Sauce
Description
The sauce takes just a few minutes to prepare. "Hollandaise" sauce is served with fish, meat, and poultry. Even a simple omelet becomes an extraordinary dish with this sauce. If you're making it for the first time, cook it over a double boiler to better control the process. The most important thing is that the eggs don't cook through and the sauce doesn't curdle. Gradually add softened butter, and don't forget to stir constantly. The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
1. The ingredients seem simple, yet they create a surprisingly delicious and attractive sauce that is very popular in France. Today, restaurants around the world serve it with meat and fish dishes. The trickiest part is determining the exact moment to avoid overheating the eggs. So, let's prepare the ingredients.
- 2
Step 2
2. First, you need to evaporate the vinegar. To do this, take a small frying pan or saucepan, add salt, vinegar, and crushed peppercorns. Place over heat and boil until the vinegar has evaporated, then remove from the heat and add cold water.
- 3
Step 3
3. Crack two egg yolks into a saucepan and place over heat.
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Step 4
4. Heat, constantly whisking with a whisk, until thickened.
- 5
Step 5
5. Slowly pour in the reduced vinegar in a thin stream, continuing to whisk.
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Step 6
6. Add a piece of butter at room temperature, reduce the heat to a minimum, and cook the yolks, rubbing them with the butter.
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Step 7
7. It is very important to add the oil gradually and not overheat the yolks.
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Step 8
8. At the end, add lemon juice and continue stirring the sauce.
- 9
Step 9
9. The sauce should thicken, but the eggs must not cook. To be safe, you can initially place the saucepan over a double boiler to better control the process.
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Step 10
10. At the very end, add spices to taste, but it's best to stick with ground red and black pepper.