Classic hollandaise sauce: recipe, ingredients, cooking tips. Classic hollandaise sauce: recipe, ingredients, cooking tips Cooking hollandaise sauce

Hollandaise sauce or Hollandaise (French sauce hollandaise - sos Hollandaise) is a classic French egg-based sauce, an integral part of many French dishes.

Hollandaise sauce is a very simple sauce, but it is not so easy to prepare because it can separate.

For Hollandaise sauce, beat egg yolks with butter in a water bath. During the beating process, the yolks thicken and, combined with oil, turn into a thick emulsion. Add lemon juice and you get hollandaise sauce.

There are several methods for preparing this sauce. We will look at the simplest one, and if you do everything correctly, you will definitely succeed. Hollandaise sauce is traditionally poured over eggs Benedict.

Ingredients:

Egg yolks - 3 pcs.
Lemon juice - 1 tbsp. l.
Butter- 250 gr.
Ground red or black pepper
Salt

Separate the yolks from the whites.

Melt the butter in a saucepan over low heat.

Beat the yolks in a blender, reduce speed to low and pour in hot butter in a thin stream.
The oil must be poured in slowly so that the temperature does not cause the yolks to curdle. If you do it right, the hot oil will cook the egg yolks and thicken the sauce.

Add lemon juice and a little hot pepper, for spice.

If the sauce is too thick, you can add a tablespoon of lemon juice or boiled water.
http://prostoeda.info/sousy/gollandskiy-sous/

Another option for making Hollandaise sauce. Hollandez is one of the classic sauces. The principle of its preparation is based on the creation of an emulsion - in fact, as in cold mayonnaise. Only, unlike mayonnaise, the basis of this sauce is butter.

Hollandaise sauce goes well with fish and seafood, with white chicken meat, with asparagus and much more. Well, to the heap - this is a mandatory ingredient in eggs Benedict, which we will definitely prepare in the near future.

	Ingredients for 4-6 servings: 1/2 small onion 2-3 sprigs of parsley 1 bay leaf 150 ml dry white wine 2 tbsp. white wine vinegar 3 yolks 150 g melted butter salt and pepper to taste
	Finely chop the onion. Place in a saucepan, add parsley, bay leaf, pour in wine and vinegar. Place on medium heat and reduce to a quarter of the volume (about 30 ml of liquid should remain).
	Combine the yolks with the wine mixture.
	Place the bowl on water bath(the water should barely boil) and whisk constantly until no traces of the whisk remain on the sauce.
	Remove from heat. Continuing to beat, pour in the melted butter, cooled to room temperature - first drop by drop, then in a thin stream. The sauce is ready. It is better to serve it fresh, but if the sauce is left over, you can store it for a day in the refrigerator with a film on the surface and reheat it in the same water bath. http://www.vkusnyblog.ru/smak/24588

Together with Sergei Kuznetsov we are preparing hollandaise sauce, which can be served not only with eggs Benedict, it also proper preparation can add a special taste to any dish.

Ingredients:

lemon
butter

Heat the butter. At this point we separate the whites from the yolks; we only need the yolks. Add two tablespoons of water to the bowl with the yolks before it boils. Add three tablespoons lemon juice, salt and pepper to taste. Whisk the yolks until they form a homogeneous structure.

The butter should cool slightly, its temperature should not exceed 60 degrees. Place the yolks in a water bath, then pour in the oil in a thin stream. Stir the mixture intensively. Once the sauce has bound together and has a smooth texture, it's ready!

If the egg overheats and the sauce thickens too much, a bowl of cold water to quickly cool the sauce.

The sauce is served immediately with the dish.

Hollandaise sauce is also called Hollandaise sauce. It has a creamy consistency and the main ingredients are butter and yolks. Despite the name, the sauce is not related to Dutch cuisine. The recipe appeared in France in the 19th century and since then the recipe has remained almost unchanged.

