Hollandaise sauce for fish recipe. Hollandaise sauce: recipe
Hollandaise sauce or hollandaise is an original addition to egg dishes, vegetables and fish. An interesting fact is that, contrary to its name, the birthplace of the sauce is France, not Holland. It is one of the four basic sauces on which French chefs prepare their culinary masterpieces.
How to make hollandaise sauce?
The main ingredients in the sauce are eggs and butter. The ideal hollandaise sauce is thick, with a delicate, slightly sour taste. Its thickness is achieved by gradually heating the egg yolks in a water bath. The main thing is to follow the recipe technology exactly, otherwise the eggs may “cook” and the sauce will be spoiled. You can make the sauce using a mixer, but then it will not be as thick and you will have to bring it to the desired consistency with more oil. Hollandaise sauce is served hot.
Hollandaise sauce - recipe No. 1 (in a water bath)
Ingredients:
- eggs – 3 pcs.;
- butter – 150 g;
- lemon juice – 2 teaspoons;
- water – 2 tbsp. spoons;
- salt – ¼ teaspoon;
- ground black pepper.
Preparation
Separate the egg yolks and place them in a small saucepan or ladle, whisk and add cold water. Salt and pepper.
Prepare the butter - cut it into small cubes (the butter should be hard). Then place the mixture of eggs and water in a water bath and, stirring continuously, bring until thickened. Gradually add oil to the yolks, continuing to stir. The oil should dissolve completely without forming lumps. Be careful not to overheat the sauce. You can regulate the temperature by periodically removing the pan from the water bath (if the sauce begins to turn white at the bottom, this is a sure sign of overheating), and if suddenly it still overheats, lower the pan into cold water, continuing to stir the yolks, not allowing them to cool, or simply pour in cold water in a thin stream.
As soon as the mixture becomes thick, add lemon juice without stopping stirring. If you get a thick, homogeneous cream, then everything is done correctly and you can remove the sauce from the heat.
Clue: if the sauce is too thick, thin it with a little warm water.
Hollandaise sauce - recipe No. 2
Ingredients:
- eggs – 3 pcs.;
- butter – 200 – 250 g;
- lemon juice - 2 teaspoons;
- water – 2 tbsp. spoons;
- salt – ¼ teaspoon;
- ground black pepper.
Preparation
Separate the yolks, stir them, add lemon juice, pepper and salt. Beat them with a mixer. Melt the butter and, as soon as it begins to boil, quickly remove from the heat and pour into the yolks in a thin stream (continue whisking at this time). After whisking, set the sauce aside and let it thicken for 10 minutes (thickening will occur as it cools).
Clue: If the sauce is not thick enough, you can put it in the microwave for 10 minutes, and after removing it, beat it a little more.
Hollandaise sauce for barbecue
Ingredients:
- eggs – 2 pcs.;
- butter – 40 g;
- water – 3 tbsp. spoons;
- flour – 1 tbsp.;
- milk – 1 tbsp.;
- lemon juice – 1 tbsp. spoon;
- nutmeg (grated) – 20 g.
Preparation
Separate the yolks, add softened butter to them and mash. Place on low heat, add water and heat slightly. When the sauce starts 
becomes thick, remove it from the heat and add warm (never hot!) milk and water. While stirring, add lemon juice and nutmeg.
To keep your hollandaise sauce, prepared in advance, warm, you can pour it into a thermos, preheated with boiling water. This option is suitable for sauce in a water bath. And the sauce, made using a mixer, is heated before serving in a bowl, which is placed on a pan of boiling water.
As you can see, there are many recipes for making hollandaise sauce, so you can find yours among them.
He identified five main, or “mother” sauces. Based on these five, you can prepare all the other sauces that every self-respecting French chef should know. Four of them were thickened with a toasted flour roux, and one - Hollandaise, or Hollandaise - was an emulsion of egg yolks and melted butter.
