Common mistakes in the preparation of a sauce hollandaise
The two most common mistakes in preparing a hollandaise sauce are keeping the egg yolk mixture at too high a temperature and folding in the butter too quickly. If the heat is too high, the egg yolk will set and the sauce will curdle. If the butter is added to the mixture too quickly, it will prevent a successful emulsion and the fat will float to the top.
Sauce hollandaise – A multifaceted basic sauce
As one of the basic sauces of classic French cuisine, hollandaise sauce is the starting point of many other sauces. One of the most famous is the sauce bérnaise, which gets a spicier flavor by using a wine-herb reduction.
Furthermore, hollandaise sauce is the basis for the following sauces:
- Caviar sauce (Sauce au caviar)
- Cédard sauce (Sauce cédard)
- Choron sauce (Sauce choron)
- Dijon sauce (Sauce dijonnaise)
- Divine sauce (Sauce divine)
- Maltese sauce (Sauce maltaise)
- Foam sauce (sauce mousseline)
- Venetian sauce (Sauce vénitienne)