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.
Hollandaise sauce turns out to be completely different from the country stated in the name. He comes from France and has absolutely nothing to do with the Netherlands. But it is one of the five classic sauces of French cuisine and therefore certainly deserves attention. It will give your vegetable or fish dishes a unique, new taste. In addition, using it as a base, you can prepare many other sauces, simply by slightly changing the ingredients or spices to suit yourself and your family's preferences.
What products will you need?
To prepare a classic hollandaise sauce, the recipe for which we borrow from the American culinary genius Julia Child, you will need the freshest and highest quality ingredients, as this is the key to good taste. So, you will need:
- 3 egg yolks;
- 220 g unsalted butter (melted, hot);
- 2 tbsp. l. (30 g) cold unsalted butter;
- one large pinch of salt;
- 1 tbsp. l. lemon juice;
- white pepper (freshly ground) and salt to taste.
Making Hollandaise Sauce
In a deep stainless steel saucepan, use a whisk to beat the yolks until they acquire a lemon tint and thicken quite a bit. Then add a good pinch of salt, lemon juice and 15g cold butter (1 tbsp). Now the most crucial moment begins. Place the saucepan over low heat and whisk the mixture continuously, periodically removing from the heat to prevent the egg yolks from curdling. The hollandaise sauce will be almost ready when it starts to stick to the whisk and the bottom of the pan should open. Once you achieve this, immediately remove it from the heat and add a second tablespoon of cooled butter. The consistency should be even, silky and smooth. Next, literally add the melted hot butter drop by drop. When only half of it remains, you can increase the pace.
The hollandaise should end up looking like heavy cream. The finishing touch is salt and white pepper to taste!
Hollandaise sauce: recipe from Gordon Ramsay
A popular chef from the UK recommends his hollandaise sauce recipe. Its first feature is that it is cooked not over an open fire, but in a water bath. The second is the use of olive oil instead of butter. Place three yolks in a saucepan, add freshly ground coriander (1 tbsp) and the zest of one medium-sized pink grapefruit. Then cut the fruit in half and squeeze the juice from one half directly into the sauce. Now place the saucepan in a water bath and start whisking evenly. Once the yolks have thickened, remove from heat. Gently pour in the olive oil, starting with one tablespoon, and mix everything thoroughly. The mixture should be homogeneous and not separate. Then pour in the oil in small portions until the required thickness, remembering to vigorously beat the mixture. Just before serving, add salt and pepper.
The recipe is unusual, interesting in its components, and the result certainly has an excellent taste.
Béarnaise sauce
Hollandaise sauce has a very nice and tasty variation, and that is Béarnaise. Its main difference is that instead of lemon juice, a special mixture is added. To prepare it you will need (measure the quantity in one cup): ¼ part each of white vinegar and white wine (dry), 1 tbsp. l. finely chopped onion, one pinch each of dried tarragon, salt and freshly ground pepper. In a small saucepan, the mixture of all ingredients must be quickly boiled to a volume of 2 tablespoons. If you want, then strain it so that the sauce has a uniform consistency. Now use this mixture instead of lemon juice in the main recipe and reduce the amount of butter to 170 grams.
Shallots are best suited for this sauce, since, unlike their onions, they have a softer and more delicate taste without a pungent odor. The cooking temperature is within 60-70 degrees, otherwise the egg yolks will simply cook and you will end up with an indistinct mass with lumps. Unlike Hollandaise sauce, Béarnaise is served both hot and cold, which makes it so versatile that it can be prepared ahead of time. Serve it with main courses and appetizers of beef and lamb, game, as well as fish and vegetables. It is very versatile and allows each dish to sparkle with new flavor colors.
What to do if the sauce has curdled?
First of all, you need to stop being upset, because everything is completely fixable. The reason the sauce has curdled may be that the butter was added too quickly and did not combine with the egg yolks. Or the sauce was overheated. To return it to its decent appearance and thickness, quickly beat the mixture. Place one spoon from it in another bowl. Add 1 tbsp to it. l. juice squeezed from the lemon and using a whisk, mixer or food processor, beat everything until smooth and homogeneous. Then add the curdled sauce a little at a time, each time bringing it to the desired consistency until it is completely restored.
