Hollandaise Sauce – Tutorial for Beginners (Super Dali Lang)
Hollandaise Sauce - Tutorial for Beginners
Hollandaise is a traditional French sauce with a rich, creamy, and buttery flavor. Egg yolks, butter, lemon juice, and a tiny bit salt and pepper are typically blended together to make it. The sauce’s tangy flavor from the lemon juice and velvety texture counteracts the richness of the butter. It is frequently put on top of fish dishes, grilled vegetables, or poached eggs.
Hollandaise sauce is a true culinary masterpiece that requires skill, patience, and a discerning palate to achieve the perfect consistency. Just note that if the temperature is too low, the sauce will take too long to thicken, resulting in a thin and watery sauce.
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HOW TO make HOLLANDAISE SAUCE - TUTORIAL FOR BEGINNERS
In a saucepan, melt the butter, bring it to a boil, then strain off the milk solids and reserve. Boil some water in another pot. Break three eggs in half and separate the yolks and whites. In a bowl of egg yolks, add 1 tablespoon of vinegar, whisk it until it is well blended, and place the bowl on top of the boiling water. Whisk vigorously while slowly adding melted butter. Whisk the egg until the mixture become silky and creamy and set aside. Add salt and pepper to taste and whisk the egg mixture. Squeeze a half of lemon juice into the mixture, add parsley, and mix it until well blended. Keep the Hollandaise sauce warm and serve.
How can I fix hollandaise sauce if it separates?
If hollandaise sauce separates, whisk a tablespoon of warm water into the mixture. If that doesn’t work, start with a fresh egg yolk and whisk it together with a bit of warm water, then slowly drizzle in the separated hollandaise sauce while whisking continuously to create a new emulsion.
What dishes pair well with hollandaise sauce?
Hollandaise sauce is a versatile sauce that pairs well with many dishes such as Eggs Benedict, asparagus, grilled salmon, roasted vegetables, and steak.
Tips on Cooking this recipe
- For best results use fresh eggs. The quality of the eggs you use can greatly affect the final result of your sauce.
- Keep the temperature in check, as mentioned earlier, keeping the temperature of the egg yolks and butter mixture just right is key to achieving the right consistency.
Level: Medium
Yield: 4 serving
Cooking time: 20 minutes
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Hollandaise Sauce - Tutorial for Beginners
Servings: 4
Calories: 1341kcal
Cost: 5
Ingredients
- 3 pcs Egg Yolks
- 1 tbsp Vinegar
- 225 grams Butter
- 1/2 tsp Parsley
- Lemon Juice (half of a Lemon)
- Salt and Pepper To Taste
Instructions
- In a saucepan, melt the butter, bring it to a boil, then strain off the milk solids and reserve.
- Boil some water in another pot. Break three eggs in half and separate the yolks and whites.
- In a bowl of egg yolks, add 1 tablespoon of vinegar, whisk it until it is well blended, and place the bowl on top of the boiling water.
- Whisk vigorously while slowly adding melted butter.
- Whisk the egg until the mixture become silky and creamy and set aside.
- Add salt and pepper to taste and whisk the egg mixture.
- Squeeze a half of lemon juice into the mixture, add parsley, and mix it until well blended. Keep the Hollandaise sauce warm and serve.
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Nutrition
Serving: 385g | Calories: 1341kcal | Carbohydrates: 9.58g | Protein: 16.6g | Fat: 137.72g | Sugar: 3.85g | Vitamin A: 5140IU | Vitamin C: 128.5mg | Calcium: 187mg
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