I always say that there is nothing like preparing a homemade sauceand if we are also talking about a sauce that is used in those movie breakfasts that we can set ourselves on weekends, it is clear that we must choose to prepare it at home just before taking it.
Learn to prepare the famous Hollandese sauce so homemade With our step by step recipe, simple and with tricks. It is a sauce that, like mayonnaise, is produced by a emulsion between egg yolks, butter and lemon juice. It is a quite delicate and unstable sauce because it can be easily cut and it is also to take it freshly made and all the amount you have prepared It does not keep well in the fridge or at room temperature.
Yes indeed, It’s deliciousits creamy texture is spectacular and appetizing both when you look at it and when you taste it, it takes a few minutes to prepare and gives the perfect touch to your dream weekend breakfast. Imagine those classic eggs benedict on toast, with bacon and a good freshly squeezed orange juice. Do you need any more reason to prepare it?
If it happens to you like me that you love the breakfast moment, I encourage you to take a look at our compilation of the best breakfasts and brunch to prepare at home, very rich and easyI’m sure it gives you lots of ideas. Without leaving the salty breakfasts you will find the classics scrambled eggs with bacon (which you can also water with the hollandaise sauce), these savory pancakes with salmon, cheese and arugula or the “Ses Illetes” salmon, avocado and egg sandwich that you can transform into a delicious toast including the same ingredients that it carries.
And if we focus on the idea of eggs benedict, the first thing you will have to make are the poached eggs or poached eggs, which with our recipe will be perfect for you since it includes very simple tricks to apply and infallible. And to serve them, if you opt for homemade bread you will succeed, for example this Homemade breadthe homemade oatmeal bread in moldthe wholemeal sliced bread with seeds and nuts or some new york bagels freshly made
Ingredients to make the homemade hollandaise sauce recipe step by step, simple and with tricks:
- 2 egg yolks.
- 100 grams of unsalted butter.
- 1 tablespoon of water.
- 1 dessert spoon of lemon or lime juice.
- Salt.
Preparation, how to prepare homemade hollandaise sauce step by step, simple and with tricks:
- The first case is to clarify the Butter. To do this, put it in a saucepan over low heat until it becomes liquid, and during the process do not stir it or wait for it to boil and bubble. You can also do this in the microwave, checking every few seconds to see if it is already liquid.
- Let it rest for about 5 minutes.
- Put a strainer in a jar and pour over it the Butter little by little so that the whitish part of the butter, which is the whey, remains both in the strainer and at the bottom of the original jar.
- Now we can prepare the hollandaise sauce. For me, a very good trick is to use a hand mixer to assemble it.
- Casca them eggsseparate the yolk from the white and add the yolks in the blender jar along with the lemon juice or lime, the Salt and the Water.
- For the hollandaise sauce to mount well, it needs heat but not direct heat, so what I do is put the blender glass inside a container of similar size but a little larger (you can see it well in the photograph), and in I pour almost boiling water into this container, which I heat with a saucepan or with a kettle.
- Start beating without moving the mixer and when the mixture begins to assemble, add the butter little by little, without stopping beating.
- Don’t throw all the ButterNote that there will still be a little whitish residue at the bottom and you should not add it.
- When you have it ready, keep in mind that as soon as it stops being in contact with heat it will harden, so to keep it well, change the water in the outer container so that it is always hot. You can also transfer it to a bowl and keep it over a saucepan with hot water but without boiling and without the bowl touching the water at any time.
- Trick: if it has solidified too much and you want to lighten it or you simply want the sauce not to be so thick, add a teaspoon of Hot water and crush it with the blender again. You can add as much water as you need until you get the texture you are looking for, but do not overdo it because it could be too liquid and the flavor would also be too diluted. I usually add between one and two tablespoons of water so that it does not get too thick.
Time: 15 minutes
Difficulty: easy
Serve and taste:
Use the hollandaise sauce Recently made or with little rest and still warm, which is how it retains its characteristic creamy texture. Try to prepare the amount that you are going to need at the moment since if you have leftover it will be very compact and it will be difficult to revive it.
The most typical use of hollandaise sauce is to serve it with the eggs benedict or benedict eggs, which are poached or poached eggs served on a muffin or toast along with some other ingredients and bathed in hollandaise sauce. Without a doubt, it is a sauce closely linked to that moment. brunch or breakfast strong typical of the weekends but you can use it like any other sauce to accompany meat, fish (it’s great with salmon) or vegetables. Its flavor and creaminess are a real… scandal!
Variations of the homemade hollandaise sauce recipe step by step, simple and with tricks:
The Hollandese sauce it’s a recipe classic and traditional and supports few variations but I recommend you try adding lime juice instead of lemon, it gives it a very interesting freshness. And whoever talks about lime remembers the avocadoan ingredient that you can use to to spread your toast and water them on top with the sauce, what a combination!
Do you prefer to use a stick blender? In that case, prepare everything in the same way but use a bowl to prepare the sauce and place that bowl at all times over another bowl or saucepan with hot but not boiling water. Beat the yolks together with the rest of the ingredients until they have been assembled a little and add the butter little by little until it is ready. Until the moment of serving, keep that bowl system on another bowl or saucepan with hot water.
Tips:
Prepare the sauce at the time you are going to consume it since there is no good method to preserve it, neither cold nor at room temperature. In addition, it is a pleasure to serve it when it is still warm and creamy.
If you have been cut or even if the yolk has curdled excessively can you save her Just like with mayonnaise. Simply beat another egg yolk with a tablespoon of water in another container and add it little by little to the cut sauce, beating to integrate well.
