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Mock Hollandaise Sauce over Poached Salmon

Updated on June 19, 2017

If you have not given this a try, please do so.

It is light and tantalizing and will make those tastebuds do a happy dance!!!!

Mock Hollandaise Served over Poached Salmon

Source

Mock hollaindaise is a sauce that is an imitator of a more fancy sauce.

It is tangy, smooth, and creamy and will cause your taste buds to do a happy dance. Hollandaise, from which mock hollandaise takes its name, is a sauce that has an interesting and rather circuitous history. Many historians seem to agree that it originated in Normandy which is famous for its butter and its many uses in cooking.

Others point to early times when this sauce as made but they do not concur that these are authentic hollandaise because some earlier recipes contain bouillon.and spices and some contain no eggs.

LaVarenne's sauce

A second source tells us that as far back as 1651, Francois Pierre LaVarenne shares a sauce that sounds like this sauce. It contains many of the same ingredients. He cautions the cook to be careful it does not curdle.

Creating a really amazing sauce can be accomplished. It will be creamy and will dance around on your tongue as the tangy lemon reaches your taste buds. More information can be found at this link:

Later, mock hollandaise sauces began to appear and have been popular ever since..

Veloute sauce

Interesting to note is a recipe known as Veloute Sauce. It may be a twentieth century adaptation of hollandaise. Some of the first sauces were made with broth. This one uses a broth or stock.

Velouté Sauce

  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup chicken, veal, or fish stock
  • salt to taste
  • dash of white pepper
  • 1/4 teaspoon nutmeg Sauce

when you have make the Velouté Sauce

  • use fish stock or chicken stock
  • Stir hot sauce into 2 egg yolks.
  • Boil for 1 minutes, stirring constantly.
  • Belnd in l tablespoon lemon juice and salt, pepper, and cayenne pepper to taste.

This is being included to give you an idea of ways this sauce has changed over time.

Some of the recipe is from Betty Crocker's New Picture Cook Book published in 1961.and some of it is from readings from other sources.

Gathering Ingredients

reserved egg whies for use in another dish
reserved egg whies for use in another dish | Source

Butter and Flour Cooked Ever so Briefly

This is a Great Hollandaise Sauce (not the 'mock' variety)

Smooth, Creamy Sauce Has Formed

Source

I love the way the color lavender smells, and the way the color salmon tastes. And if there were a color called “fur,” I’d like the way it feels.

― Jarod Kintz

— Jarod Kintz
Source

Poaching salmon

To poach the salmon, place salmon skin-side down in a skillet and add 1/2 cup water. Cover and let simmer for 5 minutes or until it done as you desire it. (I poached for 5 minutes, removed from heat, set cover askew, and let stand until I was ready to serve. It was perfect for me.)

This is all you do. It is simple and perfect every time.

You can used wine instead of water and herbs can be added as well.

5 stars from 1 rating of mock holllandaise sauce with history

Cook Time

Prep time: 5 min
Cook time: 3 min
Ready in: 8 min
Yields: 1/2 cup

Sometimes life is a feast with eggs Benedict & hollandaise sauce, waffles & strawberries, sausage links & hashed brown potatoes. And sometimes life is scrambled eggs. In the end, your stomach gets full all the same. And years from now, you may not remember exactly what you ate.

— Lisa Schroeder

Veggies and the sauce

Roasted veggies with mock hollandaise is delicious too. It is high in calories and fat but you only have a spoon full or two so it is not as really as unfriendly to the waistline as it might be. You might want to give this a try sometime. It's really simple and very flavorful.

Ingredients

  • 1 egg yolk
  • 1/4 cup light sour cream
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1- 2 teaspoons lemon jucie, freshly squeezed
  • dash salt, pepper
  • dash nutmeg, (optional)

Instructions

  1. Melt butter over medium low heat. Add flour and whisk for one minute until all flour is incorporated.
  2. Remove from heat. Add sour cream and whisk.
  3. Add egg yolk. Whisk.
  4. Return to heat and cook for 1 minute. Sauce will come together in a creamy, smooth texture.
  5. Serve over fish or vegetable dishes.
  6. Salt and Pepper to taste. Shake a little nutmeg over all. (optional)
  7. Nutrition information is approximate.
Nutrition Facts
Serving size: 1
Calories 210
Calories from Fat63
% Daily Value *
Fat 7 g11%
Saturated fat 3 g15%
Carbohydrates 4 g1%
Sugar 0 g
Fiber 1 g4%
Protein 3 g6%
Cholesterol 93 mg31%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

copyright 2011-2013 pstraubie48 ™ All Rights Reserved

Comments

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    • pstraubie48 profile image
      Author

      Patricia Scott 5 years ago from sunny Florida

      mwilliams66...to answer your question first, yes, cornstarch has been used in other recipes I have come across. And sometimes tapioca (unsweetened of course) is used but I have never tried that. This really is a great complement to fish and vegetables especially asparagus and spinach. It is smooth and creamy and tangy. The good news is there are several not so high fat versions. I hope you get a chance to try it It is easy and quick to prepare. Thank you for stopping by..I do appreciate the vote up and the sharing.

    • mwilliams66 profile image

      mwilliams66 5 years ago from Left Coast, USA

      This looks fantastic. My family just loves hollendaise sauce. I look forward to trying my hand at these new "mock" recipes.

      Have you heard of any that require something other than flour as a thickener?

      Voting up and sharing.

    • pstraubie48 profile image
      Author

      Patricia Scott 5 years ago from sunny Florida

      Denise Handion...thanks...you know I appreciate your feedback. I had thought I had stated that info so I did go back and add it. I guess I was having a brain freeze yesterday... I really appreciate you noticing.

    • Denise Handlon profile image

      Denise Handlon 5 years ago from North Carolina

      Interesting comment and explanation. It's sounds like a great recipe to try, and the history was a nice addition. I would suggest adding the explanation you offered in the comment before mine as part of your hub. Thanks for sharing. :)

    • pstraubie48 profile image
      Author

      Patricia Scott 5 years ago from sunny Florida

      Hi, denisemai....to answer your question the original hollandaise was made with raw eggs. Mock hollandaise is made with cooked egg if made with eggs at all. A lot of recipes call for mayonnaise instead.

      Thanks for stopping by

    • denisemai profile image

      Denise Mai 5 years ago from Idaho

      Good recipe. I'm curious. What makes it a "mock" hollandaise sauce as opposed to authentic?

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