:

* Use fresh, high-quality ingredients.

* Don't overheat the egg yolks. They should be just warm, not hot.

* Whisk constantly. This ensures a smooth, stable emulsion.

* Keep the sauce warm but not hot. The butter should be melted but not sizzling.

* Use a bain-marie. This will help keep the sauce warm and prevent it from separating.

Hollandaise sauce, along with its derivatives, is a staple in French cuisine and a versatile ingredient that can elevate many dishes. Its creamy texture and bright, tangy flavor make it a delicious addition to any meal.