Table of Contents
Introduction to Hollandaise Sauce
This type of sauce is one of the five mother sauces in French cuisine, renowned for its buttery structure and flavor. Although simple to prepare, this liquid sauce is made mostly from egg yolks, butter, and lemon juice to give a boost to all sorts of dishes. Most known for use in its eggs Benedict dish, Hollandaise is also great on steamed greens, seafood, and fowl. The traditional basil sauce is always great, however, there are many flavors related to this original version that can be served together with this top pasta.
Below are six tasty derivatives of Hollandaise that you can make at home right now:
Classic Hollandaise Recipe
Although I will only give you variations of the Hollandaise sauce, it first makes sense to turn your attention to the recipe for the basic version of the sauce.
Ingredients:
- 3 large egg yolks
- 1 tablespoon lemon juice (freshly squeezed)
- 1/2 cup unsalted butter (melted)
- Salt and pepper (to taste)
- A pinch of cayenne pepper (optional)
Instructions:
- Prepare the Double Boiler: Boil water in a saucepan, but not too much to reach the top of the pan, where the water overflows. Put another heat-proof bowl on it but should not be touching the boiling water.
- Whisk the Egg Yolks: Using a heatproof bowl, mix the egg yolks with lemon juice until the mixture becomes pale, for 2–3 minutes.
- Add the Butter: While stirring continuously, pour it slowly in the melted butter. This step is very important in using the sauce to be an emulsion kind of preparation. Stir with a whisk until the sauce becomes thicker and creamy.
- Season: Turn off the heat and add salt, pepper, and cayenne pepper if in order. Can be prepared and served immediately, or placed over a low heat on top of a double boiler until required.
Now that you know the perfect Hollandaise – here are some tasty twists on the theme!
Variations of Hollandaise
Béarnaise Sauce
Vegetarian and also French-based, common béarnaise sauce is a variation of hollandaise sauce with a hint of herbs. It uses shallots, tarragon, and white wine vinegar, and is thus perfect for serving with steak and grilled meats.
Ingredients:
- All ingredients from the classic Hollandaise
- 1 small shallot (finely chopped)
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh tarragon (chopped)
Instructions:
- Prepare the Reduction: In a small saucepan, mix shallots, white wine vinegar, and half part of tarragon. Such is continued boiling until the volume of the mix shrinks by half. Filter the reduction and try to press the solids into it in a bowl.
- Follow the Classic Hollandaise Recipe: Replace the lemon juice with the reduction in the traditional way how the Hollandaise sauce is prepared. Add the rest of the tarragon into the mix and whisk before thickening.
Serving Suggestions:
The Béarnaise sauce can be served on grilled steak, chicken, or, in fact, on any vegetables you desire for your meal.
Mornay Sauce
Ingredients:
- All ingredients from the classic Hollandaise
- 1 cup grated Gruyère or Parmesan cheese
Instructions:
- Prepare Classic Hollandaise: Prepare Classic Hollandaise: Prepare the Hollandaise sauce as you would the traditional one, following the following procedures in the recipe above.
Serving Suggestions:
The Mornay sauce is well served with vegetables, particularly broccoli, the cauliflower, or used as the base sauce for macaroni cheese.
Creole Hollandaise
Ingredients:
- All ingredients from the classic Hollandaise
- 1 teaspoon Cajun or Creole seasoning
- 1/4 teaspoon hot sauce (optional)
Instructions:
- Make Classic Hollandaise: Make the traditional Hollandaise sauce.
- Incorporate Spices: After the Hollandaise has come to a steady thick consistency, add your Cajun seasoning and hot sauce (if you are using this) to make it spicy.
Serving Suggestions:
Enjoy Creole Hollandaise over poached eggs, crab cakes, or grilled shrimp if you are interested in more interesting tastes.
Mustard Hollandaise
Mustard Hollandaise is a rich variant that uses Dijon mustard to add a nice zest to meats as well as vegetables.
