Prevent Hollanda Sauce Recipe

How to make incredible holland sauceAnd this hollanda sauce recipe uses a blender and a short ingredient list, which is actually a defensive feature and is very easy!

Very few homemade sauces and hollanda sauces. It is creamy, velvety, decadent, incredible eggs (hi, egg Benedict), as a dip for vegetables as well as a simple seafood dish.

Dutch fuel is one of the first seasonings I learned to make at a culinary school. We did it manually with a blender and in batches (my arms are too tired!). This home-cook-friendly holland sauce recipe skips the whisk and calls the blender, which means you will have a delicious batch of homemade holland dishes in less than 5 minutes! For another classic sauce, see our homemade mayonnaise.

Key Ingredients

• butter: Butter makes up the bulk of this sauce, so you need a lot of it, spoilers. I used the clarified butter for the Netherlands. This is easy to do and I have shared the following recipes in the way. You can make it with plain melted butter, but the clarification process removes water and milk solids, which causes our sauce to separate or crack. Plus, it’s super rich and buttery so your sauce tastes better. So for the best homemade hollanda sauce sauce, use clear butter.
• yolk: Classic Dutch use egg yolks. You can save the whites later for scrambled (notice that the scrambled egg whites on top are really delicious).
• Lemon juice: You only need a little bit, but the lemon is cut into the richness of our sauce. Fresh squeeze is indeed the best.
• White wine (optional): Here is a tip from chef Richard, who has been responsible for serving Dutch cuisine for brunch services in a high-end hotel for years. You only need a few teaspoons, so only if you have the bottle opened, just add it! It makes the sauce more fun and makes it like lemon, cut into the richness of butter and egg yolk.
• Salt and pepper: Don’t forget to season the sauce and then use a little pepper. Chili is popular, but we skip it and use grated white pepper, which coordinates a little better with the sauce.

Tips for making homemade holland sauce

Hollanda sauce is a rich lotion of egg yolks and butter, cream and decadent waste. While some classic recipes require hand-made bowls and stirring, blenders are a game changer for home cooks (like how food processing programs change the game when making Mayo). It simplifies the process and provides you with beautiful sauce every time. That said, I shared how we made it by hand, anyway, if you want to give it a try. Here are my tips for making perfect Dutch fuel:

Tip 1: Use a blender. While I respect the traditional Dutch fuel (via the dual starter), the blender simplifies the process and frees up you to focus on the rest of the meal.

Tip 2: Use hot butter. Drizzle with hot (not hot) melted butter is key. If the butter is not hot enough, the sauce will not thicken.

Tip 3: Do it before eating. Hollandaise is best to offer immediately. Prepare other dishes first and then make the sauce before serving.

Tip 4: Stay warm. Since the sauce is mostly butter, it will start to cool and thicken. To keep warm, you can place the mixer jar in a bowl of lukewarm water (hot from the faucet) until ready to serve.

Tip 5: Fix the broken holland sauce sauce. While our blender method is even more foolproof, this classic sauce can still crack if your butter is added too fast or not hot enough. Here is what to do if your sauce is resting (note that I use a blender, but you can do this with stirring in a bowl):

1. Pour the broken sauce into a bowl.
2. Add 1 to 2 teaspoons of warm water to the mixer.
3. Open the blender and slowly pour the broken sauce into the blender through the lid. The sauce should be reemulsified and smooth again. Wow!

Provide advice

Use your delicious homemade Dutch dishes such as eggs Benedict (especially in homemade English muffins) and Florence eggs. Vegetables like poached eggs, grilled asparagus and simple seafood dishes such as poached salmon are also great.