Despite the name, this sauce is originally from France. In fact, it is an emulsion of egg yolks and melted butter. Despite its ancient origins, it remains popular today, as the perfect pair for eggs, vegetables, and fish.
Despite the name, this sauce is originally from France. In fact, it is an emulsion of egg yolks and melted butter. Despite its ancient origins, it remains popular today, as the perfect pair for eggs, vegetables, and fish.- Prep time: 10 minutes
- Cook time: 10 minutes
- Serves: 4-6
- Difficulty: easy
- Course: sauce
- Cookware: whisk, bain-marie
- Cuisine: Dutch
Ingredients
- 3 egg yolks
- ¼ medium onion, peeled and cut into rings
- 20 g butter, melted
- 20 ml dry white wine
- 1 bay leaf
- 3 black peppercorns
- ground black pepper
- salt
Cooking method
Step 1
Pour 250ml water into a saucepan, add onions, bay leaves, and peppercorns. Put on medium heat, bring to boil and evaporate until the volume decreases by about 2 times. Strain.
Step 2
Whisk the egg yolks in the bain-marie. Season with salt and pepper. Gradually add, while constantly whisking, wine, melted butter, and half of the strained onion broth. Whisk until smooth and remove from heat.
My tips and tricks:
This recipe is not entirely the classic one, it has a lot less butter than is usually used. So, you can think of it as diet Hollandaise sauce.
Hollandaise fish sauce by Alexandra Stefoglo
Prep time
Cook time
Total time
Author: Maria Kalenska
Recipe type: sauce
Cuisine: Dutch
Serves: 4-6
Ingredients
- 3 egg yolks
- ¼ medium onion, peeled and cut into rings
- 20 g butter, melted
- 20 ml dry white wine
- 1 bay leaf
- 3 black peppercorns
- ground black pepper
- salt
Cooking method
- Pour 250ml water into a saucepan, add onions, bay leaves, and peppercorns. Put on medium heat, bring to boil and evaporate until the volume decreases by about 2 times. Strain.
- Whisk the egg yolks in the bain-marie. Season with salt and pepper. Gradually add, while constantly whisking, wine, melted butter, and half of the strained onion broth. Whisk until smooth and remove from heat.
My tips and tricks
This recipe is not entirely the classic one, it has a lot less butter than is usually used. So, you can think of it as diet Hollandaise sauce.