Classic sauce. Ideal for cooked vegetables.
Easy to prepare.
There are two ways to prepare hollandaise sauce - in a water bath and using a mixer. The first method is more complicated, because a not very experienced cook can boil the eggs and then the sauce will separate. But this sauce is denser, thicker and nobler.
The second method is super easy to make the sauce. The taste is practically no different from the previous one, but the consistency is much thinner, because... The yolks are less exposed to heat. To obtain a greater degree of thickness, you have to use half as much oil as in the first option.
COMPOUND
3 raw yolks, 200~250g or 100~150g butter, 1~2 teaspoons lemon juice, 1~2 tbsp cold water, ~1/4 teaspoon salt, pepper
1st method (in a water bath)
Separate the whites of the eggs from the yolks. Remove the whites for later use in other dishes, and place the yolks in a small saucepan.
Cut cold butter (200~250g) into small cubes.
Pour cold water into the saucepan with the yolks and add salt and pepper. Stir until smooth. It is best to use a wooden spoon or whisk for stirring.
Place the saucepan on VERY low heat or in a water bath.
Whisk the yolks vigorously until the mixture begins to thicken.
Add butter cubes in small portions and continue whisking until completely dissolved. Add a new portion only after the previous one has dissolved.
Constantly monitor so that the sauce does not overheat. If the sauce begins to turn white at the bottom, immediately remove the pan from the water bath and continue whisking, holding the pan suspended. When the mixture has cooled a little, lower the pan into boiling water again.
After adding the last portion of oil, you should get a thick, creamy mass.
Continuing to beat the mixture, pour in lemon juice.
Remove the sauce from the water bath.
If the sauce is too thick, add a little warm water.
2nd method (using a mixer)
Separate the whites of the eggs from the yolks.
Place the yolks in a bowl, pour in lemon juice and water, add salt and pepper.
Melt butter (100~150g) in a small saucepan on the fire.
Beat the yolks with a mixer.
At this time, the butter will completely melt and begin to boil. Do not allow the oil to overheat!
Without ceasing to beat the yolks, pour boiling oil directly under the mixer blades in a thin stream.
After adding the oil, beat the sauce for about half a minute.
Leave the sauce for 5 minutes (or until it cools) so that it sits and thickens a little more.
A classic French sauce with a pleasant lemon aroma. Consists of hollandaise sauce from egg yolks and lemon juice, heated to a creamy consistency, to which butter is mixed. It is not as widely used in our latitudes as it is for one simple reason: it is served immediately after serving while still warm. Accordingly, it is almost impossible to store it for more than two hours at home. Hollandaise sauce is served with asparagus, cauliflower, broccoli, boiled fish, and egg dishes.
There are two main methods of preparation hollandaise sauce: complex and simple. In the first case, the yolks are first heated in a water bath, and then oil is added to them. In the second case, hot oil is poured into the cold yolks. The sauce prepared in the first, traditional way is thicker, but it is very easy to spoil. I only succeeded the third time, after half a dozen eggs and almost half a kilogram of butter went into the trash can. Just for fun, I prepared the sauce the second way – it worked the first time. The sauces tasted no different. And if there is no difference, why the extra torment? Now I prepare this sauce only in the second way, using a blender or mixer.
Hollandaise sauce
Total and active cooking time – 20 minutes
Cost – $2.2
Calorie content per 100 g – 577 kcal
How to make hollandaise sauce
Ingredients:
Egg yolk – 3 pcs.
Lemon juice – 2 tbsp.
Salt – ¼ tsp.
White pepper – 1 pinch
Butter – 110 + 110 g.
Preparation:
Pour the yolks, lemon juice, salt and pepper into the bowl of a blender or food processor. Close the lid and stir at maximum speed for 30 seconds.
Remove the lid and, still stirring at high speed, pour in the hot butter in a very thin stream, literally drop by drop.
The oil will warm the yolks; By pouring it in very slowly, you give the yolks time to absorb the oil. When 2/3 of the oil is gone, the sauce will turn into a thick cream, and then you can add the remaining oil a little faster.
Place all the resulting sauce from the blender bowl into a bowl and beat another 110 g of butter into it with a wire whisk or mixer.
In the event of a disaster: If the sauce refuses to thicken or the finished sauce curdles, remove it from the blender bowl. Then, at high speed, pour it back drop by drop.
