Hollandaise sauce: quick version in 2 minutes and original recipe
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Total: 10 min Diners: 4
We are going to prepare two versions of hollandaise sauce, perfect for eggs Benedict. An express that is done in less than 2 minutes and serves for emergencies, and the original, which takes longer especially because you have to clarify butter.
Ingredients
Express hollandaise sauce
. Butter, 80 g Egg yolk, 2 Lemon juice, 1 teaspoon Salt, 1 pinch
Original hollandaise sauce
. Clarified butter, 250 g Egg subjects, 4 Juice 1/2 small lemon Salt, 1 pinch
Express Hollandaise Sauce in 2 minutes
Although this is not the original Hollandaise sauce recipe, this express version will get us out of more than a pinch.
Step 1
Place the 80 grams of butter in a microwave-safe bowl and melt it for 10-15 seconds. Let it rest for 1 minute.
Step 2
In a mixing bowl put 2 egg yolks, a small teaspoon of lemon juice and a pinch of salt. We whisk to mix it all.
Step 3
We add the butter little by little while the mixture emulsifies and we obtain the express hollandaise sauce.
Original hollandaise sauce
Here is the original hollandaise sauce recipe step by step, for those of you who prefer the real thing.
Step 1
We start clarifying the butter, here you have the complete recipe to clarify butter step by step. Once clarified we let it stand for 5 minutes so that it is warm, it should not burn.
Step 2
We separate the yolks from the whites and clean them in water to remove any remaining whites.
Step 3
This is the most complicated part. We cover the base of a pot with 2 cm of water and heat over maximum heat. When it starts to boil we lower the heat to the minimum (1/10). We put a bowl on top of the pot so that it is held on the edges of the pot without touching the water base. We already have the assembly done.
Step 4
We put the egg yolks in the bowl and beat until frothy. Add the lemon juice and beat again vigorously until the yolks double in size. Add the clarified butter little by little while continuing to beat until it is completely integrated. Add a pinch of salt and beat until well blended.
Step 5
Serve immediately. If we let it cool it will cut because the butter solidifies and the emulsion is lost, it is a very delicate sauce.
