Do you like dining in expensive and classy restaurants? If so, of course you are already familiar with the hollandaise sauce menu. Although often sold at high prices, the fact is that hollandaise sauce can also be made easily and quickly in your own home kitchen, you know! However, apart from having to use the freshest ingredients you can find, there are a few special tips you need to understand to make hollandaise sauce rich, creamy, and delicious; One of them is the trick to separate the white and yolk. Want to know the complete recipe?
Ingredients
Hollandaise Sauce with Three Egg Yolks
- 200 grams cold butter
- 3 egg yolks, make sure the condition is very fresh
- 1 tbsp. cold water
- Salt and white pepper
- 1 tbsp. lemon juice, seeds removed
Hollandaise Sauce with Five Egg Yolks
- 5 tbsp. water
- Pinch of salt and ground pepper
- 500 grams of butter
- 5 egg yolks
- 1 tbsp. lemon juice
Hollandaise Sauce with Two Egg Yolks
- 2 egg yolks
- 1 tbsp. water
- 1-2 tsp. lemon juice
- 100 grams of unsalted butter
- Salt and ground black pepper
Hollandaise Sauce with Blender Method
- 3 egg yolks
- 1 tbsp. lemon juice
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 10 tbsp. unsalted butter (if you are using salted butter, don't add salt to the recipe)
Step
Method 1 of 4: Hollandaise Sauce with Three Egg Yolks
Step 1. Cut the butter with a sharp knife
Step 2. Beat the egg yolks and 1 tbsp
water in a heatproof bowl.
Step 3. Place the bowl over a pot of water that has been heated over low heat
Step 4. Slowly, add the butter pieces
Make sure you keep stirring the mixture until all of the sauce mixture is well combined.
Step 5. Add salt and pepper to taste
Step 6. Pour in the lemon juice while continuing to add the remaining pieces of butter
Step 7. Turn off the heat when the sauce is thickened and not lumpy
Step 8. Serve your delicious homemade hollandaise sauce
Delicious hollandaise sauce served with poached fish, hard-boiled eggs and boiled vegetables.
Method 2 of 4: Hollandaise Sauce with Five Egg Yolks
Step 1. Pour in 4 tbsp
water into a heatproof bowl. Add salt and ground pepper to it.
Step 2. Place the bowl over a pot of preheated water
Step 3. In a separate saucepan, melt the butter over low or medium heat
Make sure the butter doesn't boil or burn.
Step 4. Prepare the eggs, separate the whites and yolks
Beat the egg yolks until the texture is not lumpy, and add 1 tbsp. water into it. After that, pour the egg yolks into a bowl of warm, seasoned water.
Step 5. Stir the sauce mixture well while continuing to heat it on the pan
The sauce should continue to be stirred until the texture resembles heavy cream.
Step 6. Slowly pour in the melted butter while continuing to stir
Once all the butter is in, add 2 tbsp. water by dripping it little by little while continuing to stir.
Step 7. Taste it
Adjust the taste of the sauce to your taste; Once the taste is good, add the lemon juice and stir the sauce quickly.
Step 8. Pour the sauce into a serving bowl
If necessary, strain the sauce for a smoother texture; serve warm.
Method 3 of 4: Hollandaise Sauce with Two Egg Yolks
Step 1. Pour water into a double boiler or a regular saucepan, heat it until small bubbles appear on the surface
Step 2. Place the egg yolks in the second pot (if you are using a double boiler) or a heatproof bowl placed on top of the first pot
Also add water and about 1 tbsp. lemon juice.
Step 3. Stir the egg yolks, water, and lemon juice with a whisk until the texture is slightly thickened
Step 4. Gradually add butter to the egg mixture
Re-knead the dough each time you finish adding 1 tbsp. butter into it. That way, the texture of your hollandaise sauce will be thick and not lumpy.
Step 5. Pour in the remaining lemon juice
Add salt and pepper to taste.
Step 6. Pour the sauce into a serving bowl or sauce container, serve warm
Method 4 of 4: Hollandaise Sauce with Blender Method
Step 1. Melt the butter in a saucepan
Make sure you use low or medium heat so the butter doesn't boil or burn.
Step 2. Place the egg yolks, lemon juice, salt and cayenne in a blender
Step 3. Process the ingredients at medium speed
Turn off the blender if the color of the dough looks pale or after the dough has been processed for 20-30 seconds.
Step 4. Change the blender setting to low speed
Slowly add the butter while continuing to process the sauce on the lowest speed. Once all the butter is in the blender, leave the blender on until all the ingredients are well blended.
Step 5. Turn off the blender
Taste the taste; adjust the amount of lemon juice or salt to your taste. If the texture is too thick, add a little water. Remember, the hollandaise sauce needs to be reprocessed very quickly in the blender if you add the ingredients to it.
Step 6. Pour the sauce into a serving bowl or warm the sauce until it's time to serve
Tips
- Use the same amount of egg whites for a healthier version of hollandaise sauce.
- The hollandaise sauce is delicious paired with toast topped with parmesan cheese.
- An example of a delicious vegetable paired with hollandaise sauce is young asparagus.
- The hollandaise sauce can be poured directly over the food before serving.
- Add 75 ml. whipped cream in Method 3 to enrich the flavor and texture of the sauce.
- If you want, you can also substitute lemon juice for orange juice; make sure you have removed the seeds, yes!
Warning
- Hollandaise sauce has a very rich taste and is generally only served on special occasions.
- It's best not to add a dose to a recipe. If you need to make a large amount of sauce, stick to the measurements above and repeat the process until you reach the desired amount.