What to serve the sauce with?
Before you prepare hollandaise sauce, you need to think about what to eat it with. The first thing to remember is that it is served immediately with the main course, while still hot. If you follow the basics of French cooking, the best combination with sauce is vegetable dishes, fish dishes and eggs Benedict. But in modern variations it is added when preparing sandwiches or hamburgers with turkey and salmon. Hollandaise sauce for asparagus is an immortal gastronomic classic. The delicate, buttery texture goes well with the fresh, slightly blanched green shoots; they complement each other perfectly.
Use hollandaise sauce on fish and seafood, serve it with vegetables (asparagus, zucchini or even pumpkin), or add it to homemade fast food. Undoubtedly, everyone will like it, especially since the spices can be selected to suit every taste. The sauce is basic, using it as a basis, you can prepare your own unique signature dish.
Topic: Demonstration preparation of complex sauces (yield of finished sauce -500g).
1. Hollandaise sauce
2. Hollandaise sauce with cream
3. Hollandaise sauce with tomato
4. Bechamel sauce
5. Main white sauce 750 g.
6. Sauce Instant sauces using the example of apple sauce for meat
| № | Name | Dutch | Dutch with tomato | Dutch with cream | White sauce | Bechamel | apple for meat |
| cream | |||||||
| Apple juice | |||||||
| Wheat flour | |||||||
| Tomato puree | |||||||
| milk | |||||||
| Bulb onions | |||||||
| White roots | |||||||
| spices | |||||||
| Oil drain | |||||||
| salt | |||||||
| Bouillon | |||||||
| White sauce basic. | |||||||
| Egg (yolk) | 4pcs/64 | 4pcs/64 | 4pcs/64 | ||||
| Lemon juice | |||||||
| Red wine | |||||||
| water | |||||||
| Demi-glace /f |
SPO St. Petersburg Economics and Technology College of Nutrition.
TECHNOLOGICAL CARD Recipe: No. 616 Collection 97g (2 part).
Name of dish: Main white sauce
| № | Product name | Gross weight | Net weight | Ready weight. products |
| Broth №615 | ||||
| Table margarine | ||||
| Wheat flour | ||||
| Bulb onions | ||||
| Parsley | ||||
| Exit: | ||||
Cooking technology:
Basic white sauce: Add sifted flour to the melted fat and sauté with continuous stirring, avoiding burning. Properly sautéed it should have a slightly creamy color. A quarter of the hot broth is poured into the sautéed flour, cooled to 60-70 degrees, and stirred until a homogeneous mass is formed, then the remaining broth is gradually added. After this, add chopped parsley and onions to the sauce and cook for 25-30 minutes. At the end of cooking, add salt, black peppercorns, and bay leaf. Then the sauce is filtered, rubbing the boiled vegetables, and brought to a boil. The finished sauce is used to prepare derivative sauces. The main white sauce is served with boiled meat and poultry dishes.
Quality requirements: The consistency is homogeneous, without lumps. There is no film on the surface. The taste and color correspond to the incoming ingredients.
Supply temperature: + 65°C
Head production: Calculator
Company
ROUTING
Name of dish: Hollandaise sauce (2nd option).
Recipe: No. 873
| No. | Product Name | Bookmark norm: 500 g. . | Bookmark rate, kg. | Yield of finished products, g | ||
| gross | net | gross for ____ servings | net for ____ servings | |||
| Eggs (yolks) | 4 things. | 8 pcs. | ||||
| Butter | ||||||
| Water | ||||||
| - | ||||||
| Wheat flour | ||||||
| Butter | ||||||
| Broth or decoction | ||||||
| White sauce mass | - | |||||
| Citric acid | 0,5 | 0,5 | ||||
| Exit: | ||||||
Collection of recipes for dishes and culinary products for catering establishments
BRIEF TECHNOLOGY
Place pieces of butter (1/3 part) into the yolks mixed with cold boiled water and boil the mixture in a water bath, stirring continuously until thickened (temperature 75-80°C). Then pour in the rest of the melted butter in a thin stream and after completely combining it with the yolks, mix it with white sauce, salt, season with lemon juice or citric acid and filter.
