Basic Hollandaise Sauce
The basic hollandaise sauce recipe – how to make the sauce for asparagus.
Ingredients
- 150 g butter
- 3 fresh egg yolks
- 2 tbsp white wine
- Salt
- Pepper
- Cayenne pepper
- Lemon juice
Instructions
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1.
Melt the butter and let it cool to lukewarm. Bring water 2-3 cm high in a pot to a boil for a bain-marie. Place a metal whisk or double boiler on top so the water does not touch the bowl. Whisk the egg yolks and 1 tbsp water with a hand whisk until frothy. Gradually add the wine, then drizzle in the butter while whisking for 6-7 minutes until the mixture thickens slightly.
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2.
The mixture should reach a temperature between 72° and 75° (best checked with a kitchen thermometer). The temperature must not rise further to avoid curdling the egg!
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3.
Once the target temperature is reached, remove the pot from heat, keep the whisk or double boiler on top. Season the finished sauce with salt, pepper, cayenne pepper and a splash of lemon juice before serving.
