Hollandaise Sauce (photo by kasey albano, stock.xchng)

Hollandaise Sauce

Published in Sauces


Another classic French sauce – lighter than béarnaise sauce, and so much better with steamed/poached vegetables as a special treat. I don’t think that there is a better starter than poached new season fresh asparagus with Hollandaise sauce!

Ingredients:

  • 30 ml best quality white wine vinegar
  • 2 egg yolks
  • 250 gr butter, melted
  • salt, to taste
  • pepper, freshly ground, to taste

Preparation:

  • Put the vinegar in a small saucepan, add 45 ml water, and reduce to about 1 tablespoonful.
  • Cool slightly, then blitz with the egg yolks in a food processor until smooth.
  • Then, with the motor running, slowly add the hot melted butter.
  • Season to taste. Keep warm.

Makes about 200 ml.

Primary Ingredients:

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