Air Hollandaise Sauce
4 servings
25 minutes
Airy Dutch sauce is a refined variation of the classic Dutch sauce that originates from French cuisine but is widely used in the Netherlands. Its delicate texture and rich creamy flavor with a hint of acidity make it an ideal complement to fish, vegetables, and meat dishes. Unlike traditional Dutch sauce, this version is enriched with airiness from whipped egg whites, giving it lightness and a velvety structure. Perfect for serving with Eggs Benedict, asparagus, or pan-seared salmon fillet. This sauce is a true culinary masterpiece that transforms every dish into an exquisite gastronomic experience.
1
Separate the yolks from the whites.
- Chicken egg (large): 2 pieces
2
Transfer the yolks to a small bowl, season with salt and pepper, and beat well in a mixer for 1 minute. Then, in a small saucepan, bring lemon juice and vinegar to a boil. Turn the mixer back on and carefully pour in the juice and vinegar in a thin stream.
- Chicken egg (large): 2 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
- Lemon juice: 10 ml
- White wine vinegar: 10 ml
3
In the same pot, melt the butter and heat it slightly without changing its color. When the butter starts to foam, turn on the mixer again and pour in the butter in a very thin stream (the slower, the better). Once all the butter is added, use a spatula to gather the sauce from the sides of the bowl and whip again at maximum speed until you have a homogeneous, smooth mass.
- Butter: 110 g
4
In a large bowl, beat the egg whites to stiff peaks. Gently fold them into the prepared sauce.
- Chicken egg (large): 2 pieces