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A creamy Hollandaise sauce combines melted butter with egg yolk into a velvety emulsion. The combination of butter and lemon makes it the perfect accompaniment for asparagus and many other dishes.
Essential Ingredients
- Butter: For creaminess
- Egg yolk: For binding
- Lemon juice: For freshness
- Water or asparagus broth: For consistency
- Seasonings: For flavor
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Path to Perfect Sauce
- Preparing the base:
- Melt butter. Mix egg yolk with water and seasonings.
- Creating the emulsion:
- Slowly incorporate butter while mixing continuously until the sauce binds.
This quick Hollandaise sauce is perfect proof that classic sauces can be made easily. It pairs excellently with asparagus, vegetables, or egg dishes and can be made even more flavorful by using asparagus broth instead of water.
Creative Variations
- With tarragon for Sauce Béarnaise
- Refined with herbs
- With white wine instead of water
- With various spices
Troubleshooting
- Sauce curdles: start over
- Too thin: add more butter
- Too thick: add warm water
- Not binding: incorporate more slowly
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Serving Suggestions
- With white asparagus
- Over poached eggs
- With steamed vegetables
- With potatoes
Combination Possibilities
- As a base for other sauces
- For gratinated dishes
- As a dip for vegetables
- With fish dishes
This classic sauce is a versatile basic recipe that can be adapted to taste and occasion. The creamy consistency and fine butter flavor make it a popular accompaniment for many dishes.
Frequently Asked Questions
- → Why isn't my sauce thickening?
- The butter must be added slowly in a thin stream while constantly stirring. The butter should be warm, but not too hot.
- → Can the sauce be reheated?
- Reheating is not recommended as the sauce could curdle. Best served immediately or kept warm in a thermos.
- → Can I prepare the sauce in advance?
- The sauce tastes best freshly prepared. However, you can keep it warm in a thermos for up to 2 hours.
- → What if the sauce curdles?
- Whisk another egg yolk with some warm water and slowly add it to the curdled sauce while stirring.
- → Can I use asparagus cooking water instead of plain water?
- Yes, asparagus water gives the sauce an additional flavor note and is especially recommended when serving with asparagus.