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Hollandaise sauce (/ h ɒ l ə n ˈ d eɪ z / or / ˈ h ɒ l ə n d eɪ z /; French: [ɔlɑ̃dɛz], from French sauce hollandaise meaning “Dutch sauce”) [1] is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.
The original French editions of Le guide culinaire listed Hollandaise as a daughter sauce rather than a grande sauce. [33] Mayonnaise, in the chapter on cold sauces, was described as a mother sauce for cold sauces, and compared to Espagnole and Velouté. [50]
Eggs Zenedict – adds toasted scone and peameal bacon smothered in sundried tomato Hollandaise. A specialty of restaurants in the defunct Canadian retail chain Zellers. [36] Huevos Benedictos – adds sliced avocado or Mexican chorizo, topped with salsa (such as salsa roja or salsa brava) and Hollandaise sauce. [37]
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Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
The tasty dish, typically made with toasted English muffins, over-medium eggs, and rich hollandaise sauce, is a popular breakfast and brunch staple.As with many popular dishes, the roots of eggs ...
The eggs came with a generous serving of hollandaise sauce. Erin McDowell/Business Insider I could clearly taste the lemon, and I really loved the consistency of the hollandaise.
[2] [3] [4] Using the traditional recipe for Hollandaise sauce, he replaced lemon juice with white wine vinegar, and added shallots, chervil, and tarragon. [5] Collinet named the sauce in honor of Béarn, the region of France from which his restaurant's namesake Henry IV originated. [4]