Allison Turner
The Hollandaise sauce recipe is a bit time-consuming to prepare, but it’s worth the effort. The sauce has an exquisite taste and goes wonderfully with asparagus, other vegetables, or cheese casseroles. In the instructions, you will find the basic recipe for the popular sauce.
Sauce Hollandaise: The basic recipe
The Hollandaise sauce recipe for four servings includes the following ingredients: 230 grams of butter, one shallot, white wine vinegar, four medium-sized eggs, one lemon, and white pepper and salt. Prepare the sauce according to the following instructions:
- First, you have to slowly melt the butter in a saucepan and then let it cool down a bit.
- Chop the shallots and then place them in another small saucepan. Season the shallot pieces with white pepper, two tablespoons of water, and one tablespoon of white wine vinegar. Boil the mixture briefly.
- Now you need to strain the resulting liquid into a stainless steel bowl, and then add four yolks with a tablespoon of cold water.
- Mix the mixture well with a whisk. Whisk the cream in a water bath until it becomes thick.
- Here you must stir constantly. This is the only way to achieve the consistency that is so typical of hollandaise sauce. You must also make sure that the water bath does not get too hot and that the water does not start to boil. Otherwise, the yolk will set and the sauce will curdle and become flaky.
- When the sauce has a nice, creamy consistency, remove it from the water bath and stir again for a good 30 seconds.
- Finally, very slowly, while continuing to stir constantly, add the melted butter to the sauce. The butter must not be too hot either, otherwise, the sauce will flake. Then season the sauce with lemon juice, salt, and pepper.
