Page 193 - YC Cooking School

French Classics

yuppiechef.com/cooking-school.htm

Tips for top-notch Hollandaise and a simple vinaigrette

Although the name “Hollandaise” may sound like it’s Dutch in origin, historians claim that
this gorgeously rich, buttery and tangy sauce was actually a French invention that most likely
dates back to the mid-seventeenth century.

Hollandaise sauce belongs to the emulsion family, which are sauces made from liquids that
normally don’t bind together easily. To create a temporary emulsion (vinaigrette) or a
permanent emulsion (mayonnaise or Hollandaise), you’ll need to get your head around
rapid mixing. The Hollandaise is not an easy sauce to master, but look on the bright side:
once you’ve aced it, you’ll be able to do anything! Here are a few tips to help make the
process plain sailing:

Top-notch Hollandaise sauce in four easy steps

1. Separate your eggs. Try your best to remove all the egg white from the yolks. Egg whites
cook a lot more quickly than yolks and they also go fairly hard when they cook.

2. Create a fluffy sabayon. This is a mixture of egg yolk and another type of liquid, usually
water, alcohol or lemon juice that’s whisked together vigorously until you get a lovely, fluffy,
glossy texture. To get the sabayon just right, here are a few important things to keep in
mind:

Not too hot, not too cold: Make sure the water in your pot is just the right
temperature. Too hot and you run the risk of cooking the eggs, but not hot enough
and the process will take too long. A middle-of-the-road slow simmer is what you’re
after. Now’s a good time to read our helpful tips on how to set up a double boiler.

1/2