Learn how to prepare hollandaise sauce, a classic recipe from French cuisine, ideal to accompany your fish, seafood and egg recipes.
Although it has a reputation for being complicated to prepare, nothing could be further from the truth. Of course, although it is not difficult to make, it has its complications and sometimes it can be cut. So we recommend you to be patient, especially if it is the first time you prepare it, and to put an extra dose of love, as well as following the step by step instructions to get it perfect.
- Egg yolks
- Clarified butter
- Salt and pepper
- Lemon juice
- Cold water
- White wine
- Reduce the water and wine and, when cold, beat in a bain-marie with the egg yolks and lemon juice.
- Beat until the yolks double in size.
- Gradually add the butter while continuing to beat.
- Then add salt and pepper.
Already have the sauce ready and don't know how to use it? Here are a couple of hints: you can give it a touch of gratin, covering fish or seafood or to cover some asparagus. Or, if you prefer, in eggs benedictine, as this sauce is used in its preparation.
Do you use it in any other recipe? You can tell us about it in the comments.
Prepare this delicious hollandaise sauce recipe to accompany your dishes and share the results with us at social networks tagging us or using the hashtag #recetaPlameca, so we can share them with the rest of our followers. Enjoy!