Hollandaise sauce: recipes and preparation

2024 Author: Arianna Cook | [email protected]. Last modified: 2024-01-12 17:55

Hollandaise sauce of French origin, recipes and nutritional value. Useful and harmful properties, seasoned dishes. History of Butter Egg Sauce.

Hollandaise or Dutch sauce is the "mother" seasoning of French cuisine, the main component of which is egg yolks. It is used on its own in combination with vegetables and meat products or as a base for making more complex sauces. The consistency is homogeneous, it can be characterized as an emulsion, the color is yellow, of different saturation, the taste is delicate, buttery, with a lemon tint and aftertaste. Layering is not allowed.

How to make hollandaise sauce?

To make the seasoning successful, you need to pay attention to the quality of the ingredients:

The brighter the yolks, the more beautiful the color of the dish will be. It is recommended to purchase farm eggs - with bright orange yolks.
Butter is chosen with a fat content of at least 82% or whipped independently from village milk. Due to the low-calorie product, the sauce will stratify.
It is better to use lemon juice as a preservative - then the taste will be softer. But if it is not there, you can replace it with vinegar, preferably fruit vinegar, for example, apple cider.

Hollandaise sauce according to the classic recipe is prepared as follows:

Melt 100 g of butter at room temperature.
Prepare a water bath.
Mix 3 yolks with 30 ml of fresh lemon juice (the concentrate will not work) with a whisk to obtain a uniform consistency, only then set in a water bath. Continue beating until the egg mass brightens and increases by a quarter in volume.
Little by little, in a thin stream or spoons, add melted butter, add salt and pepper, heat it up, constantly whisking until it thickens.
Cool to room temperature and immediately refrigerate. If this is not done, the seasoning will separate and will have to be disposed of. After cooling, you can beat again before serving.

To prepare hollandaise with vinegar and mustard to add spice, the recipe is slightly changed. The yolks are combined with vinegar 3% diluted with the same amount of water. For 3 yolks, 1 tbsp is required. l. mustard powder, about 0.5 tsp, is driven in after the sauce is removed from the water bath.

Recipe for making Hollandaise with wine:

Melt 120 g of fatty butter at room temperature.
Prepare a water bath, set a container with egg yolks on it - 4 pcs.
Beat, pouring in 3 tbsp. l. white wine and 1 tbsp. l. boiled cool water, add 0.7 tsp. powdered sugar (0.5 tsp granulated sugar). Spoon the melted butter.
Add salt, dip 3 black peppercorns. Beat until thickened, not boiling.
After removing the sauce from the water bath, it must be filtered, and only then can it be poured into the gravy boat and cooled. If this is not done, then due to the peppercorns, which crumble during heat treatment and stirring, the structure will become heterogeneous.

If the hollandaise is not planned to be used as an ingredient for other sauces or dishes, it can be prepared with citrus zest … Orange or lemon is best suited for this. It is added at the stage of whipping the yolks.

There are other recipes for making hollandaise - with cream, lime, and various types of spices. But the main ingredients are always fatty butter and yolks.

Composition and calorie content of Hollandaise sauce

This seasoning cannot be called dietary. It contains ingredients with high nutritional value.

The calorie content of hollandaise sauce is 525.8 kcal per 100 g, of which:

Proteins - 3.2 g;
Fat - 58 g;
Carbohydrates - 0.2 g;
Ash - 1.658 g;
Water - 36.8 g.

Vitamins per 100 g:

Vitamin A - 596.9 mcg;
Retinol - 0.583 mg;
Beta Carotene - 0.137 mg;
Beta Cryptoxanthin - 0.087 mcg;
Lutein + Zeaxanthin - 0.326 mcg;
Vitamin B1, thiamine - 0.043 mg;
Vitamin B2, riboflavin - 0.068 mg;
Vitamin B4, choline - 142.81 mg;
Vitamin B5, pantothenic acid - 0.727 mg;
Vitamin B6, pyridoxine - 0.078 mg;
Vitamin B9, folate - 6.043 mcg;
Vitamin B12, cobalamin - 0.378 mcg;
Vitamin C, ascorbic acid - 0.84 mg;
Vitamin D, calciferol - 2.234 mcg;
Vitamin D3, cholecalciferol - 0.978 mcg;
Vitamin E, alpha tocopherol - 1.842 mg;
Vitamin H, biotin - 9.13 mcg;
Vitamin K, phylloquinone - 4.6 mcg;
Vitamin PP - 0.6816 mg;
Niacin - 0.016 mg;
Betaine - 0.196 mg

Macronutrients per 100 g:

Potassium, K - 40.23 mg;
Calcium, Ca - 38.69 mg;
Magnesium, Mg - 4.04 mg;
Sodium, Na - 547.83 mg;
Sulfur, S - 27.88 mg;
Phosphorus, Ph - 103.5 mg;
Chlorine, Cl - 24.03 mg.

