This is a classic hollandaise sauce. It can be ideal for boiled vegetables, it is quite easy to prepare. It can be prepared with a mixer or in a water bath. The first way is simpler, the second is more complicated.
Required Ingredients:
- pepper;
- salt - 1/4 tsp;
- cold water - 2 tablespoons;
- lemon juice - 2 tsp;
- butter - 150 g;
- raw yolk - 3 pcs.
Sauce with a water bath
If you decide to cook the hollandaise sauce in a water bath, separate the whites from the yolks. Set the proteins aside for use in other dishes. Place the yolks in a small saucepan.
Cut the chilled butter into small cubes. Pour cold water to the yolks, add pepper and salt. Stir until smooth. Use a whisk or wooden spoon to stir.
Place the pot on the slowest heat or in a water bath. It is better to cook in a water bath, as the yolk can boil over too high a heat, and instead of the sauce there will be melted butter with egg pieces.
To make a water bath, bring water to a boil in a large saucepan, reduce heat to ripple. Dip the bottom of the pan containing the yolks into this water. Beat the yolks constantly until the mixture thickens.
Add the butter cubes in small portions, while continuing to beat until completely dissolved. Add a new portion only when the previous one dissolves.
Monitor the heat at all times, the sauce should not overheat. When the sauce begins to turn white at the bottom, immediately remove the pan from the water bath, continuing to beat and holding the saucepan by weight.
When the mixture has cooled down, dip the pan into hot water again. When you add the last dose of oil, you get a creamy thick mass. Pour in lemon juice while whisking.
Remove the sauce from the water bath. If it is too thick, you can add warm water.
Sauce with a mixer
If you are going to make hollandaise sauce with a mixer, separate the yolks from the whites. Place the yolks in a bowl, pour in water and lemon juice, add pepper and salt.
Melt the butter in a small saucepan over the fire. Beat the yolks with a mixer. The butter will melt at this time and begin to boil. Do not overheat the oil. Without stopping whisking, pour boiling oil under the mixer blades in a thin stream.
When you add the butter, beat the sauce for another 30 seconds. Leave the hollandaise sauce to cool or 5 minutes. During this time, it will thicken and infuse.
You can make the sauce thicker in the following way. After adding the oil, put the sauce in a bowl in the microwave for 10 seconds. Remove and whisk the mixture immediately. If the sauce is still watery, repeat the process.
