35 minutes
One serving
Hot egg and butter sauce, one of the 5 main classic French sauces. It is the basis for the preparation of many other sauces, resulting from the addition or modification of ingredients.

During the First World War, the production of butter in France stopped and it was imported from Holland. Then the name of the French sauce was changed to Hollandaise, as an indication of the origin of one of the ingredients in the dish; subsequently, the name of the sauce did not change.

Hollandaise sauce is served hot with vegetables, fish, meat and eggs.

The delicate texture of the sauce, the crispy smoky Rumen and the pungent notes of Busols make this dish ideal for a lunch or dinner start.
  • 1/2 piece of Romaine lettuce
  • 15 g pickled capers
  • Olive oil for frying

  • 100 g butter
  • 2 yolks
  • 1 tbsp. Madeira wine or dry whit
  • 1 tsp water


Grease a slice of lettuce with olive oil and fry on the grill or in a preheated pan on each side for a couple of minutes (the time depends on the cooking way and temperature). The salad should soften slightly, but remain crispy in the middle.

Dry the pickled capers with a paper towel and then fry in hot oil until the flowers open (about 15-20 seconds). Then put the finished capers on a paper towel to remove excess fat.

For the Hollandaise sauce, melt the butter in a saucepan over low heat and set aside.

Beat the egg yolks in a separate bowl. Add wine and water, mix until smooth.

Put the bowl in a water bath (the water should not boil, its temperature should be 60-70 ° C) and start beating the yolks, they should thicken.

The fire should be small. If you suddenly heat the yolks too fast, or put on high heat, they can curl. Keep a bowl of cold water handy. If the yolks thicken too quickly or lumps appear, cool the bottom of the bowl in cold water, continuing to mix to allow the yolks to cool.

Add a small portion of the oil. Mix for 2 minutes, until the yolks thicken and the sauce is creamy. Remove the bowl from the water bath. Pour in the remaining oil in small portions.

First, drop by drop, without ceasing to mix, and then in slightly larger portions. The sauce should become thick, like heavy cream. If the sauce is too thick, you can put 1-2 tablespoons of hot water in it.

Place warm hollandaise sauce on a plate, top with fried Romaine lettuce, season with BUSOLS TOGARASHI SEISHIN SALT and add fried capers.
Recipe from Emir Kurtlushaev for the online culinary magazine Striped Apron.
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