What is "Sauce Hollandaise"?
‘Hollandaise’ sauce is made by continuously whisking egg yolks over a gentle heat, and then slowly adding either softened butter, or clarified butter. It is finished with a squeeze of lemon.
One explanation for the name ‘Hollandaise’ refers to the fact that during WW1, butter was imported from Holland to France. This sauce is used for fish, and asparagus, amongst other dishes. It is an essential component of ‘Eggs Benedict’.
‘Hollandaise’ sauce is similar to ‘Béarnaise’ which is made exactly the same way as a ‘Hollandaise’ except that you add a vinegar and shallot reduction to the egg-yolks, and finish the sauce with tarragon and, say some, a nut of ‘glace de viande‘.
That said, many reputable cook books give recipes for ‘Hollandaise’ which include a vinegar reduction and herbs, (including Escoffier) as well as recipes for ‘Béarnaise’ which exclude the glace de viande. Bear in mind that definitions do overlap.
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