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How to make hollandaise sauce


Hollandaise sauce or dutch (French sauce hollandaise - sos hollandez) - A classic French egg-based sauce that is part of many French dishes.

The sauce has nothing to do with Dutch cuisine. It was coined during the reign of Louis XIV, during the so-called Dutch war (1672-1678), hence its name.

In a small container, mix lemon juice and balsamic vinegar. Beat this mixture thoroughly. Separate the egg whites from the yolks and, gradually pouring the yolks into the resulting mixture, beat again. Heat on fire. Add melted butter slowly to the yolks, lemon juice, and vinegar. Beat the whites and mix them in the sauce. Heat over a fire to the required density.

Above is a recipe for airy Dutch sauce. There are no proteins in the classic Dutch sauce, but unlike the classic one, this version of the sauce can be prepared in advance and heated before serving, without fear that it will curl up, in addition, the proteins give airiness and make it less caloric.


Separate the whites from the yolks - only yolks will be used in the preparation of the sauce.

Mix the yolks with lemon juice and water in a small glass, metal or ceramic bowl.

Mix the yolks thoroughly with a whisk.

Place the bowl with the yolks in a water bath and, stirring the mixture continuously, bring it to a thickening. If you stir the mass, interrupting, it will turn out lumpy and curl from overheating at the edges.

Cut the butter into small cubes.

When the yolks thicken, remove the mass from the heat and add butter one at a time, kneading the sauce thoroughly until smooth.

When you add all the oil to the sauce, add salt and pepper to it to taste.

Hollandaise sauce is ready, and with it a whole string of ideas for preparing simple daily, but very tasty dishes!

How to make hollandaise sauce

1. Cut 230 g butter 82.5% fat into small pieces, put in a saucepan with a thick bottom. Put on medium low heat, melt the butter, let the foam begin to rise. Watch very carefully - as soon as the foam begins to turn a little brown, remove the pan from the heat and carefully remove the foam.

2. Set aside the pan and let it stand still. Do not touch it or mix oil. After 5 minutes drain the oil very carefully. Slightly salt 4 large (eggs С0) cold yolks.

3. Fill the pan a third with water, bring to a boil over medium heat. Place a heat-resistant bowl on the pan - it should hold steady, its bottom should not touch boiling water. Water should only boil slightly. Place the yolks in a bowl, pour in 2 tbsp. l cold water and 1 tsp. lemon juice.

4. Reduce the heat to a minimum, whisk the yolk mixture with a whisk or mixer at low speed into the foam - it will take about 30 seconds.

5. Now, without stopping mixing the yolk mass with a whisk or a mixer at minimum speed, slowly start pouring the melted butter into a very thin stream (!). If infused too quickly, the mixture may delaminate.

6. If you still see that the sauce has begun to peel, quickly add 1 tbsp. l ice water. Even if it doesn’t work out, the sauce can be fixed (see paragraph 10). If everything is in order, then pouring a little more than half the oil, you can pour the rest of the oil with a thicker stream.

7. Strain the finished sauce through a thin sieve - this will allow you to get rid of pieces of cooked protein "threads" - it is difficult to get rid of them when dividing eggs into yolks and proteins.

8. Season the sauce to taste with Dijon mustard (0.5–1 tsp) and another lemon juice (1–2 tsp), as well as salt. Keep warm until serving.

9. If the Dutch sauce has stood and frozen for a long time, it can be diluted either with another half portion of the freshly made hot Dutch sauce, or simply with hot fat cream - it turns out delicious, although then it can hardly be called hollandaise.

10. To fix the stratified sauce, put in a glass of a blender 2 fresh yolks and 1 tbsp. l cold water. Turn on the motor. Pour the stratified sauce through a hole in the lid with a thin stream - now everything should work out.

11. To make Bernese sauce based on Dutch sauce, peel shallots and the top layer. Cut very finely - you will need 50 g. Chop the leaves of 2-3 branches of tarragon.

12. Combine shallots, tarragon and 50 ml of white wine vinegar in a saucepan. Season with a pinch of salt and quite generously with freshly ground black pepper. Cook over medium heat until the mixture takes on the consistency of syrup. Add this mixture, after cooling it for 5-7 minutes, in a Dutch sauce instead of mustard and lemon juice.

Description of the preparation:

Properties and origin:

Hollandaise sauce is one of the four main sauces. The name of this sauce has nothing to do with Holland, as the recipe was opened in France. Initially, the Dutch sauce was called "Isigny" ("isigny"). This name was associated with the city of Normandy Isigny-sur-Mer, which was famous for the production of oil. But during the First World War, the Dutch supplied the oil, so the sauce was renamed “Dutch”.

Hollandaise sauce is most often mentioned in recipes for vegetable dishes in French cuisine. It is also served with fish, asparagus and Benedict eggs. Bearn sauce, scoron and Dijon sauce are prepared on the basis of Dutch sauce.

It is recommended to prepare Dutch sauce in a water bath to avoid overheating and coagulation of the yolks. It should be remembered that the Dutch sauce is served hot.

Appointment: For a lunch / For a dinner / For a festive table
Main Ingredient: Dairy / Butter
Dish: Sauces / To fish
Geography of cuisine: French