Hollandaise sauce, the original recipe

We prepare a magnificent hollandaise sauce to accompany eggs or asparagus. Here is the original French recipe.

Hollandaise sauce, despite the name, is considered a sauce of French origin one of five mother sauces of this kitchen. It is thought that it was invented to celebrate the visit of a Dutch sovereign to France and that it took its inspiration from a very popular sauce at the time. In fact, however, it belongs to category of mayonnaise given that here too we start from an emulsion of eggs and, instead of oil, we add clarified butter.

The preparation itself is very simple, requires few ingredients and is perfect for accompany eggs or vegetablesespecially asparagus. Be careful though, this sauce has stumped many aspiring chefs on TV shows, so here are our secrets.

How to make hollandaise sauce recipe

1. First, finely chop it shallot and put it to cook in a saucepan together with the water, vinegar and pepper. Let it simmer for 5 minutes then filter everything.
2. Pour the filtered liquid into a bowl suitable for bain-marie cooking. The important thing is that the underlying water does not touch the container for any reason.
3. Unite i very fresh yolks and start beating with a whisk. Season with a pinch of salt, one of pepper and the filtered lemon juice. Never stop working the mixture until it thickens.
4. At this point, pay the cold melted butter, pouring it slowly and stirring constantly. Whisk the hollandaise sauce continuously for the next 5 minutes until whipped.

As you can see there is nothing too difficult. You’ll just have to have a little patience and a good arm to continuously work the sauce for the 10 minutes necessary to make it so creamy.

An infallible combination to enjoy this sauce? Eggs benedict and boiled asparagus: you won’t regret it.

storage

Hollandaise sauce should be served warm when freshly made. However, if you have any leftovers, you can keep them in the fridge for a day, well covered in plastic wrap. Just be careful to heat it up for a few minutes in a bain-marie before serving, stirring it delicately.

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