Sauce hollandaise: recipe to make yourself

Sauce hollandaise: the classic

Sauce hollandaise (or Dutch sauce) is THE classic sauce to boiled asparagus. But it fits too with any boiled vegetables, boiled eggs, sautéed fillets or au gratin, The hollandaise sauce is one of the basic recipes of classic French cuisine.

Although the hollandaise sauce from the bag is quickly mixed, the genuine homemade version is far superior in taste to the finished products of Maggi, Thomy and Co. Convince yourself!

Tips for the perfect hollandaise sauce:

The water bath should not be too hot, it should be just before cooking all the time, but just do not cook properly, otherwise the egg yolk will stagnate and the sauce will be flaky.
For yolks and butter to bond well, all the time vigorously beaten with a whisk become. Only then do fat and liquid combine to form an emulsion that makes the sauce so creamy.
hollandaise sauce can not be reheatedshe then loses her frothiness. Therefore prefer to prepare fresh in small portions.
If the sauce does clot and the fat settles, it can sometimes be saved. Simply dip 2 egg yolks and 1-2 tbsp of wine in a metal bowl in a hot water bath and slowly add the curd sauce. Always beat well and prepare the sauce again. Another possibility: 1-2 tbsp Stir natural yoghurt under the sauce, It is then not so frothy, but can still be served as a butter sauce.