HOLLANDAISE SAUCE

HOLLANDAISE SAUCE

A hot emulsified sauce based on egg yolks and clarified butter. It is the foundation of several other sauces, including CHANTILLY (or MUSSELINE), MALTAISE, MIKADO, and MUSTARD SAUCE, depending on the ingredients added (fresh cream, zest and juice of an orange or tangerine, with mustard). It is served with fish cooked in a court bouillon, or with boiled or steamed vegetables. The sauce should be made in a well-tinned copper or stainless steel sauté pan; an aluminium pan will turn it a greenish colour. As it must not get too hot, HOLLANDAISE SAUCE should be kept warm in bain-marie. If it does curdle, it can be re-emulsified by adding a spoonful of water, drop by drop; use hot water if the sauce is cold, and cold water if the sauce is hot.