Filter
Reset
Sort ByRelevance
Kcjmd
Hollandaise sauce
French sauce with eggs, butter, white wine vinegar and pepper.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Melt the butter on low heat. Turn off the heat when the butter has divided into a clear top layer (fat) and a cloudy bottom layer (proteins).
-
Carefully pour the clear top layer into a bowl. Stop donating when the proteins come (the proteins are not used).
-
Meanwhile, bruise the peppercorns with a knife. Put the vinegar, water and salt in a saucepan and bring to the boil.
-
Turn the heat down and reduce to ⅓ in about 4 minutes. Strain the mixture.
-
Bring a layer of water to a boil in a pan that fits a bowl.
-
Split the eggs and beat the egg yolks with the water in a refractory bowl (the protein is not used).
-
Pour the vinegar mixture into the egg yolks and hang the bowl in the pan. Make sure the bowl does not touch the water.
-
Beat for about 5 minutes with a whisk until a thick sauce. The sauce is good if it sticks to the whisk like a ribbon.
-
Remove the bowl from the pan and stir in the clarified butter in a drop, continue to beat.
-
Squeeze out the lemon.
-
Season the hollandaise sauce with salt and a tablespoon of lemon juice.
-
Bon appétit! .
Blogs that might be interesting
-
15 minSide disholive oil, sweet onions, red pointed peppers, vine tomatoes, lemon juice,piperade of grilled vegetables -
15 minSide dishneutral oil, curry powder, mascarpone, milk, chives, dragon, fresh basil,creamy herb sauce -
30 minSide dishfresh green asparagus, garlic, traditional olive oil, vine tomato, fresh green pepper, small red onion, capers,green asparagus with salsa of tomato, onion and capers -
40 minSide dishpoultry feast, orange liqueur, orange juice, fresh rosemary, cold butter,orange-rosemary gravy
Nutrition
220Calories
Sodium0% DV0g
Fat35% DV23g
Protein4% DV2g
Carbs0% DV1g
Fiber0% DV0g
Loved it