How is Hollandaise Sauce made ?
To prepare one of the basic sauces, Hollandaise sauce; heat water in a deep saucepan. Do not boil. You need to cook these egg yolks in a double boiler.
To obtain plain oil; put the butter in a small saucepan. Melt the oil over low heat without burning it and allowing it to foam too much.
Remove the white particles (milk foams) that come out on it with a spoon in order not to be used. Pass the melted butter through a strainer and let it sit warm.
Put carefully separated egg yolks, white wine vinegar and cold water into glass bowl.
Start the mixing process with the help of a hand whisk and take care to constantly mix the egg yolks in the same direction.
Place the bowl on the hot water, whose temperature is around 50 degrees, and continue whisking here.
When the egg yolks become creamy at the end of 2-3 minutes, put the bowl on the kitchen counter.
Let the whipped egg yolks wait for a short time to warm, and let the plain oil flow into the egg yolks. For this, continue the mixing process without interruption.
When the sauce literally turns into a fine cream, add finely squeezed sea salt and freshly ground pepper if desired. Use the sauce you mixed for the last time in different recipes while serving.