ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Variations of hollandaise
New Posts  All Forums:Forum Nav:

Variations of hollandaise

post #1 of 12
1/24/07 at 3:24pm
Thread Starter 
Wha are some good flavor combinations to make variations of hollandaise to go with various protiens??
Reply

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
When Cooks Cook for Themselves
Follow ChefTalk on Pinterest!
post #2 of 12
1/24/07 at 5:55pm
there ar endless amounts, of compound sauces from hollandaise,
invest in a copy of le repetoire, i think thats the spelling, its a little tough to understand but they will have all the classic derivetives listed from a basic sauce.
www.maguireartdesign.com/wyatt
Reply
post #3 of 12
1/24/07 at 6:59pm
Bernaise goes good with pretty much anything imho
Reply
post #4 of 12
1/24/07 at 7:01pm
Maltaise is another popular one.

Add some mole into your hollandaise. Goes good with barbacoa and eggs. :)
Reply
post #5 of 12
1/24/07 at 8:30pm

'asian' is a good idea? maybe

try some finely chopped / grated ginger. wasabi mustard. thick indonesian 'kecap manis'. it is very thick you need only a few drops.
variations are indeed endless, but keep in mind 'hollandaise' is the MAIN sauce, the rest is here to flavor and enhanceand to make it more interesting.
good food, one of the few pleasures left to mankind...
Reply
post #6 of 12
1/25/07 at 9:17am
Im a big fan of foyot, which is a hollandaise with the addition of a brown sauce

Truffles are obviously great

We are using Bacon and bacon fat this menu cycle, "bacon and eggs" yah know...

Just think about anything thats natural with eggs... Probably will work very well. Possibilities are endless
Reply
post #7 of 12
1/25/07 at 10:25am
Uh... Foyot should be with glace de viande. Choron is with saute'd tomato paste. Seen everything from lemon (zest and juice) to grapefruit, to pesto.
Reply
post #8 of 12
1/25/07 at 12:05pm
Agree here. If you're mixing in liquids make sure they're reduced to glace stage.

Anyone here ever try the various "benedict" variations at breakfast places, uh, like Perkins?
Reply
post #9 of 12
1/25/07 at 4:43pm
interestingly enough I was at the grocery store and noticed packaged hollandaise/bernaise powder in the spice section. The idea of instant hollandaise turned me of, but I think Im gonna pick it up next time to see how it compares
Reply
post #10 of 12
1/25/07 at 6:25pm
Don't waste your money or your time.
Reply
post #11 of 12
1/25/07 at 10:29pm
The above suggestions have mainly been on creating other sauces that use hollandaise as a component. There are legions of those.

You may also wish to explore using different components to the hollandaise itself. For instance, substituting another citrus for lemon juice. Orange hollandaise? Lime hollandaise? Yuzu hollandaise? Or different kinds of vinegars or other acids.

Take it from here and see where you can go.
Reply
post #12 of 12
1/30/07 at 2:01pm
The book "le répertoire de la cuisine" by August Lescofier is a book that could help you. It takes all the classic preparastions and show you all the variations. you will pay 20$ top.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
When Cooks Cook for Themselves
Follow ChefTalk on Pinterest!
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Variations of hollandaise