Technology for preparing hollandaise sauce. Classic hollandaise sauce: recipe, ingredients, cooking tips

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 foods.

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 ingredients of the sauce 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.

Contrary to its name, hollandaise sauce was invented by the French. The oily egg mass was served with various appetizers and was a component of many dishes. Although, why was it? Hollandaise sauce is still popular in world cooking, but it is made very simply, consists of affordable ingredients, and turns out delicious. Shall we cook at home?

Hollandaise sauce - general principles of preparation

Eggs. The color of the sauce will directly depend on the color of the yolks. As a rule, farm and home eggs are very bright, sometimes not even yellow, but orange. The eggs are cooked, but not completely boiled. That is why you need to pay special attention to their quality.

Oil. Hollandaise sauce uses butter. Since it will melt, you need to choose a real product with a high fat content. Otherwise, part of the sauce will be water, which will inevitably affect the taste.

Lemon juice, vinegar. Acid is necessary not only for taste, but also for safety, as it is a kind of preservative. Classic hollandaise sauces use lemon juice, but versions with vinegar are becoming more common; there are such recipes below.

Spices. Salt and pepper are usually used, but more and more often other aromatic additives are starting to appear in recipes: mustard, herbs, ginger, fruit and vegetable juices.

Cooking features. Hollandaise sauce is always cooked in a water bath with constant stirring, beating the mass with a mixer or whisk. Do not let the egg mixture boil, otherwise the egg will curdle very quickly and nothing will work.

Classic hollandaise sauce with yolks

An easy recipe for Egg Classic Hollandaise Sauce. There is no substitute for lemon juice in this recipe.

Ingredients

Three yolks;

100 grams of butter;

Salt, black pepper;

30 ml lemon juice.

Preparation

1. Place the butter in a bowl or small saucepan, melt until smooth, cool, it should not be hot.

2. Combine fresh chicken yolks with lemon juice. Stir thoroughly and place in a water bath. We start heating and at the same time beat with a mixer or actively use a whisk. The mass should become more fluffy, it will lighten a little.

3. Add melted butter in a thin stream, add a pinch of salt, and add a small amount of black pepper.

4. Stir and continue heating the hollandaise sauce until it thickens.

5. Beat it for another 20-30 seconds, remove from the water bath. Cool the mixture to room temperature. The sauce can be kept warm for no more than an hour. If necessary, you can put it in the refrigerator for a while, then beat again with a mixer.

Hollandaise sauce with vinegar and mustard

Instead of lemon juice, the recipe for this Hollandaise sauce contains 3% table vinegar. But you can also use apple cider vinegar or any other type of vinegar you prefer.

Ingredients

Three yolks;

Spoon of water;

Spoon of vinegar;

0.5 sticks of butter;

spoon of mustard;

Salt pepper.

Preparation

1. Melt the butter in advance so that it has time to cool a little, and leave it on the table.

2. Combine water and vinegar, pour into raw yolks, stir thoroughly, you can immediately add a pinch of salt to them. We send this mixture to a water bath, heat it and at the same time beat until the mass thickens slightly.

3. As soon as the sauce begins to resemble a light cream, add oil to it, continue stirring and heating.

4. When the sauce consistency is reached, remove the mixture from the water bath and cool slightly.

5. Add mustard, add ground black pepper. If the mustard turns out to be very spicy, then you can add half the norm. If it is fresh and not very spicy, then increase the quantity if desired.

6. Beat the mass until smooth and fluffy with a mixer or whisk several more times.

Classic hollandaise sauce with wine

Another recipe for classic Hollandaise sauce, which is very popular in its native country. It is better to use dry and white wine for it; with another alcoholic drink the taste will be slightly different.

Ingredients

Four yolks;

Three spoons of white wine;

Spoon of lemon juice;

0.5 tsp. granulated sugar;

120 grams of butter;

Salt, 3 peppercorns.

Preparation

1. Place a bowl in a water bath and place raw egg yolks in it.

2. Immediately add wine, squeeze out lemon juice, throw in granulated sugar and pour in a tablespoon of clean water, but not hot, since the yolk should not thicken ahead of time.

3. Stir with a whisk and heat the yolk sauce.

4. Melt the butter nearby on the stove or do it in the microwave.

5. As soon as the yolks become thicker, add oil into them in a thin stream, continue stirring, but now we do it even more actively.