Classic hollandaise sauce

It is traditionally prepared in a water bath, but can also be made using a blender. The calorie content of classic hollandaise sauce is 316 kcal, which makes one serving. Prepare the hollandaise sauce in 15 minutes.

Ingredients:

three yolks;
130 g oil drain;
two pinches of salt;
ground black pepper;
one and a half tsp. lemon juice.

Preparation:

Add salt to the yolks, melt the butter without bringing to a boil.
Beat the yolks in a blender until they become a fluffy white mass.
Pour the melted cooled butter into the mixture drop by drop, while whisking constantly.
Whisk until the mixture thickens.
Add pepper and lemon juice and beat for another 35 seconds.

The finished sauce is similar in consistency to cream - thick and glossy. The sauce is served warm. It needs to be heated in a water bath.

Hollandaise sauce with white wine

You can add white wine to the hollandaise sauce ingredients. Makes one serving, calorie content – 379 kcal. The hollandaise sauce takes 20 minutes to prepare.

Required ingredients:

oil drain – 100 g;
one tbsp white wine;
three yolks;
ground pepper and salt;
one tsp instant broth;
a pinch of sugar;
one tbsp lemon juice;
three spoons of cream.

Cooking steps:

Melt the butter and pour hot water into a bowl.
In another smaller bowl, combine the wine with the broth, add sugar and salt, lemon juice and pepper.
Add the yolks to the mixture and whisk everything with a whisk.
Place the bowl of sauce in the bowl of hot water and beat the mixture until white foam appears.
Pour in the oil in portions, stirring the sauce constantly.
Pour the sauce into a saucepan and place on low heat, whisk until thickened.

Ingredients:

175 g oil drain;
two l. Art. water;
spices;
two l. Art. lemon juice;
4 yolks.

Preparation step by step:

Melt the butter in a frying pan over low heat. Remove the foam and let the oil cool.
Add water to the yolks and beat for 30 seconds.
Place the yolks in a water bath and beat for three minutes.
Remove from heat and add cooled butter in portions, beating the yolks.
Add lemon juice and spices.

You can serve salmon with hollandaise sauce prepared according to the recipe.

Poached egg with hollandaise sauce

This dish has a name - eggs Benedict. It will take half an hour to prepare Hollandaise sauce with a poached egg. Makes two servings, 628 kcal.

Required ingredients:

two eggs;
three yolks;
80 g oil drain;
1 spoon of paprika;
1 spoon of lemon juice;
bread - 2 slices;
4 slices of ham;
1 spoon of vinegar;
salt.

Preparation:

Beat the yolks in a blender and add lemon juice and paprika.
Melt the butter and cool. Pour in a stream into the yolks, whisking constantly.
Pour the sauce into a saucepan and heat in a water bath. Whisk until it begins to thicken.
Remove from heat and pour into a cold container to prevent curdling.
Place the cooled sauce in the refrigerator for half an hour.
Toast the bread on both sides in a toaster, grill or dry frying pan.
Poach eggs: Break eggs into a bowl, each one separately.
Add vinegar to a saucepan with water and heat to a boil, but do not boil.
Stir the water with a spoon to create a “funnel” and pour the eggs one at a time into the funnel.
Simmer over low heat for five minutes. The water should not boil during cooking.
Place the eggs on a napkin to remove excess water.
Place ham on slices of bread and eggs on top. Drizzle hollandaise sauce over sandwiches.

Poached eggs with hollandaise sauce are perfect for breakfast and snacks.

A classic French sauce with a pleasant lemon aroma. Consists of hollandaise sauce from egg yolks and lemon juice, heated to a creamy consistency, to which butter is mixed. It is not as widely used in our latitudes as it is for one simple reason: it is served immediately after serving while still warm. Accordingly, it is almost impossible to store it for more than two hours at home. Hollandaise sauce is served with asparagus, cauliflower, broccoli, boiled fish, and egg dishes.