The sauce is served with dishes of boiled vegetables and fish.
In “Holland Sauce with Vinegar”, instead of lemon juice or citric acid, 9% vinegar (50g) and 1 g of coarsely crushed black peppercorns are used per 1000 g of finished sauce yield for all three columns. In this case, black peppercorns are poured with vinegar, cold water and egg yolks are added and then prepared as described.
Quality requirements: The consistency is homogeneous, without lumps. There is no film on the surface. The taste and color correspond to the incoming ingredients.
Holiday temperature:+ 65 °C
Company St. Petersburg College of Economics and Technology of Nutrition
ROUTING
Name of dish: Hollandaise sauce (1 option).
Recipe: No. 872
| No. | Product Name | Bookmark norm per 500g | Bookmark rate, kg. | Yield of finished products, g | ||
| gross | net | gross for ____ servings | net for ____ servings | |||
| Butter | ||||||
| Eggs (yolks) | 6 pcs. | 12 pcs. | ||||
| Water | ||||||
| Lemon | ||||||
| Exit: | - |
BRIEF TECHNOLOGY
Place pieces of butter (1/3 part) into the yolks mixed with cold boiled water and boil the mixture in a water bath, stirring continuously until thickened (temperature 75-80°C). Then pour in the remaining melted butter in a thin stream, season with lemon juice or citric acid and filter. It is served with cauliflower, asparagus, artichokes, and boiled fish dishes.
In “Holland Sauce with Vinegar”, instead of lemon juice, use 50 g of 9% vinegar per 1000 g of finished sauce. It is served with fried meat and fish dishes.
Quality requirements: The consistency is homogeneous, there is melted butter on the surface (there is no surface film), the taste is sour, but in moderation. Yellow color.
Holiday temperature:+ 65 °C
Production Manager: ____________ Calculator: ____________
Company St. Petersburg College of Economics and Technology of Nutrition
ROUTING
Name of dish: Hollandaise sauce with cream.
Recipe: No. 876
Collection of recipes for dishes and culinary products for catering establishments, 1983.
| No. | Product Name | Bookmark norm for 500 g. | Bookmark rate, kg. | Yield of finished products, g | ||
| gross | net | gross for ____ servings | net for ____ servings | |||
| 4 things | ||||||
| Eggs (yolks) | 8pcs | |||||
| Butter | ||||||
| Water | ||||||
| Mass of egg-butter sauce | - | |||||
| Wheat flour | ||||||
| Butter | ||||||
| Broth or decoction | ||||||
| White sauce mass | - | |||||
| Citric acid | 0,5 | 0,5 | ||||
| Cream 30% | ||||||
| Exit: | - |
BRIEF TECHNOLOGY
Before serving, add whipped cream to the finished hollandaise sauce and mix gently.
The sauce is served with dishes made from dessert vegetables (asparagus, cauliflower, artichokes), boiled and poached fish.
Basic white sauce: Add sifted flour to the melted fat and sauté with continuous stirring, avoiding burning. Properly sautéed it should have a slightly creamy color. In sautéed flour. Cooled to 60-70 degrees, pour in a quarter of the hot broth and stir until a homogeneous mass is formed, then gradually add the remaining broth. After this, add chopped parsley and onions to the sauce and cook for 25-30 minutes. At the end of cooking, add salt, black peppercorns, and bay leaf. Then the sauce is filtered, rubbing the boiled vegetables, and brought to a boil.
Quality requirements: The consistency is homogeneous, there is melted butter on the surface (there is no surface film), the taste and color correspond to the incoming ingredients.
Holiday temperature:+ 65 °C
Production Manager: ____________ Calculator: ____________
Company St. Petersburg College of Economics and Technology of Nutrition
ROUTING
Name of dish: Hollandaise sauce with tomato.
