Hollandaise sauce
This French hollandaise sauce, emulsified with butter and egg yolks, complements dishes with a velvety texture brightened by lemon and herbs.
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Servings: 2 servings
Ingredients
- 200 g butter (from grass-fed cows) can be replaced with clarified, lactose-free, goat's milk or vegan butter
- 4 egg yolks at room temperature
- 3 tablespoons lemon juice white vinegar or apple cider vinegar
- 2 teaspoons chives (dried)
- 2 teaspoons parsley (dried)
- 1 generous pinch salt (Celtic sea salt)
Histamine variation
- 3 tablespoons white vinegar or apple cider vinegar NO lemon
Low-salicylate variation
- 3 tablespoons rice vinegar NO other vinegar or lemon
Procédé
- Melt the butter in a small saucepan. It can get warm, but not too hot.200 g butter (from grass-fed cows)
- Use room-temperature eggs. Separate the yolks from the whites. The whites are not needed. Place the yolks in the immersion blender's beaker.4 egg yolks
- Add the acidic ingredient.3 tablespoons lemon juice, 3 tablespoons white vinegar or apple cider vinegar, 3 tablespoons rice vinegar
- Place the immersion blender in the beaker and blend until thickened. Move it up and down from time to time as well.
- Take the small saucepan of butter. Continue blending and add a little butter in a thin stream. Repeat until the small saucepan is empty.2 teaspoons chives (dried), 2 teaspoons parsley (dried), 1 generous pinch salt (Celtic sea salt)
Notes
Whatever you plan to use the sauce for, prepare it last. It is best served within a few minutes of making it. The butter solidifies as it cools, but reheating it risks curdling the egg or causing the butter and egg to separate (splitting the sauce).
Equipment: immersion blender, saucepan.
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