Hollandaise sauce: Difference between revisions
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'''Hollandaise sauce''' (a French idea of a "[[Netherlands|Dutch]] sauce") is an [[emulsion]] of [[butter]] and [[lemon]] [[juice]] using [[Egg (food)|egg]] [[yolk]]s as the emulsifying agent. Hollandaise sauce is the key ingredient in [[eggs Benedict]]. |
'''Hollandaise sauce''' (a French idea of a "[[Netherlands|Dutch]] sauce") is an [[emulsion]] of [[butter]] and [[lemon]] [[juice]] using [[Egg (food)|egg]] [[yolk]]s as the emulsifying agent. Hollandaise sauce is the key ingredient in [[eggs Benedict]]. |
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Alan Davidison notes a "sauce á la hollandoise" from Marin's ''Dons de Comus'' (1758), but since that sauce included butter, flour, bouillon, and herbs, and omitted egg yolks, it may have been Dutch but it |
Alan Davidison notes a "sauce á la hollandoise" from Marin's ''Dons de Comus'' (1758), but since that sauce included butter, flour, bouillon, and herbs, and omitted egg yolks, it may have been Dutch but it didn't figure in the genealogy of modern ''hollandaise.'' Davidson also quotes from MeGee (1990) who explains eggs are not needed at all and proper emulsification can simply be done with butter. He also states that if one does wish to use eggs they are not needed in quantities normally called for in traditional recipes. [[Julia Child]] taught many Americans to make their own, and substituted [[olive oil]] for the clarified butter. |
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The sauce using eggs yolks and butter appeared in the 19th century |
The sauce using eggs yolks and butter appeared in the 19th century. Though various sources say it was first known as "Sauce Isigny" (a town in Normandy said to have been renowned for the quality of its butter), Mrs. Isabelle Beeton's ''Household Management'' had recipes in the first edition (1861) for "Dutch sauce, for fish" (p. 405) and its variant on the following page, "Green sauce, or Hollandaise verte" Her directions for hollandaise seem somewhat fearless: |
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:"Put all the ingredients, except the lemon-juice, into a stew-pan; set it over the fire, and keep continually stirring. When it is sufficiently thick, take it off, as it should not boil..." |
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Indeed not. But Mrs Beeton cheats, with a half-teaspoon of flour. Even a pinch of arrowroot in a modern hollandaise would be accounted a low subterfuge. |
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A dash of whipped cream folded into sauce hollandaise makes a '''''sauce Chantilly''''' |
A dash of whipped cream folded into sauce hollandaise makes a '''''sauce Chantilly''''' |
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==External links== |
==External links== |
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*[http://gutenberg.teleglobe.net/1/0/1/3/10136/10136.txt Mrs Beeton, ''The book of household Management,'' 1861]: Project gutenberg e-text |
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*[http://www.whatscookingamerica.net/History/SauceHistory.htm History of Sauces] |
*[http://www.whatscookingamerica.net/History/SauceHistory.htm History of Sauces] |
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*[http://www.gourmetsleuth.com/recipe_hollandaise.htm History of Hollandaise] |
*[http://www.gourmetsleuth.com/recipe_hollandaise.htm History of Hollandaise] |
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Revision as of 03:48, 14 August 2004
Hollandaise sauce (a French idea of a "Dutch sauce") is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent. Hollandaise sauce is the key ingredient in eggs Benedict.
Alan Davidison notes a "sauce á la hollandoise" from Marin's Dons de Comus (1758), but since that sauce included butter, flour, bouillon, and herbs, and omitted egg yolks, it may have been Dutch but it didn't figure in the genealogy of modern hollandaise. Davidson also quotes from MeGee (1990) who explains eggs are not needed at all and proper emulsification can simply be done with butter. He also states that if one does wish to use eggs they are not needed in quantities normally called for in traditional recipes. Julia Child taught many Americans to make their own, and substituted olive oil for the clarified butter.
The sauce using eggs yolks and butter appeared in the 19th century. Though various sources say it was first known as "Sauce Isigny" (a town in Normandy said to have been renowned for the quality of its butter), Mrs. Isabelle Beeton's Household Management had recipes in the first edition (1861) for "Dutch sauce, for fish" (p. 405) and its variant on the following page, "Green sauce, or Hollandaise verte" Her directions for hollandaise seem somewhat fearless:
- "Put all the ingredients, except the lemon-juice, into a stew-pan; set it over the fire, and keep continually stirring. When it is sufficiently thick, take it off, as it should not boil..."
Indeed not. But Mrs Beeton cheats, with a half-teaspoon of flour. Even a pinch of arrowroot in a modern hollandaise would be accounted a low subterfuge.
A dash of whipped cream folded into sauce hollandaise makes a sauce Chantilly
- I sing the praise of Hollandaise,
- A sauce supreme in many ways.
- Not only is it a treat to us
- When ladled on asparagus,
- But I would shudder to depict
- A world without Eggs Benedict.
- —Ogden Nash
External links
- Mrs Beeton, The book of household Management, 1861: Project gutenberg e-text
- History of Sauces
- History of Hollandaise
- Hollandaise Name History