French🥫 Sauces & condiments

Sauce Hollandaise

Name: Sauce Hollandaise
Cuisine: French
Ingredients: 2 shallots; 15 peppercorns; 1 bay leaf; 40 ml white wine vinegar; 120 ml water; 2 egg yolks; 250 g butter; 20 ml lemon juice; ~¼ tsp salt; 1 cayenne pepper

Classic French Sauce Hollandaise is an emulsion made from egg yolks, butter, and liquid. This recipe demonstrates the basic preparation and shows how to create five popular variations: Béarnaise, Maltaise, Choron, Mousseline, and Dijon.

Adapted from a video by Thomas kocht

Sauce Hollandaise selber machen / 5 Saucen ableiten - Bernaise,......

Watch on YouTube

Ingredients

shallots2
peppercorns15
bay leaf1
white wine vinegar40 ml
water120 ml
egg yolks2
butter250 g
lemon juiceapproximately 20-30 ml reduction20 ml
saltto taste~¼ tspest.
cayenne pepper1-2 pinches1

Steps

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1
Prepare the reduction. Dice 2 shallots and place in a pot with 15 slightly crushed peppercorns, 1 bay leaf, 40 ml white wine vinegar, and 120 ml water. Simmer until reduced to about one-third of the original volume.
2
Strain the reduction through a sieve, pressing the solids to extract all liquid, then set aside to cool.
3
Gently heat 250 g of butter until it becomes warm but not hot, maintaining a temperature below 55-60°C. Overheating will cause the emulsion to break.
4
Place 2 egg yolks in a bowl or small pan. Add 20-30 ml of cooled reduction, a pinch of salt, 1-2 pinches of cayenne pepper, a splash of lemon juice, and 1-2 tablespoons of warm water.
5
Set the bowl over a pot of warm water (about 3 cm deep) to create a bain-marie, ensuring the water and bowl don't touch. The water should be warm but not boiling. Whisk the egg yolk mixture until it becomes foamy, pale, and light.
6
Remove the bowl from heat. Very slowly drizzle the warm butter into the egg yolk mixture while continuously whisking. Add only as much butter as the sauce can absorb at each moment.
7
If the sauce becomes too thick, add 2-3 tablespoons of warm water to thin it out and improve its capacity to absorb more butter. Continue adding the remaining butter until fully incorporated.
8
Taste the sauce and adjust the seasoning with salt, cayenne pepper, and lemon juice as needed.
9
To keep the sauce warm, place it over a bain-marie on the lowest heat setting. The water should remain warm but never boil. Stir occasionally to maintain even temperature.

Sauce Hollandaise

Ingredients

Steps

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