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Hollandaise sauce
French sauce with eggs, butter, white wine vinegar and pepper.
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Ingredients
Directions
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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).
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Carefully pour the clear top layer into a bowl. Stop donating when the proteins come (the proteins are not used).
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Meanwhile, bruise the peppercorns with a knife. Put the vinegar, water and salt in a saucepan and bring to the boil.
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Turn the heat down and reduce to ⅓ in about 4 minutes. Strain the mixture.
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Bring a layer of water to a boil in a pan that fits a bowl.
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Split the eggs and beat the egg yolks with the water in a refractory bowl (the protein is not used).
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Pour the vinegar mixture into the egg yolks and hang the bowl in the pan. Make sure the bowl does not touch the water.
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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.
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Remove the bowl from the pan and stir in the clarified butter in a drop, continue to beat.
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Squeeze out the lemon.
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Season the hollandaise sauce with salt and a tablespoon of lemon juice.
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Bon appétit! .
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Nutrition
220Calories
Sodium0% DV0g
Fat35% DV23g
Protein4% DV2g
Carbs0% DV1g
Fiber0% DV0g
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