The classic sauce: Sauce hollandaise originally comes from French cuisine. But the recipe for the light butter sauce has also won a firm place in this country, especially in combination with white asparagus.
Basic hollandaise sauce
Ingredients for 4 persons:
- 250 g butter
- 1 shallot
- 4 white peppercorns
- 1 tbsp white wine vinegar
- 4 egg yolks (size M)
- 1 tbsp lemon juice
- white pepper (ground)
Hollandaise sauce – this is how it works step by step
The secret of the preparation is keeping the temperature. If the sauce is whipped too hot, the egg yolk will curdle. On the other hand, if it is too cold, the ingredients will not combine properly. In addition, butter and egg yolks should be the same temperature before whipping them together. If you follow our instructions, not much can go wrong.
Hollandaise sauce – Step 1:
Melt the butter on low heat but make sure you don’t brown it. Take the pot off the stove and let the butter cool down a little. Possibly skim off butter foam.
Hollandaise sauce – Step 2:
Peel the shallot and cut into fine cubes. Mash the peppercorns with the back of a knife or in a mortar. Briefly bring the shallot cubes and peppercorns to the boil together with white wine vinegar and 2 tablespoons of water in a small saucepan. Pour the stock through a sieve into a stainless steel bowl.
Hollandaise Sauce – Step 3:
Add the egg yolk and 1 tablespoon of cold water to the brew and stir well. Then beat the egg yolk cream over a hot water bath (60-70 ° C) for a few minutes with a whisk or hand mixer until a thick cream is formed. Remove from the water bath and continue beating for about 30 seconds.
Hollandaise Sauce – Step 4:
Mix in the melted butter drop by drop, then in a thin stream with the whisk into the egg yolk cream, season with lemon juice, and season with salt and pepper. Serve immediately as the sauce will firm when it cools.
What can I do if the sauce is curdling?
Got too hot? When the hollandaise sauce is curdling, you should stop stirring and take it straight off the water bath! Now add 1/2 teaspoon of ice-cold water to the edge of the sauce. From there, stir in small circles until they bond again.
Easy lightning hollandaise with the hand blender
This variant of the Hollandaise is absolutely safe and quick to make. For the creaminess, crème fraîche is also involved and the butter is beaten into the egg yolk mixture with the help of a hand blender. If you like, you can carefully heat the sauce after preparation, stirring constantly. You can find the recipe for the Blitz-Hollandaise here>
Do it yourself or buy it?
Not everyone dares to prepare the hollandaise sauce. Too “complicated” is what they say and you pick up the sauce you bought in the tetra pack. We think the taste can hardly be compared with the homemade one and with our instructions for the classic recipe or the lightning variant you are sure to succeed with the hollandaise sauce! In favor of the finished sauce, however, are the longer shelf life and heat resistance, which makes it easy to keep warm.
Pimp your hollandaise sauce
Are you looking for new recipes for hollandaise sauce? You can modify the classic basic recipe in many ways with just a few ingredients. This is how you ensure a colorful variety of flavors. The following recipes go well with asparagus, fish, seafood, and vegetables:
Without the egg, without butter: vegan hollandaise sauce
The classic sauce also works without egg and butter – something vegans, in particular, can look forward to. The vegan variant does not have to shy away from any comparison with the French original. When mixed correctly, it also has a creamy consistency, yellow color, and a pleasant acidity thanks to the white wine. Vegetable alternatives ensure the bond.