Also, provide a metal bowl and saucepan for the water bath.
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A freshly whipped hollandaise sauce tastes particularly good with asparagus – and is easy to make yourself. But you shouldn’t make a mistake when preparing it.
Basic recipe for hollandaise sauceRecipe for asparagus with hollandaise sauceThis mistake ruins the hollandaise sauceFour tips: What Inflatable Water Slide to do if the sauce curdles? Do not keep the hollandaise sauce longHow many calories are there in hollandaise sauce? Recipe: hollandaise sauce without wineRecipe: low-fat sauce without wine Hollandaise Recipe for hollandaise sauce with reduced spices Modifications of the classic hollandaise sauce
Making a hollandaise sauce yourself doesn’t take long, but it does require some skill.
Basic recipe for the hollandaise sauce
For the classic sauce recipe, you only need three basic ingredients: egg yolk, melted butter and white wine. Also, provide a metal bowl and saucepan for the water bath.
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Ingredients for three to four servings:
125 g butter, 4 egg yolks, 2 to 3 tablespoons of white wine, optionally 1 tablespoon of water, a pinch of salt, a pinch of sugar
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Preparation:
Hollandaise sauce: Add the melted butter very slowly and don’t stop stirring. (Source: mikafotostok / Getty Images)
Melt the butter slowly in a small saucepan on the stove, while in a metal bowl, stir four egg yolks with two to three tablespoons of white wine, possibly a tablespoon of water, a pinch of salt and sugar each with a whisk, then place the bowl in a hot water bath. Make sure that the water does not boil and that the bottom of the bowl is touching the water. Now beat the mixture vigorously with the whisk until a yellow cream forms. Then slowly stir in the melted butter in a thin stream until the Sauce is thick and creamy. Use a whisk and not a mixer for this: otherwise the sauce will be frothy instead of creamy. Finally, taste the sauce with salt, lemon juice and pepper and serve it immediately after preparation.
Recipe for asparagus with hollandaise sauce
Asparagus dish: Hollandaise sauce goes well with the vegetables. (Source: Dar1930 / Getty Images)
During the asparagus season, the sticks taste particularly good in the classic version with a hollandaise sauce.
Ingredients for four people:
4 bunch of white asparagus butter juice from half a lemon 4 egg yolks 1 teaspoon white wine vinegar a few tablespoons of lukewarm water or asparagus cooking water 1 pinch of ground pepper, salt, sugar
Preparation:
Bring two liters of water to a boil. Add 50 grams of butter, the lemon juice, 15 grams of salt and 10 grams of sugar, peel the asparagus and tie it into four packets. Reduce the heat of the stove and add the asparagus to the hot, non-boiling water. Let the asparagus steep for 15 minutes just below the boiling point. While the asparagus is cooking, melt 250 grams of butter for the hollandaise sauce. Mix the egg yolks with the white wine vinegar, water, pepper, a pinch of salt and sugar in a mixing bowl. Do not beat this mixture on one hot water bath until the mixture is nice and creamy. Under no circumstances should it get so hot that the yolk freezes. But it also has to get warm enough that it combines with the warm butter that is now added. Add the butter, stirring constantly and only gradually, into the egg mixture. Add a tablespoon of liquid every now and then so that it doesn’t become too firm. Finally, taste the sauce and serve immediately with the warm asparagus.
This mistake ruins the hollandaise sauce
The most common mistake that prevents the success of the homemade hollandaise sauce is a water bath that is too hot. Because the right temperature is essential: the water should be just before boiling the whole time, but not boiling.
Boiling water will set the yolks and the hollandaise sauce will become flaky. The egg mixture has to be warm enough to combine with the warm butter that is added while stirring constantly, making the sauce nice and creamy.
Four tips: what to do if the sauce is curdling?
If the hollandaise sauce does curdle, it can usually still be saved. Carbonated mineral water is suitable for roadside assistance. A small bottle is shaken and held closed with the thumb – then spray a thin stream into the sauce and stir vigorously.
Ice cubes provided can also help with the rescue: if the hollandaise begins to curdle, you can stir in an ice cube very quickly. You can also mix an egg yolk and a tablespoon of warm water and place the bowl in a hot water bath. Then beat in the curdled hollandaise first drop by drop and then in a thin stream until it is liquid again.
You can also stir in one to two tablespoons of plain yogurt. The sauce is then no longer as creamy and buttery, but it is no longer curdled.
Do not keep the hollandaise sauce for long
It is best to only prepare as much hollandaise as you need for a dish. There are two reasons. On the one hand, because of the raw eggs it contains, the sauce should be consumed as soon as possible after preparation. On the other hand, the sauce cannot be warmed up so well – it loses its creamy consistency and no longer tastes as good as freshly made.