6. Salt the sauce, crush the black peppercorns, and add afterwards. Boil the hollandaise sauce for a few more minutes after adding the melted butter until it reaches the right consistency.

7. Remove the bowl from the water bath and pour the contents into the gravy boat.

Hollandaise sauce with orange juice

To make a flavorful hollandaise sauce, you don't need the orange so much as its zest. You can cook it similarly with grapefruit zest, or make the lemon flavor more pronounced.

Ingredients

Three yolks;

A spoon of lemon juice;

Two tablespoons of orange juice;

80 g butter;

Salt, pepper, zest.

Preparation

1. Before removing the zest, wash the orange well, remove the waxy coating with a brush, then wipe thoroughly with a napkin. We take a grater, rub the top crust in a circle, we need small shavings. If you don’t have a grater, you can use a regular or vegetable knife.

2. Mix the chopped zest, lemon juice, yolks, add orange juice, squeezed from the citrus used. Place in a water bath, whisk and heat.

3. Melt the butter and cool.

4. Add a pinch of salt to the sauce. For spiciness, add pepper, the amount is at the owl’s discretion.

5. Add the oil, continue heating and whisking.

6. Once the desired consistency is achieved, remove the sauce from the heat.

Classic Hollandaise sauce "Air" with protein

A variation of the classic Hollandaise sauce, which is made not only from yolks. You will also need balsamic vinegar for this.

Ingredients

Two eggs;

100 grams of butter;

Spoon of lemon juice;

A spoon of balsamic vinegar;

Preparation

1. Separate the yolks, beat them until smooth for a minute.

2. Combine lemon juice with balsamic vinegar, pour into the yolks, continue beating until a light foam appears.

3. Place the yolk mixture on the fire.

4. Melt the butter.

5. Beat the egg whites in a separate bowl until thick and fluffy.

6. Add spices to the yolks, stir and heat.

7. Gradually add butter and continue heating the hollandaise sauce.

8. At the very end, add the whites whipped into a fluffy foam. Heat until the sauce reaches the desired consistency, do not forget to stir continuously.

Hollandaise sauce with cream

Creamy yolk-based hollandaise sauce recipe. Here the list uses lime juice, but you can also use regular lemon. We use only fat cream of at least 20%.

Ingredients

70 g butter;

50 ml cream;

3 yolks;

2 tbsp. l. lime juice;

Salt, white pepper.

Preparation

1. Beat the yolks and lemon juice, place the bowl to heat in a water bath, and continue whisking.

2. Melt the butter in a separate bowl.

3. Add salt and pepper to the cream and dissolve. Pour the mixture into the yolks, continuing to stir the thickening mass.

4. At the end, add melted butter. Heat the sauce until it becomes homogeneous and thick enough.

5. Remove from heat. Let the mixture cool to room temperature and beat with a mixer for about three minutes.

Asparagus with hollandaise sauce

The most popular dish with hollandaise sauce is asparagus. This duo goes well together. For the dish you need to choose fresh green pods. At the same time, we will get acquainted with another technology for preparing the popular egg sauce.

Ingredients

20 asparagus shoots;

2 large yolks;

100 g butter;

10 ml lemon juice;

1 tsp. wine vinegar.

Preparation

1. Mix lemon juice and wine vinegar, heat until boiling along with a pinch of salt.

2. Melt the butter in a separate bowl.

3. Beat the yolks, add a boiling mixture of vinegar and lemon.

4. Add melted butter drop by drop, beat at the highest speed of the mixer until it is all gone. If the oil is of high quality and everything is done correctly, you will get an emulsion reminiscent of mayonnaise, but only with a creamy taste. Add a little pepper to the mixture. Set the sauce aside.

5. We collect the asparagus in a bunch and tie it with thread. Place in boiling water so that the tops remain out; they will steam. Cover the pan with a lid.

6. Cook the asparagus for four minutes, remove from the pan, shake off excess water, and place on plates. Drizzle hollandaise sauce on top.

Hollandaise Sauce - Helpful Tips and Tricks

Before melting, it is better to chop the butter into small cubes and stir constantly. In this case, it will melt evenly and will not overheat too much.

If you don’t like the aroma of raw yolks, you need to remove the thin film-bag that holds the contents; the smell comes from it.

Initially, the main seasoning for the sauce was ground white pepper. But it is not as popular as black pepper; they began to replace it, which they still do.

Where do the egg whites go? Do not throw it away under any circumstances, add it to an omelette, use it for dough, you can make wonderful meringues or just eggnog from them.

