Sauce hollandaise

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Atsuko
Sauce hollandaise
Author Profile Image

Atsuko

Founder of @Umami Sans Frontiรจres

Hollandaise sauce is used as a sauce for fish dishes such as asparagus and salmon, and as a sauce for eggs Benedict. Stirring requires patience, but once you learn how to make it, it’s convenient and can be used in a variety of dishes.

Expense

๐Ÿ’ต

Preparation

20 mins

Baking time

Rest time

Ingredients

1 Portions
Metric Imperial
  • 4
    Egg yolks
  • 2
    Tablespoons of water
  • 250 g
    Butter
  • 0.5
    lemon juice
  • 1
    A little salt
Cooking time: Approximately 10-20 minutes
Ingredients:

For 4 to 6 people

  • 4 egg yolks
  • 2 tablespoons of water
  • Butter 250g
  • 1/2 lemon juice
  • A little salt
How to make it:

1/ Melt the butter in the microwave or over a double boiler.
2/ Put egg yolk and water in a pot and whisk together.

3/ Place the pot over low heat and stir quickly with a whisk until smooth.

4/ When the egg yolks become smooth like mayonnaise, add the melted butter little by little and stir again.

5/ Add lemon juice and salt little by little to adjust the taste and serve.

โ˜…The amount of finished sauce is approximately 400-450ml. If you feel like it’s a little too much, or if you only want to use a little more, you can use half the amount of this recipe. Please adjust it according to your preference.

โ˜…We also introduce German recipes using hollandaise sauce, so please take a look! โ†’ Asparagus, prosciutto, and potatoes with hollandaise sauce

Umami Sans Frontiรจres – Copyrights 2024
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Written byAtsuko

Founder of @Umami Sans Frontiรจres

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