The sauce is a French sauce made by emulsifying butter and lemon juice/white wine with egg yolks. Sauce Hollandaise is the main sauce from which many others originate. It is notably the world-renowned...
Recipe for hollandaise sauce
The sauce is a French sauce made by emulsifying butter and lemon juice/white wine with egg yolks.
Hollandaise sauce is the primary sauce from which many others originate. This includes the world-famous Béarnaise sauce, as well as the somewhat less well-known Sauce Choron and Sauce Mousseline.
Servings: persons
Hollandaise Sauce
The sauce is a French sauce made by emulsifying butter and lemon juice/white wine with egg yolks. Sauce Hollandaise is the main sauce from which many others originate. It is notably the world-renowned...
Ingredients
- 200 gram Butter
- 3 pcs. Egg Yolk
- 5 gram Lemon Juice
- 5 gram Apple Cider Vinegar
- 30 gram White Wine
- Spices Salt, white pepper, and cayenne pepper to taste
Instructions
- The key to succeeding with a perfect Hollandaise Sauce is the right temperatures. So ensure that the various ingredients are at room temperature when you begin.In other words, melt the butter in advance and let it cool down a bit.The sauce can be made in 4 different ways:- Sous Vide- Thick-bottomed pot- Over a water bath- In a mixer (that can heat).This version is made in a thick-bottomed pot.
- Melt the butter in a pot over low heat and let it cool down a bit.
- Use a clean pot to whisk the egg yolks, vinegar, and lemon juice over low heat.
- Whisk longer and harder than you might think. When it thickens slightly, add the melted butter, very little at a time while still whisking vigorously.
- Continue to add the butter slowly and when the sauce is ready, season it with white pepper, cayenne pepper, and salt.
- The sauce should be served immediately.