How to keep the sauce warm. Hollandaise sauce is served warm, not hot; if you keep it too warm, it will become liquid or curdle. If you made the sauce ahead of time, place the sauce pan in a warm place on the stove or in a bain marie of lukewarm water. Or add a minimal amount of butter to the sauce, and before serving, heat the rest of the butter until it bubbles and whisk into the sauce in a thin stream.
Hollandaise sauce, or hollandaise, has only a very distant connection with the Netherlands. This French sauce is made from butter and raw eggs, and has many variations, one of which is lush Dutch sauce with the addition of whites whipped into a strong foam.
Hollandaise sauce, or hollandaise, turns out delicious - but how could it be otherwise, because if you mix fresh eggs and good butter, add a little lemon juice, then it is almost impossible to spoil these products! You should prepare the sauce very carefully in a water bath, monitor the temperature, since the line that separates the sauce from the omelet is very thin.
- Cooking time: 30 minutes
- Quantity: 250 g
Ingredients for Hollandaise sauce
- 2 large chicken eggs;
- 1/2 lemon;
- 100 g high fat butter;
- 2 g ground red pepper;
- sugar, salt to taste.
Method for making Hollandaise sauce
Ingredients for making a fluffy Hollandaise sauce. Mandatory conditions are fresh, large, high-quality chicken eggs, preferably organic, from a trusted supplier. Butter with high fat content - 82%. You can't make a delicious sauce from cheap eggs with tiny, pale whites and sandwich butter!
Separate the whites from the yolks. The most convenient way to prevent spoiled foods from getting into your sauce: break the eggs into a bowl, and then carefully, using your hand, remove the yolks, straining the whites through your fingers. Transfer the yolks to a separate bowl.
Mix the yolks with a whisk, then add the juice squeezed from half a lemon. Be sure to strain the juice so as not to fish out the lemon seeds from the sauce.
Melt butter in a small saucepan. Add salt and sugar to taste to the mixture of yolks and lemon juice, grind it with a whisk and place in a water bath.
Remove the melted butter from the heat and set aside to cool. At this stage, the sauce cannot be ignored! Stirring constantly, bring it to thicken in a water bath. We stop the process when the temperature of the yolks reaches approximately 85 degrees Celsius. Pour in the oil in a thin stream, constantly stirring the sauce. The resulting yellow, thick mass is the classic Hollandaise sauce, which is usually served warm with meat, fish dishes or eggs Benedict.
In order for the sauce to keep its shape (at the same time, the whites will not disappear), add the whites whipped into a strong foam and a pinch of red hot pepper. Mix the ingredients again until smooth.
Return the mixture to the water bath. Make sure that the bottom of the bowl does not touch the boiling water. The mixture must again be constantly stirred and the sauce removed from the heat when its temperature reaches 85 degrees.
The lush hollandaise sauce is simply delicious. Thick, with a delicate and silky texture, it holds its shape well and is suitable for many dishes, even replacing traditional mayonnaise in meat salads. Unlike classic hollandaise sauce, this fluffy sauce can be used either warm or cold.
In which traditionally poached eggs are served just underneath.
The sauce has a rather neutral taste, but perfectly complements dishes that lack, so to speak, “creamy.” For example, hollandaise sauce often accompanies baked fish or baked vegetables - cauliflower, broccoli, asparagus. The sauce is good for both new potatoes and pasta. In addition, lean meat, fish or vegetables can not only be supplemented with hollandaise sauce, but also baked under it - the crust will turn out wonderfully golden brown.
In addition to the fact that the sauce itself will make a large number of simple dishes tastier, it has proven itself well as a base for more complex sauces: Hollandaise acts as an oily base that can magically reveal rich flavors.
Hollandaise sauce is served warm - in this form, its consistency resembles thin mayonnaise. It is recommended to store it in the refrigerator, because it contains butter. At a low temperature, Hollandaise will harden, and upon contact with warm dishes it will again become tender and silky.
Cooking time: 10-15 minutes / Yield: 180-200 g
Ingredients
- 2 eggs (yolks)
- water 2 tbsp. spoons
- lemon juice 1 tbsp. spoons
- butter 80 g
- salt, pepper to taste
Preparation
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