Hollandaise Sauce – with Reduction

Have you tried this fish recipe yet?

Reduction:

Put all the ingredients in a saucepan and boil to 3 tbsp of liquid (if preparing a sauce, use 3 egg yolks). Then cool a tiny bit.

Sauce:

Whisk the egg yolks with the reduction over a water bath at a moderate temperature until creamy. Melt the butter until it is liquid – the whey will settle. Then add the butter to a saucepan (without whey) or possibly to the egg reduction mixture Form.

Gradually, stirring carefully (be careful: the sauce will curdle if the water bath is too hot), add the butter, not too quickly, and make sure the water bath bowl is not in contact with the water! It sounds very complicated, but it is not.

It tastes delicious with fish, vegetables or cauliflower! Hollandaise sauce becomes bearnaise if you add a little bit of gravy at the end. You can also season the hollandaise lightly with cayenne pepper.

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