Hollandaise sauce

Famous, classic, very French! Hollandaise sauce, or hollandaise, is a very delicate and light sauce of the national cuisine of France. It is served only freshly prepared. It goes well with any vegetables, eggs, white meat or fish.

Irisha

Recipe author

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Composition / ingredients

Servings:

Egg yolks

White wine vinegar

0.5

Water

Ghee

120

White pepper

0.5

Table salt

to taste

Lemon juice (a few drops)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 3 g

Fats 95 % 63 g

Carbohydrates 0 % 0 g

578 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 6 h 30 min

Step 1:
How to make hollandaise sauce at home? First, prepare the necessary ingredients. The better the melted butter, the tastier the sauce will turn out in the end. It is better, of course, to make it yourself and in advance.
Step 2:
Crush the white pepper with a knife, put it in a saucepan, pour white wine vinegar and water. Put a saucepan on the stove and boil the mixture for a third. You should get 1 tablespoon of liquid in the end. Strain the resulting mixture and let it cool.
Step 3:
Beat the raw egg yolks into a bowl. Pour the vinegar mixture into a bowl with the yolks, mix with a whisk until smooth.
Step 4:
Place the bowl with the yolks in a water bath. Brew the yolks over low heat, stirring the mixture constantly with a whisk. After 10 minutes, you should have a thick sauce. It is important not to overheat the yolks so that they do not curdle - watch out for this!
Step 5:
Remove the egg sauce from the water bath and, constantly whisking, pour the heated ghee into it. First add the oil drop by drop, and then pour in a thin trickle. At the very end, season the Hollandaise sauce with lemon juice and salt. Taste it and, if you think that something is missing, report it.
Step 6:
Serve the hollandaise sauce warm. Enjoy your meal!

In this recipe, white wine vinegar can be replaced with table white wine, dry or semi-dry. In the original recipe, in fact, it is used. Despite its name, Hollandaise sauce is a classic French sauce, which is usually served with eggs benedict, poached, vegetables, fish. It is usually not prepared for the future, because during storage it can be covered with a film that is not quite aesthetic. That is, I advise you to eat this sauce immediately after cooking. But considering how delicious it turns out, I think it won't stay on the table after lunch or dinner anyway. (:

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.