Hollandaise sauce
Description
Perfectly complements meat, poultry, and side dishes. Hollandaise sauce can be prepared in just a few minutes. The process is simple and requires no special effort. The sauce must be cooked over a water bath to prevent overheating and curdling of the egg yolks. Hollandaise sauce pairs perfectly with asparagus, boiled and baked potatoes, salmon, and is also an essential component of the famous French Eggs Benedict. Wine in the recipe is optional but recommended. Add salt and spices to taste. The sauce is ready. Store in the refrigerator and serve with dishes.
Instructions
- 1
Step 1
Prepare all the ingredients. Melt the butter and let it cool slightly.
- 2
Step 2
Combine water, wine, sugar, salt, and egg yolks in a bowl or saucepan.
- 3
Step 3
On a steam bath, place the container so that the water does not touch the bottom. Stir.
- 4
Step 4
Heat the mixture, stirring constantly, add ground pepper, and as soon as the mixture begins to thicken, start slowly pouring in the oil in a thin stream. Stir thoroughly to prevent the yolk from sticking to the bottom and accumulating on the sides.
- 5
Step 5
Constantly stirring, bring the sauce to a smooth, creamy consistency and immediately remove from the heat.
- 6
Step 6
Add the lemon juice and serve the sauce immediately. Hollandaise sauce is ready!