The French cuisine has five “mother sauces,” hollandaise being one of them. Most popular for being an important ingredient in Eggs Benedict, the sauce goes through preparation by emulsifying egg yolks and liquid butter.
A heavy, non-aluminum (preferably copper) pan is best when making the sauce to make sure of proper heat distribution, and the eggs cooked to a mousse-like texture.
While you can buy hollandaise sauces that ready to use, it is a good idea to know how to make some on your own. This way, you can easily whip up your own in case no premade sauce is available.
In LaVarenne Pratique, an important reference for both expert and novice cooks, Anne Willan offers this classic hollandaise recipe.
Ingredients for a Cup of Hollandaise Sauce
To make a cup of hollandaise sauce, you need ¾ cup of unsalted butter, three egg yolks, three tablespoons of water, juice of half a lemon, white pepper (to taste), and salt (to taste).
Procedures to Make a Cup of Hollandaise Sauce
Let the butter melt and spoon froth from surface. Allow butter to cool until it is lukewarm. Get a small-sized heavy saucepan and whisk egg yolk and water with a pinch of salt and pepper for half a minute or until light in color and well combined.
Set pan under low heat setting, making sure the pan’s base is not too hot; or else, the eggs will get scrambled. Whisk for about three minutes or until slightly thick. Check the sauce consistency by scooping a spoonful, then drizzling it right back. If the drizzled portion stays visible for 5 seconds, the thickness is enough.
Get the pan out of the heat. Whisk the tepid butter in, one tablespoon each time until sauce thickens. Pour in steady stream. Allow milky whey to stay at the pan’s bottom. Stir the lemon juice in, then season.
The hollandaise sauce’s consistency must be light enough to allow you to pour from a spoon. If too thick, just add more lemon juice or water.
While, in most cases, premade hollandaise sauce is ideal to use, knowing how to make your own can be useful in times.