Hollandaise sauce

This is a classic hollandaise sauce. Can approach ideal for cooked vegetables, the preparation is quite easy. It can be prepared with a mixer or in a water bath. The first method is more simple, the second more complex.

Necessary ingredients:

• pepper;
• salt — 1/4 tsp.;
• cold water — 2 tbsp;
• lemon juice — 2 tsp;
• butter — 150 g;
• raw egg yolk — 3 PCs.

Sauce using the water bath

If you decide to cook the hollandaise in a water bath, separate the whites from the yolks. Put the whites aside to use in some other dishes. Place the yolks in a small saucepan.

Cut the chilled butter into small cubes. Pour in the yolks, cold water, sprinkle in salt and pepper. Stir until smooth. Use for stirring whisk or wooden spoon.

Place the pot on the slow fire or in a water bath. Better to cook in a water bath, as too much fire can boil the yolk, and instead of the sauce to be melted butter with the egg pieces.

To make a water bath, bring water to a boil in a large saucepan, reduce the heat so the water swayed. Into this water dip the bottom of the pan containing the yolks. Constantly whisk the egg yolks until the mixture thickens.

Add in small portions the blocks oil while continue to whisk, until dissolved. Add a new batch only when the previous dissolve.

Continually monitor the heat, the sauce should not get too hot. When the sauce starts at the bottom to turn white, immediately remove the pan from the water bath, continuing to whisk and keeping the pan on weight.

When the mass has cooled, again dip the pan in hot water. When you enter the last portion of butter, you get a thick creamy mass. Pour in the lemon juice, continuing to whisk.

The sauce remove from the water bath. If it is too thick, can add warm water.

The sauce with a blender

If you're going to make hollandaise sauce with a blender, then separate the yolks from the whites. Yolks place in a bowl, pour the water and lemon juice, stir in the pepper and salt.

Melt the butter in a small saucepan on the fire. Beat with a mixer yolks. The butter will melt and start to boil. Do not let the oil overheat. Still whisking, pour a thin stream under the blades of the mixer boiling oil.

When you enter the butter, beat the sauce for another 30 seconds. Leave the hollandaise to cool or 5 minutes. It is time for thick and infusions.

You can make the sauce thicker by the following method. Entering the oil, the sauce in the bowl put 10 seconds in the microwave. Remove and immediately whisk in the ground. If the sauce is still watery, repeat the procedure.