Hollandaise Sauce (Sauce Hollandaise Rezept) – The perfect partner for your German Spargel has to be the famous hollandaise sauce. This homemade sauce is just incredible!
Homemade hollandaise sauce is amazing! To be honest, once you tried homemade Hollandaise sauce, there is no way back. It is extremely delicious. My family does not want to eat instant hollandaise any more. This sauce is the main reason why I fell in love with white asparagus. As you know from my last post, I did not appreciate German Spargel at the beginning. However, the combination of Spargel and Hollandaise sauce is just perfect.
Hollandaise has a reputation of being the most difficult sauce. As a result, I was reluctant to try it out for the longest time. However, it is not as difficult as you think it is. After failing several times, I have a few tips that I want to share with you.
Tips on making Hollandaise Sauce
Hot water bath: Do not cook the sauce in a pot directly over a heat source. This is because Hollandaise is made mainly using egg yolks and butter. A direct heat source will cook the egg yolks too fast and result in scramble eggs.
Since we are dealing with sensible ingredients over here, it is wise to use hot water bath instead. Remove the hot water bath from the stove and use the remaining heat to prepare Sauce Hollandaise.
If you are unsure whether the water bath is too hot, simply remove the bowl from the water bath for 30 seconds and place it back. Do it as necessary because we do not want to overheat or heat the mixture too quickly.
Whisk constantly/ right consistency: This is an extremely important step. You have to whisk the egg mixture continuously until it turns creamy. Always keep your mixture in sight because if you do not, your Hollandaise will not succeed.
When you first whisk your egg yolks, you will notice that the mixture is of a darker colour. After about 3-5 minutes of constant whisking, you will see that the mixture changes its colour. It should be creamy, and the colour should be lighter than the starting colour. In addition, you will see some bubbles.
If the mixture is not creamy, it will not hold on to the sauce, and you will not get a thick consistency. Instead, your Hollandaise will be thin. If it is whisked for too long, it will turn clumpy.
Prepare the sauce last: Since we cannot reheat Sauce Hollandaise and to prevent it from cooling, it is wise to prepare your sauce shortly before you serve your white asparagus.
How to make Hollandaise Sauce
- Melt butter in a small pot over medium heat.
- Bring water in a pot to boil and place a heat-resistant mixing bowl over the water bath.
- Add egg yolks, lemon juice, salt and water into the bowl. Whisk the mixture using a whisk continuously.
- After 1-2 minutes, remove the pot and bowl from the stove. Using the rest of the heat from the boiling water, continue whisking the egg mixture until it changes colour.
- Once the egg mixture turns creamy, add in melted butter slowly to the mixture, starting with a tablespoon of butter. Slowly increasing the amount of butter until you get your desired consistency. Do not add in the residual of the melted butter into the sauce. Whisk until your sauce is creamy and soft.
- Season ground black pepper according to taste.
- Serve warm and immediately. Discard leftover.
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How to serve Hollandaise Sauce
Hollandaise is best to serve warm and immediately, when it’s done. This sauce goes perfectly well with your German Spargel. They are just your ideal couple. Sauce Hollandaise also goes well with other dishes, such as egg Benedict or fish courses.
How to store Hollandaise Sauce
You should never (I repeat, never) store left over Hollandaise. I know that butter can pricey, especially high quality butter. However, due to hygiene considerations, you should never keep your leftover Hollandaise. Other than that, there is no point reheating Hollandaise because of the egg yolk content. Your sauce will turn lumpy, and it will not be enjoyable.
I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well.
Do you agree that Hollandaise is the most difficult sauce to make? What should I cook next? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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How to make Hollandaise Sauce
Ingredients you need
- 3 Egg yolks
- 1 tbsp Lemon juice
- 0.5 tsp Salt According to taste
- 3 tbsp Water
- 1 pinch of Ground black pepper According to taste
- 200 - 225 g Butter
Directions
- Melt butter in a small pot over medium heat.
- Bring water in a pot to boil and place a heat-resistant mixing bowl over the water bath.
- Add egg yolks, lemon juice, salt and water into the bowl. Whisk the mixture using a whisk continuously.
- After 1-2 minutes, remove the pot and bowl from the stove. Using the rest of the heat from the boiling water, continue whisking the egg mixture until it changes colour.
- Once the egg mixture turns creamy, add in melted butter slowly to the mixture, starting with a tablespoon of butter. Slowly increasing the amount of butter until you get your desired consistency. Do not add in the residual of the melted butter into the sauce. Whisk sauce until creamy and smooth.
- Season ground black pepper according to taste.
- Serve warm and immediately. Discard leftover.
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