The one sauce that does not have its roots in roux is hollandaise. Hollandaise means “Dutch” sauce,” and it’s possible you’ll acknowledge it because the silky sauce that distinguishes extraordinary poached eggs served atop a break up English muffin from the beloved brunch standby, eggs Benedict. Within the authentic classification of the mom sauces, Marie Antoine-Carême included allemande relatively than hollandaise; nonetheless, Escoffier’s listing switches the 2, contemplating allemande to be a derivative of velouté. Hollandaise is just like allemande in that it makes use of egg and lemon juice, nevertheless it makes use of a base of emulsified egg relatively than inventory and roux.
It additionally occurs to be the least forgiving of all of the mom sauces as a result of it contains an emulsion. And an emulsion, itself, is a little bit of a paradox in that it is a combination of two liquids whose molecules will not be able to combining within the first place — besides within the presence of agitation (through Britannica). Assume oil and water or oil and vinegar. In hollandaise, the liquids are egg yolk and melted butter.
Typically talking, emulsifying hollandaise requires energetic whisking, though it is honest sport to make use of this simple hollandaise hack as an alternative. However hack or no hack, studying to make hollandaise will open up a number of prospects. To wit, a few of the sauces derived from hollandaise are maltaise (which includes including a discount of orange juice and zest), mousseline (which includes including whipped cream to hollandaise), and moutarde (which includes including mustard), per Rouxbe Online Culinary School.
