How to make Hollandaise sauce

Smooth and enveloping: here's how to prepare Hollandaise sauce to pair with Eggs Benedict, and not only.

3 yolks of Extra Fresh Large AIA Eggs

80 g of butter at room temperature cut into cubes

1 teaspoon of lemon juice

A pinch of salt

Description

An emulsion of egg yolks, melted butter, lemon juice, and white pepper, these are the ingredients that make it up, but Hollandaise sauce is much, much more. Despite its name, the French and Dutch still dispute the origins of this wonderful sauce that, regardless of its origin, is appreciated and prepared all over the world like green sauce, mayonnaise and the very Italian tuna sauce.

Together with béchamel and tomato sauce, Hollandaise sauce is considered one of the mother sauces of cooking, they are therefore basic sauces to which ingredients can be added to create numerous variations.

The Hollandaise sauce, which has always been served with irresistible poached eggs to give life to the recipe of Eggs Benedict, is also perfect for seasoning steamed vegetables, fish and white meats such as grilled chicken or baked.

Procedure

To prepare the Hollandaise sauce, emulsify the yolks in a saucepan. Add a couple of tablespoons of water, a pinch of salt and transfer everything to the stove over low heat. Continue to beat vigorously the mixture being careful not to heat too much the eggs that could go crazy. Once a thick consistency is obtained, turn off the heat and add a cube of butter at a time continuing to beat to amalgamate.

Once a thick consistency is obtained, turn off the heat and add a cube of butter at a time continuing to beat to amalgamate. Once added and incorporated all the butter, return to the stove and stir until you get a Hollandaise sauce of intense yellow color. Add the lemon juice, stir and serve.

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