Hollandaise is one of the five main sauces in French cuisine. It is well known as a key ingredient in eggs Benedict and is also often served with vegetables. Its international name sounds like “Hollandez”. Its name implies Dutch origins, but the actual history behind the name of this product is unknown.

Such a name is documented in English as early as 1573, although without a prescription. The first recorded classic recipe for hollandaise sauce is found in an English cookbook from 1651. It goes like this: “Make a sauce of good fresh butter with vinegar, salt, nutmeg and egg yolk.”

It was first mentioned in Dutch cuisine in 1667. Thus, the popular theory that its name comes from the country of invention is chronologically untenable.

In this article we will look at ways to prepare the named sauce.

How is it prepared?

As with other emulsion sauces (for example, mayonnaise), the egg in its composition is not heated, but serves as an emulsifier. This allows the immiscible oil and lemon juice to combine, which in turn produces a stable emulsion.

Classic Hollandaise sauce ingredients include:

egg yolks;
acidifying agent (wine vinegar or lemon juice);
butter.

Also use salt and any type of pepper to taste. Often a little cream or water is added for a better combination of ingredients.

To make hollandaise sauce, combine beaten egg yolks with oil, lemon juice, salt and water. Heat gently while mixing. Some cooks use a double bottom pan to control the temperature.

Different recipes have different requirements. Some involve adding melted butter to heated yolks. Others require unmelted butter and yolks to heat together. Still others combine warm butter and eggs in a blender or food processor. Temperature control is critical as excessive heat can ruin the sauce.

The special thing about this product is that it can be easily frozen.

Is it possible to make sauce at home?

The recipe for classic hollandaise sauce cannot be called complicated. Therefore, you can prepare it at home without any problems. It will require:

3 egg yolks;
1 tbsp. l. cream;
1 cup melted butter, cooled to room temperature;
1 tbsp. l. lemon juice or white wine vinegar;
1/2 tsp. salt;
a little cayenne pepper.

How to cook

For cooking, use a small, thick ceramic bowl set in a heavy-bottomed saucepan. A special container for a water bath is also suitable:

Place the egg yolks and cream in a bowl or the top of a double saucepan. Mix with a wire whisk until combined. The mixture should never be beaten, but it must be stirred: evenly, vigorously and continuously.
Place the container in hot water. If you are using a bowl, there should be about 4cm of water in a regular saucepan. In double - it should not touch the top.
Stir the sauce continuously and slowly, bring the water to a boil.
Do not let the egg mixture boil. Stir very thoroughly so that there is no film at the bottom.
Once the mixture has thickened to the consistency of cream, begin adding the cooled, melted butter with one hand while vigorously stirring the sauce with the other.
Do this slowly so that each addition of butter is completely incorporated into the egg mixture.
Then add lemon juice or vinegar a drop at a time and immediately remove the container from the heat.
Add salt and a little cayenne pepper.

If you are careful, the hollandaise sauce should not curdle. If this does happen, don't despair. Add more oil. Transfer the sauce to another container and clean the bowl. Place a fresh egg yolk in it and start cooking again, using the curdled sauce instead of butter.

Cooking options and derivative sauces

As you can see, the classic recipe for Hollandaise sauce involves using yolks, butter and lemon juice (or vinegar) as a base. Over time, many different versions of this product and its derivatives have appeared. The most famous of them:

Béarnsky. It is the most common derivative and is known as Béarnaise. Prepared by adding an acidifying agent (usually wine or balsamic vinegar) with shallots, fresh chervil, tarragon and (optional) crushed pepper. In some cases, no vinegar is added at all. Béarnaise sauce and its derivatives are often used on steaks or other hearty grilled meats, as well as fish.
Shoron. This is a type of béarnaise sauce. It is prepared without tarragon or chervil, plus it contains tomato puree.
Foyot (Valois). It is also a type of béarnaise sauce containing meat broth.
Colbert. This is a foyot sauce with the addition of white wine.
Paloise. Béarnaise sauce with mint instead of tarragon.
Vin Blian. Hollandaise sauce with white wine and fish stock.
Bavaruz. A type of hollandaise sauce with cream, horseradish and thyme.
Moutard or Girondine. It is Hollandaise with Dijon mustard.
Maltase. Hollandaise sauce with orange zest and juice.
Muslin, also known as Chantilly. It is Hollandaise with whipped cream. It also has several variations. One of them involves the addition of sherry, the other - whipped egg whites instead of cream.
Nouzette. Hollandaise sauce made with melted butter.

