Hollandaise Sauce
Classic Hollandaise sauce made in a water bath; served with asparagus, light meats, fish and poultry.
⏱️ Prep: 5 min🍳 Cook: 20 min
Ingredients
| 180 g | butter | |
| 3 | egg yolks | |
| 1 Tbsp | 15 ml | lukewarm water |
| 1 Tbsp | 15 ml | stock |
| 1 Tbsp | 15 ml | lemon juice |
| 1 pinch | sugar | |
| 1 pinch | salt |
Instructions
Prep 5 min. Cook 20 min. Total 25 min.
Hollandaise sauce is prepared in a water bath. Place a small pot in boiling water and beat the egg yolks well. Stirring constantly, add the water, the stock (you can use just water or white wine) and the lemon juice.
When the mixture thickens, start adding the butter. It should be melted beforehand over low heat and beaten well with a whisk. After adding the butter to the sauce, keep beating until the mixture thickens.
The burner should not be strong and the sauce must not come to a boil, so that it does not split. Hollandaise sauce is served with asparagus, light meats, fish and poultry.