There are two main methods of preparation hollandaise sauce: complex and simple. In the first case, the yolks are first heated in a water bath, and then oil is added to them. In the second case, hot oil is poured into the cold yolks. The sauce prepared in the first, traditional way is thicker, but it is very easy to spoil. I only succeeded the third time, after half a dozen eggs and almost half a kilogram of butter went into the trash can. Just for fun, I prepared the sauce the second way – it worked the first time. The sauces tasted no different. And if there is no difference, why the extra torment? Now I prepare this sauce only in the second way, using a blender or mixer.

Hollandaise sauce

Total and active cooking time – 20 minutes
Cost – $2.2
Calorie content per 100 g – 577 kcal

How to make hollandaise sauce

Ingredients:

Egg yolk – 3 pcs.
Lemon juice – 2 tbsp.
Salt – ¼ tsp.
White pepper – 1 pinch
Butter – 110 + 110 g.

Preparation:

Pour the yolks, lemon juice, salt and pepper into the bowl of a blender or food processor. Close the lid and stir at maximum speed for 30 seconds.

Remove the lid and, still stirring at high speed, pour in the hot butter in a very thin stream, literally drop by drop.
The oil will warm the yolks; By pouring it in very slowly, you give the yolks time to absorb the oil. When 2/3 of the oil is gone, the sauce will turn into a thick cream, and then you can add the remaining oil a little faster.

Place all the resulting sauce from the blender bowl into a bowl and beat another 110 g of butter into it with a wire whisk or mixer.

In the event of a disaster: If the sauce refuses to thicken or the finished sauce curdles, remove it from the blender bowl. Then, at high speed, pour it back drop by drop.

How to keep the sauce warm. Hollandaise sauce is served warm, not hot; if you keep it too warm, it will become liquid or curdle. If you made the sauce ahead of time, place the sauce pan in a warm place on the stove or in a bain marie of lukewarm water. Or add a minimal amount of butter to the sauce, and before serving, heat the rest of the butter until it bubbles and whisk into the sauce in a thin stream.

Hollandaise sauce turns out to be completely different from the country stated in the name. He comes from France and has absolutely nothing to do with the Netherlands. But it is one of the five classic sauces of French cuisine and therefore certainly deserves attention. It will give your vegetable or fish dishes a unique, new taste. In addition, using it as a base, you can prepare many other sauces, simply by slightly changing the ingredients or spices to suit yourself and your family's preferences.

What products will you need?

To prepare a classic hollandaise sauce, the recipe for which we borrow from the American culinary genius Julia Child, you will need the freshest and highest quality ingredients, as this is the key to good taste. So, you will need:

3 egg yolks;
220 g unsalted butter (melted, hot);
2 tbsp. l. (30 g) cold unsalted butter;
one large pinch of salt;
1 tbsp. l. lemon juice;
white pepper (freshly ground) and salt to taste.

Making Hollandaise Sauce

In a deep stainless steel saucepan, use a whisk to beat the yolks until they acquire a lemon tint and thicken quite a bit. Then add a good pinch of salt, lemon juice and 15g cold butter (1 tbsp). Now the most crucial moment begins. Place the saucepan over low heat and whisk the mixture continuously, periodically removing from the heat to prevent the egg yolks from curdling. The hollandaise sauce will be almost ready when it starts to stick to the whisk and the bottom of the pan should open. Once you achieve this, immediately remove it from the heat and add a second tablespoon of cooled butter. The consistency should be even, silky and smooth. Next, literally add the melted hot butter drop by drop. When only half of it remains, you can increase the pace.

The hollandaise should end up looking like heavy cream. The finishing touch is salt and white pepper to taste!