Microelements per 100 g:

Iron, Fe - 1.199 mg;
Iodine, I - 5.38 mcg;
Cobalt, Co - 3.75 mcg;
Manganese, Mn - 0.0145 mg;
Copper, Cu - 33.54 μg;
Molybdenum, Mo - 1.957 μg;
Selenium, Se - 0.654 μg;
Fluorine, F - 18.13 μg;
Chromium, Cr - 1.14 μg;
Zinc, Zn - 0.5408 mg.

Digestible carbohydrates per 100 g:

Mono- and disaccharides (sugars) - 0.1 g;
Glucose (dextrose) - 0.022 g;
Sucrose - 0.009 g;
Fructose - 0.024 g.

Sterols are represented by cholesterol - 389.02 mg per 100 g.

Hollandaise sauce contains other organic compounds that have a direct effect on the human body:

Leucine is a part of proteins, promotes weight loss, normalizes kidney function.
Omega-6 - stimulates regeneration at the cellular level, thickens the blood, increases the risk of arthritis.
Palmitic acid - is a source of energy, stimulates the production of collagen fibers, but causes the formation of cholesterol plaques in the lumen of blood vessels.
Stearic acid - increases the absorption of nutrients, but inhibits the vital activity of beneficial bacteria.
Omega-9 - increases local immunity, prevents the formation of cholesterol plaques in the lumen of blood vessels, and together with omega-3 stops malignancy.

It is worth considering the functions of rare nutrients separately:

Cobalamin - a substance that enters the body along with food of animal origin, stimulates the renewal of all organs and tissues.
Cholecalciferol - absorbed from the outside, promotes the absorption of calcium and phosphorus, strengthening bone and cartilage tissue.
Molybdenum - participates in catalytic processes, activates the enzyme responsible for the distribution of nitrogen throughout the body.
Cobalt - participates in the process of hematopoiesis and maintains bone strength in the elderly.

To be sure of the quality of the sauce, the absence of flavor enhancers and preservatives, it is advisable to learn how to cook it yourself.

Useful properties of hollandaise sauce

As a remedy, seasoning is not used - it is just a food product. But since the nutritional value is high, when consumed, you can quickly restore the energy reserve and replenish the supply of vitamins and minerals in the body after debilitating diseases and physical exertion. In terms of nutritional value, this seasoning is not inferior to bacon sandwiches, but without the negative effect on the body caused by high fat content.

Often, after exacerbation of diseases of the genitourinary or cardiovascular system, patients have to switch to diets, which include tasteless dishes, to minimize the use of spices and salt. They begin to refuse food, become weak - it is difficult to eat such food. A teaspoon of buttery sauce added to tasteless porridge or noodles will stimulate taste buds and improve appetite.

Hollandaise sauce benefits from a complex of nutrients in the ingredients - butter, egg yolks and lemon juice:

Nutrients and organic acids are quickly absorbed, tonicity increases, and the immune system normalizes.
The production of sex hormones increases.
The regeneration of the skin and organic tissues is accelerated.
It has a beneficial effect on the work of the visual organ, slows down age-related changes, and prevents the appearance of cataracts.
Due to the oil film that occurs on the surface of the mucous membrane of the digestive tract, stomach and duodenum, the likelihood of developing peptic ulcer disease and erosive gastritis decreases.
Strengthens the skeletal system and muscle tissue.
Stops the appearance of anemia, osteoporosis, disorders of the cardiovascular system.
Prevents fluid loss by the body, normalizes acid-base and water-electrolyte balance.

Delicious products also have one more useful property - they feel pleasure when they are consumed. This means that the mood improves, at least temporarily forget about the problems.

Important! If you have to control weight, butter in the seasoning is replaced with Indian ghee - butter melted using a special technology. Milk fat in such a product is destroyed, and the beneficial properties are preserved.

Contraindications and harm of Hollandaise

You should not introduce this seasoning into the daily menu on an ongoing basis - the calorie content is too high. However, there are no “dosage” guidelines.

Hollandaise sauce can provoke harm with a tendency to diarrhea, exacerbation of chronic pancreatitis or gallstone disease.

You should not experiment with a new product if you are intolerant to certain ingredients. Since the seasoning is not heated to a boil during heat treatment, the basic properties of the components do not change.

