Hollandaise Sauce

The velvety, buttery delight that is Hollandaise sauce has graced countless breakfasts and brunches, transforming ordinary dishes into culinary masterpieces. This classic French sauce, with its rich and creamy texture, isn’t just for eggs Benedict; it elevates a variety of dishes. We’ll demystify the art of making perfect Hollandaise sauce in this recipe, so you can enjoy its decadence from the comfort of your own kitchen.

Hollandaise Sauce Recipe Overview

This Hollandaise sauce recipe makes about 1 cup of sauce and takes about 20 minutes to make. It goes well with poached eggs, asparagus, and grilled fish. Once you’ve mastered this recipe, you’ll have a versatile sauce on hand to enhance your culinary creations.

Also Read: Pesto Sauce

Ingredients

• 2 Egg Yolks
• 125 g Butter Melted
• 1 tbsp Lemon Juice or White Wine Vinegar
• Salt to taste
• Pinch Cayenne Pepper when serving

Directions

1. Mise en place
2. Prepare a pan of water for the bain-marie, with just enough water for the glass bowl you will be using to sit so the bottom of the bowl does not touch the water.
3. Obviously, the bowl must be larger than the pan.
4. Separate the egg yolks from the whites into the glass bowl you will be using
5. Heat the Butter: Place the butter in a pan over a gentle heat to melt
6. Place the water on a low heat to gradually come to a simmer.
7. Do not let the water boil
8. Beat the Eggs: Add a splash of very cold water to the egg yolks and whisk until they are well combined.
9. Heat the Eggs: Place the bowl onto the pan of gently simmering water and double-check that the water is not touching the bottom of the bowl
10. Whisk the eggs until they have thickened to the consistency of double cream.
11. Add the Butter: Test the butter before you start to add it to the eggs to make sure that it is just warm, not hot, then gradually trickle it into the eggs whisking all the time.
12. This process cannot be rushed, trickle very slowly so that the butter blends with the eggs.
13. As the butter thickens the sauce, be aware of the consistency you require, stop adding the butter when you feel the sauce is thick enough, as the more butter you dd the thicker the sauce will become
14. Add the Lemon Juice: When you have reached the required consistency, remove the bowl from the heat and whisk in the lemon juice.
15. Serve: Season with salt to taste

Also Try: Dark Caramel Sauce Recipe: Elevate Your Desserts!

Nutritional Value (per serving – 2 tablespoons)

• Calories: 200
• Protein: 2g
• Carbohydrates: 1g
• Fat: 22g
• Fiber: 0g

FAQs

Q: Can I substitute salted butter for unsalted?

While using salted butter is possible, using unsalted butter allows you to better control the saltiness of the sauce.

Q: What if my sauce is either too thick or too thin?

If the mixture is too thick, add a teaspoon of warm water at a time. If it’s too thin, gently warm it up while whisking.

Q: Is it possible to make the Hollandaise sauce ahead of time?

If you can’t serve it right away, keep it warm in a thermos or a bowl set over warm water for up to an hour.

Q: Is this sauce suitable for pregnant women to consume?

This recipe is not suitable for pregnant women because it contains raw egg yolks. Instead, consider using pasteurized eggs.

Conclusion

You’ll be well on your way to mastering the art of elevating dishes with its creamy, buttery goodness once you’ve mastered this Hollandaise sauce recipe. Experiment with different flavor combinations to create your own signature sauce.