Hollandaise sauce

Ingredients for 4 servings:

• 250 g butter
• 2 egg yolks
• 1 lemon(s), the juice
• salt and pepper
• nutmeg

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Dutch sauce – a quick and safe preparation with a hand blender

Important: Remove the eggs from the refrigerator in good time; the yolks should be at room temperature. The butter should be liquid, but not warm. Melt the butter in the microwave or on the stovetop, but do not let it get hot. Place the egg yolks in a tall, narrow bowl along with a little lemon juice. Pour in the melted butter and place the immersion blender right down to the bottom. Only then switch it on and slowly pull it upwards. Season to taste with salt, pepper, nutmeg, and more lemon juice. If the sauce is too thick, add a few drops of lemon juice or water until the desired consistency is reached. If it’s too thin, simply stir in more butter. Two egg yolks will easily emulsify one kilogram of butter; if you want a more intense yellow color or to enhance the egg flavor, you can of course stir in more egg yolk. The sauce should only be heated gently, preferably slowly in the microwave or in a saucepan over low heat, stirring constantly, otherwise the emulsifiers in the egg yolks will be destroyed and the sauce will curdle! Many people shy away from hollandaise sauce and resort to ready-made products because most recipes seem too complicated, with the time-consuming simmering process and the slow addition of butter. However, making it with an immersion blender is simple, quick, and safe. It’s never curdled for me. Tip: You can make any type of mayonnaise in the same way (oil instead of butter). The fast-rotating blades of the immersion blender ensure a good combination of the fat with the emulsifiers in the egg yolks, creating a nice consistency. This prevents the dreaded curdling of the sauce. Editor’s note: Instead of using just lemon juice, Viki in the video makes a lightning-fast reduction of white wine, vegetable stock, 3-4 bay leaves, and white pepper. The still-hot reduction is then added to the egg yolks in the bowl. The butter causes them to brown slightly as it melts, intensifying the flavor even more. You can find the recipe for Baden Kratzete here: https://www.chefkoch.de/rezepte/671301169282519/Kratzete-original-badisch.html