Vegan Hollandaise Sauce ~ Easy Recipe - This Wife Cooks (2024)

FAQs

What's the difference between Benedict sauce and hollandaise sauce? ›

Béarnaise sauce is an evolution of hollandaise, with added tarragon and shallots. MasterClass reports that hollandaise sauce consists of egg yolk "emulsified with unsalted butter and acid." On the other hand, Béarnaise sauce uses all the same ingredients and builds on them with added shallots and tarragon.

The sister sauces include:

Chantilly = hollandaise + whipped heavy cream.

Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick.

Hollandaise Sauce

One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

A mother sauce is a foundational sauce that serves as the basis for a variety of derivative sauces. A derivative sauce is a sauce that adds ingredients and flavors to a mother sauce. Chefs also refer to derivative sauces as daughter sauces, small sauces, or secondary sauces.

His recipes for Velouté, Béchamel, Allemande, and Espagnole were vital to every French chef. About 100 years later, chef Auguste Escoffier reclassified Allemande as a “daughter sauce,” or variation, of velouté.

"But there are a lot of ways things can go wrong. If you don't whisk fast enough or pour in your butter too fast it'll turn greasy and broken. Don't cook the eggs enough and it won't thicken properly. If you cook the eggs too much and you'll end up with clumpy, greasy, scrambled eggs.

What pairs well with hollandaise? ›

It can be served over vegetables, fish, meat, and of course, Eggs Benedict. Hollandaise sauce also pairs well with grilled chicken or fish, roasted vegetables, and steamed asparagus. Easy to Make: While Hollandaise sauce may seem intimidating to make, it is actually quite simple.

Hollandaise is best served warm or at room temperature, and is a pain to reheat (because you have to be so careful not to cook the eggs).

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. So the liquid here is the clarified butter and the thickening agent is the egg yolks.

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz], from French sauce hollandaise meaning “Dutch sauce”) is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

Hollandaise is best served warm or at room temperature, and is a pain to reheat (because you have to be so careful not to cook the eggs). Warmer yolks = warmer sauce.

The true history of the eggs Benedict is as murky as the identity of the human who created the eggs Benedict in the first place. According to Delmonico's legend, eggs Benedict was created for and named after restaurant regulars Mr. and Mrs. LeGrand Benedict in the 1860s.