For more than 100 years, both French and all other cuisines have become much lighter, getting rid of bulky and complex recipes, but Hollandaise sauce is still relevant. The reason is that it goes equally well with vegetables, fish and eggs, including, of course, the world's best breakfast - eggs Benedict. To tell the truth, making hollandaise sauce is a little more difficult than the one we are very familiar with, but once you try it, no one will have to explain to you why it is needed.
Hollandaise sauce
Hollandaise sauce is one of the five “mother” sauces of French cuisine, which is an emulsion of yolks and melted butter. Hollandaise sauce is still relevant today - as an ideal accompaniment to vegetables, fish, or eggs, including, of course, the best breakfast in the world - eggs Benedict.
Alexey Onegin
Combine vinegar and lemon juice in a small saucepan over medium heat. Bring the mixture to a boil, simmer for 15-20 seconds, remove from heat and let cool slightly.
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Beat the yolks with a pinch of salt and, without stopping beating them, pour in a mixture of vinegar and lemon juice in a thin stream. Return the saucepan to low heat and melt the butter in it, then let it cool slightly.
Start beating the yolks again and pour in the melted butter in a thin stream, continuing to beat with a whisk or mixer. As a result, you should get a stable, fairly thick emulsion - hollandaise sauce. If desired, it can be diluted to a more liquid consistency by mixing a spoon or two of water or cream into it.
Unlike mayonnaise, hollandaise sauce does not store and must be used within two hours of preparation. At the same time, the ideal temperature at which you need to keep hollandaise sauce is in the range between 35 and 65 degrees: lower, and the butter may begin to harden, higher, and the yolk will begin to curdle, in both cases, the sauce will inevitably separate. In restaurants, the sauce is kept in a water bath for this purpose, but in a regular kitchen it is more advisable to prepare the hollandaise sauce immediately before serving, fortunately it is not that difficult.
Hollandaise sauce or Hollandaise (French sauce hollandaise - Hollandaise sauce) is a classic French egg-based sauce, an integral part of many French dishes.
Hollandaise sauce is a very simple sauce, but it is not so easy to prepare because it can separate.
For Hollandaise sauce, beat egg yolks with butter in a water bath. During the beating process, the yolks thicken and, combined with oil, turn into a thick emulsion. Add lemon juice and you get hollandaise sauce.
There are several methods for preparing this sauce. We will look at the simplest one, and if you do everything correctly, you will definitely succeed. Hollandaise sauce is traditionally poured over eggs Benedict.
Ingredients:
- Egg yolks - 3 pcs.
- Lemon juice - 1 tbsp. l.
- Butter - 250 gr.
- Ground red or black pepper
- Salt
Separate the yolks from the whites.
Melt the butter in a saucepan over low heat.
Beat the yolks in a blender, reduce speed to low and pour in hot butter in a thin stream.
The oil must be poured in slowly so that the temperature does not cause the yolks to curdle. If you do it right, the hot oil will cook the egg yolks and thicken the sauce.
Add lemon juice and a little hot pepper for some piquancy.
If the sauce is too thick, you can add a tablespoon of lemon juice or boiled water.
http://prostoeda.info/sousy/gollandskiy-sous/
Another option for making Hollandaise sauce. Hollandaise is one of the classic sauces. The principle of its preparation is based on the creation of an emulsion - in fact, as in cold mayonnaise. Only, unlike mayonnaise, the basis of this sauce is butter.
Hollandaise sauce goes well with fish and seafood, white chicken, asparagus and much more. Well, to the heap - this is a mandatory ingredient in eggs Benedict, which we will definitely prepare in the near future.
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Ingredients for 4-6 servings:
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Finely chop the onion. Place in a saucepan, add parsley, bay leaf, pour in wine and vinegar. Place on medium heat and reduce to a quarter of the volume (about 30 ml of liquid should remain). |
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Combine the yolks with the wine mixture. |
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Place the bowl in a water bath (the water should barely boil) and whisk constantly until no traces of the whisk remain on the sauce. |
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Remove from heat. Continuing to beat, pour in the melted butter, cooled to room temperature - first drop by drop, then in a thin stream. It is better to serve it fresh, but if the sauce is left over, you can store it for a day in the refrigerator with a film on the surface and reheat it in the same water bath. |
Together with Sergei Kuznetsov we are preparing hollandaise sauce, which can be served not only with eggs Benedict; if prepared correctly, it can add a special taste to any dish.
