If the Internet had existed a century ago, Hollandaise would’ve been hailed as a quick three-ingredient sauce that’s perfect for vegetables or seafood. Hashtags like #emulsifybaby and #eggsheartbutter would’ve undoubtedly been near the top of the rankings. And the pale yellow sauce certainly would’ve graced a few e-magazine covers as the latest and greatest topper for eggs and English muffins.
Truth is, many culinary historians believe that a version of this creamy emulsion existed at least 400 some-odd years ago in the Netherlands. But it wasn’t until the 1800s that the modern egg yolk-and-butter adaptation popped up in France. Not long after, Chef Auguste Escoffier elevated Hollandaise to the status of one of the five ‘mother sauces.’
That’s quite a lot to live up to for a sauce that contains only a few egg yolks, a hefty squeeze of lemon juice and some melted butter. The sauce is tasty in its own right, but there are … several reasons it was graced with such a high title.
Did you know? Episcopal priest Robert Capon, author of the 1967 food book The Supper of the Lamb claims that Hollandaise is on equal ground with the computer chip in its marvel.
Hollandaise might as well be its own food group, as its preparation is required for more than a dozen secondary sauces including the ever-popular Béarnaise, which includes the sweet herb Tarragon and Chantilly – in which whipped cream is folded into the Hollandaise emulsion.
I think Hollandaise is a nifty sauce for three reasons: It defies common logic of oil and water not mixing; it’s so delicious that it’s almost beverage-worthy; and I can tell people that it was named after one of my ancestors.
Want to receive notifications of my Confessions, Chronicles and recipes in your email? Just click here. I’d also love for you to join me on Facebook (click the ‘like’ button), Pinterest and Google+. Why not witness some of my Instagram antics too?
Blender Hollandaise Sauce
Classic Hollandaise in a blender? Auguste Escoffier must be rolling in his grave!
- 2 – Large egg yolks
- 2 TB – Fresh lemon juice
- 1¼ cups (2½ sticks) – Butter, melted
- Pinch – Cayenne pepper (optional)
- Kosher salt and freshly ground black pepper
- Place the egg yolks and lemon juice (and cayenne, if using) in blender and blend to combine.
- With the blender running, pour steady stream of butter into mixture and continue mixing until sauce becomes creamy.
- Season with salt and pepper to taste. Serve at once.