Sauce Hollandaise - Easy & Fast
Always a spring favorite in Switzerland many countries and cultures share a fondness for this delicate yet strong sauce. Hollandaise is easy to make and both appreciated and loved by those lucky enough to be on the receiving end of the fork. The key is always getting the best ingredients and sharing a meal with friends.
Ingredients for 3 portions
- 3 egg yolks
- 1 Tbs lemon juice, fresh
- 175 g butter
- 50 ml cream, full cream
- salt to taste (approx. pinch)
Portion samples
| 3 Portions | 2 Portions | 6 Portions |
|---|---|---|
| 3 egg yolks | 2 egg yolks | 6 egg yolks |
| 1 Tbs lemon juice | 1 tbs lemon juice | 4 Tbs lemon juice |
| 175 g butter | 110 g butter | 350 g butter |
| 50 ml cream | 30 ml cream | 100 ml cream |
Tips:
- Use fresh organic eggs. It just tastes better.
Preparation
- Melt butter in a small pan on low flame
- Put egg yolks and with the lemon juice in a mixing beaker and use the hand blender (immersion blender) to blend it
- Then pour, while blending, the liquid butter into the mix
- Add cream until the consistency is as desired
Variations
Add dry white wine instead of lemon juice
Add yoghurt instead of cream
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