Hollandaise Sauce
Sauces and Marinades | Dutch cuisine
⏳ Time
5 minutes
🥕 Ingredients
5
🍽️ Servings
5
Description
If the sauce hasn't thickened, it means you whisked the butter too quickly. What to do? Take a mixing bowl and rinse it with hot water. Add a teaspoon of lemon juice and a tablespoon of the sauce. Whisk with a whisk until the sauce thickens and becomes creamy. Then, add the remaining sauce one teaspoon at a time, whisking until each new portion thickens.
Ingredients
- Butter - 5.3 oz
- Chicken Egg - 3 pieces
- Water - 1 tablespoon
- Meyer Lemon Juice - 1 tablespoon
- Salt - a pinch
Step by Step guide
Step 1
Divide the butter into 3 pieces — 2 small ones weighing 10–15 grams each and 1 large piece.
Step 2
Melt a large piece of butter over low heat and set it aside.
Step 3
Separate the egg whites from the yolks and whisk the yolks for about 1 minute until they thicken.
Step 4
Add the lemon, water, and salt, and whisk for another half minute.
Step 5
Add a small piece of butter and immediately place it over a water bath heated to about 140°F.
Step 6
Whisk for about 2 minutes until the yolks thicken and the sauce becomes creamy. Important!!! The heat should be low, and keep a bowl of cold water nearby. If the eggs are heated too quickly or placed over high heat, they may curdle. If the yolks thicken too quickly or lumps appear, immediately cool the bottom of the pot in the cold water while continuing to whisk to allow the yolks to cool.
Step 7
Remove the pot from the heat, immediately add the second small piece of butter, and whisk it into the egg yolks.
Step 8
Start by gradually pouring in the melted butter. Begin with a few drops while continuously whisking, then add slightly larger portions. Do not include the white sediment that forms at the bottom of the pot. The cream should thicken to the consistency of heavy cream. The sauce is ready. Season with salt, pepper, and add lemon juice to taste. The sauce is served warm. To keep the sauce from cooling down, it can sit for up to an hour near the stove while it's on. If the sauce turns out too thick, it can be thinned with 1–2 tablespoons of hot water, broth, milk, or cream.
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