Classic recipe for making hollandaise sauce. Classic recipe for making Hollandaise sauce Classic Hollandaise sauce: beneficial properties and preparation technology
In which traditionally poached eggs are served just underneath.
The sauce has a rather neutral taste, but perfectly complements dishes that lack, so to speak, “creamy.” For example, hollandaise sauce often accompanies baked fish or baked vegetables - cauliflower, broccoli, asparagus. The sauce is good for both new potatoes and pasta. In addition, lean meat, fish or vegetables can not only be supplemented with hollandaise sauce, but also baked under it - the crust will turn out wonderfully golden brown.
In addition to the fact that the sauce itself will make a large number of simple dishes tastier, it has proven itself well as a base for more complex sauces: Hollandaise acts as an oily base that can magically reveal rich flavors.
Hollandaise sauce is served warm - in this form, its consistency resembles thin mayonnaise. It is recommended to store it in the refrigerator, because it contains butter. At a low temperature, Hollandaise will harden, and upon contact with warm dishes it will again become tender and silky.
Cooking time: 10-15 minutes / Yield: 180-200 g
Ingredients
- 2 eggs (yolks)
- water 2 tbsp. spoons
- lemon juice 1 tbsp. spoons
- butter 80 g
- salt, pepper to taste
Preparation
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Traditional Hollandaise is high in calories; many use it as a substitute for mayonnaise, claiming that the sauce is superior to the latter in both appearance and taste. Housewives loved it for its ease of preparation and cost-effectiveness. So, the process of preparing the ingredients and the cooking itself will not take more than twenty minutes, and only 200 g of sauce is enough for five people.
It turns out that the famous Hollandaise sauce has nothing to do with the country of tulips. The French invented it, but the British enjoy eating it. Famous food writer Miss Xanthe Clay even called hollandaise sauce a “classic of English cuisine” and the best addition to asparagus.
Traditionally, poached eggs are served underneath it, but it can also add a delicate “creamy” taste to other dishes. So, the sauce goes perfectly with baked vegetables - new potatoes, broccoli, cauliflower. Hollandaise sauce is good for both fish and meat, which after baking turn out with a magnificent golden brown crust. In addition to seasoning simple dishes, Hollandaise serves as the basis for creating complex sauces and is capable of revealing the true taste and aroma of culinary masterpieces.
Hollandaise sauce: recipe from the chef
Every chef has his own secrets for making a wonderful sauce. For example, the British Raoul Lee first boils the yolks, gradually adding oil. This is a traditional 18th century recipe from the legendary French chef Auguste Escoffier. Other cooks, trying to enrich the taste, add a little white wine or wine vinegar to the sauce. And this is how Miss Xanthe Clay suggests preparing her signature dish - asparagus with hollandaise. In her opinion, the key to success is the right combination of ingredients:
- 140 g of asparagus per person;
- white wine – 4 tablespoons;
- black peppercorns – 7 pcs.;
- bay leaf – 2 pcs.;
- butter – 230 g;
- raw yolk – 4 pcs.
- Pour wine into a compact container, add bay leaves and pepper. Pour water (4 tbsp) and bring to a boil. Cool, strain.
- Heat the oil until white foam.
- Salt the yolks, add water (3 tablespoons), beat. Place in a steam bath and wait until the yolks lighten. Then gradually add melted butter. Mix. Add wine with bay leaf and pepper, salt. The consistency of the finished sauce should resemble medium-thick mayonnaise.
Lifehacks for housewives!
It is important not to overdo it with oil, add it gradually, and remove it from the steam bath in time, as the sauce may “curdle.” It is recommended to serve Hollandaise warm and store it in the refrigerator. Don't worry if the sauce hardens, it will taste silky and smooth again when exposed to hot food.
Classic hollandaise sauce: beneficial properties and preparation technology
So, if you are planning to make hollandaise sauce, the classic recipe includes the following ingredients:
- butter (100-150 g);
- egg yolks (2 large or 3 small);
- natural lemon juice (30 ml/1 tbsp);
- freshly ground pepper;
- salt, water (30 ml).
- Melt the butter, cool to natural temperature.
