Butter and egg sauce

Tender, delicious, creamy, with a slight sourness! Buttery egg sauce is nothing but the famous Hollandaise. It is prepared in a water bath from yolks and butter. The sauce is quite capricious in preparation, sometimes it can be layered, but following the recipe, you will cope with it!

katushafin

The author of the recipe

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Composition / ingredients

servings:

Butter

150

Egg yolks

Water

Lemon juice

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 3 g

Fats 94 % 60 g

Carbohydrates 2 % 1 g

545 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 10 min

Step 1:
How to make butter egg sauce? First, prepare the products. Take the highest quality butter, peasant or similar. It should be measured at the rate of one average yolk of 75 grams. Wash the chicken eggs and dry them with napkins. Then separate the yolks from the whites. Put the proteins in the refrigerator, we won't need them.
Step 2:
Melt the butter in any way you like. The easiest way to do this is in the microwave. But you can also in a saucepan on the stove, over low heat. While we are cooking the egg mass, the butter will have time to cool down a little and will not shock the tender yolks with a high temperature.
Step 3:
Mix raw egg yolks with water, gently beating the mixture with a whisk. In the future, this will help the sauce not to separate into components. The mixture should be in a thermal container. I have a metal bowl.
Step 4:
Pour water into a large saucepan and put it on the stove. Bring to a boil. In a large saucepan, lower the dishes with the yolks. We got a water bath. The water should not touch the bottom of the bowl with the eggs, otherwise they may boil and you will get an omelet, not sauce. Start stirring the eggs intensively with a whisk. Gradually, the mass will begin to thicken and lighten. When it becomes the consistency of sour cream, remove it from the fire.
Step 5:
Immediately start pouring a thin stream of melted butter into warm yolks, working very well with a whisk. Add salt and lemon juice to taste. I got an incomplete tablespoon of juice. The sauce is ready! You can serve it right away.

In fact, this is a well-known French Hollandaise sauce, which is traditionally served with poached eggs.

Instead of lemon sauce, vinegar is often used, any: balsamic, wine, apple, you can just take white wine.
Sometimes it is cooked with the addition of white sauce, this sauce is especially good for fish.
You can add cheese or tomato puree to the sauce.
Mustard goes well with it, it will add a touch of piquancy.
You can put any finely chopped herbs or dry seasonings in it.
It should be borne in mind that this type of sauces is not subject to storage, so they are prepared immediately before use.
If suddenly your sauce has curdled or exfoliated, then, alas, it can no longer be saved, you will have to cook a new one.
Also keep in mind that it is very high in calories, because it is based on butter.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.