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Created on: August 6th, 2011
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hollandaise sauce
Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire
Hollandaise is considered to require some skill and knowledge to prepare and hold. Properly made, it will be smooth and creamy with no hint of separation. The flavor will be rich and buttery, with a mild tang from the lemon juice. It is best prepared and served warm, but not hot.
[i]All methods require near-constant agitation, usually executed with a wire whisk[/i]
Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire
Hollandaise is considered to require some skill and knowledge to prepare and hold. Properly made, it will be smooth and creamy with no hint of separation. The flavor will be rich and buttery, with a mild tang from the lemon juice. It is best prepared and served warm, but not hot.
[i]All methods require near-constant agitation, usually executed with a wire whisk[/i]
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