TO MAKE HOLLANDAISE SAUCE
week I thought I would tackle the problem of sauces.
How many times have you longed for a real Hollandaise
sauce at home, just like you tasted while out to dinner?
Those instant packs are just nowhere near the same are
they, in fact if the truth be told they are abominable!
Last week's recipe for Beef Wellington suggested serving
it with Hollandaise Sauce, well here is how to produce
one and it will take less time than making the packet
Hollandaise sauce recipes called for nearly twice the
amount of melted butter and a vinegar reduction, however
this results in a very heavy sauce. So I have reduced
the butter content and replaced the vinegar reduction
with lemon juice. This not only reduces the fat and
cholesterol content but will give you a lighter sauce
in both texture and flavour which compliments the more
delicate type foods that this sauce is generally served
means Holland style or from Holland. It is thought that
Hollandaise Sauce was originally called Sauce Isigny
after a town in Normandy, Isigny-sur-Mer, which was
famous for its Normandy butter. During World War I,
butter production came to a halt in France and had to
be imported from Holland, which resulted in the name
being changed to Hollandaise Sauce to indicate where
the butter came from. The change of name stuck and you
now have Hollandaise Sauce. Does Hollandaise Sauce sound
better than Sauce Isigny?
for Hollandaise Sauce
to make Hollandaise Sauce
the yolks with the water in a stainless steel bowl
over a saucepan with a small amount of boiling water
and whisk continuously until the ribbon stage is obtained
(this is when it is light, fluffy but slightly thickened)
from the heat and cool slightly
whisk in the cool butter until thoroughly combined
the lemon juice to taste and correct the seasoning
must be kept at just above room temperature
with poached fish and delicate vegetables. eg broccoli,
Tip for Hollandaise Sauce
clarify the butter, melt it in as small a pan as possible
or in a small container in the microwave (the smaller
surface area and the deeper the better). Once melted,
allow to sit until the milk solids settle to the bottom
then pour the clarified butter off.
Hollandaise sauce could be made just with melted butter
but the milk solids contain a lot of salt and will
make the final sauce very salty.
care must be taken when making Hollandaise sauce as
it can curdle or split very easily. It is a sauce
derived from the process of emulsion and coagulation.
Therefore if the butter is added too quickly or is
too hot, the albumen in the egg will harden, shrink
and separate from the liquid.
the Hollandaise sauce looks like scrambled eggs, it
cannot be saved. However, if it has just separated:
place a teaspoon of boiling water in a clean bowl
and gradually whisk in the curdled sauce. If this
fails put a fresh yolk in a bowl with a teaspoon of
water and re-make a sabayon and then gradually whisk
in the curdled sauce
quantity (add to taste)
meaning a whole one of
your Hollandaise sauce and bon appetit . . .