hollandaise sauce content, egg yolk, lemon juice, salt and clarified butter.
this is a basic recipe for hollandaise and that it's why it's call hollandaise
If you change the ingredients it is not hollandaise any more it will be called something else
If you add a reduction of red wine vinegar, shallot, pepper corn black, tarragon then the sauce will be called, Béarnaise
Then with out the tarragon, but adding tomatoes puree that it's call sauce choron
adding veal demi instead of tomato puree it's call sauce foyot
Adding white wine to sauce foyot it's call sauce Colbert
By substituting mint instead of tarragon to sauce béarnaise it's call sauce Paloise
By adding white wine and fish stock to hollandaise it's call sauce au vin blanc
Adding cream, horseradish and thyme to hollandaise it's call sauce bavaroise
The addition of crème fraiche to a hollandaise it's called sauce crème fleurette
If you add Dijon mustard to hollandaise, it's call sauce Dijon know as sauce moutard or sauce girondine
Adding orange zest and blood orange juice to a hollandaise it's call sauce maltaise
By folding whipped cream into a hollandaise it will be call sauce mousseline
If reduce sherry is first fold into whipped cream the result it's sauce divine
If whipping egg white to fold in hollandaise instead of whipped cream it become sauce madame Benoit
Instead of using clarified butter in hollandaise but brown butter it's use then it become sauce noisette
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