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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.
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In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). [3] In 1844, the French magazine Revue de Paris reported: . Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives?
There are no online copies of it. The original author of this article went to actually read that early edition, which indeed showed that Hollandaise is not a mother sauce, but Mayonnaise is. Most of the world that didn’t know French, used the English translation and incorrectly assumed Hollandaise was a mother sauce. That is a primary source.
Try Ina’s easy trick for this crowd-pleasing creamy side dish. ... and garnishes (like other fresh herbs, pesto sauce, toasted bread crumbs, or lemon zest). ...
Want to make Eggs Benedict with Manchego, Tomatoes, & Proscuitto and a Sage Hollandaise Sauce? Learn the ingredients and steps to follow to properly make the the best Eggs Benedict with Manchego ...
The reference to preparation method from Joy of Cooking is not fully accurate. The referenced volume contains several preparations for Hollandaise Sauce, and not all of them call for using whole eggs. The method I have used for years, taken from this same book calls for 3 egg YOLKS, not whole eggs.
Pour the satsuma reduction over the egg yolks in a bowl and whisk well. Whisk in 1 tablespoon water. Place the bowl over a pot of simmering water, to make an improvised double boiler.