Hollandaise Sauces

NOTE: AS A HEALTHIER ALTERNATIVE, VELOUTE SAUCE MAY BE USED AS A SUBSTITUTE FOR ANY HOLLANDAISE SAUCE, JUST ADD THE ADDITIONAL FLAVOURING, AS DESIRED. 


 Hollandaise Sauces -as with Béchamel Sauce and for the same reason, many professional cooks don't consider Hollandaise as a mother sauce. Of those that do consider it to be a mother sauce; their reasoning is probably that Hollandaise is really just a warm mayonnaise

Traditional Method:

3                           egg yolks

1/2 cup                 melted butter

1 Tbsp                            lemon juice

                             Salt, pepper, cayenne, as required

1. Using a piano wire whip and a stainless steel bowl, beat egg yolks.

2. Hold bowl over hot (not boiling water) and continue to beat until yolks start to thicken, being careful not to create scrambled eggs. Slowly add melted butter, alternating lemon juice, while continuing to beat yolks.

3. Season. Sauce should have a smooth velvety texture and should not look greasy. Should make slightly over 1 cup.

Method 2:

In top part of double boiler, beat 3 egg yolks with a wooden spoon. Add 1/4 tsp. salt, dash cayenne, and 1 Tbsp. lemon juice. Stir in 1/2 cup melted butter. Add 3 Tbsp hot water. Put over hot (not boiling) water, and cook, stirring, 4 or 5 minutes, or until thickened. Good on eggs, fish, and vegetables. Makes about 2/3 cup.