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如何做荷兰酱

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口感精致细腻的荷兰酱是烹饪美食必不可少的搭配。制作荷兰酱必须使用品质一流的新鲜食材。照理说，荷兰酱一做好就应该马上食用，但是你也可以用隔水加热法对酱汁进行保温处理。这样一来，酱汁就算放上20分钟也没问题。制作荷兰酱时，分离蛋清和蛋黄也是必不可少的步骤。

素材

含三个蛋黄的荷兰酱

200g低温黄油
3个非常新鲜的蛋黄
1汤匙冰水
适量盐和白胡椒
1汤匙鲜榨柠檬汁，不含果肉

含五个蛋黄的荷兰酱

5汤匙水
一小撮盐和胡椒粉
500g黄油
5个蛋黄
1 汤匙柠檬汁

含两个蛋黄的荷兰酱

2个蛋黄
1 汤匙水
1 到2茶匙柠檬汁
100g无盐黄油
盐和现磨的黑胡椒

用搅拌机做香辣荷兰酱

3 个蛋黄
1汤匙柠檬汁
1/2茶匙盐
1/8茶匙卡宴辣椒粉
10汤匙无盐黄油（如果是咸味黄油，那就不用单独加盐了）

方法 1

方法 1 的 4:

含三个蛋黄的荷兰酱

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荷兰酱适合搭配水煮鱼肉、水煮蛋以及蒸蔬菜。

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方法 2

方法 2 的 4:

含五个蛋黄的荷兰酱

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接着加入盐和现磨的黑胡椒粉。
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下面那口锅里的水应该已经烧热了，但还没沸腾。
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不要把锅烧热，让黄油自然软化即可。
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蛋白可以用来烹饪其它的菜肴。把蛋黄打散，然后加入1汤匙水。把蛋黄倒进装有温水和调味料的奶锅里。
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不停地搅，直到蛋黄变得像奶油一样浓稠。
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黄油完全倒进奶锅里之后，一点点倒入2汤匙水。
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需要的话，加些调味料。如果你觉得咸淡已经合适了，就加入柠檬汁，并快速搅拌。
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如果你觉得有必要，还可以将酱汁过滤一下。趁热食用吧！

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方法 3

方法 3 的 4:

含两个蛋黄的荷兰酱

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在锅里倒些水，小火烧开。
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接着，加水和1茶匙柠檬汁。
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一直搅到液体变得有些粘稠为止。
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一边加，一边搅拌。荷兰酱会变得越来越粘稠，越来越光滑。
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最后，加入适量盐和和胡椒。
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趁热享用吧！

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方法 4

方法 4 的 4:

用搅拌机做香辣荷兰酱

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用小火熔化黄油。加热的温度一定不能太高，也不要将黄油烧开了。
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搅拌大约20到30秒后，食材颜色会变浅，这时就可以将机器关掉了。
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搅拌的同时，一点点加入黄油。黄油全部加入后，让搅拌机再工作一段时间。
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尝尝味道。你可以再加些盐或柠檬汁。如果你觉得酱汁太浓稠了，那就加一点点水，但别一下子加太多。不论你加了什么，都要用机器再快速地搅拌一下，确保各种原料混合均匀。
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吃的时候要趁热。

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小提示

荷兰酱搭配帕玛森法式吐司的味道非常好。
荷兰酱适合搭配蔬菜，比如早收的芦笋淋上荷兰酱就很美味。
如果你想制作健康版的荷兰酱，可用蛋白取代蛋黄。蛋黄和蛋白的用量完全一样，比如做法3就需要用到2个鸡蛋的蛋白。
如果你喜欢，也可以用不含果肉的甜橙汁替代柠檬汁。
你可以先将荷兰酱淋在食物上，然后再盛盘。
按照第三种方法烹制荷兰酱时，如果加入75ml打发用奶油，酱汁的味道会更加香浓。

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警告

增加原料的用量会增大荷兰酱烹制的难度。所以，每次少做一些比较好。如果派对的规模很大，用完了再迅速做新的。
荷兰酱脂肪和卡路里含量比较高，一般只在特定的情况下食用。

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你需要准备

做法1

厚底奶锅
手动打蛋器
汤匙
盛放酱汁的容器（比如陶瓷壶或者酱料船）

做法2

厚底奶锅
隔水蒸锅
汤匙
手动打蛋器
酱汁碟

做法3

隔水蒸锅
手动打蛋器
茶匙
上菜盘

做法4

厚底奶锅，用来熔化黄油
搅拌机
酱料碟

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参考

做法2改编自Larousse Gastronomique, (2009), ISBN 978-0-600-62042-6
做法3 改编自Rose Elliot's Vegetarian Cookery , ISBN 0-00-411244-X
做法4 改编自Elise at Simply Recipes, http://www.simplyrecipes.com/recipes/easy_blender_hollandaise_sauce/

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