This is an easy recipe for hollandaise sauce. The recipe is very easy to follow and you will have your hollandaise sauce done in no time! With the making of this sauce, you can use the egg whites in a souffle or omelet. for a thicker sauce, use less water or extra egg yolk.
Rich and creamy hollandaise saucePin Recipe
- 250 grams butter softened and cubed
- 4 egg yolks
- 25 ml lemon juice
- 200 ml boiling water
- 2 ml salt
- 2 ml pepper
- Whisk the egg yolks with 20 ml lukewarm water at the top of a double-boiler. Place over simmering water in the bottom half of the double-boiler.
- Add the butter bit by bit, beating all the time. Do not allow to boil.
- Add the boiling water gradually, still beating.
- Season with salt, pepper, and lemon juice, continue beating and use at once.
- Mousseline: Fold 50 ml whipped cream into the finished sauce and serve with grilled salmon, asparagus, artichoke hearts, broccoli, or lamb cutlets.
- Maltaise: Use the juice and finely grated rind of a Seville orange instead of the lemon juice and serve with fried scampi, soles, broccoli, or asparagus.
- Divine: reduce 25 ml sherry and 25 ml whipped cream to 12,5 ml liquid over high heat and stir into the finished sauce. Serve with chicken or sole.
- Beat egg yolks for at least 3 minutes as they must thicken before you continue with the sauce.
- Eggs must be at room temperature.
- It is important to beat the eggs and the butter slowly so that they will form an emulsion.
- Use only the best ingredients available. Although the purists prescribe unsalted butter, ordinary butter will do. Margarine should not be used.
Calories: 7kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 5mgSodium: 9mgPotassium: 1mgFiber: 1gSugar: 1gVitamin A: 26IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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