How to make a hollandaise sauce

Hello foodies!

What if you showed yourself how to make a hollandaise sauce

The sauce was invented under Louis XIV, to put an end to the fatty sauces. It was created during the Dutch War (1672-1678), hence its name. CQFD will tell me you

It serves as the basis for a whole category of sauces, including Béarnaise sauce

This sauce goes well with asparagus. It's good we're in the middle of the season of asparagus and fish, like salmon for example

Preparation: 5 minutes

Cooking time: 10 minutes

Serves 4

4 egg yolks
4 tablespoons cold water
250g clarified butter
A few drops of lemon juice
Fine salt



Step 1

Put the egg yolks in a saucepan with 4 tablespoons of cold water. It is possible to replace cold water with the juice of a reduction of shallots or white wine.

Step two.

Using a whisk, beat the egg yolks to make them foam, then cook the resulting sabayon over very low heat.

Step three.

The sabayon must increase in volume and become very sparkling. Remove the pan from the heat when the sabayon temperature is close to 60oC and each whip is left to appear the bottom of the pan.

Step 4

Gradually stir in the clarified butter, turning the sauce with a whisk.

Step 5

Season sauce with lemon juice, fine salt and pepper. Mix.

Step 6

Keep sauce covered in a warm or temperate place.

The Chef's tip:

To achieve a beautiful hollandaise sauce, respect the proportions of egg yolks and butter (no more butter is needed).

The sauce can turn if the temperature of the butter is too high, or conversely not high enough. Catch it in one case with a little cold water, in the other with a little lukewarm water.

How to catch up with a hollandaise sauce?

The sauce turns
The hollandaise sauce may miss when it is too hot, or when it is left too long on the fire, because the water it contains (brought by vinegar, by white wine, by egg yolk, and a little by butter) evaporates. However, emulsion or foam is only possible when the proportion of water is greater than 5 per cent.

How do I catch up with the sauce?
Nothing could be simpler: just take the sauce out of the fire, add a few teaspoons of water (or any other liquid that tastes: wine, broth, fruit juice, coffee, tea…) to resume as soon as you have whipped a little





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