Sauce hollandaise

Perfect with fresh asparagus - How to cook a proper hollandaise sauce
Sauce hollandaise

The hollandaise sauce is the classic with asparagus dishes. It is one of the basic sauces of French cuisine. Technically, it is a light, whipped butter sauce that is mainly served with vegetables (asparagus) and fish. The first mention dates back to 1758 as a recipe for a sauce à la hollandaise.

The classic recipe for a traditional hollandaise sauce was developed by French master chef Auguste Escoffier in the early 20th century. In his recipe, the sauce consists only of the basic ingredients: egg yolk, clarified butter, salt and pepper. In many modern recipes, clarifying butter is omitted and regular butter is used. If you want to save yourself the time-consuming process, you can obtain clarified butter in stores under the names clarified butter, clarified butter, clarified butter or ghee.

  • Prep Time5 min
  • Cook Time25 min
  • Total Time30 min
  • Yield1 bowl
  • Serving Size40 g
  • Energy154 cal
  • Cuisine
    • französisch
  • Course
    • Soße
  • Cooking Method
    • Cooking
  • Suitable for Diet
    • vegetarian

For the sauce

For the sauce

  • 250 g clarified butter
  • 3 fresh eggs
  • 3 tablespoons water
  • 1 tablespoon organic lemon juice (freshly squeezed)
  • Salt
  • white pepper
  • Worcestershire sauce

Required utensils

  • small pot
  • Middle bowl
  • Hand mixer
  • Citrus juicer
Melt the clarified butter in a small saucepan (on the stove) or bowl (microwave). In the process, do not overheat the butter. Set aside and allow to cool slightly.
While the clarified butter is cooling: separate the three eggs and then put the egg yolks in a bowl with the water, lemon juice and a pinch of salt. Place the bowl on a hot water bath and, using a whisk or hand mixer, whip the mixture until it reaches a creamy consistency and has approximately doubled in volume. Caution: To prevent the yolk from curdling, the temperature of the mixture should never exceed 70 °C.
Now remove the bowl from the water and, while stirring constantly, (very) slowly fold the still liquid but lukewarm clarified butter into the mixture. Pour in teaspoonfuls at first, then tablespoonfuls at a time, and then threadfuls when fully set. Here it is recommended to have a second person to help you.
Then season with salt, white pepper and a little Worcestershire sauce. Ready is your homemade classic hollandaise sauce, the perfect accompaniment for asparagus. Be sure to serve fresh!
Tip / Note:

If the hollandaise sauce curdles easily, you can try whipping it back up with a teaspoon of cold water. However, if you don’t succeed, you will have to start all over again.

  • Nährwerte

  • 12 servings per container
  • Serving Size40 g
  • Amount per serving
  • Calories154
  • % Daily Value*Standard DV
  • Total Fat17 g78 g21.79%
  • Cholesterol60 mg300 mg20%
  • Total Carbohydrate0.2 g275 g0.07%
  • Total Sugars0.2 g
  • Protein0.6 g50 g1.2%
  • Calcium4.8 mg1300 mg0.37%
  • Iron0.1 mg18 mg0.56%
  • Potassium10.5 mg4700 mg0.22%
  • Vitamin A0.1412 mcg900 mcg0.02%
  • Vitamin C (Ascorbic Acid)0.6 mg90 mg0.67%
  • Vitamin E (Tocopherol)0.5 IU33 IU1.52%
  • Vitamin B1 (Thiamin)0.0064 mg1.2 mg0.53%
  • Vitamin B12 (Cobalamine)0.476 mcg2.4 mcg19.83%
  • Phosphorus12.7 mg1250 mg1.02%
  • Iodine0.95 mcg150 mcg0.63%
  • Magnesium1.3 mg420 mg0.31%
  • Zinc0.1 mg11 mg0.91%
  • Chloride11.3 mg2300 mg0.49%
  • Salz g6 g0%

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Sauce hollandaise Rezept

Common mistakes in the preparation of a sauce hollandaise

The two most common mistakes in preparing a hollandaise sauce are keeping the egg yolk mixture at too high a temperature and folding in the butter too quickly. If the heat is too high, the egg yolk will set and the sauce will curdle. If the butter is added to the mixture too quickly, it will prevent a successful emulsion and the fat will float to the top.

Sauce hollandaise – A multifaceted basic sauce

As one of the basic sauces of classic French cuisine, hollandaise sauce is the starting point of many other sauces. One of the most famous is the sauce bérnaise, which gets a spicier flavor by using a wine-herb reduction.

Furthermore, hollandaise sauce is the basis for the following sauces:

  • Caviar sauce (Sauce au caviar)
  • Cédard sauce (Sauce cédard)
  • Choron sauce (Sauce choron)
  • Dijon sauce (Sauce dijonnaise)
  • Divine sauce (Sauce divine)
  • Maltese sauce (Sauce maltaise)
  • Foam sauce (sauce mousseline)
  • Venetian sauce (Sauce vénitienne)

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