Contrary to the name, the Dutch sauce was invented by the French. Oily egg mass was served for various snacks and was a component of many dishes. Although, why was it? Hollandaise sauce is still popular in the world of culinary, and at the same time it is made very simply, consists of affordable products, it turns out delicious. Cook at home?
Hollandaise Sauce - General Cooking Principles
• Eggs. The color of the sauce will directly depend on the color of the yolks. As a rule, in farm and domestic eggs they are very bright, sometimes not even yellow, but orange. Eggs are cooked but not cooked at all. That is why you need to pay special attention to their quality.
• Butter. For Dutch sauce, butter is used. Since it will melt, you need to choose a real product with a high fat content. Otherwise, part of the sauce will be water, which cannot but affect the taste.
• Lemon juice, vinegar. Acid is necessary not only for taste, but also for safety, as it is a kind of preservative. In classic Dutch sauces, lemon juice is used, but vinegar options are more and more common, there are such recipes below.
• Spices. Salt and pepper are usually used, but more and more often other flavoring additives begin to appear in recipes: mustard, herbs, ginger, fruit and vegetable juices.
• Features of cooking. Dutch sauce is always cooked in a water bath with constant stirring, whipping the mass with a mixer or whisk. You can’t give the egg mixture to boil, otherwise the egg will curl very quickly, nothing will work.
Classic hollandaise yolk sauce
A simple recipe for classic egg dutch sauce. Lemon juice for cooking in this recipe can not be replaced.
Ingredients
• three yolks;
• 100 grams of oil;
• salt, black pepper;
• 30 ml of lemon juice.
Cooking
1. Put butter in a bowl or in a small saucepan, melt to a homogeneous liquid state, cool, it should not be hot.
2. Combine fresh chicken yolks with lemon juice. Stir thoroughly and put in a water bath. We begin to heat and whisk with a mixer at the same time or actively wield a whisk. The mass should become more magnificent, it will lighten a little.
3. Introduce melted butter in a thin stream, throw a pinch of salt, add a small amount of black pepper.
4. Stir and continue to heat the Dutch sauce until it thickens.
5. Beat it for another 20-30 seconds, remove from a water bath. Cool the mass to room temperature. The sauce is kept warm for no more than an hour. If necessary, you can put in the refrigerator for a while, then re-beat with a mixer.
Hollandaise sauce with vinegar and mustard
Instead of lemon juice, the recipe for this Dutch sauce contains 3% table vinegar. But you can also use apple cider vinegar or any other kind of discretion.
Ingredients
• three yolks;
• a spoon of water;
• a spoon of vinegar;
• 0.5 packs of oil;
• a spoon of mustard;
• salt pepper.
Cooking
1. Melt the butter in advance so that it has time to cool down a bit, leave it on the table.
2. We combine water and vinegar, transfer to raw yolks, mix thoroughly, you can immediately add a pinch of salt to them. We send this mixture to a water bath, heat it and whisk at the same time until the mass is slightly thickened.
3. As soon as the sauce begins to resemble a light cream, introduce oil into it, continue to stir and warm.
4. When reaching the sauce consistency, remove the mass from the water bath, cool slightly.
5. Add mustard, introduce black ground pepper. If the mustard is very sharp, then you can add half the norm. If it is fresh and not very sharp, then we increase the quantity at will.
6. Beat the mass until smooth and more splendid with a mixer or whisk several more times.
Classic Dutch Wine Sauce
Another recipe for a classic Dutch sauce, which is very popular in your home country. Wine for him is better to use dry and white, with another alcoholic drink it turns out a little wrong taste.
Ingredients
• four yolks;
• three tablespoons of white wine;
• a spoon of lemon juice;
• 0.5 tsp granulated sugar;
• 120 grams of oil;
• salt, 3 peppercorns.
Cooking
1. Install a bowl in a water bath, place raw egg yolks in it.
2. Immediately add wine, squeeze lemon juice, throw granulated sugar and pour a tablespoon of clean water, but not hot, since the yolk should not thicken ahead of time.
3. Stir with a whisk and heat the yolk sauce.
4. Melt the butter next to the stove or do it in the microwave.
5. As soon as the yolks become denser, we introduce oil in a thin stream, continue to stir, but now we are doing it even more actively.
6. Salt the sauce, crush black peppercorns, add after. We boil the Dutch sauce after adding the melted butter for a few more minutes, until it acquires a suitable consistency.
