Hollandaise sauce is one of the mother sauces of classical French cuisine and is considered an emblem of haute gastronomy. Despite its name, which suggests an origin in the Netherlands, this sauce was developed in France during the 19th century. The basis of its creation lies in the technique of carefully beating egg yolks with melted butter to achieve a smooth and creamy texture. In Latin America, this sauce is usually known simply as "salsa holandesa" and is mainly used to accompany dishes such as eggs benedict, steamed vegetables, fish, and seafood, maintaining an elegant character regardless of the country. In some places, it is also called "emulsified butter sauce," reflecting its main ingredient and method of preparation.
Classic hollandaise sauce
How to Prepare Classic Hollandaise Sauce
Place the egg yolks and water in the top of a double boiler and beat well with a wire whisk or fork.
Put all but 2 tablespoons of the butter in a small saucepan over low-medium heat until just melted.
Add 1 tablespoon of the cold butter to the egg and water mixture and place it over hot, not boiling, water.
Beat constantly until the egg yolks thicken slightly.
Remove from the heat and beat in the second tablespoon of cold butter.
Gradually pour the melted butter into the egg mixture, beating constantly.
Place it over hot, not boiling, water, cook until thickened, beating constantly.
The thickened hollandaise sauce should hold a mark when a fork or whisk is drawn across the surface.
Remove from the heat and add the lemon juice, salt, and cayenne pepper.
The sauce can be placed in the top of the double boiler over hot, not boiling, water, covered, and kept until ready to serve.
Serve with vegetables, baked or grilled fish, and seafood.
Ingredients (6)
- Egg Yolks
- Water
- Unsalted Butter
- Lemon Juice
- Salt
- Cayenne Pepper
Instructions (25 steps)
- 1 Place the egg yolks and water in the top of a double boiler and beat well with a wire whisk or fork
- 2 Put all but 2 tablespoons of the butter in a small saucepan over medium low heat until just melted
- 3 Add 1 tablespoon of the cold butter to the egg and water mixture and place over hot
- 4 not boiling
- 5 water
- 6 Beat constantly until the egg yolks have thickened slightly
- 7 Remove from the heat and beat in the second tablespoon of cold butter
- 8 Gradually pour the melted butter into the egg mixture
- 9 beating constantly
- 10 Place over hot
- 11 not boiling
- 12 water and cook until thickened
- 13 beating constantly
- 14 The thickened hollandaise sauce should hold a mark when a fork or whisk is drawn across its surface
- 15 Remove from the heat and add the lemon juice
- 16 salt
- 17 and cayenne
- 18 The sauce can be placed in the top of the double boiler over hot
- 19 not boiling
- 20 water
- 21 covered
- 22 and held until serving time
- 23 Serve with vegetables
- 24 baked or grilled fish
- 25 and seafood
Nutritional Information
Calories:
297 kcal
Protein:
0g
Carbohydrates:
100g
Fat:
50g
Azúcar:
0g
Sodio:
3mg