Hollandaise sauce

Hollandaise sauce

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Ingredients for Making Hollandaise Sauce

  1. Chicken egg 3 pieces.
  2. Butter 200-250 gr.
  3. Lemon juice 2 tbsp. spoons.
  4. Dry wine or cold water 2 tbsp. spoons.
  5. Salt, pepper to taste.
  • Main Ingredients Eggs, Butter
  • Serving 4 servings
  • World CuisineFrench Cuisine


Knife, Small pan, Large pan, Whisk, Microwave, Plate, Stove, Sauce boat

Cooking Dutch Sauce:

Step 1: prepare a water bath.

In order to make a water bath, you need two pots - one wide and the second small, which will be cleaned in the first. It is best if the handles of the second pan rest on the sides of the first. Pour so much water into the large pot so that the bottom of the small pot sinks slightly into the water. We put the pots on the stove over medium heat and bring to a boil, then reduce the fire to the smallest so that the water boils a little.

Step 2: prepare the butter.

Cut the butter with a knife on a cutting board into small cubes. We put it on a plate and put in the microwave for 30 seconds so that it melts. We leave a plate with oil near the stove, it will come in handy soon. The oil should remain hot.

Step 3: prepare the eggs.

Separate the yolks from the proteins. We leave proteins, they will not be useful to us. Put the yolks in a small pan, pour dry wine or cold water to them. Then salt, pepper and whisk with a whisk for about 1 minute. We put a saucepan with whipped yolks in a water bath, continuing to whisk with a whisk. It is very important to constantly beat the mixture, as omelet from eggs can turn out. As soon as the mixture turns white near the bottom of the pan, immediately remove the small pan from the water bath. You can’t interrupt the whipping, so we keep the pot on weight, whisking the mixture until it cools down, then put it back on the bath. If your mixture constantly whitens, turn off the heat under a large saucepan.

Step 4: prepare the Dutch sauce.

Once the eggs have become viscous, we begin to pour hot oil in a thin stream, continuing to whisk the mixture with a whisk. Pour in the butter slowly, as the sauce may delaminate. The result is a thick creamy sauce in which we pour lemon juice and remove from the water bath. If you think the sauce is too thick, add a little warm water and whisk lightly with a whisk.

Step 4: serve hollandaise sauce.

Pour Hollandaise sauce into a gravy boat and serve hot to boiled vegetables, such as potatoes, cauliflower, asparagus. Enjoy your meal!

Recipe Tips:

- - Hollandaise sauce is served hot, so it is advisable to cook it before serving, since you can’t heat the sauce because it can curl. If you want to cook it in advance, then you need to beat with a mixer the whites that are left from the eggs and mix them in the finished sauce. It turns out "Airy Dutch Sauce", which can be stored in the refrigerator and then heated in a water bath.

- - Hollandaise sauce can be prepared in a mixer. In this case, you need half the amount of butter. To do this, beat the egg yolks with a mixer, pour in a thin stream of hot creamy little, then lemon juice. After pouring all the ingredients, beat for another 30 seconds. Leave the sauce to stand for about 5 minutes. If the sauce is not thick, then put the dishes with sauce in the microwave for 10 seconds, and immediately continue to beat with a mixer for 30 seconds.

- - You can keep the Dutch sauce warm by pouring it into a thermos. Pre-rinse the thermos with boiling water.


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