A modern take on eggs Benedict

The classic recipe for Hollandaise sauce comes in different variations. To prepare eggs Benedict, a slightly simplified version is often used. What kind of dish is this? This is a classic French breakfast consisting of two halves of an English muffin topped with a poached egg, bacon or ham, and hollandaise sauce. Despite its French origins, this dish was first popularized in New York. There are many variations on the basic recipe.

The key to making the perfect Eggs Benedict is fresh eggs and good lemon juice. In fact, this is a very simple recipe that requires just a little skill and experience. It may take several tries to get a tender and tasty dish.

How to cook Eggs Benedict

Because making butter and egg sauce requires precise temperature and timing, make sure all of your ingredients are measured and ready the day before. All you need is:

four eggs plus the same number of yolks separately;
two English muffins, halved (or four slices of toast);
two tablespoons each of fresh lemon juice and water;
100 grams of cold salted butter, cut into 1 cm cubes;
salt and white pepper - to taste;
fresh grated nutmeg - optional.

How to cook a poached egg at home?

Pour water into a saucepan and bring it to a low boil. Add salt and turn the heat to low. Fill a medium-sized container with cold water and place it next to the stove. Carefully crack one egg into a small bowl, being careful not to break the yolk.

Then stir the water in the pan so that it forms a funnel in the center. Pour the egg into it and carefully run a spoon along the bottom so that it does not stick. Because you want the yolk to remain runny, you'll need to watch the cooking time carefully. It should take no more than 3-4 minutes. After this, carefully move the egg into a container of cold water to stop it from heating. Repeat with the remaining three eggs.

Preparing the sauce

Next, you need to make the hollandaise sauce. To do this, whisk the egg yolks, fresh lemon juice and water in a heatproof glass or ceramic bowl set over a small saucepan of simmering water. Slowly add the butter, a few cubes at a time, until it is combined with the yolks, stirring constantly.

Continue cooking for another minute or two until the sauce thickens. Season with salt and white pepper. Remove from heat immediately. Classic hollandaise sauce with lemon juice is ready.

Finishing cooking

Heat English muffins or toast. Using a large spoon, place an egg on each bun half or piece of toast, drizzle generously with hollandaise sauce and sprinkle fresh nutmeg on top (optional).

You can also add a slice or two of bacon or ham, but the classic version calls for fresh eggs and a mild sauce. American and Canadian versions of the dish suggest adding smoked salmon or seafood.

In cooking, there are four main sauces, on the basis of which a variety of gravy options are prepared. Hollandaise sauce is considered one of the most capricious, requiring patience, attentiveness and caution from the housewife. With a minimum number of ingredients, hollandaise sauce behaves like a cutesy lady when cooked: the slightest overheating, and it curdles from shame and mistreatment.

Despite the name, which sends us to Holland, hollandaise sauce was invented in France. The sauce was originally called "Isigny", which is associated with Isigny-sur-Mer, a city located in French Normandy. It began to be called Dutch because its main ingredient was butter, supplied to France from Holland.

Many housewives use classic Hollandaise sauce as the basis for preparing Dijon, Béarnaise and Choron sauce. In France and Germany, it is served with asparagus, rightly believing that this is the best sauce for such a dish. The pleasant creamy taste of the gravy and melt-in-your-mouth consistency give the vegetable a special warm note. Hollandaise sauce goes well with fish dishes. In order for you to appreciate the culinary elegance of the gravy, we suggest you prepare its classic version and a fish version.

Sauce for asparagus

If you haven’t tried cooking asparagus yet, we will correct this omission, and in our recipe we will prepare two dishes at once: Hollandaise sauce and asparagus. First, let's cook the asparagus. We will need:

asparagus – 3 kg;
water – 3 liters;
sugar and salt - 2 tablespoons each;
butter – 1 tablespoon.

Place a pan of water on the fire, add butter, salt and sugar, and let the contents of the pan boil. We need to clean the asparagus stalks, cut off the rough lower part. Place the asparagus in boiling water and boil for 10-15 minutes. Keep in mind that green stems cook faster and have a milder taste. If asparagus is overcooked, it will lose its elasticity and taste. Now let's start preparing the sauce. For it you need to take:

raw egg yolks – 4 pieces;
butter – 125 grams;
lemon juice – 1 tablespoon;
salt – 1/8 teaspoon;
cream 20% - 2 tablespoons.

