7 x variations on hollandaise sauce

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With butter, vinegar and egg yolks you can make a classic hollandaise sauce. As far as we are concerned, it is already synonymous with divinity in its purest variant, but of course you can also come up with all kinds of cool variants – possibly even more delightful than the original. In any case, it is a thinking exercise that we like to let our brains grind over, and of which we love to share the result.

First and foremost: you will find a good basic recipe for hollandaise sauce here. That is the classic method, where you heat the eggs au bain marie. Higher mathematics is not that, but it can also be even easier, with a stick blender. Click here for the specific steps. But so: hop to those variations on hollandaise sauce!

7 x variations on hollandaise sauce

1. Hollandaise sauce with a tic

The cool Susan Aretz (who has her own Holy Unicorn Gin on the market, how cool) recently described how a chef used a bit of her gin for the hollandaise sauce. Brilliant, and we immediately think of other spirits that we could use here.

A splash of mezcal or even amaretto? A little whiskey, as a sauce with meat? Or hollandaise sauce with sake, for the salmon? We would know…

2. Hollandaise sauce with orange

Orange hollandaise sauce is quite an established phenomenon. No wonder, because the fresh and sweetness of the citrus fruit gives the sauce just a little more tension, some depth. By the way, if you use blood oranges, then you have put a Maltaise sauce on the table according to the technical terms. Super tasty with asparagus or fish.

3. Truffle hollandaise

Oh what a luxury: as if hollandaise sauce isn’t decadent enough on its own, you might as well add some truffle to it. Use a good truffle tapenade or buy a fresh copy and grate it through the sauce. Will this be what we’re going to add to our eggs benedict next time? Chances are high.

4. Muslin sauce

For mousseline sauce, hollandaise sauce is mixed with whipped cream. This makes the sauce creamier, softer and more lumpy. Are you salivating just thinking about it? We also. We will forward you to Jeroen Meus for a good basic recipe for muslin .

5. Béarnaise sauce

Another classic among sauces: béarnaise sauce. We secretly find it even tastier than hollandaise sauce. That has everything to do with the addition of tarragon (that aniseed!) and pepper.

Delicious on fries with bacon (like Sergio Herman does at Frites Atelier ) or to give body to this vegetarian dish with white asparagus and boletes .

6. Choron sauce

If we embroider a little further on béarnaise, we arrive at choron sauce . Choron sauce is actually nothing more than béarnaise sauce with tomato sauce being stirred in at the end. The tomatoes give the sauce a slightly more soft and sweet taste.

The sauce is not supposed to taste really convincingly like tomatoes, but it should have more of a subtle sweetness. Choron, just like béarnaise, is delicious to eat with a  perfectly cooked steak . But because the taste of the sauce is slightly softer, it is also perfect with white fish or green asparagus.

7. Hollandaise sauce with an Asian twist

And finally: fan of Asian food? Do a random grab in the Asian seasonings department from your pantry and chances are you can spice up your hollandaise sauce. Whether it’s a spoonful of miso, a dash of soy sauce, a squeeze of wasabi or some shichimi togarashi : that oriental touch will benefit your hollandaise sauce.


Source: Culy by culy.nl
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