Sauce Hollandaise
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3 months ago
1 View
3 months ago
1 View
3 months ago
@elisakocht
This recipe is automatically translated for you.
Sauce Hollandaise is a delicious, buttery sauce that goes perfectly with asparagus and fish dishes. It is one of the five classic French basic sauces, but its roots are in Dutch cuisine. Today, it is an indispensable part of upscale gastronomy worldwide. In this recipe, I'll show you how to easily make Sauce Hollandaise yourself. Once you've made it yourself, you'll definitely never go back to the ready-made version!
Information
Ingredients
- Butter
250 grams
- Egg Yolks
3
- White Wine
1
- Lemon Juice
Instructions
1. Clarify butter
Heat the butter slowly in a saucepan.
Collect the clear part of the butter in a container while separating the white whey.
Let the clarified butter cool.
2. Prepare the egg yolk mixture
Put the 3 egg yolks in a large, heat-resistant bowl.
Add a splash of white wine, a few splashes of lemon juice, and a pinch of salt.
Place the bowl over a saucepan of simmering water (Caution: Not too hot, otherwise it will turn into scrambled eggs).
Stir everything thoroughly until the egg mixture becomes frothy and slightly creamy.
3. Incorporate butter
Turn off the stove.
Very slowly add a thin stream of the cooled, clarified butter to the egg mixture.
Stir constantly with a whisk so that the butter combines evenly with the eggs without curdling or the egg flaking.