Preparation:

For utensils, you need to stock up on a deep saucepan and a saucepan suitable for a water bath.
Take a deep saucepan. Separate the yolks from the whites and place them in a saucepan. Add lemon juice. Place in a water bath. Have a wooden spoon and use it to mash the yolks while heating.
Divide the butter into three equal parts. Add one piece to the yolks, continue rubbing until the butter is completely melted. Then add the remaining pieces of butter, proceeding in the same way as with the first piece. Do not let the water in the pan boil; the heating temperature should be approximately 60 degrees. If you have a cooking thermometer, take the time to measure the water in the pan.
After the butter has completely melted with constant stirring, remove the sauce from the heat, add cream and salt. The gravy is ready. Serve it hot with asparagus.

Your most important task is to prevent the yolks from boiling! You will have to stand near the stove and pay maximum attention to the sauce. The sauce is ideal for boiled and baked asparagus.

Hollandaise for fish

If your dinner menu calls for baked cod, prepare it with Hollandaise sauce and your family will have a delicious dish. The creamy base of the gravy subtly suppresses the taste of the fish, highlighting it with delicate milky notes. Seasonings and spicy spices give the dish an amazing aroma. In order to prepare Hollandaise sauce for fish, we will need:

eggs – 3 pieces;
butter – 200-250 grams;
lemon – 1 piece;
lemon juice and dry white wine - 2 tablespoons each;
spicy spices or ready-made seasoning for fish - to taste;
salt and pepper to taste.

Cooking steps:

Melt our butter in a small saucepan and set it aside to keep it hot.
Pour water into a large saucepan and bring to a boil. We build a water bath and place another small pan in a large one. Quickly separate the yolks from the whites and pour them into a small saucepan. We begin to actively knead them with a whisk or wooden spoon. Without leaving the stove, add salt and pepper to the sauce, add wine and lemon juice. And stir all the time so that the yolks do not cook. If it turns out very thick, add 100 grams of water, simmer, stirring, for 10 minutes.
Make sure that the mass at the bottom does not turn white. Remove the saucepan from the water bath, do not remove the large saucepan from the stove, and do not turn off the heat.
Whisk the heated yolks and add them to the melted butter, continuing to whisk. Return the small saucepan to the water bath and finish cooking the sauce, stirring constantly. When the mass thickens enough, the sauce is ready.

The yolks should not be allowed to boil; the fire under the water bath should be such that the water bubbles slightly after boiling. If you miss the moment, everything will go down the drain, the gravy won’t work, and the food will be spoiled. You may need to practice to learn how to prepare the sauce correctly.

Little secrets

Don’t try to make things easier and simply cook Hollandaise over a fire, without a water bath. All its tenderness and thickness are obtained only by simmering in a water bath.

If the yolks are slightly white, lemon juice or wine will help correct the situation. The selected liquid must be quickly added to the contents of the pan and stirred thoroughly.

If you want the gravy to not spread and hold its shape, add the whipped whites just before serving and stir them gently. Hollandaise with proteins can also be served cold; it does not lose either its taste or consistency.

When choosing spices for this amazing sauce, try not to overdo it with spicy notes. The taste value of the gravy lies in its milky-creamy harmony, complemented by the fresh sourness of lemon. Salt to taste, but you don’t need to salt, the salt contained in the oil will be enough.

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.

Hollandaise sauce: history

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

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 foods.

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

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 ingredients of the sauce 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.

Source: http://SauceBook.ru/sauce/universal/gollandskij-sous

Hollandaise sauce

Hollandaise sauce, despite its name, is a French invention and is one of the most popular sauces in French cuisine. It is also called hollandaise sauce. It is usually served with fish or vegetables, but it goes well with other dishes. This thick, creamy sauce can decorate any table.

Cooking features

Making sauce is like a test for a chef. An experienced cook will make it so that it will decorate any dish, but an inept cook can make the sauce not only tasteless, but also unappetizing in appearance.

To prepare Hollandaise sauce you need at least a little culinary skill. However, this does not mean that an inexperienced housewife cannot do it.

The advice of experienced chefs will help her cope with the task.

