Homemade hollandaise sauce

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Hollandaise sauce
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Hollandaise sauce

Recipe by Bernie Torras
0.0 from 0 votes
Course: SauceCuisine: MediterraneanDifficulty: Media
Rations

8

servings
Preparation time

15

minutes
Cooking time

10

minutes
Calories

360

kcal
Total time

25

minutes

Immerse yourself in the delicious experience of preparing an exquisite hollandaise sauce while enjoying our specially selected playlist.
Let yourself be carried away by the musical notes and the gentle movements of the mixer while emulsifying the yolks and the warm butter.
Discover how the harmony of flavors blends with the rhythm of music in each step of this recipe, transforming your kitchen into a concert of aromas and textures. Dare to cook to the beat of the music and enhance your dishes with this seductive sauce!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 6 egg yolks

  • 12 c.s. tablespoons of water

  • 300 gr warm melted butter

  • lemon juice to taste

  • salt to taste

  • cayenne pepper to taste

Pasos

  • Preparation of the water bath: Start by filling a saucepan with hot, but not boiling, water. Make sure the water reaches about halfway up the pan. Place a heat-resistant container, such as a glass bowl, on top of the pan, without the bowl directly touching the water. Let the water heat the bowl while you continue with the following steps.
  • Emulsion of egg yolks and water: In the bowl that you placed over the water bath, add the 6 egg yolks and 12 tablespoons of water. Use a hand blender to emulsify the mixture, beating vigorously until the yolks and water combine and form a dense, semi-coagulated foam.
  • Adding the butter: Remove the bowl from the bain-marie and carefully pour the warm melted butter into the egg yolk mixture little by little, while continuing to whisk. Make sure the butter is evenly incorporated into the mixture and a thick, smooth sauce is formed.
  • Acidify and season: Add lemon juice to taste to the sauce, whisking gently to incorporate. This will give it an acid and fresh touch. Then, season the sauce with salt and cayenne pepper to taste, adjusting the amounts according to your preference.

Notas

  • Always keep lukewarm between 40 and 60 ºC, excess heat or cold will alter the emulsion and cut
    • >
  • This hollandaise sauce is perfect to enhance a great variety of preparations, some of them are: Eggs Benedict, sautéed green asparagus, white fish, steamed vegetables such as broccoli, white meat such as grilled chicken or turkey, boiled potatoes or gourmet sandwiches, to which it adds a creamy touch with a spoonful of hollandaise sauce.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 75g
  • Calories: 360kcal
  • Fat: 38g
  • Saturated Fat: 22g
  • Trans Fat: 0g
  • Cholesterol: 235mg
  • Sodium: 320mg
  • Potassium: 30mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 3g
  • Vitamin A: 1150IU
  • Vitamin C: 2mg
  • Calcium: 30mg
  • Iron: 0.5mg
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Key points of the recipe

  1. Temperature control: Keep the water bath at a constant temperature between 40 and 60 ºC to avoid cutting the emulsion. The water should not boil and the bowl should not touch the water directly.
  2. Constant emulsion: Whisk the egg yolks and water vigorously until a dense, semi-coagulated foam is obtained before incorporating the butter. Be sure to whisk continuously and evenly when adding the warm melted butter to achieve a smooth and homogeneous sauce.
  3. Adjust flavor and acidity: Add lemon juice gradually and season with salt and cayenne pepper to taste. The acidity of the lemon should balance the richness of the sauce without overpowering the other flavors.

Pairing with wine

For wine pairing, a white wine such as a Sauvignon Blanc or a Chardonnay would be a good choice. The Sauvignon Blanc, with its citrus and herbaceous notes, provides a refreshing contrast to the richness of the hollandaise sauce. Chardonnay, especially those that have not been aged in oak barrels, can also work well, as its acidity and fruity notes can balance the unctuousness of the sauce.

Beer pairing

As for beers, a Pilsner or a Witbier would be suitable choices to accompany the hollandaise sauce. Pilsner, which is a light-bodied lager with moderate acidity and subtle bitterness, can help cleanse the palate between mouthfuls. On the other hand, a Witbier, which is a Belgian wheat beer with citrus and spice notes, can complement the flavors of the hollandaise sauce while refreshing the palate.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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