HOLLANDAISE SAUCE Meaning and
Definition
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Hollandaise sauce is a classic French sauce known for its rich, smooth, and velvety texture. It is a creamy emulsion made from butter, egg yolks, and lemon juice, seasoned with salt and white pepper. This sauce is typically served warm and is considered one of the five mother sauces in French cuisine.
The process of making Hollandaise sauce involves gently heating the egg yolks and lemon juice in a double boiler while whisking continuously. Butter is slowly added in a thin stream, and the mixture is continuously whisked until a thick and glossy consistency is achieved. The sauce is then seasoned to taste with salt and white pepper, and often strained to remove any lumps or impurities.
Hollandaise sauce is most commonly used as a topping for eggs Benedict, giving the dish a luscious and tangy flavor. However, it is also a versatile sauce that pairs well with a variety of dishes, including vegetables, seafood, and grilled meats. Its rich and creamy nature makes it an excellent accompaniment to dishes like asparagus, salmon, and steak.
Although Hollandaise sauce requires careful attention and precision in its preparation, it is a highly regarded and beloved sauce in the culinary world due to its luxurious texture and complex flavors.
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