Ingredients:
- lemon
- butter
Heat the butter. At this point we separate the whites from the yolks; we only need the yolks. Add two tablespoons of water to the bowl with the yolks before it boils. Add three tablespoons of lemon juice, salt and pepper to taste. Whisk the yolks until they form a homogeneous structure.
The butter should cool slightly, its temperature should not exceed 60 degrees. Place the yolks in a water bath, then pour in the oil in a thin stream. Stir the mixture intensively. Once the sauce has bound together and has a smooth texture, it's ready!
If the egg overheats and the sauce thickens too much, a bowl of cold water will help to quickly cool the sauce.
The sauce is served immediately with the dish.
Traditional Hollandaise is high in calories; many use it as a substitute for mayonnaise, claiming that the sauce is superior to the latter in both appearance and taste. Housewives loved it for its ease of preparation and cost-effectiveness. So, the process of preparing the ingredients and the cooking itself will not take more than twenty minutes, and only 200 g of sauce is enough for five people.
It turns out that the famous Hollandaise sauce has nothing to do with the country of tulips. The French invented it, but the British enjoy eating it. Famous food writer Miss Xanthe Clay even called hollandaise sauce a “classic of English cuisine” and the best addition to asparagus.
Traditionally, poached eggs are served underneath it, but it can also add a delicate “creamy” taste to other dishes. So, the sauce goes perfectly with baked vegetables - new potatoes, broccoli, cauliflower. Hollandaise sauce is good for both fish and meat, which after baking turn out with a magnificent golden brown crust. In addition to seasoning simple dishes, Hollandaise serves as the basis for creating complex sauces and is capable of revealing the true taste and aroma of culinary masterpieces.
Hollandaise sauce: recipe from the chef
Every chef has his own secrets for making a wonderful sauce. For example, the British Raoul Lee first boils the yolks, gradually adding oil. This is a traditional 18th century recipe from the legendary French chef Auguste Escoffier. Other cooks, trying to enrich the taste, add a little white wine or wine vinegar to the sauce. And this is how Miss Xanthe Clay suggests preparing her signature dish - asparagus with hollandaise. In her opinion, the key to success is the right combination of ingredients:
- 140 g of asparagus per person;
- white wine – 4 tablespoons;
- black peppercorns – 7 pcs.;
- bay leaf – 2 pcs.;
- butter – 230 g;
- raw yolk – 4 pcs.
- Pour wine into a compact container, add bay leaves and pepper. Pour water (4 tbsp) and bring to a boil. Cool, strain.
- Heat the oil until white foam.
- Salt the yolks, add water (3 tablespoons), beat. Place in a steam bath and wait until the yolks lighten. Then gradually add melted butter. Mix. Add wine with bay leaf and pepper, salt. The consistency of the finished sauce should resemble medium-thick mayonnaise.
Lifehacks for housewives!
It is important not to overdo it with oil, add it gradually, and remove it from the steam bath in time, as the sauce may “curdle.” It is recommended to serve Hollandaise warm and store it in the refrigerator. Don't worry if the sauce hardens, it will taste silky and smooth again when exposed to hot foods.
Classic Hollandaise sauce: beneficial properties and preparation technology
So, if you are planning to make hollandaise sauce, the classic recipe includes the following ingredients:
- butter (100-150 g);
- egg yolks (2 large or 3 small);
- natural lemon juice (30 ml/1 tbsp);
- freshly ground pepper;
- salt, water (30 ml).
- Melt the butter, cool to natural temperature.
- Pour water into a large container, bring to a boil and leave to simmer over low heat. Pour the yolks into a smaller container, then pour in the lemon juice, stirring, and heat in a water bath (comfortable temperature - 75-80 degrees). You need to make sure that the bottom of the container does not come into contact with hot water.
