By: Sarah Wroblewski, Amanda Wisslead, and Brooke Long
-General Tips: If your sauce begins to curdle, finish by adding butter as best as you can. Remove sauce to a small bowl, clean the pot and put a fresh egg yolk in it. Start over again, using the curdled sauce as if it were the butter.
How to Make Hollandaise Sauce:
Whisk the egg yolks together (over a pot of simmering water) with the water, slowly adding your butter, lemon juice, and other seasoning you wish to add (typical of a hollandaise sauce would be tarragon, salt, and pepper; fairly simple and easy) Don't have the heat on too high, or your eggs will curdle, and you will ruin your sauce.
Serve this sauce with fish or chicken
2. Hollandaise Casserole http://www.thekitchenismyplayground.com/2014/04/fresh-asparagus-hollandaise-casserole.html
3. Chile Seared Steak with Cilantro Lime Hollandaise Sauce http://www.landolakes.com/recipe/4350/chile-seared-steak-with-cilantro-lime-hollandaise-sauce
Sauces Derived from Hollandaise
- Bearnaise sauce; which is a hollandaise; in which the acidifying agent (typically lemon juice) is replaced with a strained reduction of vinegar, herbs (usually tarragon and chervil are the most common) shallots and freshly ground pepper
-Sauce au Vin Blanc, which is a hollandaise for fish; it has a reduction of white wine and fish stock added to it as well
"History of Sauces, History of Mayonnaise, History of Béchamel Sauce, History of Hollandaise Sauce." History of Sauces, History of Mayonnaise, History of Béchamel Sauce, History of Hollandaise Sauce. N.p., n.d. Web. 29 Jan. 2016.
"How To Make Hollandaise Sauce - Food.com." How To Make Hollandaise Sauce - Food.com. N.p., n.d. Web. 29 Jan. 2016.