How Many Calories Does Hollandaise Sauce Have?
100 milliliters of a classic hollandaise sauce have around 220 kilocalories. In addition, it has a relatively high fat content of around 22 grams per 100 milliliters.
Recipe: hollandaise sauce without egg
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Avoiding eggs in the hollandaise sauce is very easy. Instead, just use flour to thicken the sauce.
Ingredients for four people:
100 g butter 2 tbsp flour 300 ml asparagus water (or vegetable stock) salt, pepper, nutmeg and lemon juice
Preparation:
Melt the butter in a saucepan, add the flour and stir everything well so that no lumps form. Let everything sweat briefly, but the mixture must not turn brown. Then gradually add the asparagus water and stir Take the sauce off the stove and season with salt, pepper, nutmeg and a little lemon juice.
Tip: If you use margarine without animal ingredients instead of butter, you have a vegan hollandaise sauce.
Recipe: Hollandaise sauce without wine
A hollandaise sauce can also be made without wine. For this quick alternative, crème fraîche is used. You also need a hand blender.
Ingredients for three people:
175 g butter, 3 egg yolks, 1 tablespoon of freshly squeezed lemon juice, 1 tablespoon of crème fraîche, salt, pepper
Preparation:
Let the butter melt slowly in a saucepan on the stove. Put the egg yolks and lemon juice in a tall container and mix everything with the hand blender. Then stir the melted butter very slowly into the egg mixture with the hand blender running. Is everything nicely combined, mix in a tablespoon of crème fraîche and season the sauce with salt and pepper.
Recipe: Low-fat hollandaise sauce
Hollandaise sauce: You can modify the sauce – and add yoghurt, for example. (Source: losinstantes / Getty Images)
For a low-fat or light variant, the sauce can be prepared with yoghurt.
You need the following ingredients:
Juice and grated zest of half a lemon, 2 egg yolks, 50 g cold butter or margarine, 100 g yogurt (fat content 3.5 percent), salt, pepper, sugar
Preparation:
Put the two egg yolks with three tablespoons of lemon juice and zest in a saucepan and season with a little salt, pepper and a pinch of sugar. Heat the egg mixture on the stove over medium heat and stir it well with the whisk Until a creamy mixture is obtained. Then gradually stir in the butter cubes. At the very end, mix in the yoghurt and heat the whole thing. If necessary, add a little more seasoning and serve the sauce, for example with asparagus.
Recipe for hollandaise sauce with reduced spice
This hollandaise sauce is prepared with a spice reduction. If that is too expensive for you, you can simply replace it with white wine.
Ingredients:
one shellot three to five peppercorns 50 ml water 50 ml white wine vinegar 3 egg yolks 250 g butter, salt, sugar
Preparation:
To prepare the vegetable reduction, first dice the shallot and cook it with the peppercorns, the water and the white wine vinegar. Let the whole thing reduce a little and wait until the reduction has cooled down. For the hollandaise, give the egg yolks, the Spice reduction, a teaspoon of water and a pinch of salt and sugar in a metal bowl. Now place the bowl in a hot water bath and beat the ingredients with a whisk until a creamy sauce is formed. Melt the butter at the same time. Slowly beat the melted butter lukewarm in a thin stream into the cream.
Tip: if you have two raw, chopped "Fine de Claire"- Fold in the oysters, the sauce goes well with grilled fish.
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Modifications of the classic hollandaise
The Hollandaise sauce does not come from Holland, as the name suggests, but from French cuisine. It is often combined with asparagus. The buttery sauce also goes well with other cooked vegetables such as cauliflower or broccoli as well as with boiled eggs, roasted meat or fish dishes.
The sauce becomes Mediterranean with basil, diced tomatoes and finely chopped olives. Chili, desiccated coconut and lime give it an Asian taste. Seasonal herbs such as wild garlic, watercress or sorrel also go well in the sauce.
Sources used: dpa news agency, own research
If you are dissatisfied with the selection of hot sauces in the supermarket or have already tried all the flavors, why not get creative yourself. You can easily make hot sauces yourself and use them in a variety of ways.
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When the right sauce is missing
Some commercial sauces are too sweet, others not spicy enough. To avoid this problem, get creative and make your own hot sauce. When making hot sauces, pay particular attention to two aspects: Since sauces are usually made in large quantities and the leftovers are then stored in the refrigerator, you should pay particular attention to hygiene. Also, be careful when seasoning the sauces: Season the sauce step by step and feel your way to the right degree of spiciness.