- Pour water into a large container, bring to a boil and leave to simmer over low heat. Pour the yolks into a smaller container, then pour in the lemon juice, stirring, and heat in a water bath (comfortable temperature - 75-80 degrees). You need to make sure that the bottom of the container does not come into contact with hot water.
- Beat the yolks until foamy, carefully add the melted butter. It is important to do this slowly to prevent the sauce from curdling.
- At the very end, add salt and pepper. Beat for half a minute.
- Check that the sauce is prepared correctly: there should be no lumps in it, and the consistency should resemble custard. Serve hot.
Hollandaise sauce for eggs Benedict or How to make a five-star hotel at home
Did you know that deviled eggs were invented by a New York chef in 1980? Since then, this dish has been on the menu of elite restaurants and five-star hotels. If you wish, you can organize a delicious breakfast at home. To make this you will need: two poached eggs, crispy bacon and, of course, hot Dutch sauce of French origin. Well, if you add crispy toast or a freshly baked British muffin, the dish will come out truly perfect.
The base is toasted croutons, bacon or meat is placed on top of them, then baked eggs are poured on top with Hollandaise.
Step-by-step cooking instructions
- Unsweetened waffles or round-shaped slices cut from bread are suitable for toast. The slices should first be fried without adding oil on both sides.
- Fry the meat, carefully place on croutons.
- Eggs Benedict are boiled without the shell. It is important to break them into a deep plate so that the yolks remain intact. It is better to take separate forms for each egg. Add water to the container, bring to a boil, add salt, add vinegar and carefully pour the yolk so that the white adheres to it as tightly as possible. Cook for 2 to 5 minutes.
Lifehacks for housewives!
Only fresh eggs are suitable for preparing this dish. 3-4 day options will not work.
The colder the eggs are, the better they will retain their shape, so you should only take them out of the refrigerator before cooking.
It is important to boil eggs over low heat, so you should reduce the gas immediately after boiling.
The longer you cook the eggs, the softer, “creamy” they will become.
- The eggs are pulled out using a slotted spoon, previously wrapped in a napkin, and placed on bread with meat.
- To prepare hollandaise sauce for eggs, you can take one yolk, 50 g butter, 1.5 tbsp. l. white wine/vinegar, natural lemon juice (1.5-2 teaspoons), salt - to taste (per two persons).
- Finely chop the butter. Heat the yolk in white wine, add salt, and place in a steam bath. Add oil, stir until smooth.
- A lighter option - all the sauce ingredients can be blended with a blender, but in this case the sauce will turn out liquid.
- Pour hollandaise sauce over toasted, aromatic toasts, pepper, and add herbs for decoration.
Delicious eggs Benedict are ready, now the best restaurant is in your home without wasting time and extra effort.
Experienced cooks know many secrets on how to make perfect hollandaise sauce. Its preparation, although not particularly difficult, still requires knowledge of some subtleties.
- Would you like the sauce to be thicker? Reduce the amount of butter relative to the yolks. For example, 100 grams, instead of the traditional 150. The consistency of the sauce can be adjusted by adding melted butter.
- In order not to cook an omelette instead of a sauce, you should strictly monitor the temperature. Do not bring to a boil under any circumstances, otherwise lumps will form in the sauce. If such a problem occurs, remove the Hollandaise from the steam bath, lower the container into cold water, whisk thoroughly and continue cooking.
- Another secret is to add ice cubes, beat well, and put them back in the steam bath.
- To prevent the sauce from separating, add butter in small portions - the consistency should always be uniform. On average, the process of adding oil takes five to seven minutes, after which cooking must be completed.
- Natural lemon juice can be replaced with citric acid, previously diluted in boiling water.
- You can reduce the thickness of the sauce by adding broth, vegetable broth, and cream. With whipped egg whites it will be more fluffy, and if cooked with vegetable broth it will be less nutritious.
- Hollandaise is a delicate product. Usually it is not stored for a long time, but the sauce is prepared before serving. Vegetables are the “ideal partners” of French seasoning. The sauce goes well with boiled asparagus, zucchini and even chicory.
- Lemon juice is sometimes replaced with regular or balsamic vinegar - this makes the seasoning more spicy and aromatic. Additives in the form of crushed pepper, garlic, and capers can give hollandaise sauce a piquant taste. Experiment and you will succeed.
