Hollandaise sauce

Ingredients for 1 servings:

• 4 egg yolks
• 3 tbsp dry white wine
• 125 g butter
• 1 pinch(s) pepper, freshly ground
• 1 tsp sugar
• 1 tsp salt
• 1 tsp lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

The perfect accompaniment to asparagus

Asparagus without the “Dutch sauce” simply doesn’t work. My motto: Making it yourself is usually better than buying it. While you’re warming up the ready-made sauce, the homemade one will already be ready. Just give it a try. Enjoy! Whisk together the egg yolks, wine, salt, and sugar in a metal bowl or small saucepan. Place the bowl in a hot water bath so that the bottom of the metal bowl just touches the water. Whisk the egg yolk mixture until the sauce becomes thick and creamy. Whisk along the edges and bottom of the bowl as much as possible to prevent the egg yolk from sticking to the sides of the bowl, which would cause it to curdle and form flakes. Meanwhile, melt the butter in a second small saucepan, but do not brown it. Carefully whisk the melted butter into the egg yolk mixture until you have a thick, creamy hollandaise sauce. Season the hollandaise sauce with salt, lemon juice, and pepper and serve immediately. PS: For more creative everyday recipes, check out my chef profile or YouTube channel “Hannah kocht einfach” (Hannah Simply Cooks). I look forward to seeing you!