Hollandaise Sauce
When starting a new company, they are a few basics that need to be covered before building the business. There are registrations, accounting, banking 🏧, just to name a few before starting to print materials such as business cards, flyers, etc.
I see a kitchen as a corporation. There are fundamental aspects that need to be learned and mastered so a home cook can progress in her/his culinary journey. Besides knife skills and learning not to burn 🔥🧯 things, there are some cooking foundations that are important to know. One of them is the 5 French Mother Sauces.
In the past, I showed you how to make Béchamel Sauce and from there, you can make other sauces like Mornay, Soubise, Nantua, Cheddar and Écossaise.
Today, the featured recipe is Hollandaise Sauce! I’m sure most of you might think about Eggs Benedict 🥚 right away and you’re correct. This is the sauce that is served with it. Although it’s a popular dish, many have the conception that making this sauce is hard but it’s not at all! It’s just slightly technical but not complicated!
There are two ways of making Hollandaise Sauce; in the blender or on the stove top. I’m showing you the “traditional” method of making it… in a saucepan! Similar to Beurre Blanc, the temperature can’t go too high so by removing the saucepan often from the heat, it helps to cool it off. You’ll see how easy it is by watching 👀 the video.
It’s important to know how to make 👩🍳👨🍳 Hollandaise Sauce because this basic French sauce will help you to accomplish other sauces such as Choron, Maltaise, Béarnaise, Mousseline, Chantilly, Foyot and Dijon.
Bon Appétit!🍽
Check out these other great sauce recipes…😀
– Tamarind Sauce
– Sauce Robert
– Citrus Cranberry Sauce
– Homemade Tzatziki Sauce
– Triple Chili Wing Sauce
– Iguana’s Mushroom Sauce
– Seafood Cocktail Sauce
– Ethiopian Red Pepper Sauce
and for even more sauce and marinade recipes 🥣, click on this link… Recipe Category • Sauces & Marinades
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Hollandaise Sauce
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Ingredients
- 3 large free-run egg yolks
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/4 tsp. ground Himalayan sea salt
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2/3 - 1 cup butter, melted
Directions
- In a small saucepan, add yolks and whisk very well until they get thick, about 1 minute. While doing this, pour in lemon juice and season with salt and pepper.
- Move the saucepan over medium heat and keep lifting the saucepan off the heat, whisking constantly - the trick here is to not shock the yolks by gradually heating them up.
- When the custard gets thick, move the saucepan away from the heat and start adding the butter by pouring in a few drops at first (don’t shock the yolks), whisking constantly. Gradually add more, continuing whisking, until the sauce is nice and smooth (*see footnote).
- If not using the sauce right away, move it to the back burner, keeping it warm on very low temperature. To prevent a skin formation, place a piece of wax paper on top, making sure it touches the surface.
Notes
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