Recipe: No. 890
Collection of recipes for dishes and culinary products for catering establishments, 1983.
| No. | Product Name | Bookmark amount for 1 serving, 500g. | Bookmark rate, kg. | Yield of finished products, g | ||
| gross | net | gross for ____ servings | net for ____ servings | |||
| Hollandaise sauce (1 option): | ||||||
| Eggs (yolks) | 4 things. | 8 pcs. | ||||
| Butter | ||||||
| Water | ||||||
| Mass of Dutch | - | |||||
| Wheat flour | ||||||
| Butter | ||||||
| Broth or decoction | ||||||
| White sauce mass | - | |||||
| Citric acid | 0,5 | 0,5 | ||||
| Mass of hollandaise sauce (1 option) | ||||||
| Hollandaise sauce (2 option): | ||||||
| Butter | ||||||
| Eggs (yolks) | 6pcs. | 12 pcs. | ||||
| Water | ||||||
| Lemon | ||||||
| Mass of hollandaise sauce (option 2) | ||||||
| tomato | ||||||
| Exit: | - |
BRIEF TECHNOLOGY
Dutch sauce Add pieces of butter (1/3 part) to the yolks mixed with cold boiled water and boil the mixture in a water bath, stirring continuously until thickened (temperature 75-80°C). Then pour in the remaining melted butter in a thin stream, season with lemon juice or citric acid and filter.
Tomato is added to the finished hollandaise sauce or hollandaise sauce with vinegar. The sauce is served with fried or boiled fish dishes.
Basic white sauce: Add sifted flour to the melted fat and sauté with continuous stirring, avoiding burning. Properly sautéed it should have a slightly creamy color. In sautéed flour. Cooled to 60-70 degrees, pour in a quarter of the hot broth and stir until a homogeneous mass is formed, then gradually add the remaining broth. After this, add chopped parsley and onions to the sauce and cook for 25-30 minutes. At the end of cooking, add salt, black peppercorns, and bay leaf. Then the sauce is filtered, rubbing the boiled vegetables, and brought to a boil.
Quality requirements: The consistency is homogeneous, there is melted butter on the surface (there is no surface film), the taste is sweet and sour, it has the taste of bone broth, sautéed vegetables, sauteed tomato. The color is light orange.
Holiday temperature:+ 65 °C
Production Manager: ____________ Calculator: ____________
Company St. Petersburg College of Economics and Technology of Nutrition
ROUTING
Dish name: quick apple sauce for meat
Recipe: No. 430
Collection of recipes for national dishes and culinary products, 1998 (2 columns)
| No. | Product Name | Bookmark norm for 1 serving, g. | Bookmark rate, per 500 g. | Yield of finished products, g | ||
| gross | net | gross | net | |||
| Apple juice | ||||||
| Red wine | ||||||
| sugar | ||||||
| Butter | ||||||
| Demiglas semi-finished | ||||||
| spices | ||||||
| salt | ||||||
| exit | ||||||
BRIEF TECHNOLOGY
Heat the wine until the aroma of alcohol disappears, add apple juice, add semi-finished “Demi-glace sauce”, boil for another 10 minutes, add butter, salt, ground black pepper, add sugar if necessary to soften the acidity of the wine and juice.
Serve apple sauce with meat.
Quality requirements: The consistency is homogeneous, there is melted butter on the surface (there is no surface film), the taste is sweet and sour, the color matches the ingredients.
Holiday temperature:+ 65 °C
Production Manager: ____________ Calculator: ____________
Enterprise SPBETKP
TECHNICAL AND TECHNOLOGICAL CARD No. 1200
Name of dish: Milk sauce (for serving with the dish)
List of raw materials: milk, butter, wheat flour, onions.
