HOLLANDAISE SAUCE a Classic by Chef Charles Knight

This classic French sauce, formerly known as Dutch sauce, is a delicious blend of egg yolk, melted butter, and lemon juice or white wine or vinegar reduction, seasoned with salt and white pepper or cayenne pepper. As one of the five mother sauces in French cuisine, Hollandaise Sauce is a staple in many traditional dishes and is a key ingredient in the beloved Eggs Benedict. But it's not just for breakfast! Hollandaise Sauce is also a delicious accompaniment to cooked asparagus and many other dishes.  Franois Pierre de la Varenne is credited as the inventor of Hollandaise Sauce. He was the author of LeCusinier and broke with the Italian traditions that had revolutionized medieval and Renaissance French cookery in the 16th century and early 17th century. His contributions to French cuisine are still celebrated today, especially his famous Hollandaise Sauce recipe. Through his work, de la Varenne helped to establish France as a culinary capital of the world. NOTE: The Ultra-Tech II 9-inch