Hollandaise sauce: recipe from Gordon Ramsay

A popular chef from the UK recommends his hollandaise sauce recipe. Its first feature is that it is cooked not over an open fire, but in a water bath. The second is the use of olive oil instead of butter. Place three yolks in a saucepan, add freshly ground coriander (1 tbsp) and the zest of one medium-sized pink grapefruit. Then cut the fruit in half and squeeze the juice from one half directly into the sauce. Now place the saucepan in a water bath and start whisking evenly. Once the yolks have thickened, remove from heat. Gently pour in the olive oil, starting with one tablespoon, and mix everything thoroughly. The mixture should be homogeneous and not separate. Then pour in the oil in small portions until the required thickness, remembering to vigorously beat the mixture. Just before serving, add salt and pepper.

The recipe is unusual, interesting in its components, and the result certainly has an excellent taste.

Béarnaise sauce

Hollandaise sauce has a very nice and tasty variation, and that is Béarnaise. Its main difference is that instead of lemon juice, a special mixture is added. To prepare it you will need (measure the quantity in one cup): ¼ part each of white vinegar and white wine (dry), 1 tbsp. l. finely chopped onion, one pinch each of dried tarragon, salt and freshly ground pepper. In a small saucepan, the mixture of all ingredients must be quickly boiled to a volume of 2 tablespoons. If you want, then strain it so that the sauce has a uniform consistency. Now use this mixture instead of lemon juice in the main recipe and reduce the amount of butter to 170 grams.

Shallots are best suited for this sauce, since, unlike their onion “brother,” they have a softer and delicate taste no pungent odor. The cooking temperature is within 60-70 degrees, otherwise the egg yolks will simply cook and you will end up with an indistinct mass with lumps. Unlike Hollandaise sauce, Béarnaise is served both hot and cold, which makes it so versatile that it can be prepared ahead of time. Serve it with main courses and appetizers of beef and lamb, game, as well as fish and vegetables. It is very versatile and allows each dish to sparkle with new flavor colors.

What to do if the sauce has curdled?

First of all, you need to stop being upset, because everything is completely fixable. The reason the sauce has curdled may be that the butter was added too quickly and did not combine with the egg yolks. Or the sauce was overheated. To return it to its decent appearance and thickness, quickly beat the mixture. Place one spoon from it in another bowl. Add 1 tbsp to it. l. juice squeezed from the lemon and using a whisk, mixer or food processor, beat everything until smooth and homogeneous. Then add the curdled sauce a little at a time, each time bringing it to the desired consistency until it is completely restored.

What to serve the sauce with?

Before you prepare hollandaise sauce, you need to think about what to eat it with. The first thing to remember is that it is served immediately with the main course, while still hot. If you follow the basics of French cooking, the best combination with sauce is vegetable dishes, fish dishes and eggs Benedict. But in modern variations it is added when preparing sandwiches or hamburgers with turkey and salmon. Hollandaise sauce for asparagus is an immortal gastronomic classic. The delicate, buttery texture goes well with the fresh, slightly blanched green shoots; they complement each other perfectly.

Use hollandaise sauce on fish and seafood, serve it with vegetables (asparagus, zucchini or even pumpkin), add it to fast food homemade. Undoubtedly, everyone will like it, especially since the spices can be selected to suit every taste. The sauce is basic, using it as a basis, you can prepare your own unique signature dish.

Hollandaise sauce or hollandaise sauce is a thick, creamy sauce made from eggs and butter, with a zesty lemony note. Hollandaise sauce is served with fish, seafood, vegetables and egg dishes. Eggs Benedict with hollandaise sauce has long been classic version breakfast that can be enjoyed anywhere in the world. Well, personally, for a long time now I can’t imagine steamed fish or vegetables without the accompaniment of hollandaise sauce.

Contrary to its name, the sauce does not belong to Dutch cuisine. It, like many sauces that have become classics of modern cooking, has French roots, and the recipe has remained virtually unchanged since the 19th century.

Classic hollandaise sauce is prepared in a water bath, but the sauce can be prepared in a blender with no less success. Today I will tell you in detail how to prepare both options.

