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How to make traditional hollandaise sauce, the best to accompany fish recipes

22 mayo, 2021

Our first task is to get the fat from the butter or clarified butter. To do this, we put 300 g of butter in a saucepan and heat it with low heat, controlling so that the butter does not exceed 60ºC. Without stirring, and waiting about 20 minutes, we will see how the fat in the butter separates from the whey – it is similar to water – remaining floating on it. With a scoop, we recover the fat and with it, we will then make the hollandaise sauce. With 300 g of butter, we will get approximately the 250 g of clarified butter necessary for the sauce.

On the other hand, we reduce the water and the wine by putting it to cook until it is reduced by half. To make the sauce, we will use the yolks of two clean eggs without traces of white, which we will put in a bowl with the reduction of water and wine once cooled and a tablespoon of lemon juice. We beat the yolks by placing the bowl in a bain-marie, keeping everything at about 55ºC, until obtaining a foamy cream, continuously moving the rods, until the yolks double in volume. KEY CODE: You have to beat smoothly but constantly.

Next we are adding little by little the clarified butter that we will have warm, without stopping beating so that the emulsion is produced. Once the sauce is obtained, the salt and optionally, the pepper and the cayenne are added, along with the other two tablespoons of lemon juice, and it is mixed with movements in an enveloping way so that it does not cut us.

We have to manage to give this sauce a foamy consistency, much lighter than mayonnaise. Once made, the sauce is kept in the heat of the bain-marie because it is an unstable sauce that can be cut. This sauce must be made at the moment, since it is not easy to reheat. Once done, it can be kept warm.

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How can you use traditional hollandaise sauce

One of the most common uses of traditional hollandaise sauce is to give it a touch of gratin, covering fish or shellfish or to cover some asparagus. It is also used in the elaboration of eggs benedictine, or for the elaboration of other sauces such as muslin, béarnaise or noisette sauce.