Dutch sauce (sauce hollandaise), he ishollande – is another representative of the five classic «mother» sauces of French cuisine, without which it is difficult to imagine classic gastronomy. We have already talked about the previous – bechamel, velute and espanyol before, so this representative of the family is now in line.
Let's start with the base of the Dutch sauce. It is a – emulsion of egg yolks, ghee and lemon juice. It has a silky texture, a delicate lemon-butter taste and is the basis for many other sauces. In culinary circles, it is known for its fastidiousness in cooking, because it requires precise temperature control and whipping techniques.
History and origin
Despite the name, “Dutch” sauce has nothing to do with the Netherlands. Its recipe was formed in France as early as the 17th century. It probably got its name after the high-quality Dutch butter that was then imported to France. The sauce was first described in its modern form by Antonin Karem, and later it was fixed in his work «Le Guide Culinaire» by Auguste Escoffier.
Cooking features
Hollandez is prepared by emulsifying egg yolks with melted butter, seasoned with lemon juice, salt and white pepper. This is a warm sauce. And this is precisely its main feature: it needs precise temperature control during cooking so that the yolks do not curl up. The finished sauce has a smooth, shiny consistency and a pleasant acidity.
The classic recipe for making hollandaise sauce is as follows:
Preparation of yolks. In a metal or glass heat-resistant bowl, combine the egg yolks with a little water or lemon juice. This makes the mixture more resistant to delamination.
Water bath. We put a container with yolks over a pan with hot (but not boiling!) water. Constantly beat with a whisk until the yolks thicken and become lighter. It is important to ensure that the temperature does not exceed 65-70 °C, otherwise the yolks will curl.
Add oil. Pour the melted butter into a thin stream, constantly whipping. First, add a little to start the emulsification process, then pour the rest.
Taste balance. At the end of cooking, acidify the sauce with lemon juice and season with salt and pepper.
The sauce is served warm, immediately after cooking, because it often loses its texture when reheated.
💡 Chefs' advice: if the sauce begins to peel, you can «save it by beating one yolk separately with a spoonful of water and mixing the problem mass with a thin trickle.
Where is it used?
Classic: Eggs Benedict. It is the Dutch sauce that makes them an iconic breakfast dish
to fish. It fits especially well with salmon, zander or other tender steamed or grilled fish
to vegetables. Traditionally combined with asparagus, broccoli or cauliflower, giving them expressiveness.
Dutch sauce adds not only taste to dishes, but also a restaurant character. Even a simple asparagus or poached egg looks elegant with it.
New sauces are often prepared on the basis of Hollandeza:
bearnez (with tarragon and wine reduction)
maltaz (with orange juice and zest)
muslin (with the addition of whipped cream).
So, we can summarize that hollandaise sauce – is not only a gastronomic classic, but also an example of high culinary technique. The ability to prepare it opens the door to many derivative sauces and forms an idea of the balance of taste: the tenderness of the oil, the freshness of the lemon and the light spiciness of the spices.
