Definition

Hollandaise sauce is a hot, emulsified sauce made from egg, butter and lemon juice. It is served warm and must be overheated, as it may break or curdle. It is one of the five "mother sauces" of French cuisine.

Identification

Hollandaise sauce is a light, lemon-yellow color and is creamy and smooth, if prepared correctly. The flavor is buttery, rich and smooth with a slight tang added by the lemon.

Origins

As early as the 17th century, there are written records of a sauce similar to hollandaise that is of Dutch origin. Hollandaise sauce was originally called "Sauce Isigny" after a town in Normandy that was known for its butter.

Uses

Hollandaise sauce is generally served over fish, asparagus or on Eggs Benedict. It is also the foundation for several other sauces such as mousseline, mikado or mustard sauce.

Considerations

Using an aluminum pan to make hollandaise sauce will result in a green tinge to the sauce due to chemical reactions. Overheating a hollandaise sauce can result in the sauce breaking or curdling.