hollandaisekastike

Hollandaise sauce is a classic French emulsified sauce made from egg yolks, melted butter, and lemon juice or vinegar. It is one of the five French mother sauces, meaning it is a fundamental sauce from which many other sauces are derived. The sauce is typically served warm and is a popular accompaniment to dishes such as asparagus, eggs Benedict, and fish.

The preparation of hollandaise requires careful emulsification, where the fat from the butter is suspended in the liquid from the egg yolks and lemon juice. This is usually achieved by whisking the egg yolks and lemon juice or vinegar together over low heat while gradually drizzling in melted butter. The constant whisking and gentle heat are crucial to prevent the sauce from breaking or curdling. If the sauce becomes too thick, a small amount of warm water can be whisked in to thin it.

Variations of hollandaise exist, such as béarnaise sauce, which is hollandaise infused with tarragon and shallots. Other common additions include cayenne pepper, paprika, or finely chopped herbs. Due to its rich and creamy texture, hollandaise is best consumed shortly after preparation, as it does not store well for extended periods. Its delicate nature makes it a sauce that is often prepared just before serving.