The delicious Hollandaise sauce usually sounds more difficult to prepare than it really is. I have a simple recipe for you, success guaranteed. Hollandaise sauce is a classic French sauce that is often served as an accompaniment to asparagus, fish or poached eggs. The creamy, buttery sauce has a rich flavour and velvety texture that goes perfectly with a variety of dishes. Although it goes by the name Hollandaise, the sauce actually originated in France and has been a popular part of French cuisine for centuries. With this simple recipe, you can quickly and easily make a delicious Hollandaise sauce at home to jazz up any dish.
Sauce Hollandaise
© Alexandra Gorsche
© Alexandra Gorsche
Hollandaise sauce
Ingredients
120 ml white wine
3 egg yolks
150 g butter (cut into pieces)
1 tbsp lemon juice
1 pinch of pepper
1 pinch of salt
Preparation
- Egg yolks and wine over steam, whisking well or until foamy. Whisk until the mixture is almost fluffy. For the perfect steam, fill a large saucepan with water and bring to the boil. Once the water is boiling, place a suitable bowl on top for processing, but reduce the heat so that the water no longer boils.
- Throughout the process, always make sure that the sauce does not get too hot.
- Gradually add the butter pieces, keep beating constantly. Gradually incorporate the butter pieces. If this process is too fast, the sauce will curdle. If this happens, simply add 1-2 tablespoons of cold water or another piece of cold butter.
- Add only the juice of the lemon. Add salt and pepper. Beat over steam until the mixture thickens.
- Serve the sauce while it is still warm.
Tip
You can use the egg whites to make rolls or delicious widow’s kisses per and nutmeg and simmer for another 5-7 minutes.