Content

• Ingredients
• Hollandaise sauce with three egg yolks
• Hollandaise sauce with five egg yolks
• Hollandaise sauce with two egg yolks
• Spicy hollandaise sauce from the blender
• To step
• Method 1 of 4: Hollandaise sauce with 3 egg yolks
• Method 2 of 4: Hollandaise sauce with five egg yolks
• Method 3 of 4: Hollandaise sauce with two egg yolks
• Method 4 of 4: Spicy Hollandaise sauce from the blender
• Tips
• Warnings
• Necessities
• Method 1
• Method 2
• Method 3
• Method 4

Delicate and refined hollandaise sauce is a must in gourmet cuisine. The ingredients must be fresh and of high quality. This sauce is best served immediately, but you can keep it in a water bath (au bain-marie) for a maximum of 20 minutes after preparation. Separating the eggs is essential here.

Ingredients

Hollandaise sauce with three egg yolks

• 200 g butter, very cold
• 3 egg yolks, extra fresh
• 1 tablespoon of ice cold water
• Salt and white pepper to taste
• 1 tablespoon lemon juice, freshly squeezed, pulp removed

Hollandaise sauce with five egg yolks

• 5 tbsp. water
• Pinch of salt and ground pepper
• 500 g butter
• 5 egg yolks
• 1 tablespoon of lemon juice

Hollandaise sauce with two egg yolks

• 2 egg yolks
• 1 tablespoon of water
• 1 to 2 teaspoons of lemon juice
• 100 g unsalted butter
• Salt and freshly ground black pepper

Spicy hollandaise sauce from the blender

• 3 egg yolks
• 1 tablespoon of lemon juice
• 1/2 teaspoon of salt
• 1/8 teaspoon of cayenne pepper
• 10 tablespoons unsalted butter (if salted, do not add extra salt)

To step

Method 1 of 4: Hollandaise sauce with 3 egg yolks

1. Cut the butter into small pieces with a sharp knife.
2. Beat the egg yolks with the tablespoon of water in a heavy saucepan.
3. Heat the saucepan in a bain-marie on a low heat.
4. Add the pieces of butter gradually, without stopping stirring, until the sauce is well blended.
5. Add the salt and pepper to taste.
6. Add the lemon juice while adding the remaining butter.
7. Once the sauce has a smooth and creamy consistency, remove the sauce from the heat.
8. Serve. Hollandaise sauce goes well with poached fish, eggs and steamed vegetables.

Method 2 of 4: Hollandaise sauce with five egg yolks

1. Add 4 tablespoons of water to the pan. Add the salt and freshly ground pepper.
2. Heat the saucepan in a bain-marie. The water in the bain-marie should be hot, but not boiling.
3. Melt the butter in a separate pan. Don't let it get hot, just melt gently.
4. Break open the eggs and separate the yolks in a bowl. You can use the proteins for something else. Beat the egg yolks and add 1 tablespoon of water. Add the egg yolks to the pan with heated water and herbs.
5. Whisk the ingredients while the pan is heated in a double boiler. Continue until the egg yolks have the consistency of heavy cream.
6. Slowly pour in the melted butter, stirring constantly. Once the butter is fully added, add 2 tablespoons of water drop by drop.
7. Taste the sauce. Season to taste. When you are satisfied with the taste, add the lemon juice and stir it in quickly.
8. If necessary, put the sauce in a bowl. If desired, the sauce can be sieved. Serve warm.

Method 3 of 4: Hollandaise sauce with two egg yolks

1. Prepare the au bain-marie pan. Add water and let it simmer slowly.
2. Place the egg yolks in the top part of the double pan. Also add the water and 1 teaspoon of lemon juice.
3. Stir the egg yolks and other ingredients together. Beat until they thicken slightly.
4. Add about a teaspoon of butter to the egg mixture at a time. Beat well after each time adding. As you do this, the Hollandaise sauce will thicken and become smooth.
5. Add the remaining lemon juice. Add salt and pepper to taste.
6. Place the sauce in a bowl, if desired. Serve warm.

Method 4 of 4: Spicy Hollandaise sauce from the blender

1. Put the butter in a small saucepan with a thick bottom. Melt the butter on a low heat, but don't let it get too hot or boil.
2. Place the egg yolks, lemon juice, salt and cayenne pepper in the blender.
3. Blend the whole thing on a medium to medium speed. When the color starts to lighten, it is done (about 20 to 30 seconds).
4. Switch to the lowest setting on the blender. Gradually add the butter while running the blender on the lowest speed. Let the mixture blend a little longer after all of the butter has been added.
5. Turn off the blender. Do a taste test. You can adjust the amount of lemon or salt to taste. If it is too thick, add a little water, but not too much. If you add anything, blend very briefly to blend the additional ingredients.
6. Put the sauce in a bowl or keep it warm until you are ready to use the sauce. Serve warm.

Tips

• Hollandaise sauce goes well with Parmesan French toast.
• Eat it with vegetables, such as early asparagus.
• Use the egg whites instead of the yolks as a variation. Use the same amount, so for example use two proteins as in method 3.
• The hollandaise sauce can be poured directly over the food before serving.
• If desired, replace the lemon juice with sweeter orange juice, without pulp.
• Add 75 ml cream in method 3 for a richer sauce.

Warnings

• Increasing the suggested amounts complicates this recipe. Keep it small and prepare quickly if you have a lot of guests to eat.
• This sauce is rich and is only intended for special occasions.

Necessities

Method 1

• Heavy-bottomed pan
• Whisk
• Tablespoon
• Gravy boat (or a jug / other bowl)

Method 2

• Heavy-bottomed pan
• Au bain-marie pan
• Tablespoon
• Whisk
• Scale

Method 3

• Au bain-marie pan
• Whisk
• Teaspoon
• Scale

Method 4

• Heavy-bottomed pan for melting the butter
• Blender
• Scale