Hollandaise is one of the great classic sauces of the French kitchen, a simple and very rich emulsion of melted butter flavoured with lemon juice and bound with egg yolks. It is usually served with poached fish or vegetables and forms the basis for a number of variations, such as béarnaise, choron, mousseline and moutarde. Usually served with grilled meat, these are more strongly flavoured because they include a reduction of wine vinegar, shallots and herbs, and other defining ingredients. Traditionally all are made in a double boiler or in a bowl set over simmering water, but the easiest method uses a food processor.
© 1998 Alastair Little. All rights reserved.