Fastest and Easiest Hollandaise Sauce Recipe | Ready in One Minute
Channel: Tasty Food Ideas
Date: 08/03/2020

This is the fastest and a fool proof way of making the perfect hollandaise sauce every time.  Taste this amazing hollandaise sauce and it will be your go-to recipe whenever you something classical, French and utterly delicious.

Hollandaise sauce
Hollandaise sauce, also called Dutch sauce or butter sauce, is a sauce that originates from France.

Why is the sauce named after Holland or the Netherlands? The sauce was originally made mainly in France, but of course it contains quite a lot of butter. The name givers will therefore automatically have thought of Holland, because a lot of butter is naturally made and eaten in the Netherlands.

The sauce is especially popular in Germany and asparagus lovers, because the sauce is frequently served with this vegetable. And to be honest, the Hollandaise sauce also fits perfectly with cooked asparagus that we eat regularly.

That does not mean that you cannot eat this sauce with anything else, because you can, of course, determine that yourself.

It is seen as a fairly simple sauce, but many people struggle to get the sauce right.

That is why the sauce of the same name is usually made that can be bought in packs in supermarkets, and that can be made without much effort.

A pity, because making a hollandaise sauce yourself is not difficult at all, and it also tastes many times better than the variety in a package.

Make Hollandaise sauce yourself
We use real butter in this recipe. That is, no margarine, liquid butter or whatever.

 Preparation time 15 minutes
 Cooking time 25 minutes
 Total Time 40 minutes
 Suitable for 4 people
 Calories 525 kcal
Ingredients
250 grams of butter
1 Teaspoon Peppercorns, although you can omit this if you want it a little less sharp
Water
Pinch of salt
4 eggs
salt
3 Tablespoons White wine vinegar
1 lemon
Preparation
Melt the butter on the lowest burner on the stove, and turn off the heat when the butter becomes divided into two layers. The top layer is clear, it is bold. The lower layer is protein and this layer is therefore cloudy.

Pour the top layer, so the clear layer, into a bowl. Without the murky bottom layer coming along. If this threatens to happen, stop pouring immediately.

The peppercorn choices. To do this, press the grains with a person until they say they are cracked.

Put the grains with the white wine vinegar, 2 tablespoons of water and a little salt in a small pan, for example a saucepan. Gently bring this to the boil.

Now turn the heat down, and let it reduce until half of the liquid has been reduced. This takes around 4 minutes.

Sift the mixture and save the moisture.

Now bring a layer of water to the boil in a clean pan. Use a pan that fits a bowl.

Split the eggs into yolks and egg whites. We no longer need the protein. Put the yolks in a bowl that fits in the pan with boiling water.

Beat the yolks with 1 tablespoon of water.

Carefully pour the vinegar mixture to the yolks and hang the bowl over the boiling water. Make sure the bowl does not touch the boiling water, otherwise the egg yolks will solidify.

Beat the mixture for about 5 minutes, until a smooth sauce appears. The sauce is good if a ribbon of sauce sticks to the whisk.

Remove the bowl from the pan and, while stirring, add the clarified butter, ie the butter fat, drop by drop. Continue to beat with the whisk until the sauce is completely smooth.

Now squeeze the lemon, take 1 tablespoon of lemon juice, some pepper and some salt to season the sauce. Keep stirring until the sauce is smooth again.

Tips and variation
You can still finish the hollandaise sauce with some chopped herbs such as chives, parsley or mint.
Take fresh eggs and not eggs that have been in the fridge for days.
The sauce cannot be heated, as the sauce will shift.