Both Hollandaise and Mayonnaise are oil-in-water emulsions based on an egg yolk. Making both of them requires raw egg yolk and the addition of mustard, and then the slow adding of oil or butter. Mayonnaise is cold and Hollandaise is hot. Mayonnaise is Spanish and French, and naturally both countries have an excellent source of olives and olive oil. Hollandaise, aka Dutch Sauce, is based on butter from the fantastic Frisian and related breeds of dairy cow.
Core Ingredients of Hollandaise and Mayonnaise
- Raw Egg Yolk
- Dijon mustard, Vinegar, and/or Lemon Juice
- Elbow Grease
Additional Ingredients
- Tarragon (or Tarragon Vinegar)
- Smoked Paprika
- Dill
Sources and Recipes
- Hollandaise Sauce (Wikipedia)
- Mayonnaise (Wikipedia)
- Salmon with Tarragon Hollandaise (BBC Good Food)
- Hollandaise Sauce (Jamie Oliver)
- Gordon Ramsay Mayonnaise
- Jamie Oliver Mayonnaise
Simplest Approach to French Mayonnaise
- 150ml of olive oil
- 1 raw egg yolk
- Generous teaspoon of dijon mustard
- a few drops of white vinegar
- salt and pepper