when is hollandaise not hollandaise?
When it's mayonaise. Yes, it's true they are both an eggy emulsion but when restaurants substitute mayonaise for hollandaise they shouldn't be calling it hollandaise.
Some (Windsor Arms) add 'onion juice' to make it more flavourful.
I'm not a purist because I happen to like the idea of fusion cooking and experimenting but is there a certain level of expectation when you order a straight "Eggs Benedict" and there is no further descriptive like "with added roasted onion added to the hollandaise", etc.
What are your thoughts, Chowhounds?
Mayo has oil and hollandaise has butter. Thats the base (besides the egg yolks). Two very different things. How a Chef wants to flavor after the basic emulsion is made is up to him/her but it should be noted on the menu.
It really must be noted on a menu - each change makes it a different sauce ...... Bearnaise etc
Mayo is never hollandaise.... its just the same chemistry is use.
Thanks for your replies. (i'm new to chowhound). I work brunch in a downtown Toronto restaurant and use a classic Hollandaise recipe and was told it has "no zip! no zing!" Put some onion in there! Then he grabbed the bucket 'o Hellman's and made the Hollandaise. That was really an awful, golden arches moment for a place that is trying very hard to move up.
Wow - living in Alaska I have been served many things that were supposed to be hollandaise. I've never been served mayo for hollandaise nor have I seen it in the kitchens I've worked. Guess using the Hellmans stops you from having to coddle the eggs . GROSS