Hollandez (Yellow Sauce) Recipe
Hollandez sauce, originally known as Hollandaise sauce, is widely used in European cuisine. However, it is considered as the crown jewel of French cuisine. It is also known as yellow sauce because of its characteristic color. It is often preferred alongside fish dishes, for breakfast or as an appetizer. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 10 min.
🕐 Cooking: 10 min.
| Egg Yolk | 4 | Qty | ||
| Butter | 250 | Grams | ||
| Lemon Juice (Fresh-squeezed) | 1 | Half Cup | ||
| Ice (Or Cold Water) | 1 | Cube | ||
| Ground White Pepper | 1 | Tsp | ||
| Fine Salt | 1 | Tsp |
Instructions:
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After leaving the eggs outside until they come to room temperature, carefully separate the yolks, the egg whites should never mix with the yolks to avoid spoiling the sauce.
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For this sauce, plain oil must be obtained from butter. For this, melt the butter on low heat. Remove the white foams that accumulate on the melted butter. Without mixing the bottom depression, transfer the transparent part, the plain oil, into a separate container.
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Meanwhile, put the egg yolks in a bain-marie. Or place a metal bowl over the heated water in a half-filled pot. Without boiling the water at the bottom, add the lemon juice to the egg yolks little by little and whisk them in.
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Take the slightly thickened sauce from the fire and whisk the plain oil you have obtained, and slowly add it to the sauce. Add ice or the same amount of cold water, salt and white pepper (white pepper) and whisk, use fresh and warm.
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Note: This sauce should be used fresh, it is not suitable for refrigerating or freezing. It should be served warm with meat dishes. Enjoy your meal!
Sauce
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