What does it mean to be the mother of sauces? Being just, yet loving can be difficult, let’s see how Hollandaise sauce lives up to the role!
Ingredients
- 2 Eggs yolk (1 yolk should be enough per stick of butter)
- 1 tablespoon Lemon juice
- 2 sticks / 250g Butter
- ½ teaspoon Salt
- ½ teaspoon Pepper
How to make Hollandaise sauce
- Separate the egg yolks from the whites.
- Melt butter. Try not to make it hot, just melt it.
- Add lemon juice to the egg yolks.
- Pour water into a saucepan or double boiler and heat it up. Mind to add only as much water as it won’t reach the bottom of the bowl that holds the eggs otherwise the eggs will be cooked.
- Maintain very low heat and place the bowl with the eggs onto the saucepan with the simmering water then start to whisk.
- When the yolks become pale yellow and grow in size slowly start adding the melted butter. At this stage we may remove the saucepan from the cooktop to avoid overcooking the yolks but keep the yolks over the steaming water as the sauce can thicken up like a mayonnaise if it gets cold.
- Don’t forget to add salt and pepper to taste. We can also add a bit of water to the sauce if it turned out to be too thick.
- Whisk it a bit more and serve. Hollandaise sauce is only good when it’s warm so serve it immediately or keep it in a double layer thermostat until served.
Enjoy!
Hollandaise Sauce Recipe
What does it mean to be the mother of sauces? Being just, yet loving can be difficult, let’s see how Hollandaise sauce lives up to the role!
Ingredients
- 2 Eggs yolk 1 yolk should be enough per stick of butter
- 1 tablespoon Lemon juice
- 2 sticks / 250g Butter
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Melt butter. Try not to make it hot, just melt it.
- Add lemon juice to the egg yolks.
- Pour water into a saucepan or double boiler and heat it up. Mind to add only as much water as it won’t reach the bottom of the bowl that holds the eggs otherwise the eggs will be cooked.
- Maintain very low heat and place the bowl with the eggs onto the saucepan with the simmering water then start to whisk.
- When the yolks become pale yellow and grow in size slowly start adding the melted butter. At this stage we may remove the saucepan from the cooktop to avoid overcooking the yolks but keep the yolks over the steaming water as the sauce can thicken up like a mayonnaise if it gets cold.
- Don’t forget to add salt and pepper to taste. We can also add a bit of water to the sauce if it turned out to be too thick.
- Whisk it a bit more and serve. Hollandaise sauce is only good when it’s warm so serve it immediately or keep it in a double layer thermostat until served.
Notes
Enjoy!
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It looks easier than mayo. Is it really?
It’s more hassle as you need to melt butter and a double boiler but apart of that it’s less stressful. Mayo tends to be a nightmare until you get the hang of it. Hollandaise sauce leaves a bit more space to wiggle in terms of texture given that the yolks don’t get cooked ;D