Hollandaise sauce is based on raw chicken yolks. A lot depends on their quality. Eggs from farm-raised chickens often have brighter yolks and produce a nicer sauce. In addition, you should pay attention to the freshness of the eggs. It is also important not to use eggs unless you are sure that they will not give you salmonella. If you are not so sure, you need to wash them, and also take measures to ensure that some of the protein does not get into the sauce, which comes into contact with the shell and can also be infectious. If you take the above precautions, there is no need to fear any unpleasant surprises.
If the sauce seems too pale, add a little turmeric to it, at the very tip of the knife. This will be enough to give the sauce an appetizing tint.
You need to prepare the sauce in a water bath. Otherwise, there is a risk that the yolks will cook and the sauce will acquire an unpleasant-looking consistency. Its taste will also suffer greatly from this.
An important component of the dish is butter. Its quality also matters. If the oil is low in fat and high in water, the sauce will be less thick and less tasty.
To improve the taste of the sauce and add sourness to it, use lemon juice or vinegar. You cannot reduce their quantity, even if you want to get a less sour sauce than the original one. The fact is that lemon juice and vinegar are preservatives that increase the shelf life of the sauce. Without them, he will disappear the very next day. When prepared according to all the rules, it can be stored in the refrigerator in a glass container for several days.

Knowing the basic rules for preparing Hollandaise sauce, any housewife can make it. However, to avoid failure, she will have to carefully follow the instructions accompanying the specific recipe.

Classic hollandaise sauce recipe

chicken egg yolks – 3 pcs.;
butter – 100-150 g;
lemon juice – 30 ml;
salt, white pepper - to taste.

Cooking method:

Cut the butter into small pieces, place in a bowl and melt on the stove or in the microwave.
Let the oil cool to room temperature. If it's a little warmer, that's okay, but it shouldn't be hot under any circumstances.
Wash the eggs. Separate the whites from the yolks. Proteins are not required to make the sauce; they can be used to prepare other dishes, such as meringue cake. The yolks need to be beaten with a whisk.
Add lemon juice to the yolks and whisk everything together.
Place the container with the yolks in a water bath and heat, whisking them vigorously with a whisk or mixer until the mass becomes fluffy and light in color.
Add oil little by little while continuing to beat.
Add salt and pepper. Whisk without removing from the water bath until the sauce becomes thick enough.
Remove the sauce from the water bath and leave it to cool.

Be sure to put the sauce in the refrigerator as soon as the temperature allows. The fact is that it cannot be kept warm for more than an hour, otherwise it will no longer be possible to eat it.

Hollandaise sauce with vinegar and mustard

egg yolks – 3 pcs.;
wine vinegar (3 percent) – 20 ml;
water – 20 ml;
butter – 100 g;
mustard – 5 ml;
salt, pepper - to taste.

Cooking method:

Melt the butter and leave it on the counter to cool slightly.
Dilute vinegar with water. If you were unable to get wine vinegar, you can use 6% apple cider vinegar, but in this case you need to take twice as much water. In this case, the amount of butter will also have to be increased by about 40-50 g.
Wash the eggs, separate the yolks from the whites.
Pour diluted vinegar into the container with the yolks, add salt. Whisk everything together.
Place the bowl with the egg mixture in the water bath. Beat, heating until the mixture becomes thicker and more tender.
Gradually add oil and whisk, continue heating the mixture until the sauce reaches the desired consistency.
Remove the sauce from the water bath, add mustard and pepper. Beat for a minute with a whisk or a few seconds with a mixer until the mustard is evenly distributed throughout the sauce.

Hollandaise sauce, prepared with mustard and vinegar, has a piquant taste and appetizing color, also due to the inclusion of mustard in its composition.

Hollandaise sauce with wine

egg yolks – 4 pcs.;
dry white wine – 60 ml;
lemon juice – 20 ml;
water – 20 ml;
butter – 120 g;
sugar – 2-3 g;
salt, black pepper - to taste.

Cooking method:

Wash the eggs with soap, separate the yolks from the whites.
Place the yolks in a bowl, pour in the wine, juice and water. Add sugar and salt.
Prepare the butter by cutting it into small pieces and melting it on the stove or in the microwave.
Heat water in a large saucepan, place a bowl of yolks in it and start whisking them. Heat them in a water bath, whisking until you notice that the yolk mass has become much thicker.
Start adding the cooled butter, vigorously whisking the yolk mass with a whisk or mixer.
Add pepper. Continuing to whisk, cook the sauce in a water bath until the optimal consistency is obtained.

After this, just pour the sauce into a gravy boat and serve. It is better to use the sauce at room temperature. If it is too hot, let it cool, if it is cold, let it stand for a while at room temperature, beat again and only then serve.

