Hollandaise sauce-Hollandaise sauce
SaucesCook time: 0 min.
Servings: 8
Servings: 8
Ingredients for Hollandaise sauce-Hollandaise sauce
Fund | ||
White pepper | ||
Juice of ½ lemon | ||
Salt | ||
1 | dl | Water |
1/4 | dl | White wine |
8 | pcs | Past. egg yolks |
800 | g | Butter |
Instructions for Hollandaise sauce-Hollandaise sauce
To prepare the Hollandaise sauce-Hollandaise sauce recipe, please follow these instructions:
Egg yolks, white wine and water whipped to creamy consistency over low heat. Taken from the heat.
Melt the butter and let it cool off.
Add the melted cooled butter, (without whey) and whisk it a little at a time into egg mixture. Season with salt and pepper, as well as fund from the right are made for.
Fund may be boiling the brine from the right to make.
Tips:
It is very important to the egg yolks whisked under very low heat, otherwise they will be destroyed. Use if necessary. water bath. The sauce must not be heated further as it will discard.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328