Hollandaise sauce or hollandaise sauce is a thick, creamy sauce made from eggs and butter, with a zesty lemony note. Hollandaise sauce is served with fish, seafood, vegetables and egg dishes. Eggs Benedict with Hollandaise sauce has long been a classic breakfast option that can be enjoyed anywhere in the world. Well, personally, for a long time now I can’t imagine steamed fish or vegetables without the accompaniment of hollandaise sauce.
Contrary to its name, the sauce does not belong to Dutch cuisine. It, like many sauces that have become classics of modern cooking, has French roots, and the recipe has remained virtually unchanged since the 19th century.
Classic hollandaise sauce is prepared in a water bath, but the sauce can be prepared in a blender with no less success. Today I will tell you in detail how to prepare both options.
Let's figure out how to make hollandaise sauce at home...
Prepare the ingredients according to the list.
To prepare classic Hollandaise sauce, we need 3 yolks at room temperature, butter, salt, ground black pepper and a little lemon juice.
In addition to these basic ingredients, you can also add 1-2 teaspoons of water or wine to the sauce; white wine vinegar; nutmeg; ground coriander and other spices; zest and boiled citrus juice (interesting options are obtained with orange and grapefruit).
Separate the yolks from the whites. Add a pinch of salt.
Melt the butter. While melting, be careful not to let the butter boil.
Turn on the blender and start beating the yolks. When the yolks lighten and the mass becomes fluffy and dense, start adding melted butter drop by drop, without stopping whisking. Take your time and pour in the next portion of oil when the mixture has absorbed the previous one.
The process is actually very similar to making homemade mayonnaise in a blender, and if you are already familiar with it, then making hollandaise sauce in a blender will be a piece of cake for you.
Gradually add all the butter and whisk the sauce until thick. Add lemon juice, ground black pepper, more salt to taste and whisk the sauce for another 30-45 seconds.
All the same can be done using classical technology - in a water bath.
Bring the water to a boil and reduce the heat until the water simmers gently. Place the container with the yolks over boiling water and beat until the mixture lightens, becomes fluffy and thickens slightly. Next, as in the version with a blender, whisking continuously, gradually pour in the butter.
The finished sauce has a consistency similar to cream - glossy and thick. Add salt, ground black pepper and lemon juice to taste and mix everything well again.
Dip a tablespoon into the prepared sauce. If you did everything correctly, the sauce will coat and stick to the back of the spoon.
The finished sauce will thicken even more as it cools, so it is recommended to leave it in a water bath until serving and serve warm. The blender bowl can be placed in a container with warm water.
The consistency of sauce prepared in a blender may be slightly less thick than steamed sauce. This is not always a bad thing, but if you still want it “like Julia Child,” try combining these two options for preparing the sauce. I sometimes do this when I make a sauce using store-bought eggs rather than homemade ones. Besides, I feel calmer when the yolks undergo, albeit minimal, heat treatment.
I use a blender to bring the sauce until it is half-ready (in photo No. 5 you can see that the sauce is still a little liquid), and then transfer it to a water bath and bring it to the desired consistency.
Hollandaise sauce is ready. The sauce turns out very tasty, thick and viscous. Hints of lemon give it a zesty taste.
As it happens, I most often serve hollandaise sauce with fish, chicken or steamed vegetables. Today's brunch was like this: fried eggs and steamed broccoli with hollandaise sauce.
The sauce is best prepared shortly before serving, and if stored, refrigerate for 1-2 days, or freeze.
To reheat the sauce, whisk 2 tablespoons of the sauce in a double boiler and then, without stopping whisking, gradually add the remaining sauce.
Sometimes, even if you've successfully made the sauce millions of times, the sauce fails or doesn't turn out the way you want. I'll briefly tell you how to correct the situation.
If the sauce is too thick: add 1-2 tbsp. l. warm water or broth and whisk.
If the sauce does not thicken:
1. You may have added too much oil at once - separate 1-2 tablespoons of the sauce and place in a warm bowl. Add a little lemon juice and whisk until the sauce thickens. Then gradually, adding a teaspoon at a time, whisk in the remaining sauce.
2. The butter turned out to be not of very high quality - transfer the sauce to a water bath or vice versa, connect the blender and beat.
