Classic Hollandaise Sauce: Recipe, Ingredients, Cooking Tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Dutch is one of the five main sauces in French cuisine. It is well known as a key ingredient in Eggs Benedict and is also often served with vegetables. Its international name sounds like "Dutch". Its name implies a Dutch origin, but the actual history of this product's name is unknown.

This name is documented in English as early as 1573, although without a prescription. The first recorded classic hollandaise sauce recipe is found in an English cookbook from 1651. It sounds like this: “Make a sauce of good fresh oil with vinegar, s alt, nutmeg and egg yolk.”

It was first mentioned in Dutch cuisine in 1667. Thus, the popular theory that its name comes from the country of invention is chronologically untenable.

In the article we will look at how to prepare the named sauce.

How is it prepared?

As with other emulsion sauces (eg.mayonnaise), in its composition the egg does not heat up, but serves as an emulsifier. This allows the immiscible oil and lemon juice to combine, which in turn contributes to a stable emulsion.

Classic Hollandaise Sauce ingredients include:

• egg yolks;
• acidifying agent (wine vinegar or lemon juice);
• butter.

Also use s alt and any kind of pepper to taste. Often a little cream or water is added for a better combination of ingredients.

To make hollandaise sauce, beaten egg yolks are combined with butter, lemon juice, s alt and water. Heat gently while mixing. Some cooks use the double bottom of the pot to control the temperature.

Different recipes have different requirements. Some involve adding melted butter to heated yolks. Others require unmelted butter and yolks to be heated together. Still others combine warm butter and eggs in a blender or food processor. Temperature control is critical as overheating can spoil the sauce.

The feature of this product is that it can be easily frozen.

Can I make sauce at home

Recipe for a classic hollandaise sauce is not difficult. Therefore, you can easily cook it at home. It will require:

• 3 egg yolks;
• 1 tbsp l. cream;
• 1 cup melted butter, cooled to room temperaturetemperature;
• 1 tbsp l. lemon juice or white wine vinegar;
• 1/2 tsp s alt;
• a little cayenne.

How to cook

For cooking, use a small thick ceramic bowl set in a heavy bottomed pot. A special container for a water bath is also suitable:

1. Place the egg yolks and cream in a bowl or top of a double saucepan. Stir with a wire whisk until combined. The mixture should never be whipped, but be sure to stir: evenly, vigorously and continuously.
2. Place container in hot water. If you are using a bowl, there should be about 4 cm of water in a regular saucepan. In double - it should not touch the top.
3. Stir the sauce continuously and slowly, bring the water to a boil.
4. Do not let the egg mixture boil. Stir very thoroughly so that there is no film underneath.
5. When the mixture thickens to a creamy consistency, start adding the chilled melted butter with one hand while vigorously stirring the sauce with the other.
6. Do this slowly so that each portion of the added butter is completely mixed into the egg mixture.
7. Then pour in the lemon juice or vinegar drop by drop at a time and immediately remove the pot from the heat.
8. Add some s alt and some cayenne.

If you do it carefully, the hollandaise should not curdle. If this does happen, don't despair. Add more oil. Transfer the sauce to another container, andclean the bowl. Put a fresh egg yolk in it and start cooking again using curdled sauce instead of butter.

Cooking options and derived sauces

As you can see, the classic hollandaise sauce recipe uses egg yolks, oil, and lemon juice (or vinegar) as the base. Over time, many different versions of this product and derivatives of it have appeared. The most famous of them:

• Béarn. It is the most common derivative and is known as Béarnaise. Prepared by adding an acidifying agent (most often wine or balsamic vinegar) shallots, fresh chervil, tarragon, and (optionally) crushed pepper. In some cases, no vinegar is added at all. Béarnaise sauce and its derivatives are often used for steaks or other hearty grilled meat dishes, as well as for fish.
• Shoron. This is a type of Béarnais sauce. Prepared without tarragon or chervil, plus there is tomato puree in the composition.
• Foyot (Valois). It is also a type of Béarnais sauce with meat broth in its composition.
• Colbert. It's fuayote with white wine.
• Paloise. Béarnais sauce with mint instead of tarragon.
• Vin Blian. Hollandaise sauce with white wine and fish broth.
• Bavaruz. A variation of hollandaise sauce with cream, horseradish and thyme.
• Moutard or Girondin. Is Dutch with Dijon mustard.
• M altase. Hollandaise sauce with orange zest and juice.
• Muslin, also known asChantilly. It is Dutch with whipped cream. It also has several variations. One of them involves the addition of sherry, the other - whipped proteins instead of cream.
• Nuzette. Hollandaise sauce made with ghee.

Modern Egg Benedict

The classic hollandaise sauce recipe comes in many variations. For the preparation of eggs Benedict, a somewhat simplified version is often used. What is this dish? This is a classic French breakfast consisting of two halves of an English muffin topped with poached egg, bacon or ham and hollandaise sauce. Despite its French origin, this dish was first popularized in New York. There are many variations of the basic recipe.

The main condition for making the perfect egg Benedict is fresh eggs and good lemon juice. In fact, this is a very simple recipe that requires only a little skill and experience. It may take several attempts to get a tender and tasty dish.

How to cook Egg Benedict

Because butter and egg sauce requires precise temperature and timing, make sure all your ingredients have been measured and cooked the day before. All you need:

• four eggs plus the same number of yolks separately;
• two halved English muffins (or four slices of toast);
• two tablespoons of fresh lemon juiceand water;
• 100 grams of cold s alted butter, cut into 1cm cubes;
• s alt and white pepper to taste;
• fresh grated nutmeg - optional.

How to cook a poached egg at home?

Pour water into a saucepan and bring it to a gentle boil. S alt, reduce the fire to a minimum. Fill a medium-sized container with cold water and place it next to the stove. Carefully crack one egg into a small bowl, being careful not to break the yolk.

Then stir the water in the pan so that a funnel is formed in the center. Pour the egg into it and carefully run a spoon along the bottom so that it does not stick. Because you want the yolk to stay runny, you need to watch the cooking time carefully. It should be no more than 3-4 minutes. Then carefully move the egg into a bowl of cold water to stop it heating up. Repeat the same with the other three eggs.

Preparing the sauce

Next you need to prepare the hollandaise sauce for Egg Benedict. To do this, whisk the egg yolks, fresh lemon juice, and water in a heat-resistant glass or ceramic bowl set over a small saucepan of simmering water. Slowly add the butter a few cubes at a time until it is combined with the yolks, stirring constantly.

Continue cooking for another minute or two until the sauce thickens. Season with s alt and white pepper. Remove from heat immediately. Classic hollandaise sauce with lemon juice is ready.

Finished cooking

Heat up English muffins or toast. Using a large spoon, place an egg on each bun half or slice of toast, drizzle generously with hollandaise sauce and sprinkle fresh nutmeg on top (optional).

You can also add one or two slices of bacon or ham, but the classic version requires only fresh eggs and a mild sauce. American and Canadian versions of the dish include smoked salmon or seafood.