Let's figure out how to make hollandaise sauce at home...

Prepare the ingredients according to the list.

To prepare classic Hollandaise sauce, we need 3 yolks at room temperature, butter, salt, ground black pepper and a little lemon juice.

In addition to these basic ingredients, you can also add 1-2 teaspoons of water or wine to the sauce; white vinegar; nutmeg; ground coriander and other spices; zest and boiled citrus juice (interesting options are obtained with orange and grapefruit).

Separate the yolks from the whites. Add a pinch of salt.

Melt the butter. While melting, be careful not to let the butter boil.

Turn on the blender and start beating the yolks. When the yolks lighten and the mass becomes fluffy and dense, start adding melted butter drop by drop, without stopping whisking. Take your time and pour in the next portion of oil when the mixture has absorbed the previous one.

The process is actually very similar to blending homemade mayonnaise, and if you are already familiar with it, then preparing hollandaise sauce in a blender will be a piece of cake for you.

Gradually add all the butter and whisk the sauce until thick. Add lemon juice, ground black pepper, more salt to taste and whisk the sauce for another 30-45 seconds.

All the same can be done using classical technology - in a water bath.

Bring the water to a boil and reduce the heat until the water simmers gently. Place the container with the yolks over boiling water and beat until the mixture lightens, becomes fluffy and thickens slightly. Next, as in the version with a blender, whisking continuously, gradually pour in the butter.

The finished sauce has a consistency similar to cream - glossy and thick. Add salt, ground black pepper and lemon juice to taste and mix everything well again.

Dip a tablespoon into the prepared sauce. If you did everything correctly, the sauce will envelop and hold onto back side spoons.

The finished sauce will thicken even more as it cools, so it is recommended to leave it in a water bath until serving and serve warm. The blender bowl can be placed in a container with warm water.

The consistency of sauce prepared in a blender may be slightly less thick than steamed sauce. This is not always a bad thing, but if you still want it “like Julia Child,” try combining these two options for preparing the sauce. I sometimes do this when I make a sauce using store-bought eggs rather than homemade ones. Besides, I feel calmer when the yolks undergo, albeit minimal, heat treatment.

I use a blender to bring the sauce until it is half-ready (in photo No. 5 you can see that the sauce is still a little liquid), and then transfer it to a water bath and bring it to the desired consistency.

Hollandaise sauce is ready. The sauce turns out very tasty, thick and viscous. Hints of lemon give it a zesty taste.

It just so happens that I most often serve hollandaise sauce with fish, chicken fillet or steamed vegetables. Today's brunch was like this: fried eggs and steamed broccoli with hollandaise sauce.

The sauce is best prepared shortly before serving, and if stored, refrigerate for 1-2 days, or freeze.

To reheat the sauce, whisk 2 tablespoons of the sauce in a double boiler and then, without stopping whisking, gradually add the remaining sauce.

Sometimes, even if you've successfully made the sauce millions of times, the sauce fails or doesn't turn out the way you want. I'll briefly tell you how to correct the situation.

If the sauce is too thick: add 1-2 tbsp. l. warm water or broth and whisk.

If the sauce does not thicken:

1. You may have added too much oil at once - separate 1-2 tablespoons of the sauce and place in a warm bowl. Add a little lemon juice and whisk until the sauce thickens. Then gradually, adding a teaspoon at a time, whisk in the remaining sauce.

2. The butter turned out to be not of very high quality - transfer the sauce to a water bath or vice versa, connect the blender and beat.

If the sauce separates, you have overheated the sauce. Reduce or eliminate further heat, add 1 tbsp. cold water and whisk.

Don't let these examples of failure scare you. After all, in essence, Hollandaise sauce is just a very tasty emulsion of eggs and butter. No magic or technologies inaccessible to “mere mortals”. The main thing is a little patience and everything will work out. Go for it!