A pale-yellow colour, a smooth and creamy texture and a rich and buttery texture with a subtle taste and a mild citrus flavour… It almost sounds romantic!
History says that a King from the Netherlands tasted this sauce on a trip to France and named it after his country. There is not really a confirmation for this story, but the truth is that Hollandaise sauce is one of the five mother sauces in French cuisine. A well-known culinary dish with this sauce is Eggs benedict.
A delicate part of the recipe is to make the clarified butter. Clarifying butter is separating the milk solids or “lactocerum” and water from the butterfat. It sounds complicated just means melting butter and allowing the components to separate.
Once you have the clarified butter, you need only two basic technical skills to realise this heavenly sauce, pouring and whisking, to make it creamy and smooth.
Serve the sauce once it is ready with vegetables or eggs and you will have happy diners around your table!
- Make clarified butter by melting butter over low heat in a small saucepan or over a bain-marie. Remove the white foam that rises to the surface.
- Remove the white foam that rises to the surface. Put the butter to one side but keep it lukewarm to keep the milk solid at the bottom and clear clarified butter on top of your saucepan.
- Whisk the egg yolks and white wine together over a bain-marie to make a sabayon. Whisk continually until the mixture doubles in size and into a pale-yellow colour.
- Add the clarified butter to the egg mixture and whisk until all ingredients are well combined.
- Season to taste with lemon juice, salt, pepper and a pinch of cayenne pepper.