HOLLANDAISE Meaning and
Definition
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Hollandaise is a smooth and creamy sauce commonly used in French cuisine. It is typically made from a mixture of egg yolks, clarified butter, lemon juice, and a hint of seasoning. The sauce's texture is velvety and rich, with a glossy appearance.
Known for its versatility, hollandaise complements a wide range of dishes, particularly seafood, vegetables, and eggs. It is often drizzled over poached eggs to create classic dishes like Eggs Benedict or utilized as a sauce for asparagus, broccoli, or other steamed vegetables. The tangy flavor of citrus from the lemon juice adds a refreshing touch to the sauce, balancing its richness.
Creating hollandaise requires careful attention to prevent curdling or breaking of the sauce. The process involves gradually whisking the egg yolks with lemon juice over a double boiler while slowly adding the melted butter until a thick emulsion is achieved. Experienced cooks often advise maintaining low and consistent heat during this process to prevent overheating and ensure a smooth texture.
Hollandaise sauce is emblematic of French cuisine and is appreciated for its indulgent, luxurious taste. Its various applications make it an essential component in culinary endeavors, from breakfast to elegant dinner preparations. The name "hollandaise" is likely derived from the Dutch and Belgian contributions to French cuisine, as their butter-making techniques were highly regarded and influential in the creation of this rich sauce.
Common Misspellings for HOLLANDAISE
- gollandaise
- bollandaise
- nollandaise
- jollandaise
- uollandaise
- yollandaise
- hillandaise
- hkllandaise
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Etymology of HOLLANDAISE
The word "hollandaise" derives from the French term "sauce hollandaise", which translates to "Dutch sauce" in English. The term Hollandaise is related to Holland, which refers to the western region of the Netherlands. However, the sauce itself does not have a direct origin in the Netherlands. The name may have been attributed to the sauce due to its similarity to a Dutch method of emulsifying butter. Hollandaise sauce, made with butter, egg yolks, and lemon juice, has been commonly used in French cuisine since the 17th century.
Similar spelling words for HOLLANDAISE
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