Ingredients:
- All ingredients from the classic Hollandaise
- 2 tablespoons Dijon mustard
Instructions:
- Prepare Classic Hollandaise: Prepare the Hollandaise sauce of the classic type as described.
- Mix in Mustard: Add the Dijon mustard to the sauce right after Hollandaise has started to thicken.
Serving Suggestions:
Mustard hollandaise is best served with roasted asparagus, grilled salmon, or just as a dipping sauce for artichokes.
Avocado Hollandaise
Hollandaise made avocado based thus creating a creamy dairy-free sauce of a beautiful bright green hue.
Ingredients:
- 2 ripe avocados
- 1 tablespoon lemon juice
- 2 tablespoons water
- Salt and pepper (to taste)
Instructions:
- Blend Avocado: Mix the avocados, lemon juice, water, and a teaspoon of salt and pepper in a blender. To blend it to a smooth and creamy form.
Serving Suggestions:
Avocado Hollandaise is perfect for eggs and grilled vegetables, and can be made into a sauce for tacos and burritos.
Check Out: 6 Popular Types of Barbecue Sauce Explained.
Serving Suggestions for Each Variation
- Béarnaise Sauce: It is recommended to be served over steak grilled chicken or even roasted vegetables for a more elegant meal.
- Mornay Sauce: Served as garnishing of steamed broccoli, pouring over pasta, or mixing with the cheesy casserole.
- Creole Hollandaise: It can be used as an addition to poached eggs and crab cakes, as well as to be used for dipping the shrimp.
- Mustard Hollandaise: Best served alongside roasted asparagus, baked salmon, fillet pieces, or even as a dip for bread.
- Avocado Hollandaise: The perfect accompaniment to eggs, tacos, or simply as a side serving with grilled season chicken and fresh fish meals.
Tips and Tricks for Making Hollandaise Sauce
- Control the Temperature: If you don’t feel confident regarding the double boiler method, a heatproof bowl placed on the pot of gently boiling water will be fine.
- Whisk, Whisk, Whisk: The sauce has to be whisked until smooth all the time to ensure proper emulsification.
- Add Butter Slowly: Preferably, the melted butter should be folded in slowly. This is because if the two are mixed, they form a velvety-like sauce that binds well without the watery substance separating.
- Taste and Adjust: It is important always to taste your sauce with a view of seasoning it if the need arises. It’s all that bit extra of lemon juice or seasoning to turn the meals into a gourmet dish.
- Serve Immediately: Because hollandaise sauce must be consumed as soon as it is made, if you want to have it for a while, warm it gently over the double boiler, and stir it.
Conclusion: Experiment with Your Creations!
Sauce Hollandaise is one of the sauces that are colorful and apply versatility in the kitchen most of the time. The primary benefit of the proverbial three sisters here is that with the variations we have made above, you can easily alter the sauce to taste or depending on what you’re serving. There are as many variations of the sauce as there are horses of HC Andersen’s; there is a Herby Béarnaise, Cheesy Mornay, Spicy Creole, and so on.
You should not be bothered to add other flavors, or spices or go to the extent of using other ingredients. Hollandaise sauce in cooking is made in a creative way up to a certain extent, so feel free to create your own Hollandaise Sauce!
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FAQs
Can I make Hollandaise sauce ahead of time?
Like all the sauces in this series, hollandaise should be made right before it is needed, however, you can prepare it before and hold it in a hot water bath for some time. If you specifically require storing it, it is advisable to put it in a sealed tub and place it in a refrigerator, then warm gently.
Can I use substitutes for egg yolks?
You can try using silken tofu instead of egg yolks in the traditional Hollandaise if you’re vegan. Nevertheless, the result will not have the same porosity or taste.
What is the best way to store leftover Hollandaise?
It is recommended that any Hollandaise left should be refrigerated and consumed within the next two days using an airtight jar. When reheating the mixture, do it gently over a double boiler, and beat while reheating to achieve a uniform heat.
