Hollandaise sauce
Votes: 1
Time: 20 min.
Hollandaise sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 egg yolks
- 1 teaspoon of water
- 1/4 teaspoon sugar
- 12 tbsp (160 g) unsalted butter, chilled and cut into small pieces
- 1/2 tsp coarse salt
- 2 tsp freshly squeezed lemon juice
- 1/8 tsp cayenne pepper
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Cooking the dish according to the recipe:
- Pour 2.5 cm of water into a large saucepan and bring to a boil. Once boiling, reduce heat to low.
- Place the egg yolks and 1 teaspoon of water in a medium bowl and beat until the mixture becomes lighter in color, about 1 to 2 minutes. Add the sugar and beat for another 30 seconds.
- Place the bowl with the egg mixture in the boiling water and cook, whisking constantly, for 3 to 5 minutes, or until a clear line appears on the surface when you run a whisk along the bottom of the pan, or the mixture coats the back of a spoon.
- Remove the bowl from the boiling water and gradually add the butter, one piece at a time, whisking until all the butter is incorporated. Periodically return the bowl to the boiling water to ensure it remains warm enough to melt the butter. Add salt, lemon juice, and cayenne pepper. Serve the Hollandaise sauce hot or keep it in a thermos.
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