Ingredients with Measurements:
- 3 egg yolks
- 1 tablespoon white wine vinegar
- 1/4 cup dry white wine
- 1/2 cup unsalted butter, melted and cooled
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
Special Equipment Needed:
- Double boiler or heatproof bowl and saucepan
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. In the top of a double boiler or heatproof bowl, whisk together egg yolks, white wine vinegar, and white wine.
2. Place the double boiler or bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.
3. Whisk the egg yolk mixture constantly until it thickens and doubles in volume, about 3-5 minutes.
4. Remove the bowl from the heat and slowly pour in the melted butter while whisking constantly.
5. Continue whisking until the sauce is smooth and thickened.
6. Add salt and cayenne pepper, and whisk to combine.
7. Serve immediately or keep warm in a heatproof bowl set over a pot of hot water until ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Simmering water
Serving size:
Makes about 1 cup of sauce, serving size varies depending on the dish.
Nutritional information:
Per serving (2 tablespoons):
Calories: 145
Fat: 16g
Saturated Fat: 10g
Cholesterol: 105mg
Sodium: 104mg
Carbohydrates: 0g
Protein: 1g
Substitutions for ingredients:
- Lemon juice can be substituted for white wine vinegar.
- Chicken or vegetable broth can be substituted for white wine.
- Clarified butter or ghee can be substituted for melted butter.
Variations:
- Add chopped fresh herbs such as tarragon, parsley, or chives for extra flavor.
- Use red wine instead of white wine for a richer flavor.
- Add a tablespoon of Dijon mustard for a tangy twist.
Tips and Tricks:
- Make sure the butter is melted and cooled before adding it to the egg yolk mixture to prevent the sauce from breaking.
- Whisk constantly while cooking the egg yolk mixture to prevent it from curdling.
- If the sauce becomes too thick, whisk in a tablespoon of warm water to thin it out.
Storage Instructions:
Leftover sauce can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the sauce in a heatproof bowl set over a pot of simmering water, whisking constantly until warmed through.
Presentation Ideas:
Serve the sauce over poached eggs, grilled asparagus, or roasted salmon.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of paprika.
Pairings:
Pairs well with seafood, vegetables, and eggs.
Suggested Side Dishes:
Serve with roasted potatoes, sautéed spinach, or a mixed green salad.
Troubleshooting Advice:
- If the sauce separates or curdles, whisk in a tablespoon of warm water or lemon juice to bring it back together.
- If the sauce is too thin, whisk in a tablespoon of melted butter.
Food Safety Advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Keep the sauce warm or refrigerated to prevent bacterial growth.
Food History:
Hollandaise sauce is a classic French sauce that dates back to the 17th century.
Flavor Profiles:
Rich, buttery, tangy, and slightly spicy.
Serving Suggestions:
Serve the sauce warm or at room temperature.
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Region: French