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| hollandaise sauce - www.healthnote25.com |
The Hollandaise sauce is one
of five main sauces (mother sauce) in French classic cuisine. The hollandaise
sauce is made from melted butter and egg yolk and added juice and vinegar
juice.
This sausage becomes viscous
because of the emulsions that make butter liquid and air in orange juice or
vinegar mix and thicken. The temperature of this sauce should be kept always
below 60 ° C so that the eggs in the sauce do not become curd.
Hollandaise is a French word
meaning "from the Netherlands." This sauce was originally called
"Isigny Sauce" from the name of a town in Normandy,
Isigny-sur-mer.The city is famous for its butter in World War II butter should
come from the Netherlands because the production of butter in France declined.
The name of the sauce is
converted into hollandaise sauce to show the origin of the butter made for the
sauce. Pierre de La Varenne, personal chef Louis XIV, once wrote the recipe for
this sauce in his book Le Cuisinier Francois (French Culinary).
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