Make your own hollandaise sauce and consciously enjoy the asparagus - Make your own hollandaise sauce and consciously enjoy the asparagus season

Make your own hollandaise sauce and consciously enjoy the asparagus season

Why should you keep trying to do something yourself when so many things are taken from us? We can buy almost everything ready and cheap right around the corner, use it and spend the whole day with other favorite things that don’t bother us in any way and even make us happy. However, everyone has a choice as to how they lead and shape their own life. Our task here at Freshideen is always to look for alternatives and to offer you, our readers, effective solutions. And because it is important to know what you are eating with all your food, we have consciously and completely seasonally orientated ourselves to the asparagus season and are now showing how you can make the popular hollandaise sauce yourself.

Make hollandaise sauce yourself and it can only be good

Make your own hollandaise sauce and consciously enjoy the asparagus - Make your own hollandaise sauce and consciously enjoy the asparagus season

Make hollandaise sauce yourself and see the difference to the store-bought

Doing it yourself also means time-consuming, but if you are willing to take your time, you can immediately see the purpose of the task and the difference in taste. Today we’re going back to food and cooking. That’s why the focus will be on the popular asparagus season and the favorite Hollandaise sauce. What is this beloved sauce made of and is it possible to make it just as firm and good?

There’s nothing like freshly cooked, locally sourced asparagus paired with homemade hollandaise sauce

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a well-stirred sauce is always a success

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The ingredients for the hollandaise sauce are simple but well combined

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Stir patiently and allow to thicken over a very low heat until the sauce is smooth and silky

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Make your own hollandaise sauce recipe:

Ingredients: 4 x egg yolk,

150g butter,

50ml cream,

lemon juice

2 tablespoons white wine (semi-dry),

Salt,

herbs (optional)

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Of course, for a good sauce you need good products

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It is recommended to beat and stir by hand as much as possible

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First, the egg yolks are beaten until foamy and you calculate about 1 egg yolk per portion

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Preparation:

Melt the butter in a water bath and allow to cool slightly. Meanwhile, using a whisk, beat the eggs until fluffy. Gradually add everything and stir until the whole mass appears homogeneous and smooth. Then the almost finished sauce should boil over a low flame in a saucepan and thicken. Keep stirring all the time. Season, cool and pour over asparagus.

If you are too fond of eating this famous sauce, you should know that it is not only used during the asparagus season. Any cooked or boiled vegetable can use a few spoonfuls of hollandaise. Potatoes and root vegetables in general are perfect for the sauce or actually – vice versa.

Of course you can add a little touch of your own if it suits the taste, of course

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If the sauce is too thick for you, you can thin it with a little lukewarm water

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Then stir again until the mixture becomes homogeneous

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On no flame let the sauce boil and thicken again

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Now you can taste the Hollandaise sauce and let it cool down

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Add dill, parsley, or oregano to the sauce while it’s still warm, depending on what’s on the plate

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Well cooled, the sauce can be served with asparagus or steamed vegetables

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Can the hollandaise sauce also be vegan?

Even if the original consists mostly of eggs, you can now and of course prepare the popular sauce for vegans without any problems. What to replace the egg with? Vegans have a fantastic knowledge of where to get the best products for their diet of choice. All in all, the Hollandaise sauce is considered a true calorie bomb. And whether you want to prepare them vegan or not, the calories remain the same and you cannot influence the health value too much. Of course, everyone can decide for themselves what is good for them, which is why we offer the vegan recipe for it at the end:

Sauce Hollandaise (vegan) Ingredients:

100g margarine,

300 ml soy cream,

300ml vegetable broth (or the water from the asparagus),

Pepper,

Salt,

lemon juice,

30g flour,

2 tablespoons white wine,

turmeric

NB! The preparation is the same as in the first recipe.

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