Hollandaise Sauce

Maria KostoffMaria Kostoff
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25/02/2013
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Preparation5 min.
Cook20 min.
Тotal25 min.
"Here`s how to make one of the most renowned sauces in the world - step by step."

Ingredients

  • butter - 4/5 cup (180 g)
  • eggs - 3 egg yolks
  • water - 1 tablespoon, cool
  • broth - 1 tablespoon
  • lemon juice - 1 tablespoon
  • sugar - 1 pinch
  • salt - 1 pinch
measures

How to cook

Hollandaise sauce is made in a water bath. Put a pot in boiling water and beat the yolks well. While stirring constantly, add the water, broth (you can use water only or white wine) and lemon juice.

When the mixture thickens, start adding the butter. It needs to have been melted on low heat in advance, and beaten well with a whisk. After you add the butter to the sauce, beat until the mixture thickens.

The stove must not be on high and the sauce must not come to a boil, otherwise it will curdle.

Hollandaise sauce is served with asparagus, light meats, fish and poultry.

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