Hollandaise sauce is one of the fundamental sauces in international cuisine. It is a creamy and velvety sauce, perfect for accompanying boiled fish, asparagus, Brussels sprouts, and other boiled vegetables. Making it is not difficult, but it requires a lot of attention. The egg yolks are mixed with butter in a double boiler until a whipped and fluffy consistency is obtained. Gradually, lemon juice or white wine vinegar is added while continuing to mix. It is important to keep the heat moderate and fully absorb the butter before adding more. Hollandaise sauce should be whisked and not stirred like mayonnaise, and it should only be heated by hand.
Hollandaise Sauce
Ingredients
- 3 Egg Yolks Egg Yolks
- 175 G Butter Butter
- 2 Tablespoons Lemon Juice (or White Wine Vinegar) Lemon Juice (or White Wine Vinegar)
- 1 Pinch Salt Salt
- White Pepper White Pepper
Instructions
- Put the egg yolks, a knob of butter in pieces, a pinch of salt and half a tablespoon of water in a saucepan.
- Place the saucepan in a bain-marie over hot water, but not boiling.
- Dissolve the egg yolks with a whisk and as soon as the pieces of butter start to melt, gradually incorporate the rest of the butter while continuing to beat with the whisk.
- When the sauce is well whipped and fluffy, complete it with a couple of spoonfuls of lemon juice or white wine vinegar that you will gradually add while stirring.
- Ideal for boiled fish, asparagus, Brussels sprouts and other boiled vegetables.
- Note that hollandaise sauce, one of the fundamentals of international cuisine, is not difficult to make but requires a lot of attention: the heat must be moderate, the butter must be completely absorbed before adding more, the sauce must be beaten with the whisk and not stirred as is done for mayonnaise and must be heated exclusively by hand.
Notes
Add a pinch of white pepper for an extra touch of flavor.
