Sauce Hollandaise is the French name for “Hollaendische Sauce (Dutch sauce)” and it is a classic sauce for many different dishes. In German we also call it “helle” or “weisse” Sosse. The sauce Hollandaise is a must with asparagus – great combination – but also with meat, fish and other vegetable. This is the original recipe. It is not using broth or any other liquid to make it. Happy Cooking!
Ingredients (serves 6; 20 minutes cooking time)
250 g butter
3 egg yolk
3 tbsp water
1tbsp lemon juice
Cooking Instructions German Sauce Hollandaise
– melt butter but don’t let it get too hot as you will ad an egg!
– place egg with lemon juice water and salt in a pot and use double boiler method.
– whisk until you get a creamy sauce (very important otherwise the sauce will coagulate).
– now add spoon by spoon the melted butter while stirring continuously by using a whisk.
– spice with salt and pepper. Serve over asparagus.
The sauce should NEVER get hot otherwise it will be messed up. So use mild heat.
Use less butter for less richness.