Hollandaise Sauce - A Step-by-step Recipe With A Photo

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Hollandaise Sauce - A Step-by-step Recipe With A Photo
Hollandaise Sauce - A Step-by-step Recipe With A Photo

Video: Hollandaise Sauce - A Step-by-step Recipe With A Photo

Video: Hollandaise Sauce | Step by Step Instructions 2022, November
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Cooking description:

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

Dish: Sauces

Cuisine geography: French / European

Ingredients:

  • 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

Servings: 1

How to make Hollandaise sauce

Sauce
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.

Sauce
Sauce

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.

Sauce
Sauce

3. Drive two yolks into a saucepan and put on fire.

Sauce
Sauce

4. Heat, whisking constantly, until thickened.

Sauce
Sauce

5. Pour in the evaporated vinegar in a thin stream and do not stop whisking.

Sauce
Sauce

6. Add a lump of butter at room temperature, reduce heat to maximum and cook the yolks, rubbing with butter.

Sauce
Sauce

7. It is very important to add oil gradually and not to overheat the yolks.

Sauce
Sauce

8. Finally add the lemon juice and continue stirring the sauce.

Sauce
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.

Sauce
Sauce

10. At the very end, add spices to taste, but it is better to do with ground red and black pepper.

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