- Beat the yolks until foamy, carefully add the melted butter. It is important to do this slowly to prevent the sauce from curdling.
- At the very end, add salt and pepper. Beat for half a minute.
- Check that the sauce is prepared correctly: there should be no lumps in it, and the consistency should resemble custard. Serve hot.
Hollandaise sauce for eggs Benedict or How to make a five-star hotel at home
Did you know that deviled eggs were invented by a New York chef in 1980? Since then, this dish has been on the menu of elite restaurants and five-star hotels. If you wish, you can organize a delicious breakfast at home. To make this you will need: two poached eggs, crispy bacon and, of course, hot Dutch sauce of French origin. Well, if you add crispy toast or a freshly baked British muffin, the dish will come out truly perfect.
The base is toasted croutons, bacon or meat is placed on top of them, then baked eggs are poured on top with Hollandaise.
Step-by-step cooking instructions
- Unsweetened waffles or round-shaped slices cut from bread are suitable for toast. The slices should first be fried without adding oil on both sides.
- Fry the meat, carefully place on croutons.
- Eggs Benedict are boiled without the shell. It is important to break them into a deep plate so that the yolks remain intact. It is better to take separate forms for each egg. Add water to the container, bring to a boil, add salt, add vinegar and carefully pour the yolk so that the white adheres to it as tightly as possible. Cook for 2 to 5 minutes.
Lifehacks for housewives!
Only fresh eggs are suitable for preparing this dish. 3-4 day options will not work.
The colder the eggs are, the better they will retain their shape, so you should only take them out of the refrigerator before cooking.
It is important to boil eggs over low heat, so you should reduce the gas immediately after boiling.
The longer you cook the eggs, the softer, “creamy” they will become.
- The eggs are pulled out using a slotted spoon, previously wrapped in a napkin, and placed on bread with meat.
- To prepare hollandaise sauce for eggs, you can take one yolk, 50 g butter, 1.5 tbsp. l. white wine/vinegar, natural lemon juice (1.5-2 teaspoons), salt - to taste (per two persons).
- Finely chop the butter. Heat the yolk in white wine, add salt, and place in a steam bath. Add oil, stir until smooth.
- A lighter option - all the ingredients of the sauce can be blended with a blender, but in this case the sauce will turn out liquid.
- Pour hollandaise sauce over toasted, aromatic toasts, pepper, and add herbs for decoration.
Delicious eggs Benedict are ready, now the best restaurant is in your home without wasting time and extra effort.
Experienced cooks know many secrets on how to make perfect hollandaise sauce. Its preparation, although not particularly difficult, still requires knowledge of some subtleties.
- Would you like the sauce to be thicker? Reduce the amount of butter relative to the yolks. For example, 100 grams, instead of the traditional 150. The consistency of the sauce can be adjusted by adding melted butter.
- In order not to cook an omelette instead of a sauce, you should strictly monitor the temperature. Do not bring to a boil under any circumstances, otherwise lumps will form in the sauce. If such a problem occurs, remove the Hollandaise from the steam bath, lower the container into cold water, whisk thoroughly and continue cooking.
- Another secret is to add ice cubes, beat well, and put them back in the steam bath.
- To prevent the sauce from separating, add butter in small portions - the consistency should always be uniform. On average, the process of adding oil takes five to seven minutes, after which cooking must be completed.
- Natural lemon juice can be replaced with citric acid, previously diluted in boiling water.
- You can reduce the thickness of the sauce by adding broth, vegetable broth, and cream. With whipped egg whites it will be more fluffy, and if cooked with vegetable broth it will be less nutritious.
- Hollandaise is a delicate product. Usually it is not stored for a long time, but the sauce is prepared before serving. Vegetables are the “ideal partners” of French seasoning. The sauce goes well with boiled asparagus, zucchini and even chicory.
- Lemon juice is sometimes replaced with regular or balsamic vinegar - this makes the seasoning more spicy and aromatic. Additives in the form of crushed pepper, garlic, and capers can give hollandaise sauce a piquant taste. Experiment and you will succeed.