Requirements for the quality of raw materials: food raw materials, food products and semi-finished products used to prepare this dish comply with the requirements of regulatory documents and have certificates of conformity and quality certificates.
| No. | Product names | Bookmark rate | Bookmark quantity: 500g | ||
| gross | net | gross | net | ||
| Milk | |||||
| Butter | |||||
| Wheat flour | |||||
| salt | |||||
| onion | |||||
| Exit: |
Cooking technology:
Flour browned in butter is diluted with hot milk and cooked for 7-10 minutes. at a low boil. Then add salt, filter and bring to a boil.
To prepare “Milk sauce with onions,” sauté onions, combine with ready-made milk sauce (1000 g), and cook for 7-10 minutes. The sauce is filtered, rubbing the onion, brought to a boil and seasoned with red pepper (net weight of onions is 250 g and butter is 50 g per 1000 g of sauce yield).
Quality requirements:
The sauce is elastic, homogeneous, without lumps of brewed flour and particles of ungrated vegetables, has the consistency of liquid sour cream, is white, has the taste of milk with a slight smell of onion, with a slightly sweet aftertaste.
Holiday temperature:+ 65 °C
Production Manager: ____________ Calculator: ____________
Hollandaise sauce or hollandaise sauce is a thick, creamy sauce made from eggs and butter, with a zesty lemony note. Hollandaise sauce is served with fish, seafood, vegetables and egg dishes. Eggs Benedict with Hollandaise sauce has long been a classic breakfast option that can be enjoyed anywhere in the world. Well, personally, for a long time now I can’t imagine steamed fish or vegetables without the accompaniment of hollandaise sauce.
Contrary to its name, the sauce does not belong to Dutch cuisine. It, like many sauces that have become classics of modern cooking, has French roots, and the recipe has remained virtually unchanged since the 19th century.
Classic hollandaise sauce is prepared in a water bath, but the sauce can be prepared in a blender with no less success. Today I will tell you in detail how to prepare both options.
Let's figure out how to make hollandaise sauce at home...
Prepare the ingredients according to the list.
To prepare classic Hollandaise sauce, we need 3 yolks at room temperature, butter, salt, ground black pepper and a little lemon juice.
In addition to these basic ingredients, you can also add 1-2 teaspoons of water or wine to the sauce; white wine vinegar; nutmeg; ground coriander and other spices; zest and boiled citrus juice (interesting options are obtained with orange and grapefruit).
Separate the yolks from the whites. Add a pinch of salt.
Melt the butter. While melting, be careful not to let the butter boil.
Turn on the blender and start beating the yolks. When the yolks lighten and the mass becomes fluffy and dense, start adding melted butter drop by drop, without stopping whisking. Take your time and pour in the next portion of oil when the mixture has absorbed the previous one.
The process is actually very similar to making homemade mayonnaise in a blender, and if you are already familiar with it, then making hollandaise sauce in a blender will be a piece of cake for you.
Gradually add all the butter and whisk the sauce until thick. Add lemon juice, ground black pepper, more salt to taste and whisk the sauce for another 30-45 seconds.
All the same can be done using classical technology - in a water bath.
Bring the water to a boil and reduce the heat until the water simmers gently. Place the container with the yolks over boiling water and beat until the mixture lightens, becomes fluffy and thickens slightly. Next, as in the version with a blender, whisking continuously, gradually pour in the butter.
The finished sauce has a consistency similar to cream - glossy and thick. Add salt, ground black pepper and lemon juice to taste and mix everything well again.
Dip a tablespoon into the prepared sauce. If you did everything correctly, the sauce will coat and stick to the back of the spoon.
The finished sauce will thicken even more as it cools, so it is recommended to leave it in a water bath until serving and serve warm. The blender bowl can be placed in a container with warm water.
The consistency of sauce prepared in a blender may be slightly less thick than steamed sauce. This is not always a bad thing, but if you still want it “like Julia Child,” try combining these two options for preparing the sauce. I sometimes do this when I make a sauce using store-bought eggs rather than homemade ones. Besides, I feel calmer when the yolks undergo, albeit minimal, heat treatment.
I use a blender to bring the sauce until it is half-ready (in photo No. 5 you can see that the sauce is still a little liquid), and then transfer it to a water bath and bring it to the desired consistency.