Hollandaise sauce with cream

egg yolks – 3 pcs.;
butter – 70 g;
heavy cream – 50 ml;
lime juice – 40 ml;
salt, white pepper - to taste.

Cooking method:

Melt the butter in any way convenient for you, let it cool.
Add salt and pepper to the cream, stir well.
Place the egg yolks in a separate container and pour in the lime juice.
Place the yolks in a water bath. Whisk them vigorously until the yolk mass becomes fluffy and slightly lighter.
Add cream without stopping stirring. When the mixture begins to thicken again, begin adding oil.
When all the butter is in the bowl with the yolks, heat and whisk the sauce until thick.
When the desired consistency is reached, remove the bowl of sauce from the water bath. Add pepper and beat with a mixer for another three minutes.

Hollandaise sauce with orange

egg yolks – 3 pcs.;
lemon juice – 20 ml;
orange juice – 40 ml;
orange zest from one fruit;
butter – 80 g;
salt, pepper - to taste.

Cooking method:

Grind and melt the butter.
Wash the orange thoroughly and wipe it dry with a napkin. Squeeze the juice out of it. Grate the zest on a special grater.
Place the yolks, lemon and orange juice in a bowl in the amount specified in the recipe.
While heating in a water bath, beat well with a whisk or mixer.
Add zest and salt, beat for another minute.
Gradually add the butter while continuing to beat the yolks. Heat the sauce, whisking continuously, until it thickens.
Remove from the bath, add pepper, beat for a couple of minutes with a mixer.

Hollandaise sauce prepared according to this recipe is ideal for pork and chicken. It can also be served with barbecue.

With some skill, any housewife can prepare hollandaise sauce at home. The main thing is to follow the recipe and strictly follow the instructions.

Source: http://OnWomen.ru/gollandskiy-sous.html

Hollandaise sauce

Hollandaise sauce is a French, traditional sauce. Belongs to the main group of sauces, which consists of 4 types. Used independently or as a base for preparing derivative sauces.

It has a white color with a lemon tint and is matte in appearance. The consistency is homogeneous, foamy with a slight oiliness. The aroma of the product has the characteristic smell of fresh oil.

Compound

The main components of the sauce are:

Egg yolks;
Vinegar or lemon juice;
Butter.

Depending on taste preferences, the following can also be added:

Cream;
White, cayenne, black pepper;
Tarragon;
Olives;
Orange juice;
Nutmeg;
Shallot.

Story

Hollandaise sauce first appeared in Normandy. At that time they called it differently - Isigny, which is consonant with the Norman city of Isigny-sur-Mer. This region of France has been famous for butter making since ancient times and is still considered the cream capital.

The First World War caused the shutdown of oil production in the country and marked the beginning of the export of raw materials from Holland. Since the main ingredient of the sauce is butter, and it was brought from Holland, the name soon changed and, moreover, has lasted until the present time.

Manufacturing

Hollandaise sauce can be prepared using one of the following methods:
In a water bath

This method is quite complicated for an inexperienced cook, but the labor-intensive process will be justified by the excellent thickness and taste of the resulting product. Cooking time 15-20 minutes.
First you need to prepare a water bath. Choose two pans, and the one that is placed on the fire should have a thick bottom, the other should be commensurate with the volume of products used.
Fill the bottom pan with water until the bottom of the smaller pan is submerged in liquid.
While the water is boiling, you need to start separating the egg yolks and whites and chopping the butter into small cubes.
The next stage is heating the oil. Here you can use a microwave.

Attention! Be careful not to let the oil boil.

Place the yolks in a saucepan over a water bath and begin to whisk them slowly. The temperature of the mass should not exceed +75°C. If you notice that the emulsion begins to curdle, remove the container of hot water and continue whisking by weight.

Advice! Adding a few ice cubes to the semi-finished product will help prevent the egg from curdling.

After the yolks become viscous, add heated oil in a gentle stream. Do not stop stirring while doing this.
Add salt and add lemon juice.

Advice! If the sauce turns out thick, it can be diluted with warm, boiled water.

Using a mixer.

The presented method is simpler and faster, takes only a few minutes. All preparation steps are identical to those above, except that the ingredients are mixed with a mixer under normal conditions without using a water bath.

How to serve and what to pair with

Hollandaise sauce is served warm, so it must be prepared immediately before use. If the product was prepared in advance or frozen, then before serving, it needs to be heated and whipped.

