Discover the secret to mastering the classic French sauce that elevates any dish to gourmet status! Hollandaise Sauce, with its rich, buttery flavor and silky texture, is the perfect accompaniment to everything from eggs Benedict to fresh asparagus. But what if we told you there’s a way to make this delicious sauce using an inverter oven? In just 20 minutes, you can impress your guests with a homemade Hollandaise that rivals any restaurant. Ready to unlock the art of sauce-making? Let’s dive into this simple yet elegant recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt to taste
- Cayenne pepper to taste
Instructions
- Begin by gathering all your ingredients: 3 egg yolks, 1 tablespoon of lemon juice, 1/2 cup of unsalted butter (melted), salt, and cayenne pepper.
- In a medium mixing bowl, combine the 3 egg yolks and 1 tablespoon of lemon juice. Whisk them together until the mixture is smooth and slightly pale in color.
- Set your inverter oven to a low temperature, around 140°F (60°C). This will create a gentle heat for the sauce without scrambling the eggs.
- Place the bowl with the egg yolk mixture into the inverter oven. Make sure the bowl is heatproof and can withstand the low temperature.
- Allow the egg yolk mixture to warm up in the oven for about 5 minutes, whisking occasionally to ensure even heating.
- While the egg yolks are warming, melt the unsalted butter in a small saucepan over low heat. Once melted, remove it from the heat and let it cool slightly.
- After 5 minutes, carefully remove the bowl from the oven. Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously. This process is crucial as it helps to emulsify the sauce.
- Continue whisking until all the butter is incorporated and the sauce becomes thick and creamy. If the sauce is too thick, you can add a few drops of warm water to reach your desired consistency.
- Season the Hollandaise sauce with salt and cayenne pepper to taste. Mix well to combine all the flavors.
- Serve the Hollandaise sauce immediately over your favorite dishes, such as eggs Benedict or steamed vegetables. Enjoy!
Tips
- Temperature Control: Ensure your inverter oven is set to a low temperature (around 140°F or 60°C) to gently warm the egg yolks without cooking them. This is crucial for a smooth sauce.
- Whisking Technique: Whisk the egg yolk mixture continuously while adding the melted butter. This emulsification process is key to achieving that creamy consistency.
- Butter Temperature: Let the melted butter cool slightly before adding it to the egg yolks. If it’s too hot, it can scramble the eggs; too cool, and it won’t emulsify properly.
- Adjusting Consistency: If your Hollandaise sauce turns out too thick, add a few drops of warm water to loosen it up. This will help you achieve the perfect pourable texture.
- Seasoning: Don’t forget to taste your sauce! Adjust the salt and cayenne pepper to your liking for a personalized touch that enhances the flavor.
- Serving Suggestions: Serve your Hollandaise sauce immediately for the best flavor and texture. It pairs wonderfully with poached eggs, grilled fish, or steamed vegetables.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 1g
Protein: 3g
Fat: 37g
Saturated Fat: 22g
Cholesterol: 245mg
