Traditional French cuisine mentions of 5 mother sauces from which a host of derivatives could be cooked up. The mother sauces been- Béchamel, Espagnole, Velouté, Hollandaise and Sauce Tomate. Today we take up the classic Hollandaise.
Read our preparation of the Béchamel sauce.
If you are to prepare a blender version of the Hollandaise sauce, then you would have to compromise on the consistency. The classic Hollandaise sauce almost has the consistency of mayonnaise, the preparation is almost similar to mayonnaise, except the fact that it implements the use of emulsified butter.
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Classic Hollandaise Sauce
- 1 small to medium onion fine minced
- 8-10 black peppercorn coarsely ground
- 1 large bay leaf crushed
- 50ml of good quality white vinegar
- 1 teaspoon salt
- 2 tablespoon lemon juice
- 250 grams of butter
- Cayenne pepper - optional
Procedure of Preparation
- The first step includes a vinegar reduction which gives the classic Hollandaise its typical taste. Add the minced onions, crushed bay leaf, coarsely ground pepper and the vinegar in a shallow pan and let the ingredients simmer until it becomes dry.
- Once the ingredients in the pan are completely dry then add about 50ml of water and bring it to a boil. Remove the pan from the fire and filter the liquid. Keep aside the filtered liquid. This is your vinegar reduction.
- Add to the vinegar reduction the egg yolks.
- Break the egg yolks and whisk thoroughly.
- Add lemon juice to the beaten egg yolks.
- Melt the butter in a sauce pan or a microwave and skim off the foam.
- Pour the molten butter slowly over the beaten egg yolks. Whisk continuously and vigorously as you pour all the butter in.
- Keep a close eye on the texture of your Hollandaise sauce. Once the sauce begins to get rough around the edges, it is the time when the sauce is about to break away. Breaking away of the sauce is the greatest feat that most people have while preparing the Hollandaise sauce. Add a tablespoon of clear water and keep on whisking in order to avoid the breaking away of the sauce.
- Add salt and cayenne pepper. Taste and add more lemon juice if required.
- Your classic Hollandaise is ready to be served.
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