Among the basic dishes that all chefs around the world must learn, Hollandaise sauce undoubtedly stands out. It can be used practically for anything, the recipe is not complicated at all, you just need to know the correct procedure.
History of Hollandaise Sauce
Although its name might suggest that its origin is from the Netherlands, this is not entirely true. According to history, the recipe for Hollandaise sauce is attributed to the French people called Huguenots (Protestants). They had to flee the country at the end of the 17th century. The Netherlands temporarily provided them shelter, where they also began preparing this sauce. Once the Huguenots could return to their homeland, they brought the Hollandaise sauce recipe with them.
The secret of simple Hollandaise sauce lies in clarified butter. The goal is to separate the whey from the milk fat, which settles on the surface. Be careful not to let the butter brown too much, as it could burn and acquire a bitter taste.
How to Properly Whisk Egg Yolks for Hollandaise Sauce?
When whisking egg yolks into wine, use only a classic manual whisk, avoid an electric mixer. To prevent the yolks from curdling, occasionally remove the bowl from the pot. Remember, the water in the pot should not boil; the bowl should not touch the water – the best Hollandaise sauce is prepared only over steam.
What to Serve with Hollandaise Sauce?
Even though Hollandaise sauce is associated with Eggs Benedict, you can serve it with practically anything. It’s excellent with boiled asparagus with Hollandaise sauce, salmon, trout, or even plain boiled broccoli.
You can also vary the Hollandaise sauce – for example, by adding shallots and tarragon, you get Béarnaise sauce, and by adding juice from a red orange, you create Maltaise sauce. You can also flavor Hollandaise sauce with a teaspoon of Dijon mustard; in this case, serve it with a quality steak.
We recommend: Also try the popular mushroom sauce.
If you’re a kitchen newbie and haven’t tried this sauce yet, dive in, and we promise it will become your favorite.
Hollandaise Sauce – Perfect recipe for a popular side dish
From the preparation of this simple sauce, you don't have to be afraid; this recipe is very straightforward. Thanks to it, this quick Hollandaise sauce will become your favorite sauce. How to make Hollandaise sauce is described below in the procedure.
Place the butter in a pot and slowly heat it. Collect the milk fat with a soup spoon and use it to prepare the Hollandaise sauce.
Pour a little water into a clean pot, place it on the stove and heat – the water must not boil. Pour the wine into a metal bowl.
Once the wine is heated, gradually whisk in the egg yolks (manually with a whisk) – be careful about the temperature to avoid curdling the eggs.
Once you get a thick and shiny foam, slowly pour in the clarified butter while continuously whisking.
Season the sauce with salt, pepper, and lemon juice. Then you can let the Hollandaise sauce sit over a water bath until you serve the food.