What is the Dutch sauce?
Hollandais Sauce is popular with most chefs and culinary critics. In its classic form, it is a rich yolk -based sauce, butter emulsified by a hint of lemon juice or a vinegar of white wine and a cayenne dash. There are as many variations as the floor preference there is, and this sauce has become the basis for countless amazing unique recipes.
, which dates back to 1651, Francois Pierre de la Varene included an unnamed sauce in his famous Le Cuisinier Francois , which had similar ingredients and cooking techniques as the Holandais sauce. This famous cookbook of French cuisine has launched a new chapter in modern French cooking and contained many new signature meals, which are now considered a classic.
In 1758, the Marin Dons de cosus included a sauce and la Hollandaise . This cookbook was considered a manual for service and repertoire of meals. The recipe concerned butter, bouillon, myKy and herbs. The egg yolks were not part of the original recipe.
Thinking was that the proper use of butter emulized the consistency correctly. It was only in the 19th century that the well -known yolk and butter recipe reappeared. The key to the correct production of the Hollandlaise sauce is the use of a double boiler and a whipped cream. It is the acquired skill emulsifies to a smooth, rich, creamy texture. It's initially the same as the preparation of Sabayon or Zabaglione.
Water in the lower pan must not reach a boiling point. Consistent light must be maintained when adding and emulsifying components. The risk of adding ingredients is too fast to "divide" the sauce.
Hollandaise sauce is fun to experiment and can create many variations. By replacing the lemon cortex with lime adds another element to the seafood and fresh water. Adding chopped basil is creating a perfect sauce for icingRysty asparagus and other vegetables.
You can't think of Hollandais sauce without thinking of Béarnaise sauce. Simply adding tarragon, CHERVIL, parsley and black pepper to the Hollandlaise sauce you have the perfect red meat sauce. Adding blood oranges, whipped cream, dijon mustard or white wine are some other options.
Primarily popular breakfast or brunch, Hollandis Sauce is the most famous as a frost for eggs Benedict. The pointed eggs are layered to the top of the English muffin with a layer of Canadian bacon, spilled with Dutch sauce. Some chefs also add a layer of turkey.
Other variations of this popular brunch include Eggs Sardo, an articoke -heart base, covered with steamed spinach, laminated with poisoned eggs and spilled by Dutch sauce. Hollandaise sauce is also served on fish and vegetables during other meals.