Hollandaise Sauce

Hollandaise sauce is a classic French sauce. Despite its name, which derives from the word “Holland,” the sauce’s origin is not actually Holland. The name “Hollandaise” was chosen to represent the sauce’s smooth and creamy texture.

The key components of the sauce are egg yolks, butter, lemon juice, and vinegar, which contribute to Hollandaise sauce’s characteristic features. The egg yolks are whisked and cooked over a double boiler to create a thick and creamy consistency. Melted butter, lemon juice, and vinegar are then added to enrich the flavor and texture of the sauce.

Hollandaise sauce has gained popularity as a sauce served alongside vegetables, white meats, and fish. Besides being commonly used in classic French cuisine, it is also preferred in various other cuisines worldwide.

Ingredients

(For 1/2 liter of sauce)

• 3 egg yolks
• Salt
• 8 crushed white peppercorns (1 teaspoon)
• 2.5 cups of butter (500 ml)
• 2.5 tablespoons of grape vinegar (35 ml)
• 1/5 cup of lemon juice (20 ml)
• 1/4 cup of water (25 ml)

Instructions

1. Place the butter in a saucepan and melt it over a double boiler. Remove the foam that forms on top using a spoon and transfer it to a separate container. Empty the container, straining out the sediment at the bottom, into another bowl, and keep it warm. The sediment should not be included in the sauce.
2. Place half of the vinegar and the crushed peppercorns in a small frying pan and cook over low heat until most of the liquid has evaporated. Remove the pan from the heat and let it cool. Then, add approximately 25 ml of water and stir.
3. Whisk the egg yolks in a double boiler (65-80°C) until they thicken and reach a sabayon-like consistency. Remove the double boiler from the heat and continue whisking to cool it down. Lower the temperature of the sauce to 30-37°C.
4. While continuously whisking, gradually add the melted warm butter in a slow, steady stream. Strain the sauce through a fine sieve. As the sauce thickens, add the remaining vinegar in drops to balance the consistency. Adjust the seasoning by adding the spices and salt.
5. Finish the sauce by adding the lemon juice. Keep the sauce in the double boiler, maintaining a temperature between 30-37°C. Before serving, you can add a little warm water to soften the consistency and make it more suitable for spreading over the dish.

Usage Tips: This sauce can be served with blanched vegetables (such as asparagus, broccoli, etc.), white meats, chicken, veal, eggs, and poached fish.

Tip

Heat Control: When cooking the egg yolks, be careful to cook them over low heat while constantly stirring. If you cook them over high heat, there is a risk of coagulating the eggs.

Butter: Melt the butter over a double boiler and remove the foam to obtain a clean sauce. Add the melted butter slowly and drop by drop while continuously whisking to achieve a smooth consistency.

Straining: Pass the sauce through a fine sieve to make it smoother. This will help remove any small coagulated bits from the egg yolks and other residues, resulting in a more homogeneous sauce.

Consistency Adjustment: When thickening the sauce, add the remaining vinegar slowly and in a controlled manner. If you prefer a thicker consistency, you can add a little more vinegar. However, be cautious when adjusting the consistency, as adding too much vinegar can overpower the sauce.

Fresh Ingredients: Pay attention to the freshness of ingredients such as lemon juice and grape vinegar. Using freshly squeezed lemon juice and fresh grape vinegar will help you achieve a sauce with a fresh and vibrant taste.

Consume Quickly: Hollandaise sauce is best enjoyed fresh. Ideally, use the sauce immediately after preparing it. When stored for a long time or reheated, the consistency and flavor of the sauce may be affected.