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

FAQs

What are the sister sauces of hollandaise sauce? ›

Acids (wine, wine vinegar, or lemon) are added to balance the richness of the butter, and help prevent the yolks from curdling by raising their coagulation point.

How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.

Daughter Sauces from Hollandaise

Bavaroise sauce adds horseradish, thyme and cream. Crème Fleurette sauce jazzes things up with crème fraiche. Maltese sauce has orange zest and blood orange juice.

Béarnaise sauce was introduced later, and is a derivative of hollandaise. This sauce differs from hollandaise in the ingredients used, as well as the food it's served with. Béarnaise gets its acidity from white wine vinegar, rather than the lemon juice used in hollandaise sauce.

This emulsion can be a test of one's culinary skills as it requires precision in both ingredient ratios and cooking method. The most common mistake when cooking hollandaise is the sauce splitting or curdling. This is often due to the heat being too high or the butter being added too quickly.

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.

If the heat is too high, the egg yolks will curdle and the sauce will become grainy. When a sauce splits, this means that the fat has separated from the egg foam (the sauce has lost its emulsion). The result will look thin, greasy, and lumpy.

The second cause is either adding too much butter or adding it too quickly. When either of these occur, the sauce will look glossy like icing and pull away from the sides of the bowl, while the butter will float on top of the mixture.

If the butter is too hot, it cooks the egg on contact, also preventing the emulsion. If you add oil too fast, the emulsion breaks. If the egg is too cool, or the butter is too cool, then the yolks also won't emulsify as well. Think of Hollandaise as a sort of hot custard mayonnaise.

Does more butter make hollandaise thicker? ›

Because of its water content, more whole butter is needed to thicken a hollandaise then just straight clarified butter. Make sure your acid reduction is cool before the egg yolks are added or they may curdle. The fresher your egg yolks, the easier it is for you to make your emulsion.

Method. First make the hollandaise sauce. Using a large balloon whisk, beat the egg yolks with a squeeze of lemon juice and seasoning in a bowl set over a pan of simmering water. Beat vigorously for about 10 minutes until the mixture thickens.

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, 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.

What do I do if my hollandaise sauce is too lemony? You can either start again, or try adding another egg yolk and a bit more melted butter.

A descendant of hollandaise, béarnaise is a traditional French sauce with a thick, creamy texture and rich flavor. Built on a basic emulsion of egg yolks, butter, and acid, béarnaise differs from its Mother Sauce in two major ways: first is the source of acid.

To the original four sauces (Velouté, Béchamel, Allemande, and Espagnole) enshrined by his predecessor, royal chef Marie-Antoine Carême a century earlier, Escoffier added Hollandaise and Sauce Tomate, and reclassified Allemande. (Mayonnaise, one of his essential cold sauces, is now considered the sixth mother.)