The one sauce that doesn't have its roots in roux is hollandaise. Hollandaise means "Dutch" sauce," and you may recognize it as the silky sauce that distinguishes ordinary poached eggs served atop a split English muffin from the beloved brunch standby, eggs Benedict. In the original classification of the mother sauces, Marie Antoine-Carême included allemande rather than hollandaise; however, Escoffier's list switches the two, considering allemande to be a derivative of velouté. Hollandaise is similar to allemande in that it uses egg and lemon juice, but it uses a base of emulsified egg rather than stock and roux.
It also happens to be the least forgiving of all the mother sauces because it comprises an emulsion. And an emulsion, itself, is a bit of a paradox in that it's a mixture of two liquids whose molecules are not capable of combining in the first place — except in the presence of agitation (via Britannica). Think oil and water or oil and vinegar. In hollandaise, the liquids are egg yolk and melted butter.
Generally speaking, emulsifying hollandaise requires energetic whisking, although it's fair game to use this easy hollandaise hack instead. But hack or no hack, learning to make hollandaise will open up lots of possibilities. To wit, some of the sauces derived from hollandaise are maltaise (which involves adding a reduction of orange juice and zest), mousseline (which involves adding whipped cream to hollandaise), and moutarde (which involves adding mustard), per Rouxbe Online Culinary School.
"Sauce" - Google News
December 25, 2022 at 07:30PM
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French Cuisine's 5 Mother Sauces, Explained - Tasting Table
"Sauce" - Google News
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