Hollandaise sauce is commonly served on eggs Benedict.
Hollandaise sauce is made by emulsifying egg yolks with butter and is generally seasoned with lemon juice. The appearance of Hollandaise is light yellow, smooth and creamy, while the flavor is rich and buttery (though the lemon juice has the effect of cutting the richness slightly). Hollandaise is most commonly associated with eggs Benedict, but it and its many variations can be used in a variety of dishes.
Classic Hollandaise
Classic Hollandaise sauce originated in France and is thought to have been based on a Dutch sauce (hence the name). The sauce, made by emulsifying butter and egg yolks and seasoned with lemon, is the standard Hollandaise sauce and it pairs very well with eggs, asparagus, quiche and crab cakes.
Sauce B arnaise
Sauce b arnaise is the most prevalent derivative of Hollandaise sauce. The primary ingredients (egg yolk and butter) are still present, however regular butter is swapped for clarified butter and the acidic element (lemon or vinegar) is replaced with herbs (usually chervil, tarragon, peppercorns and shallots). Clarified butter lacks the milk solids of regular butter and, therefore, b arnaise is less creamy than Hollandaise. B arnaise sauce is usually served with steak, other red meats or fish.
Sauce au Vin Blanc
Sauce au vin blanc is another common derivative of Hollandaise sauce. Like Hollandaise, sauce au vin blanc uses emulsified egg yolks and butter as its base, but adds a reduction of white wine and fish stock. Sauce au vin blanc is almost exclusively used with fish.
Sauce Choron
Sauce choron is made in the same way as b arnaise sauce, but the tarragon and chervil are replaced with tomato pur e or tomato paste. Like b arnaise, sauce choron is usually served with steak, however, it is usually selected when a chef wants to reduce the richness of the dish by increasing the acidic element.
Tags: Hollandaise sauce, acidic element, arnaise sauce, Classic Hollandaise, derivative Hollandaise, derivative Hollandaise sauce