Making a good sauce requires just as much culinary skill as creating some gourmet dishes. In order to successfully make a sauce even with the most complex recipe, you must carefully observe all stages of cooking.
Hollandaise sauce, despite its name, is a classic French culinary masterpiece. Hollandaise sauce is very good cooked with vegetables - young asparagus, fresh artichokes.
Making Hollandaise Sauce
The easiest way to make hollandaise sauce is in a blender or food processor. It's much faster, and you don't have to work with a whisk, and not everyone likes to twirl it over hot water for ten minutes.
It is most convenient to use a blender, but the sauce turns out to be quite good in the food processor.
Put two egg yolks in a blender - it is better to choose large eggs. Add a pinch of salt and ground black pepper to taste. Whisk the ingredients thoroughly for a minute until the mixture thickens. Take a small saucepan and pour one teaspoon of lemon juice and one teaspoon of white wine vinegar into it. Heat over low heat until the mixture boils. Leave the saucepan over the fire. Now you need to use the blender again. Pour the hot liquid into the egg yolks in an even, slow stream. Stir and turn off the blender.
Put 110 g of unsalted butter in the same saucepan, melt over low heat, while trying not to let it turn brown. Turn on the blender again. The oil should be hot enough to bubble. Pour it slowly into a blender - in a thin stream.
After pouring in the oil completely, turn off the blender, and scoop the sauce from the walls with a spatula. Now you need to beat everything again - the sauce turns out as a result smooth, thick, buttery. If you add the butter too quickly, it will not emulsify and the sauce will curl or flake. But even if this happened, you can try to save the sauce. To do this, add another yolk to a clean blender, beat again and slowly pour the curdled mixture with constant whisking.
Useful Tips
It is better to cook the sauce in a water bath - if the fire is too strong, the yolk will boil, then the sauce will become just melted butter, in which the pieces of egg float. To make a water bath, you will need another saucepan, larger than the one in which the sauce is prepared. It is necessary to pour water into it, bring to a boil, reduce the heat so that the liquid only fluctuates slightly. Dip the bottom of the pan with the yolks into it.
If you follow the instructions carefully, the sauce will not curl. Remember that all ingredients should boil when poured into the blender, add them immediately after boiling and pour in slowly.
If the sauce is prepared in advance, it must be kept in such a way that it stays warm. If reheated, it may curdle. Solutions to this question can be as follows. The sauce can be poured into a thermos with a wide mouth, after rinsing it with boiling water. You can also make puffed hollandaise sauce. You can make it in advance, for example, a day before the intended use, and reheat it in a bowl set on a saucepan in which water is slowly boiling.
