Hollandaise sauce is something that many people think is difficult to make and avoid using it for this reason. However, it is surprisingly easy to make and is a fantastic addition to dishes such as eggs Florentine or salmon and asparagus. Here is how to make hollandaise sauce in a few simple steps.
Ingredients for Hollandaise Sauce
- 3½oz/ 100g butter, cubed
- 2 egg yolks
- ½ tbsp cold water
- ½ tbsp lemon juice
- salt and freshly ground black pepper
How to Make Hollandaise Sauce
- Put the butter in a saucepan over a low heat until melted then remove from the heat.
- Bring a pan of water to simmering point then cover with a mixing bowl. Make sure the bowl does not touch the water.
- Add the egg yolks to the mixing bowl over the pan and beat until the yolks have become a tick, pale mixture.
- Add the water and lemon juice while continuing to whisk the mixture.
- Season with the salt and freshly ground black pepper.
- Add half of the melted butter and stir for a further two minutes.
- Remove bowl from the heat and slowly add the remaining butter while stirring.
- Season to taste with more salt, black pepper and lemon juice if necessary.
- If you are serving this sauce warm, then rest the bowl over a pan of lukewarm water until you are ready to serve the dish.
Red wine sauce is one of the simplest sauces you can make. It is a great accompaniment to steaks, red meats, and game. There are many variations to this basic sauce. So, once you have mastered this simple version, you can start experimenting with different variations. Here is how to make a red wine sauce.
Ingredients for Red Wine Sauce
- 2 cups of red wine
- 1 cup of beef stock
- 1 finely chopped red onion
- 3 crushed cloves of garlic
- 30g butter
- Salt and pepper
- Olive oil for cooking
To Make Red Wine Sauce
- Chop the onions and crush the garlic.
- Melt the butter over a medium heat with a little olive oil. The oil is for heat while the butter is for colour and flavour.
- Add the chopped onions and crushed garlic and fry over a medium heat until softened.
- Add the red wine to the pan and stir.
- Turn up the heat to bring the mixture to the boil as this will cook the alcohol out of the sauce.
- Reduce the heat to medium-low and allow to simmer for three to four minutes.
- Add in the beef stock and bring to the boil again before reducing to a medium-low heat.
- Simmer for 12 minutes or until the sauce has thickened.
- Season sauce with salt and black pepper.
- Smooth sauce- If you prefer, you can sieve out the garlic and onions after cooking for a smooth sauce.
- Quicker thickening- The sugars in the wine are what thickens this sauce during the cooking process. If you want the sauce to thicken faster, you can add one teaspoon of cornflour to the sauce. However, this can give the sauce a slightly different appearance.