How to cook traditional Dutch egg and butter sauce

Hollandaise sauce is a classic of European cuisine, a basic egg and butter sauce, on the basis of which you can prepare many other types of sauces and gravy. Traditionally, it is served with fried or boiled fish, but it also goes well with meat and vegetable dishes. The history of this recipe is amazing: it first appeared in France, in the Norman city of Isigny-sur-Mer, and therefore it was originally called "Sauce Isigni". However, during World War I, the butter used to make the sauce was sourced from Holland, and the name of the recipe gradually changed to “Sauce Hollandaise”.

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You will need

• - 150 grams of butter;

• - 2 eggs;

• - 2 tablespoons of cold water;

• - 1/2 lemon (or 3 tablespoons of dry white wine);

• - salt, black pepper to taste.

Instruction manual

1

Separate yolks from proteins - only yolks are needed. Dissolve the salt in two tablespoons of water. Cut the butter into small pieces and let it soften. Squeeze juice out of half a lemon.

2

In a small saucepan, carefully grind the yolks with salt water, put the butter, stir and put on the stove. Cook the sauce with mild heat, stirring constantly, until thickened. The most important thing in the cooking process is to prevent boiling and overheating, otherwise the yolks will curl up, the oil will peel off and the sauce will be spoiled.

3

Turn off the stove, pour lemon juice or white wine into the sauce, pepper to taste and mix very carefully and thoroughly. Serve the sauce warm - either in the gravy boat, or in portions, pouring fish, meat or vegetables.

note

Cooking Dutch sauce requires close attention, so do not be distracted by other dishes until the sauce is ready.

Useful advice

In order to prevent strong heating and, as a result, delamination of the sauce, it is better to cook it in a water bath by putting a saucepan with egg-oil mixture in a larger pan with boiling water. This method is also convenient because if the sauce is not planned to be served immediately, then in a water bath it will retain the desired temperature and consistency for two hours.