Watercress sauce based on Hollandaise
4 servings
20 minutes
Watercress sauce based on hollandaise is a refined creation of French cuisine that combines the tenderness of classic hollandaise with the piquant freshness of watercress. Hollandaise, one of the fundamental sauces of haute cuisine, originates from French tradition, and the addition of cress gives it a unique herbal note. Its soft, buttery flavor with a hint of lemon acidity harmonizes with the sharp aroma of greens, creating a balance of sophistication and freshness. This sauce perfectly complements fish and meat dishes, enhancing their flavor and texture. Serving it hot preserves its silky texture, while using a water bath helps maintain the desired temperature. It is an ideal accompaniment for gourmets who appreciate the richness of flavor nuances in every detail.
1
Place vinegar, water, and pepper in a small heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer at a bubbling boil for 1 minute or until reduced by a third (about 2.5 tablespoons).
- White wine vinegar: 2 tablespoons
- Water: 2 tablespoons
- Ground white pepper: 1 teaspoon
2
Remove from heat and let cool, then strain the liquid into a heatproof bowl. Add the egg yolks to the liquid and whisk.
- Egg yolk: 2 pieces
3
Place a bowl over a pot of boiling water: the bottom of the bowl should not touch the water. Whisk the mixture for 5-6 minutes or until thickened to be sticky, creamy, and smooth in texture.
4
Place the bowl on a damp kitchen towel. Slowly add the melted butter in a very thin stream and whisk the sauce until thick and glossy.
- Unsalted butter: 250 g
5
Add lemon juice, season with salt and pepper. Add 100 g of chopped watercress to the prepared sauce and mix well.
- Lemon: 0.5 piece
- Cayenne pepper: pinch
- Watercress: 100 g
6
Serve immediately. Use a water bath to maintain the sauce temperature or transfer the sauce to a thermos.