Hollandaise Sauce (Dutch)

5 servings

5 minutes

Hollandaise is an exquisite classic sauce valued for its velvety texture and delicate creamy flavor with a hint of lemon acidity. This masterpiece of French cuisine was created in France and has become an essential complement to dishes of eggs, fish, vegetables, and meat. Its preparation requires patience and attention since the sauce can easily curdle if heated incorrectly. Key ingredients include butter and egg yolks that gradually combine into a smooth creamy mass. Hollandaise is served warm, and its soft flavor perfectly enhances the aroma of freshly prepared dishes. It is not just a sauce but a symbol of refined gastronomy that transforms ordinary dishes into true culinary works of art.

Energy value per serving

• Calories: 282.2
• Proteins: 4.8g
• Fats: 28.7g
• Carbohydrates: 0.6g

Ingredients

• Butter: 150 g
• Chicken egg: 3 pc
• Water: 1 tbsp
• Lemon juice: 1 tbsp
• Salt: pinch

Cooking steps

1. We divide the butter into 3 pieces — 2 small ones of 10–15 grams and 1 large one.

   Required ingredients:

   • Butter: 150 g

2. We melt a large piece of butter over low heat and set it aside.

   Required ingredients:

   • Butter: 150 g

3. Separate the whites from the yolks, beat the yolks for about 1 minute (they should thicken).

   Required ingredients:

   • Chicken egg: 3 pieces

4. Add lemon, water, and salt, and whip for another half minute.

   Required ingredients:

   • Lemon juice: 1 tablespoon
   • Water: 1 tablespoon
   • Salt:  pinch

5. Add a small piece of butter and immediately place it in a water bath heated to about 60 degrees.

   Required ingredients:

   • Butter: 150 g

6. Whisk for about 2 minutes until the yolks thicken and the sauce becomes creamy. Important!!! The heat should be low, and keep a bowl of cold water nearby. If the eggs heat too quickly or are placed over high heat, they may curdle. If the yolks thicken too quickly or lumps form, immediately cool the bottom of the pot in cold water while continuing to whisk to allow the yolks to cool.

7. Remove the pot from the heat, immediately add the second small piece of butter, and mix it into the yolks.

   Required ingredients:

   • Butter: 150 g

8. We start pouring in the melted butter. First drop by drop, continuously whisking, then in slightly larger portions. Do not pour in the white sediment that formed in the butter at the bottom of the pot. The cream should become thick, like heavy cream. The sauce is ready. Add salt, pepper, and lemon juice to taste. The sauce is served warm. To prevent the sauce from cooling, it can sit near the turned-on stove for an hour. If the sauce is too thick, it can be thinned with 1-2 tablespoons of hot water, broth, milk, or cream.

   Required ingredients:

   • Butter: 150 g
   • Salt:  pinch
   • Lemon juice: 1 tablespoon
   • Water: 1 tablespoon