Hollandaise sauce is served with fish, meat and poultry. Even ordinary scrambled eggs with such a sauce will turn into an extraordinary dish. If you are preparing it for the first time, cook in a water bath to control the process. Most importantly, the eggs should not be boiled and the sauce should not curl. Add softened butter gradually and remember to stir constantly.
Main Ingredient: Dairy / Butter / Eggs
Cuisine geography: French / European
- Yolks - 2 Pieces
- Vinegar - 2 Tbsp. spoons (preferably white wine)
- Peppercorns - 6 Pieces
- Salt - 0.5 Teaspoons
- Water - 2 Art. spoons
- Butter - 100 Grams
- Lemon juice - 0.5 Tbsp. spoons
How to make Hollandaise sauce
1. Seemingly simple ingredients, but they make a surprisingly tasty and beautiful sauce, which is very common in France. Today, restaurants around the world prepare it for meat and fish dishes. The most difficult thing is to guess the very moment so as not to overheat the eggs. So, let's prepare the ingredients.
2. The first step is to evaporate the vinegar. To do this, take a small frying pan or ladle, add salt, vinegar and crushed peppercorns. Put on fire and simmer until the vinegar evaporates, then remove from heat and add cold water.
3. Drive two yolks into a saucepan and put on fire.
4. Heat, whisking constantly, until thickened.
5. Pour in the evaporated vinegar in a thin stream and do not stop whisking.
6. Add a lump of butter at room temperature, reduce heat to maximum and cook the yolks, rubbing with butter.
7. It is very important to add oil gradually and not to overheat the yolks.
8. Finally add the lemon juice and continue stirring the sauce.
9. The sauce should thicken, but the eggs should not boil. For confidence, you can put the ladle in a water bath for the first time in order to better control the process.
10. At the very end, add spices to taste, but it is better to do with ground red and black pepper.