Nothing is better than white asparagus with a sauce hollandaise and a Schnitzel my Style. It’s one of these matches made in heaven…
It’s one of these basic recipes which you should have up your sleeve, as it is just absolutely delicious. There are of course many variations around, and they all have two things in common: Butter and egg yolk. Apart from that, things vary. Some make a so-called reduction, which is made with shallots and white wine.
Homemade Schnitzel with sauce Hollandaise
And a sauce hollandaise taste just great not only with some white asparagus and some homemade schnitzel , it’s also wonderful just with some boiled potatoes and vegetables. Or for a fancy Sunday breakfast, Eggs Benedict…
While others simply use lemon juice to get the needed acidity. I use lemon juice and white wine, and my secret ingredient is Worcester sauce. It gives it that rounded balance that the sauce Hollandaise requires and with it gets.
Whisking the sauce Hollandaise is a pain, especially as you have to do it consistently over a water bath as otherwise you won’t get the beautiful sauce, but scrambled eggs instead. And that would be a shame.
But don’t worry, I have a simple trick for you! Just use a handheld mixer! It’s the perfect hack for making a hollandaise sauce. It’s so much easier this way!
Key points for making a sauce hollandaise
Get everything ready before you start!
You will need:
- egg yolks
- butter
- white wine
- lemon juice
- salt & pepper
- and my secret ingredient, Worcestershire sauce
And then prep it 🙂
You need to melt your butter slowly on low heat in the pot. So please do not let it bubble. Then squeeze your lemon to get the lemon juice and measure your white wine. And then you need to get the water bath ready. And your handheld mixer 😉
How to make a bain marie, a water bath
Add some water in a big pot and bring to boil. Then you simply place a bowl into the pot. That’s it. The steam from the hot water will heat up the bowl, and you can whisk your hollandaise in it.
Add your egg yolks to the bowl in the water bath, and start whisking. And you really need to keep going as otherwise you will get scrambled eggs.
When your eggs are fluffy, you slowly add your melted butter, Worcester sauce, lemon juice and wine. Season to taste with salt and a bit of pepper, and that’s how you make a sauce hollandaise from scratch!
Super easy but soo delicious!
Love, sabrina x
Sauce Hollandaise
perfect accompaniment for white asparagus
moderate-
Prep time: 5 minutes -
Cook time: 10 minutes -
Total time: 15 minutes
Ingredients
| 200 g | butter |
| 4 | egg yolks |
| 2 | Tbsp lemon juice |
| 20 ml | white wine |
| 5 | drops Worcester sauce |
| salt & pepper |
Utensils
- Water bath- bain marie, whisker
Steps of preparation
- Slowly melt the butter in a small pot on low temperature
- divide the eggs so you will receive the egg yolks
- prepare a water bath (bain Marie)
- add the egg yolks and whisk them until they are creamy and fluffy
- add the lemon juice, wine, and some salt
- slowly add the melted butter but keep on whisking the mixture
- add the Worcester sauce and season to taste with a bit more salt and some pepper
- serve immediately
Notes
don’t forget the handheld mixer