Classic Hollandaise Sauce
4 servings
20 minutes
Classic Dutch sauce is a refined culinary masterpiece rooted in French gastronomy but widely used in Russian cuisine. Its velvety texture and rich creamy flavor with a hint of acidity make it an ideal complement to fish, meat, and vegetables. The delicate combination of egg yolks, butter, lemon juice, and white wine vinegar gives the sauce a unique balance between richness and freshness. It is prepared with special attention to temperature and mixing speed, ensuring its smoothness and uniformity. Classic Dutch sauce is the art of transforming simple ingredients into an elegant addition to any dish, giving it depth and richness.
1
Transfer the yolks to a small bowl, season with salt and pepper, and beat well in a mixer for 1 minute. Then bring lemon juice and vinegar to a boil in a small saucepan. Turn the mixer back on and carefully pour in the juice with vinegar in a thin stream.
- Egg yolk: 2 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
- Lemon juice: 10 ml
- White wine vinegar: 10 ml
2
In the same pot, melt the butter, heating it slightly but not changing its color. When the butter starts to foam, turn the mixer back on and pour in the butter in a very thin stream (the slower, the better).
- Butter: 110 g
3
Once all the oil is poured, use a spatula to gather the sauce from the sides of the bowl and whip again at maximum speed until smooth and homogeneous.