Sauce Hollandaise.

1[Due to the long winter, the farmers just started this week to sell local asparagus. It is still really pricey, but I didn’t hesistate to buy some to prepare one of my favorite dishes: Asparagus with homemade sauce hollandaise. I am writing this post not only to share a great great recipe but to show you all, how easy it is to make sauce hollandaise on your own and to prevent you from buying a packaged one ever again. You will enjoy making it and you will notice the difference from second one and won’t ever want to buy an industrial one again. Enjoy.]

So here’s what you need. Serves 2 lovely people. 3 eggs. 125g fresh, cold butter sliced in cubes, white wine, salt and pepper. You can substitute the wine with fresh lemon juice if you prefer that.

2Here we go. First you have to seperate egg yolk and egg whites. You just need the egg yolk. So give the three egg yolks in a saucepan. Add 4 tablespoons of white wine, salt and pepper. I added estragon as well. (Original Hollandaise is without it.) Use a wire whisk to whisk the mixture until it combines perfectly.

3Keep whisking while placing the saucepan on medium heat. Start adding the first cubes of butter while constantly whisking. Add one cube at a time. You can watch the butter melting. Keep whisking and add all of the butter cubes. Turn off the heat and keep whisking. Your sauce should be lightly thick and smell delicious. Extra tip: Be careful with the heat! If it’s too hot, the egg yolks will cook too much and the sauce will curdle.

4Serve immediately with fresh asparagus, ham and organic new potatoes. You’ll love it!

2 thoughts on “Sauce Hollandaise.

  1. I love your photos. I think I may have said this before, but I really do. You have a lovely way with light

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