fat sauces: sauce hollandaise and mayonnaise Recipe

fat sauces: sauce hollandaise and mayonnaise

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Ingredients

  • 250 - 300gr butter

  • 2-3 egg yolks

  • 1 glas of water or white wine

  • some peppercorns

  • 1 bay leaf

  • 1 onion

  • salt and lemon juice to taste

optional: a few drops of worcestershire sauce

How to make fat sauces: sauce hollandaise and mayonnaise


this is one of the basic sauces, served with fish or vegetables. various ingredients like chopped herbs or spices can be added to fit individual dishes. traditionally this sauce is added to asparagus and potatoes. it´s nice on steak, too.

  1. cook water or white wine with the peppercorns, bay leaf and chopped onion. after a few minutes on high heat - it should be reduced by the half - pour this through a sive and let the liquid cool down a bit.

  2. melt the butter, remove and discard the protein foam from the top

  3. put the egg yolks in a large bowl. place the bowl on a pot with boiling water. start stirring with a wire whisk immediatly and never stop, while the bowl is heated or you will get a royale (though it is a nice additive for soups, but we don´t want it at this point)

  4. add the chilled wine-or-water-liquid. keep on stirring

  5. add small amounts of the melted butter step by step and dont forget to ... right

  6. if you notice a change in consistency and brightness (while stirring), you did everything right. take the bowl of the heat, but do not stop to stir yet. you might feel the need for a third arm when you make a sauce hollandaise. a helping hand in the kitchen should be welcome. if you find tiny lumps swimming in an oily mess, something went wrong. reason for this could be that you:

a) added the butter too fast or too much at once

b) the heat went too high somehow

c) you didn´t stir enough

for some reason this can happen anytime - even to the dutch people, who invented this calory bomb. this is why making this sauce is rated as delicate in every sense. there is a chance to recover the sauce: take a new bowl and another egg yolk and restart pouring the lumpy sauce in there step by step.

finally add some drops of lemon juice and salt to taste and - if you like - some drops of worcestershire sauce.

variation:

much more simple is making self-made mayonnaise. it is a real alternative to bought-in-a-glass-with-shady-additives ones. the ingredients are almost the same as for the hollandaise, but they are processed cold and that reduces some of the risks:

  • 1-2 egg yolks

  • 1 teaspoon mustard

  • vegetable oil

  • some salt

  • splash of vinegar or lemon juice

mix the egg yolks and mustard in a blender or in a bowl with a wire whisk. while stirring, add small amounts of oil. add more oil step by step, until it gets the right consistency and the portion you would like to have. at least add vinegar and salt to taste. if you like add herbs and/or garlic.

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