hollandaises
Rich egg sauces
Hollandaises is the plural of hollandaise, the rich emulsified sauce made from egg yolks, butter, and lemon juice or vinegar.
The plural appears when discussing varieties or servings: The brunch menu featured three different hollandaises.
Hollandaise is essential to eggs Benedict and classic French cuisine.
Tarragon-flavored emulsion sauce
- emulsionBlended immiscible liquids
- butterSolid fat from cream
- egg yolksEggs' nutrient-dense cores
- lemonAcidic yellow citrus
clarified · reduction · double boiler · whisk · broken · curdled · silky · velvety
Poached dish with hollandaise
- asparagusEdible green stalk vegetable
- salmonPink-fleshed migratory fish
- poached eggsEggs simmered in water
- brunchMorning-afternoon meal hybrid
English muffin · Canadian bacon · florentine · crab cakes · artichokes · vegetables · steak · fish
béarnaise
Tarragon-flavored emulsion sauce
lemon · clarified · reduction · double boiler · whisk · broken · curdled · silky · velvety · rich
eggs Benedict
Poached dish with hollandaise
- asparagusEdible green stalk vegetable
- salmonPink-fleshed migratory fish
- poached eggsEggs simmered in water
brunch · English muffin · Canadian bacon · florentine · crab cakes · artichokes · vegetables · steak · fish · lobster
emulsify
Disperse one liquid throughout another
- temperState of mind
- bain-marieHeated water bath for cooking
- separateTo set apart
clarify · strain · curdle · rescue · split · reheat · hold · stabilize · mount · incorporate
hollandaisesvinaigrettes
Oil-acid salad toppings
broths · consommés · ponzu · mignonette · au jus
hollandaisesvinaigrettes
Oil-acid salad toppings
coulis · salsas · chutneys · au jus · tomato sauces
- hollandaise sauceEmulsified butter-egg-lemon preparation