Warm Emulsified Sauces – Sauce Hollandaise & Co

Once you get the hang of preparing warm emulsified sauces, you can create numerous sophisticated sauces with just a few variations. A selection of the finest recipes can be found here.

Place water, vinegar and pepper in a saucepan, bring to a boil and reduce to 2/3. Strain through a sieve and beat on low heat with a pinch of salt and the 5 egg yolks until the sauce is smooth and creamy. This takes about 5 to 6 minutes.

Explanation: The sauce binding takes place gradually by heating the yolks. Therefore, it is absolutely important to start whisking on a low flame and only gradually increase the temperature – it must never be hotter than 65 °C degrees.

Remove the saucepan from the kitchen stove and whisk in the butter heartily in a thin stream until the sauce thickens and becomes glossy. Season with the juice of a lemon, salt, white pepper and perhaps cayenne pepper.

By the way, in the Ritz they use clarified butter for this sauce for this the butter is melted at a low temperature until it separates into three layers. The top layer, the foam of protein residues, and the bottom layer, the separated whey, are not used, but only the middle layer – the yellow butterfat. The advantage of clarified butter is that it can be heated higher than normal butter. Apart from that, it tastes more neutral and less buttery.

Variations Sauce Maltaise: Instead of juice of a

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