7. Remove the bowl from the water bath, pour the contents into the gravy boat.
Hollandaise sauce with orange juice
To prepare a fragrant Dutch sauce, not so much an orange is needed as its zest. Similarly, you can cook with zest of grapefruit, or make the lemon flavor more pronounced.
Ingredients
• three yolks;
• a spoonful of lemon juice;
• two tablespoons of orange juice;
• 80 g butter;
• salt, pepper, zest.
Cooking
1. Before removing the zest, rinse the orange well, remove the wax coating with a brush, then carefully wipe with a napkin. Take a grater, rub the top crust in a circle, we need small chips. If there is no grater, then you can use a knife, ordinary or vegetable.
2. Mix the chopped zest, lemon juice, yolks, add the orange juice squeezed from the used citrus. We put in a water bath, beat and heat.
3. Melt the butter and cool.
4. Throw a pinch of salt into the sauce. For sharpness, add pepper, the amount on the owl discretion.
5. Enter the oil, continue to heat and whisk.
6. Upon reaching the desired consistency, remove the sauce from the heat.
Classic Dutch Protein Sauce with Protein
A variant of the classic Dutch sauce, which is prepared not only from yolks. Also, he will need balsamic vinegar.
Ingredients
• two eggs;
• 100 grams of oil;
• a spoon of lemon juice;
• a spoon of balsamic vinegar;
• spices.
Cooking
1. Separate the yolks, beat them until smooth for a minute.
2. Combine lemon juice with balsamic vinegar, pour over to the yolks, continue whipping until a light foam appears.
3. Put the yolk mass on the fire.
4. Melt the butter.
5. Beat the squirrels in a separate bowl until a dense and lush foam.
6. Add spices to the yolks, stir, heat.
7. Gradually pour in the butter, continue heating the Dutch sauce.
8. At the very end we introduce the whipped whites into the lush foam. We heat until the sauce gets the desired consistency, do not forget to stir constantly.
Hollandaise cream sauce
Recipe for creamy yolk-based Dutch sauce. Here, lime juice is used on the list, but you can also take ordinary lemon. We use only fatty cream at least 20%.
Ingredients
• 70 g of oil;
• 50 ml cream;
• 3 yolks;
• 2 tbsp. l lime juice;
• salt, white pepper.
Cooking
1. Beat the yolks and lemon juice, put the bowl in a water bath, continue whisking with a whisk.
2. Melt the butter in a separate bowl.
3. Add salt and pepper to cream, dissolve. Pour the mass into the yolks while continuing to stir the thickening mass.
4. At the end, add melted butter. We warm the sauce until it becomes homogeneous, thick enough.
5. Remove from heat. Let the mass cool to room temperature, beat with a mixer for about three minutes.
Asparagus with hollandaise sauce
The most popular dish with hollandaise sauce is asparagus. This duet goes well. For the dish you need to choose fresh green pods. At the same time, we will get acquainted with another technology for preparing a popular egg sauce.
Ingredients
• 20 shoots of asparagus;
• 2 large yolks;
• 100 g of oil;
• 10 ml of lemon juice;
• 1 tsp wine vinegar.
Cooking
1. Mix lemon juice and wine vinegar, heat until boiling with a pinch of salt.
2. Melt the butter in a separate bowl.
3. Beat the yolks, introduce a boiling mixture of vinegar and lemon.
4. Add the melted butter drop by drop, whisk at the highest speed of the mixer until it is all over. If the oil is of high quality and everything is done correctly, an emulsion will be obtained that resembles mayonnaise, but only with a creamy taste. Add a little pepper to the mass. Set the sauce aside.
5. We collect asparagus in a bunch, we bind with a thread. Dip in boiling water so that the tops remain out, they will be steamed. Cover the pan with a lid.
6. Cook the asparagus for four minutes, remove from the pan, shake off excess water, place on plates. Top with hollandaise sauce.
Hollandaise Sauce - Useful Tips and Tricks
• Before melting, it is better to chop the butter into small cubes and stir constantly. In this case, it will melt evenly, will not overheat much.
• If you do not like the aroma of raw yolks, you need to remove a thin film bag that holds the contents, the smell comes from it.
• Initially, the main seasoning of the sauce was ground white pepper. But it is not as popular as black pepper, it began to be replaced, which they still do.
• Where aunt whites from eggs; In no case do not throw it away, add it to the omelette, use it for dough, you can make wonderful meringues from them or just a naked mogul.
