Hollandaise Sauce
Description
Homemade sauce is simple and quick to prepare. The name of this sauce is actually misleading—it was not invented by the Dutch at all. It is a classic French sauce made from eggs and butter. It pairs perfectly with vegetables, poultry, and fish. The fastest and easiest way to make hollandaise sauce is using a food processor or blender, although the result will not be as thick and rich as when prepared over a double boiler. There is also a risk of scrambling the eggs, and the sauce may break. If you want to make a thicker sauce in a food processor, use half as much butter. It's important to maintain a temperature between 75 and 80 degrees Celsius when preparing hollandaise sauce to prevent the egg yolks from curdling. Fresh sauce is best used immediately and served hot, as it doesn't keep well. Reheat it gently over a double boiler. Preparing hollandaise sauce takes no more than 10 minutes. The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
1. Cut the butter into small cubes.
- 2
Step 2
2. Whisk the egg yolks with a tablespoon of cold water using a bowl that can be heated on the stovetop.
- 3
Step 3
3. Pour water into a saucepan, then place the bowl with beaten egg yolks on top. We will heat the yolks over a double boiler. It is important that the bowl does not touch the water. The heat under the saucepan should be low.
- 4
Step 4
4. Gradually add the butter cubes to the warm egg yolks. They should melt.
- 5
Step 5
5. Add salt and pepper to taste.
- 6
Step 6
6. Whisking the sauce with a whisk, add the lemon juice.
- 7
Step 7
7. As soon as the Hollandaise sauce thickens, remove from heat.
- 8
Step 8
8. Serve Hollandaise sauce with fish, boiled eggs, or steamed vegetables.