Sauce "Holandaise" or "hollandaise sauce" is a classic sauce with a wide range of uses. It goes well with fish, seafood and light meat, and is no worse than vegetable dishes. The sauce "Golandaise" comes from French cuisine.
Perhaps the most famous combination of this sauce is "Hollandaise" with asparagus. This light sauce can be prepared no worse than in an elite European restaurant and in your own kitchen, and even basic kitchen skills are enough for this. There are a number of variations of this "hollandaise sauce". At the same time, real "Hollandaise" often forms the basis for other, more complex sauces.
Content
Hollandaise - Classic French Sauce
Ingredients:
For this recipe option, you should take:
• 250 g butter;
• 3 eggs;
• water (3 tablespoons);
• 1 lemon;
•salt;
• white pepper.
Preparation:
Melt the butter carefully in a small saucepan over low heat. Carefully divide the eggs into whites and yolks, and squeeze the lemon. Place the yolks, a tablespoon of freshly squeezed lemon juice and three tablespoons of water in a metal bowl. Place the bowl with the contents in a hot water bath in a large saucepan.
Beat the sauce with a whisk or hand mixer until the mass acquires the consistency of cream. Then take the bowl with the cream out of the water bath and spoonfully add the melted butter to the whipped mass, stirring it constantly. The result is an indicator of skill: the sauce should not curdle!
For the perfect serving, use the menagerie!
Finally, season the finished sauce with salt and pepper. Keep in mind that after that, the sauce cannot be heated anymore, because it will definitely curdle.
Dutch Sauce Recipe
Ingredients:
For the second recipe, you should prepare:
• 250 g butter;
• 3 eggs;
• 4 tablespoons of water;
• 4 tablespoons of dry white wine;
• 1 lemon;
•salt;
• white pepper.
Preparation
The eggs must be separated - the recipe requires three egg yolks. The lemon should be squeezed, and only 1 tablespoon of juice is needed. Place wine and water in a saucepan and boil so that a third of the contents boil away. Remove from the burner and allow to cool.
Stir the remaining 2/3 of the wine-water mixture after boiling with egg yolks. Place the bowl in a hot water bath and beat with a whisk or hand mixer until creamy. Carefully melt the butter in a saucepan, but do not allow it to boil. Let cool.
Then take out the bowl with the sauce from the water bath and spoonfully add the melted butter to the whipped mass, stirring it constantly. You should have a creamy sauce. Finish with salt and pepper, gently add a spoonful of lemon juice, then stir again.