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Classic Hollandaise Sauce

Name: Classic Hollandaise Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Französische Küche
Ingredients: 200 g unsalted butter; 3 egg yolks; 2 tbsp white wine vinegar; 4 tbsp dry white wine; 1 tbsp lemon juice; 1 pinch ground black pepper; 1 pinch table salt

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20 min

Knuspr-Küche

Diese klassische Sauce Hollandaise ist das Herzstück der französischen Saucenkunst. Mit ihrer cremigen Textur und dem feinen Butteraroma veredelt sie Spargel, Fisch oder Eier Benedict perfekt. Ein zeitloser Klassiker, der mit diesem Rezept garantiert gelingt.

Ingredients

Price per portion:€ 0.98

Ingredients

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Unsalted butter 200 g Butter ungesalzen

Eggs 10 pcs 3 Eigelb

White wine vinegar 2 EL Weißweinessig

Dry white wine 4 EL Trockener Weißwein

Lemon juice 1 EL Zitronensaft

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Ground black pepper 1 Prise Schwarzer Pfeffer gemahlen

Salt 1 Prise Speisesalz

Preparation method

Melt the butter in a small saucepan over medium heat until hot. Set aside.

Whisk the egg yolks in a heatproof bowl (stainless steel or glass) with 2 tablespoons of water and a pinch of salt.

Combine vinegar, white wine, and pepper in a small saucepan and reduce to about 2 tablespoons of liquid. Add the reduction to the egg yolks, whisking constantly.

Chef's tip

Use a flat whisk for preparation. Since Hollandaise sauce does not reheat well, it should always be prepared fresh. If necessary, it can be kept warm briefly in a warm water bath.