Quick hollandaise sauce

Hollandaise sauce is one of the most famous mother sauces in French cuisine, known for its creamy texture and delicate flavor. Despite its name, this sauce does not have a direct origin in the Netherlands, but was popularized in France during the 19th century. It is believed that its development was influenced by similar sauces used in European cuisine, and it became especially popular as an accompaniment to dishes such as asparagus, fish, and Eggs Benedict.

In Latin America, Hollandaise sauce retains its original name in most countries, although it is sometimes simply called "egg sauce" or "butter sauce." Its use varies by region, but it is always valued for the way it adds a touch of elegance and smoothness to food. This sauce represents a classic that highlights the French influence on world gastronomy.

How to Make Quick Hollandaise Sauce

To prepare this sauce you will need: butter, salt, lemon juice, and egg yolks.

In a small saucepan, heat the butter with the lemon juice and salt until it bubbles.

Slowly add this hot mixture to the egg yolks, whisking constantly to prevent them from cooking and to achieve a creamy and homogeneous texture.

This sauce is perfect for accompanying vegetables, fish, and egg dishes, providing a rich flavor and a smooth texture in a matter of minutes.