Hollandaise Nutrition Facts

What is the difference between a hollandaise and a mayonnaise sauce?

Mayonnaise has a clean, mild flavor with a subtle eggy, tangy undertone. It has a luxuriously thick, creamy texture. Hollandaise has a similar flavor and texture, but it is richer and tangier with a buttery mouthfeel. Both sauces look similar – hollandaise can have a yellowy tinge.

Is hollandaise just hot mayo?

Yes, hollandaise is a warm mayo. The melted butter should denature the egg yolks a little bit, so even if it’s made with olive oil, I’d expect there to still be some heat involved to classify it as ‘hollandaise’ and not simply ‘mayonnaise’.

What is hollandaise sauce used for?

It’s a delicate sauce, made thick by the emulsion between the egg yolks and butter. In appearance, hollandaise is pale yellow, smooth, and creamy. It’s commonly served as a finishing sauce for eggs Benedict, poached fish, and asparagus.

Why is it called hollandaise?

As one of the five mother sauces, hollandaise was created in Normandy and named after the French word for “Dutch sauce.” However, it wasn’t called hollandaise until after World War I, when the dairy industry shuttered in Normandy and French chefs had to get creative.

Is béarnaise and hollandaise the same?

The major difference between a Hollandaise sauce and a Bearnaise sauce is the flavor. A Bearnaise sauce has kicked the flavor up by adding in tarragon and shallots to a wine reduction. These additions make the sauce more than simply a rich but bland sauce like Hollandaise.

Is aioli the same as hollandaise?

Mayonnaise combines egg, acid (vinegar or citrus juice, sometimes both) and oil, while aioli combines egg, garlic and oil. Aioli’s texture is a little thicker than glossy mayonnaise. Meanwhile, hollandaise is a warm sauce that uses butter in place of oil.

Can you get sick from hollandaise sauce?

Unfortunately, as scrumptious as eggs Benedict can be, Eater reports that hollandaise sauce is particularly notorious for causing food poisoning, as the egg yolks in the sauce are not fully cooked before serving and the sauce isn’t kept at a temperature high enough to kill any bacteria.

Is hollandaise a mother sauce?

Mayonnaise and its derivative Hollandaise are among the French mother sauces, and the foundation for many derivatives created by adding or changing ingredients, including: The most common derivative is sauce Béarnaise.