Hollandaise sauce for dummies: Finally delicious sauce for asparagus

Hollandaise sauce for dummies
Finally delicious sauce for asparagus

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Well, no luck with the egg yolk and the temperature either? Far from being a reason to become a victim of ready-made sauces. We know the simplest solution.

by Marie Stadler

Hollandaise sauce – who can please? The egg yolk must not get too hot, you should separate the eggs at the same time, make 2000 revolutions per second with the whisk and ideally breakdancing. So felt.

Perhaps the hollandaise sauce came up with some sadistic, depressed assistant cook from the Provencal province, who is still laughing himself to death on cloud 77 at the stupid people who stand there and think the butter-and-egg dance is necessary. You don’t have to do any of that! Is completely unnecessary. Because hollandaise sauce can be easy. And this is how it works:

1. Take the eggs out of the refrigerator in good time so that they are at room temperature.

2. Melt a packet of butter in the microwave or in a saucepan, but do not let it get hot. If it is hot, just let it cool down briefly.

3. Put two egg yolks and a squeeze of lemon juice in a high bowl, pour in the melted butter and then blend the mixture with a hand blender.

4. Season to taste with lemon, pepper and salt and the arbor is ready.

The only difficulty for cooking dummies: The sauce is cold at first and the heating of the sauce must not be overdone. Simply warm up slowly on a low heat, then nothing can go wrong.

But now the most important tip: Don’t let the hand blender take over! If you just don’t mention it and look very competent, you cut a damn good figure with the dummy version of the hollandaise sauce. We don’t blame make-up when we get compliments on our complexion … A little glare will probably be allowed in the kitchen too.

Barbara