Important! Overheating the sauce threatens to cause it to separate quickly.

Products with which it harmonizes:

Eggs;
Asparagus;
Cauliflower;
Zucchini;
Artichokes;
Fish (salmon, trout);
Cancers;
Crabs;
Lobster;
Shrimps;
Kidneys;
Cereal puddings;
Charlottes.

The following sauces are prepared on its basis:

Béarn;
Shoron;
Dijon.

Storage

The sauce can stay fresh for 1-2 days in the refrigerator. Don't be alarmed if it thickens a little.

Energy value of the product (Ratio of proteins, fats, carbohydrates):

Proteins: 5.6g. (∼22.4 kcal)

Fat: 44.9g. (∼404.1 kcal)

Carbohydrates: 1.6g. (∼6.4 kcal)

Energy ratio (b|w|y): 5% | 93% | 1%

1 teaspoon contains 10 g.

In 1 tbsp. spoon 20 g.

1 glass contains 250 g.

Source: http://dom-eda.com/ingridient/item/gollandskij-sous.html

How to make Hollandaise sauce

The pleasant creamy taste of the gravy and melt-in-your-mouth consistency give the vegetable a special warm note. Hollandaise sauce goes well with fish dishes.

In order for you to appreciate the culinary elegance of the gravy, we suggest you prepare its classic version and a fish version.

Sauce for asparagus

asparagus – 3 kg;
water – 3 liters;
sugar and salt - 2 tablespoons each;
butter – 1 tablespoon.

Place a pan of water on the fire, add butter, salt and sugar, and let the contents of the pan boil. We need to clean the asparagus stalks, cut off the rough lower part.

Place the asparagus in boiling water and boil for 10-15 minutes. Keep in mind that green stems cook faster and have a milder taste. If asparagus is overcooked, it will lose its elasticity and taste.

Now let's start preparing the sauce. For it you need to take:

raw egg yolks – 4 pieces;
butter – 125 grams;
lemon juice – 1 tablespoon;
salt – 1/8 teaspoon;
cream 20% - 2 tablespoons.

Preparation:

For utensils, you need to stock up on a deep saucepan and a saucepan suitable for a water bath.
Take a deep saucepan. Separate the yolks from the whites and place them in a saucepan. Add lemon juice. Place in a water bath. Have a wooden spoon and use it to mash the yolks while heating.
Divide the butter into three equal parts. Add one piece to the yolks, continue rubbing until the butter is completely melted. Then add the remaining pieces of butter, proceeding in the same way as with the first piece. Do not let the water in the pan boil; the heating temperature should be approximately 60 degrees. If you have a cooking thermometer, take the time to measure the water in the pan.
After the butter has completely melted with constant stirring, remove the sauce from the heat, add cream and salt. The gravy is ready. Serve it hot with asparagus.

Your most important task is to prevent the yolks from boiling! You will have to stand near the stove and pay maximum attention to the sauce. The sauce is ideal for boiled and baked asparagus.

Hollandaise for fish

eggs – 3 pieces;
butter – 200-250 grams;
lemon – 1 piece;
lemon juice and dry white wine - 2 tablespoons each;
spicy spices or ready-made seasoning for fish - to taste;
salt and pepper to taste.

Cooking steps:

Melt our butter in a small saucepan and set it aside to keep it hot.
Pour water into a large saucepan and bring to a boil. We build a water bath and place another small pan in a large one. Quickly separate the yolks from the whites and pour them into a small saucepan. We begin to actively knead them with a whisk or wooden spoon. Without leaving the stove, add salt and pepper to the sauce, add wine and lemon juice. And stir all the time so that the yolks do not cook. If it turns out very thick, add 100 grams of water, simmer, stirring, for 10 minutes.
Make sure that the mass at the bottom does not turn white. Remove the saucepan from the water bath, do not remove the large saucepan from the stove, and do not turn off the heat.
Whisk the heated yolks and add them to the melted butter, continuing to whisk. Return the small saucepan to the water bath and finish cooking the sauce, stirring constantly. When the mass thickens enough, the sauce is ready.

Little secrets

Don’t try to make things easier and simply cook Hollandaise over a fire, without a water bath. All its tenderness and thickness are obtained only by simmering in a water bath.

If the yolks are slightly white, lemon juice or wine will help correct the situation. The selected liquid must be quickly added to the contents of the pan and stirred thoroughly.