Cookbook:Hollandaise Sauce

Cookbook | Ingredients | Recipes

Hollandaise sauce is an emulsified, egg yolk-based sauce.

Variation I

Ingredients

• 3 egg yolks
• 1 tsp water
• 1 ½ sticks (170 g) unsalted butter, cut into pieces
• ½ tsp salt
• 2 tsp lemon juice
• ⅛ tsp cayenne pepper
• ⅛ tsp white pepper

Procedure

1. Melt the butter in the microwave or on the stovetop in a small saucepan.
2. Pour a small amount of water into a medium sized double boiler, making sure the water does not touch the bowl (put bowl off to the side). Bring to a simmer over medium heat, and reduce the heat.
3. Place egg yolks and the dry and liquid ingredients into the bowl and whisk 1-2 minutes.
4. Gradually add the melted butter a little at a time, and whisk until the butter is well incorporated and mixture expands.
5. Place the mixture over the simmering water and whisk for 3 to 5 minutes, until the mixture is thick enough to coat the back of a spoon.
6. If the mixture become too thick or separates, add very small amounts of hot water until corrected.

Variation II

Ingredients

• 200 g of butter
• 200 ml of double cream
• 6-8 egg yolks
• black pepper & nutmeg

Procedure

1. Melt the butter (should not get brown, just melted)
2. Add the double cream and the egg yolks
3. Add the pepper and the nutmeg
4. Heat up with a finger in the sauce and do not stop mixing
5. When you can not bear the heat then remove from fire and serve