Hollandaise sauce is a classic of European cuisine, a basic egg-butter sauce, on the basis of which many other types of sauces and gravies can be prepared. Traditionally, it is served with fried or boiled fish, but it also goes well with meat and vegetable dishes. The history of this recipe is surprising: it first appeared in France, in the Norman city of Isigny-sur-Mer, therefore it was originally called "Sauce Isigni". However, during the First World War, the butter used to make the sauce came from Holland, and the recipe name gradually changed to Sauce Hollandaise.
It is necessary
- - 150 grams of butter;
- - 2 eggs;
- - 2 tablespoons of cold water;
- - 1/2 lemon (or 3 tablespoons of dry white wine);
- - salt, black pepper to taste.
Instructions
Step 1
Separate the yolks from the whites - only the yolks are needed. Dissolve the salt in two tablespoons of water. Cut the butter into small pieces and let it soften. Squeeze juice from half a lemon.
Step 2
In a small saucepan, carefully grind the yolks with salt water, add butter, stir and place on the stove. Cook the sauce on low heat, stirring constantly, until thickened. The most important thing in the cooking process is to avoid boiling and overheating, otherwise the yolks will curl, the oil will flake off and the sauce will be spoiled.
Step 3
Turn off the stove, pour lemon juice or white wine into the sauce, pepper to taste and mix very carefully and thoroughly. Serve the sauce warm - either in a gravy boat, or in portions, pouring fish, meat or vegetables.
