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That it mimics a Dutch sauce is one of the reasons given for the name 'hollandaise'. The French word means 'Dutch'. It's supposed to have been served in the course of a state visit by the King of Netherlands.
The word 'sauce' also is a French word. It comes from the Latin word 'salsus', for 'salted'. Salt indeed is one of the ingredients in hollandaise sauce. The recipe tends to call for butter, egg yolks, lemon juice or vinegar, salt, and white or cayenne pepper.
Additionally, it has the hallowed status within French cooking as being one of the mother sauces of the country's 'haute cuisine' ['fine food']. That means that it's the source for a number of what are called 'derivative' sauces. The derived sauces differ from the mother by including other ingredients or in making a change or changes to the standard ingredients. Two delicious, derived sauces are 'Sauce au vin blanc', which adds fish stock and white wine; and 'Sauce Noisette', which calls for browned butter.
One of the best known and most respected uses of hollandaise is as the sauce in Eggs Benedict.
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What sauce was not on the original Escoffier list?
Hollandaise was not of the original four mother sauces Escoffier documented. Hollandaise is now the fifth mother sauce in addition to Bechamel, Espagnole, Veloute, and Tomato. Mother Sauces are also referred to Leading Sauces, due to the amount of smaller sauces you can make out of them.
What were roman aristocrats who ruled in the early days of the republic called?
They were called Patricians.They were called Patricians.They were called Patricians.They were called Patricians.They were called Patricians.They were called Patricians.They were called Patricians.They were called Patricians.They were called Patricians.
What was Rome's common people called?
They are called Italians.They are called Italians.They are called Italians.They are called Italians.They are called Italians.They are called Italians.They are called Italians.They are called Italians.They are called Italians.
What were the names of soldiers that were not called legionaries in the roman army?
Soldiers that were not legionaries were called auxiliaries.Soldiers that were not legionaries were called auxiliaries.Soldiers that were not legionaries were called auxiliaries.Soldiers that were not legionaries were called auxiliaries.Soldiers that were not legionaries were called auxiliaries.Soldiers that were not legionaries were called auxiliaries.Soldiers that were not legionaries were called auxiliaries.Soldiers that were not legionaries were called auxiliaries.Soldiers that were not legionaries were called auxiliaries.
What did the Romans call Ares?
They called Ares, Mars.They called Ares, Mars.They called Ares, Mars.They called Ares, Mars.They called Ares, Mars.They called Ares, Mars.They called Ares, Mars.They called Ares, Mars.They called Ares, Mars.
What country is hollandaise sauce from?
Hollandaise sauce comes from France.
What is the english name the hollandaise sauces?
Hollandaise sauce. It doesn't need to be capitalized, either.
What do you serve hollandaise sauce with?
Asparagus & Eggs Benedict are the most common uses for Hollandaise sauce
What type of emulsion is hollandaise?
Custard
What goes with asparagus?
Hollandaise sauce is good with it.
What Bearnaise sauce is flavored with shallots an tarragon?
Bearnaise is a derivative of Hollandaise sauce. Bearnaise itself is flavored with tarragon but it doesn't have shallots like Hollandaise does.
What can be added to hollandaise to stabilise during service?
roux
Can you make hollandaise sauce with normal vinegar?
Yes
What seafood do you eat?
i like salmon fillet with hollandaise sauce.
What is a muffin with ham and hollandaise sauce?
It's Eggs Benedict
What is a harmful effect of making an hollandaise sauce?
One potentially harmful effect of making a Hollandaise sauce is that you will be using raw egg yolk. Many people worry about the risk of eating raw egg yolk.
How do you store homemade hollandaise sauce?
Hollandaise is not storable if you want it at its best. Some have reported being able to store it in a thermos for 24 hours, but I have never had good results with that. Others have used powdered eggs, but that sounds terrible to me. My advice is to clarify your butter or have some plain ghee standing by. Quickly make and serve the Hollandaise fresh and in small servings. Don't make large batches. Make it one of the last things you do before serving your Hollandaise dish and don't worry about it being cold. Let the food reheat it.