Hollandaise sauce is ready. The sauce turns out very tasty, thick and viscous. Hints of lemon give it a zesty taste.
As it happens, I most often serve hollandaise sauce with fish, chicken or steamed vegetables. Today's brunch was like this: fried eggs and steamed broccoli with hollandaise sauce.
The sauce is best prepared shortly before serving, and if stored, refrigerate for 1-2 days, or freeze.
To reheat the sauce, whisk 2 tablespoons of the sauce in a double boiler and then, without stopping whisking, gradually add the remaining sauce.
Sometimes, even if you've successfully made the sauce millions of times, the sauce fails or doesn't turn out the way you want. I'll briefly tell you how to correct the situation.
If the sauce is too thick: add 1-2 tbsp. l. warm water or broth and whisk.
If the sauce does not thicken:
1. You may have added too much oil at once - separate 1-2 tablespoons of the sauce and place in a warm bowl. Add a little lemon juice and whisk until the sauce thickens. Then gradually, adding a teaspoon at a time, whisk in the remaining sauce.
2. The butter turned out to be not of very high quality - transfer the sauce to a water bath or vice versa, connect the blender and beat.
If the sauce separates, you have overheated the sauce. Reduce or eliminate further heat, add 1 tbsp. cold water and whisk.
Don't let these examples of failure scare you. After all, in essence, Hollandaise sauce is just a very tasty emulsion of eggs and butter. No magic or technologies inaccessible to “mere mortals”. The main thing is a little patience and everything will work out. Go for it!
A classic French sauce with a pleasant lemon aroma. Consists of hollandaise sauce from egg yolks and lemon juice, heated to a creamy consistency, to which butter is mixed. It is not as widely used in our latitudes as it is for one simple reason: it is served immediately after serving while still warm. Accordingly, it is almost impossible to store it for more than two hours at home. Hollandaise sauce is served with asparagus, cauliflower, broccoli, boiled fish, and egg dishes.
There are two main methods of preparation hollandaise sauce: complex and simple. In the first case, the yolks are first heated in a water bath, and then oil is added to them. In the second case, hot oil is poured into the cold yolks. The sauce prepared in the first, traditional way is thicker, but it is very easy to spoil. I only succeeded the third time, after half a dozen eggs and almost half a kilogram of butter went into the trash can. Just for fun, I prepared the sauce the second way – it worked the first time. The sauces tasted no different. And if there is no difference, why the extra torment? Now I prepare this sauce only in the second way, using a blender or mixer.
Hollandaise sauce
Total and active cooking time – 20 minutes
Cost – $2.2
Calorie content per 100 g – 577 kcal
How to make hollandaise sauce
Ingredients:
Egg yolk – 3 pcs.
Lemon juice – 2 tbsp.
Salt – ¼ tsp.
White pepper – 1 pinch
Butter – 110 + 110 g.
Preparation:
Pour the yolks, lemon juice, salt and pepper into the bowl of a blender or food processor. Close the lid and stir at maximum speed for 30 seconds.
Remove the lid and, still stirring at high speed, pour in the hot butter in a very thin stream, literally drop by drop.
The oil will warm the yolks; By pouring it in very slowly, you give the yolks time to absorb the oil. When 2/3 of the oil is gone, the sauce will turn into a thick cream, and then you can add the remaining oil a little faster.
Place all the resulting sauce from the blender bowl into a bowl and beat another 110 g of butter into it with a wire whisk or mixer.
In the event of a disaster: If the sauce refuses to thicken or the finished sauce curdles, remove it from the blender bowl. Then, at high speed, pour it back drop by drop.
How to keep the sauce warm. Hollandaise sauce is served warm, not hot; if you keep it too warm, it will become liquid or curdle. If you made the sauce ahead of time, place the sauce pan in a warm place on the stove or in a bain marie of lukewarm water. Or add a minimal amount of butter to the sauce, and before serving, heat the rest of the butter until it bubbles and whisk into the sauce in a thin stream.