Hollandaise Sauce Recipes

More complex sauces can be prepared on the basis of the mother's seasoning, it is introduced into fish and vegetable dishes. Eggs Benedict with Hollandaise sauce is the same calling card for a "real Frenchman" as morning oatmeal is for an Englishman.

Hollandaise Sauce Recipes:

Asparagus salad … Prepare a pot with high sides in advance, fill it halfway with water and put it on fire. The lower part of the asparagus stalks is cut off - 1-2 cm, peeled, removing the thick skin. The sprouts are tied into a bunch. Tied stems are dipped into boiling water so that the spikelets "reach" the steam. Close the saucepan. After 4 minutes, the asparagus is taken out, laid out on plates, seasoned with hollandaise and sprinkled with black pepper.
Eggs benedict … Thinly chop the bacon and fry on both sides in a hot skillet. The dishes are not washed, but slices (0, 6-0, 8 cm thick) of a roll or a French loaf are fried on both sides. Eggs need to be boiled without the shell. Boil water, adding a teaspoon of salt and a tablespoon of vinegar to 1 liter. First, the eggs are broken into a socket, so that the yolk does not spill, and then poured into boiling water. The fire must be reduced to a minimum so that the water boils weakly, otherwise the yolk will not retain its shape. When boiled for 2 minutes, the yolk is "soft-boiled", after 4 - "in a bag". Put the crouton on a plate, a little hollandaise on top, bacon, an egg, again pour the sauce. Sometimes toast is sprinkled with grated cheese. Eat a hearty breakfast hot.
Sharon sauce … First, prepare the béarnaise seasoning. To do this, put a container in a water bath, pour a few peas of black pepper into it, 1 pc. shallots, chopped at random, tarragon. Pour water and wait for the liquid to evaporate. The hollandaise is heated, the heated seasonings are immersed in it. Filter the resulting béarnaise sauce and stir in tomato puree - 2-3 tbsp. l. Sharon is served with meat or vegetable dishes.
Dorado with sauce … Dorado fillets are fried until cooked in a pan with cherry tomatoes - you do not need to chop them. You can add a little refined vegetable oil so as not to affect the taste of the main course. Fish are removed, laid out on a platter, and spinach leaves are fried in a pan for 45 seconds. Decorate the plates. Season with oily seasoning.
Broccoli under the hollandaise … The broccoli is steamed so that the inflorescences remain firm. In order not to cool down, close the pan with a lid, you can insulate with a kitchen towel. In order to brew hollandaise sauce, they deviate from the traditional cooking recipe. A container (preferably ceramic) is placed in a water bath, 100 g of flooded butter, 2 yolks of chicken eggs, 1 tbsp. l. ice water, beat everything with a whisk, without boiling. As soon as the sauce thickens, add 1 tsp. dry mustard, 1 tbsp. l. lemon juice, a pinch of salt, a little pepper, a handful of pickled capers. Broccoli is spread on a dish and poured over with a very thick seasoning. No straining is required.

Interesting facts about hollandaise sauce

The first description of the dish was given in a cookbook published in France in 1651 by François Pierre la Varenne. Despite the lack of a recipe, you can understand what kind of seasoning we are talking about. It is indicated that it contains egg yolks, butter and vinegar, recommendations are given that during cooking it is necessary to ensure that no stratification occurs and the sauce does not curl. It can be concluded that during the cooking process, the ingredients were whipped and heated. But the name of the seasoning is missing.

One of the versions, why the French dish received the "Dutch" name. Previously, the seasoning was called Isigny sauce - in honor of the city in Normandy, which was famous for the production of cream and butter. This term is still used in French cookery books. The name "Dutchman" appeared after the end of the First World War. Butter production in France dropped sharply and switched to Dutch. And since the main ingredient in the sauce was oil, the name changed.

The famous French chef, who left to descendants many recipes for various dishes, designed as culinary catalogs, already in 1830 named the butter sauce Hollandaise. However, he did not include it in the list of basic seasonings. Sauce was introduced into this top five already in the twentieth century. This can be explained by the fact that the recipe for classic Hollandaise was finally "approved" at the end of the 19th century - egg yolks were introduced into its composition and the amount of oil was reduced.

At the first attempts to cook Hollandaise, it is unlikely that it will be possible to get an oily translucent light consistency. To master the recipe, certain skills are required. Recommendations for novice cooks are as follows: all the ingredients are mixed in a water bath using a whisk, an immersion blender or mixer is used later, when all the processes have already been mastered, the most important thing is that you cannot bring the mixture to a boil. The yolks will immediately curdle and the dish will not work.

How to make hollandaise sauce - watch the video: