Hollandaise
Hollandaise is a rich, emulsified sauce made from egg yolks, clarified butter, and lemon juice or vinegar, typically seasoned with salt and white pepper. It is one of the five mother sauces in classical French cuisine.
What it means in a kitchen
In a working kitchen, Hollandaise requires precise temperature control to ensure the egg yolks do not scramble. The emulsification process is critical; if the butter is added too quickly or the mixture is too cool, the sauce will break. Mastery of this sauce is essential for dishes like Eggs Benedict and can be a benchmark for a chef's skill level.
Common misunderstanding
Many home cooks believe that Hollandaise can be made quickly and without attention to detail. They often underestimate the importance of temperature control and the emulsification process, leading to a broken sauce. Additionally, some think that any lemon juice can substitute for fresh lemon juice, which can significantly alter the flavor.
Example
To make Hollandaise, start by whisking three egg yolks with a tablespoon of water in a heatproof bowl over a pot of simmering water. Gradually drizzle in 10 ounces of clarified butter while continuously whisking until the sauce thickens and is creamy.