The sauce Hollandaise is one of the classics among the sauces. Their popularity is certainly also due to their versatility. They can be served with both fish and meat dishes as well as for vegetables. It is also easy to vary and serves as a basis for many other sauces.
For the standard version of Sauce Hollandaise, you need the following ingredients
(for about six servings)
- 200g butter
- Four egg yolks
- white pepper (freshly ground)
- 2-3 tablespoons of lemon juice
- Three tablespoons water
Depending on the taste, you can add a shot of white wine instead of water.
- First, prepare a water bath, while the butter is simmered in a pot at low heat. Place the egg yolk together with lemon juice and water (and or wine) in a pot and place the whole over the water bath (the pot should not touch the water). The batch is heated continuously with a beater or an electric mixer so that a thick mass is formed from the ingredients.
- The ingredients are now taken from the cooking place and blended by gradually reducing the butter. At first, the sauce will evaporate, but as soon as the emulsion is thickened, it will thicken again and become creamier.
- The sauce is now only tasted with salt and pepper, possibly missing also some lemon juice or white wine. As said, one of the advantages of this sauce is the slight variability. Depending on the taste, you can also add coarse peppers.
The now ready sauce Hollandaise should be served as long as it is still warm because with a cooling starts it quickly coagulates.