Sauce Hollandaise "The Easy Way"

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sauce hollandaiseThis is one of those wonderful sauces that is delicous and pretty easy top make. USe for your poached eggs, asparagus, and anything else :). Plus it create a base for many other sauce variations. Important is

timing, patience and practice are all it takes to make this wonderful sauce. This recipe is for 2 people.

Ingredients

  • Juice of 1 fresh lemon (We need 1 - 1.5 - 3 Tbpsn of Lemon juice around 10 - 20 grams of juice. Important add to taste!
  • 5 egg yolks around 100 grams of egg yolks
  • 250 grams of unsalted butter melt to 60 degrees
  • 1 generous tspn of mustard to taste around 8 grams
  • 1 - 2 ice cubes as a backup if the sauce splits
  • a few droplets of vinegar or additional lemon juice if the sauce is too thick. Fat makes it thicker and acid thinner.
  • optional variations...
  • add some orange or lemon zest(organic lemons or organges), replace the lemon juice with orange juice
  • or add a little white wine or champagne. Be careful to keep the acidity at the right level and the texture of the sauce
  • use a little, powder sugar- careful, salt, lemon juice, pepper etc. to fine tune the taste.

Preparation

START YOUR COOKING

1Melt the butter gently. Scoop of the white bits if you want. Then you have clarified butter

2Mix the mustard and lemon juice. Whisk them together

3Put a pan on the stove with boiling water and put a bowl on top. Add the lemon, mustard, and egg yolks together and gently whisk them, Important is to keep it moving otherwise you end up with scrambled eggs heat this to around 40 degrees celcius. Now add the melted butter little by little at the beginning as it incorporates and add all the butter. and keep gently whisking until the sauce thickens this takes around 5 - 8 minutes pending heat do not heat over 74 degrees. I find 70 degrees brings a good result. The acid will raise the cooking temperature pending on how much you used. This can be a high as 90 degrees(pending on the quantity of acid)!! When the sauce splits you can try to correct it by whisking in a teaspoon or two of boiling water drop by drop. If that doesn’t work.. try this: put another egg yolk in a bowl and very slowly whisk in the split sauce. Most of the time he sauce will come back together.Or turbo blend it to the emulsifying stage.

PROTIP: Prepare everything in advance. and serve directly alternatively put is thermosflask and this way it will remain stabile and warm.

Eggs Benedict
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