Classic Hollandaise Sauce Recipe
Ingredients:
- 3 large egg yolks
- 125g (1/2 cup) unsalted butter
- 15ml (1 tbsp) lemon juice
- 5ml (1 tsp) white wine vinegar
- Salt to taste
- Cayenne pepper or white pepper for seasoning
Introduction
Welcome to the world of classic sauces, where Hollandaise reigns supreme in its simplicity and elegance. Originating from French cuisine, Hollandaise sauce is one of the five mother sauces, revered for its rich and creamy texture that complements a variety of dishes, from perfectly poached eggs to freshly cooked asparagus. In this post, we will guide you through crafting a traditional Hollandaise sauce, providing you with the skills to elevate your culinary repertoire to new heights. So, don your apron, and let us embark on this delicious journey!
Kitchen Equipment Required:
- Double boiler or a heatproof bowl and saucepan
- Whisk
- Measuring cups and spoons
- Small saucepan
Instructions:
Step 1: Melt the Butter
In a small saucepan, melt the unsalted butter (125g) over low heat, being careful not to let it brown. Once melted, skim off any foam from the surface and keep the clarified butter warm.
Step 2: Prepare the Double Boiler
Fill the bottom of a double boiler with about 5cm (2 inches) of water and bring it to a simmer. If you don’t have a double boiler, set a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
Step 3: Whisk the Egg Yolks
In the top of your double boiler or bowl, combine the egg yolks, lemon juice (15ml), and white wine vinegar (5ml). Whisk continuously until the mixture doubles in volume and becomes thick and pale.
Step 4: Incorporate Butter
Slowly drizzle the warm clarified butter into the egg mixture, whisking constantly. It’s crucial to add the butter slowly to ensure a stable emulsion. Continue until all the butter is incorporated and the sauce is thick and glossy.
Step 5: Season
Remove the sauce from the heat and season with salt and a pinch of cayenne pepper or white pepper for a gentle heat. Taste and adjust the seasoning if necessary.
Step 6: Serve
Your Hollandaise sauce is now ready to be served. Drizzle it over poached eggs, steamed vegetables, or your choice of fish. Enjoy the luxurious, buttery flavor that this classic sauce brings to your dishes.
Conclusion
Bravo on mastering the art of making Hollandaise sauce! This classic emulsified sauce not only pays homage to traditional French cuisine but also showcases the elegance that simple ingredients can bring to a dish. With your new culinary skill, explore new ways to incorporate Hollandaise into your meals, such as Eggs Benedict or grilled salmon. Share your creations with friends and family and revel in the gourmet experience you’ve crafted. Bon appétit!
