Hollandaise Sauce: A History, How Term Paper

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Many people fear that hollandaise, because of its opaque color is used to conceal tainted meat, or old fish, and there are concerns about food poisoning if white sauces are allowed to stand too long. Raw or uncooked eggs can transmit salmonella and other diseases, and diners may wish to make sure that they only consume well-cooked eggs. The poached eggs of Eggs Benedict pose another problem for this resistance to uncooked or undercooked eggs. Also, in today's fast-paced society, breakfast and brunch foods are less popular than in the past and many people are simply not familiar with hollandaise sauce, except as mayonnaise in sandwiches or as the cheese component of fast food breakfast sandwiches. Learning how to handling dairy-based sauces with proper precautions as well as techniques are essential for all chefs.

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When menu-planning, there are also dietary concerns related to the heavy fat content in the sauce. Although lower fat products can substitute the milk component, the sauce is still fairly caloric, and concerns about the level of cholesterol in the sauce because of the yolks can be a dietary red flag for nutritionists and nutrition-conscious diners. The sauce must be prepared with an eye for the tastes and needs of diners, and mesh with the rest of the components of the menu. However, hollandaise sauce is something that people will rarely dare to make at home, and so long as people dine out for 'special occasions' to eat food they normally do not consume or prepare at home, people are likely to order this sauce at least occasionally!

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