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Title: French Hollandaise Sauce & Variations
Categories: Sauce
Yield: 1 Servings
| HOLLANDAISE SAUCE | ||
| 1/3 | c | Water |
| 1 | ts | Lemon juice |
| 1/4 | ts | Salt |
| 1/4 | ts | White pepper |
| 3 | Egg yolks; beaten | |
| 1 1/2 | c | (To 1-3/4) unsalted butter heated |
| 1 | pn | Cayenne pepper (optional) |
| 1 1/2 | tb | Cream |
| SAUCE MALTAISE | ||
| 1 | c | Hollandaise sauce |
| 3 | tb | Fresh orange juice |
| 1 | Orange; grated rind of | |
| SAUCE MOUSSELINE | ||
| 1 | c | Hollandaise sauce |
| 1/4 | c | Heavy cream; whipped |
| SAUCE MOUTARDE | ||
| 1 | c | Hollandaise sauce |
| 2 | tb | Dijon mustard |
HOLLANDAISE SAUCE: Combine water, lemon juice, salt and pepper, cook over high heat until reduced to 2 tablespoons. Let cool. Place egg yolks in heavy saucepan; add the reduced liquid. Whisk constantly over low heat until mixture becomes thick and lemon colored. Do not let yolks over cook. Over LOWEST heat add heated butter, 2 tablespoons at a time, thoroughly incorporating each addition. Add cayenne and cream if needed to thin to desired consistency. Yields about 1 cup sauce.
SAUCE MALTAISE: Prepare hollandaise sauce. Add fresh strained orange juice and grated rind. Serve with asparagus, broccoli, cauliflower.
SAUCE MOUSSELINE: Prepare hollandaise sauce. Add whipped cream. Either fold into the hollandaise sauce or mound on top. Serve with artichokes, asparagus, poached eggs, fish or eggs benedict.
SAUCE MOUTARDE: Prepare hollandaise sauce. Add dijon mustard and mix well. Serve with broiled or fried fish and chicken.
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