This recipe is one of the best known of all those that we propose, at least among more expert cooks, since it is one of the so-called mother sauces. We now detail how to make a great hollandaise sauce so that it comes out perfect, since it is a sauce with a certain complexity when it comes to preparing it.
Making homemade hollandaise sauce requires a bit of attention and steps, because like mayonnaise, it can be cut. And it is always an emulsion of fat in egg, but in the case of our sauce the fat is butter, and in the mayonnaise oil. It is a sauce that is consumed hot and must be prepared at the moment, because it cannot be heated, since when the butter cools it solidifies and if we reheat it it loses its soft texture. For this reason we will prepare it in a water bath, so that it maintains the temperature while we prepare and serve it.
Hollandaise Sauce Recipe
- 200 grams of unsalted butter
- Three egg yolks
- A tablespoon of lemon juice
- A tablespoon of cold water
- Ground white pepper
Hollandaise sauce is a sauce that has its origin in French cuisine, like so many other important sauces in gastronomy, despite the fact that its name seems to indicate another origin. This name refers to a city in the Netherlands well known for its excellent butter, the basic ingredient of this sauce. It is considered one of the five basic sauces, which are often called mother sauces in the gastronomic world.
It is an ideal sauce to accompany all kinds of fish and seafood preparations mainly, although it also combines with other dishes, two of the best known preparations with hollandaise sauce being eggs Benedictine and asparagus with hollandaise sauce. It is considered a recipe with a high level of difficulty in its preparation, since to achieve an optimal result in its texture, the temperature of the preparation must be controlled very well.
To prepare it, we are going to begin by clarifying the butter, which consists of melting it in a bain-marie and then straining it, which we will do by heating a saucepan with water over low heat, and in it we will place the butter in a container in which no between the water. We wait for the butter to melt completely and then we pass it through a cloth strainer, thus we strain the remains that are left on top. We always keep this clarified butter liquid, but let it cool down a bit.
Meanwhile, in a bowl, beat the yolks of three eggs and a tablespoon of cold water with intensity, until a well-beaten mixture is left. We put this mixture in a bain-marie, over medium heat, and without stopping stirring, for about 4 or 5 minutes more or less. After this time we begin to pour the clarified butter to the mixture of the yolks and the water, little by little and without ever stopping beating with a few rods. It is important that the mixture is always kept hot but without the water boiling, and constantly beat for about 9 or 10 minutes after we have added all the liquid butter in the container.
After this time the mixture will take on a very dense texture, at which time we will add the lemon juice and a little salt and ground white pepper, stir well and we have our hollandaise sauce ready. This sauce should always be served warm, so if you do not serve it freshly made, our advice is to heat it in a bain-marie just before serving it in your dishes, so that it takes a good temperature, but be careful not to overheat it, as it must keep the right texture.
Servings / Units: 1
Approximate Preparation Time: 30M
Approximate Calories: 400
4 slices of salmon
4 tablespoons vinegar
1 tablespoon of water
1 bay leaf
3 egg yolks
90 g of butter
2 tablespoons lemon juice
We are going to start this salmon with hollandaise sauce by preparing the fish. We put it in foil greased with butter. We will wrap it well, it must be sealed so that the salmon does not come out.
We put a pot with water. We will place the salmon on the bottom and let it cook for about 20 minutes. Depending on the size of the salmon slices it can be before. Another option is to do it in the oven or also grilled.
The greatness of this dish is that we can prepare everything at once to have it ready earlier. While the fish is cooking we get to work with the hollandaise sauce.
We heat the vinegar, with a little water, peppercorns and bay leaf. We will leave it over a hot fire so that they release all their aromas.
When this mixture has reduced, more or less, to half, remove it from the heat and let it cool down. The perfect temperature is that this mixture is warm, if it is too hot it can make the eggs curdle and when cold it will not integrate as well with the rest of the ingredients.
Strain the mixture and pour it into a bowl with the egg yolks. With the help of rods and a little heat. We place the bowl over a pot of boiling water. We will be beating the sauce until it begins to thicken.
It should not boil, it should simply gather body and acquire a slightly paler color. We will add a little butter and continue beating.
Finally, we always add the lemon and the salt without stopping to beat until the hollandaise sauce is well blended.
We serve the salmon with the sauce on top, hot. We will have cooked a dish with simple flavors and spectacular results.
Salmon recipe with hollandaise sauce
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