WHAT IS HOLLANDAISE SAUSE?
Hollandaise sauce is an emulsion of egg yolk, butter, and lemon juice or vinegar reduction. Hollandaise is usually served with eggs Benedict, fish and vegetables. This is the best sauce for asparagus. Salmon with hollandaise sauce is also one of my favorites.
HOW LONG DOES HOLLANDAISE SAUSE LAST?
Store the sauce refrigerated under plastic wrap for one to two days. Then put it in a bowl of hot water for a few seconds and whisk lightly.
IS HOLLANDAISE SAUSE GLUTEN FREE?
Yes of course! There is no flour in the sauce. Therefore, it is completely gluten-free.
IS HOLLANDAISE SAUSE KETO?
This is suitable for Low-carbohydrate diet. Including for the ketogenic diet. This is absolutely Keto hollandaise sauce.
HOLLANDAISE SAUSE CARBS:
It is naturally keto friendly and has almost zero carbs.
HOLLANDAISE SAUSE CALORIES (per 100 g):
“I believe it’s a cook’s moral obligation to add more butter given the chance.”― Michael Ruhlman, Ratio: The Simple Codes Behind the Craft of Everyday Cooking
There are several ways to prepare hollandaise sauce. You can slightly heat the yolks in a water bath, and without removing them from the flame, add cold butter, cut into small cubes. This sauce very often curdles, especially for beginners, because it’s quite easy to overheat the yolks. And even if you strain it or mix it with a blender, the taste of cooked eggs remains.
This is my favorite recipe. The sauce is thick and velvety. It stays on the surface of the eggs and doesn’t immediately drain off.
As for the tartness of the sauce, I prefer to add rice, balsamic, red, or white wine vinegar, instead of lemon juice. Also, try adding a little coriander, fresh mint leaves, a pinch of paprika, or chili to the sauce.
So, how do you make hollandaise sauce?
CLASSIC HOLLANDAISE SAUCE
Cook Time: 18 mins
Ingredients (serves 3-4)
2 egg yolks
80 g (5 ½ tbsp) of good butter
1 tbsp rice, wine vinegar or lemon juice
2 tsp water
Pinch of salt
Melt the butter in the microwave or in a saucepan — carefully, you only need to melt it, don’t overheat it!
Be sure to grate the onions on the finest grater first. Grate the potatoes on the Pour the vinegar into a small saucepan and steam it over low heat to reduce the volume by 2 times. If you decide to skip this step, simply add ⅔ tsp of vinegar or lemon juice to the finished sauce.
Now you need 2 bowls, one slightly wider than the other. Pour a little boiling water into the large one. In the smaller bowl, mix the egg yolks with 2 tsp cold water. Put the smaller bowl into the bowl with boiling water and beat with a mixer into a thick white foam. Beat for 2 minutes.
Continuing to beat, add the butter 1 teaspoon at a time. When you’ve added all the butter, add the salt. Pour in half of the evaporated vinegar, whisk, and taste the sauce; if necessary, add the rest of the vinegar.
Store the sauce under plastic wrap until serving. If the sauce is cold and thick, put it in a bowl of hot water for a few seconds and whisk lightly.
HOLLANDAISE SAUCE WITH MINT AND CORIANDER
Finely chop the mint leaves. You need about 1 tbsp. Add to the sauce along with two pinches of ground coriander and stir. Coriander is best bought as whole seeds and ground in a mortar right before use.
HOLLANDAISE SAUCE WITH ORANGE ZEST
Remove the zest from ¼ of an orange, finely chop, and add to the sauce.
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