Lessons > How to Make Hollandaise Sauce
Lesson Overview
Hollandaise is one of the five main mother sauces. Made with butter and eggs, this warm emulsion sauce is thick, yet airy. A well-made hollandaise has a rich, buttery flavor with just a hint of acid (typically lemon) to balance it out. The sauce is most often paired with vegetables, meat, fish an…
Click to expand...Lesson Objectives
At the end of this lesson you'll be able to:
- define hollandaise sauce
- identify the components of a hollandaise
- make a sabayon using water or a gastride
- determine when a sabayon is cooked
- make and season a hollandaise sauce
- hold a hollandaise for service
- fix a broken or split a hollandaise sauce
- make derivative sauces from hollandaise and Béarnaise
Course Syllabus
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START: Watch Lesson Platform Tour | |
1. | Introduction: How to Make Hollandaise Sauce |
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2. | Complete Your Self Assessment |
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3. | Components of Hollandaise Sauce |
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4. | Hollandaise | Making the Sabayon |
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5. | Hollandaise | Adding the Butter |
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6. | Seasoning & Holding Hollandaise |
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7. | Hollandaise | Water vs. Gastride |
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8. | Fixing a Broken Hollandaise |
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9. | Hollandaise & Béarnaise Derivatives |
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10. | Practice Making a Hollandaise Sauce |
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11. | Practicing Derivative Sauces |
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12. | Lesson Quiz |
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11 Videos
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12 Tasks
Task 1: Introduction: How to Make Hollandaise Sauce
Task 2: Complete Your Self Assessment
Task 3: Components of Hollandaise Sauce
Task 4: Hollandaise | Making the Sabayon
Task 5: Hollandaise | Adding the Butter
Task 6: Seasoning & Holding Hollandaise
Task 7: Hollandaise | Water vs. Gastride
Task 8: Fixing a Broken Hollandaise
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