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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.
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.
Later on, Hollandaise got added to. In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L ...
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The French article on sauces doesn't put Hollandaise in the list of mother sauces. So are the French wrong here, or is there a real possibility that the English translation is just wrong - and hence we should use the Original Source as leading.
Hollandaise sauce is one of the five famed mother sauces and is notoriously difficult to make but with a few tips and tricks you can master this versatile sauce.
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.
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