If the sauce separates, you have overheated the sauce. Reduce or eliminate further heat, add 1 tbsp. cold water and whisk.
Don't let these examples of failure scare you. After all, in essence, Hollandaise sauce is just a very tasty emulsion of eggs and butter. No magic or technologies inaccessible to “mere mortals”. The main thing is a little patience and everything will work out. Go for it!
1. Cut 230 g of butter with a fat content of 82.5% into small pieces, place in a saucepan with a thick bottom. Place over medium-low heat, melt the butter, and let the foam begin to rise. Watch very carefully - as soon as the foam begins to brown slightly, remove the pan from the heat and carefully skim off the foam.
2. Set the pan aside and let it sit quietly. Do not touch it or stir the oil. After 5 min. very carefully drain the oil from the sediment. Lightly salt 4 large (C0 eggs) cold yolks.
3. Fill the pan one third with water and bring to a boil over medium heat. Place a heat-resistant bowl on the pan - it should be stable and its bottom should not touch the boiling water. The water should only be boiling slightly. Place the yolks in a bowl, pour in 2 tbsp. l. cold water and 1 tsp. lemon juice.
4. Reduce heat to low, beat the yolk mixture with a whisk or mixer at low speed until foamy - this will take about 30 seconds.
5. Now, without ceasing to stir the yolk mass with a whisk or mixer at minimum speed, in a very thin stream (!) slowly begin to pour in the melted butter. If you pour in too quickly, the mixture may separate.
6. If you still see that the sauce has begun to separate, quickly add 1 tbsp. l. ice water. Even if it doesn’t work out, the sauce can be corrected (see point 10). If everything is in order, then pour in a little more than half of the oil; you can pour in the rest of the oil in a thicker stream.
7. Strain the finished sauce through a thin sieve - this will allow you to get rid of pieces of cooked protein “threads” - they are difficult to get rid of when separating eggs into yolks and whites.
8. Season the sauce to taste with Dijon mustard (0.5-1 tsp) and more lemon juice (1-2 tsp), as well as salt. Keep warm until serving.
9. If the hollandaise sauce has been standing for a long time and has frozen, it can be diluted with either another half portion of the hot hollandaise sauce just made, or just hot heavy cream - it turns out delicious, although then it can hardly be called hollandaise.
10. To fix a separated sauce, place 2 fresh yolks and 1 tbsp in a blender glass. l. cold water. Turn on the motor. Pour the separated sauce through the hole in the lid in a thin stream - now everything should work out.
11. To make a Bernese sauce based on Hollandaise sauce, remove the skins and top layer from the shallots. Chop very finely - you will need 50 g. Chop the leaves of 2-3 tarragon sprigs.
12. Combine shallots, tarragon and 50 ml of white wine vinegar in a saucepan. Season with a pinch of salt and quite generously with freshly ground black pepper. Cook over medium heat until the mixture reaches the consistency of syrup. Add this mixture, after cooling it for 5-7 minutes, to the hollandaise sauce instead of mustard and lemon juice.
In which traditionally poached eggs are served just underneath.
The sauce has a rather neutral taste, but perfectly complements dishes that lack, so to speak, “creamy.” For example, hollandaise sauce often accompanies baked fish or baked vegetables - cauliflower, broccoli, asparagus. The sauce is good for both new potatoes and pasta. In addition, lean meat, fish or vegetables can not only be supplemented with hollandaise sauce, but also baked under it - the crust will turn out wonderfully golden brown.
In addition to the fact that the sauce itself will make a large number of simple dishes tastier, it has proven itself well as a base for more complex sauces: Hollandaise acts as an oily base that can magically reveal rich flavors.
Hollandaise sauce is served warm - in this form, its consistency resembles thin mayonnaise. It is recommended to store it in the refrigerator, because it contains butter. At a low temperature, Hollandaise will harden, and upon contact with warm dishes it will again become tender and silky.
Cooking time: 10-15 minutes / Yield: 180-200 g
Ingredients
- 2 eggs (yolks)
- water 2 tbsp. spoons
- lemon juice 1 tbsp. spoons
- butter 80 g
- salt, pepper to taste
Preparation
Big photos Small photos
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