A classic French sauce obtained by patiently combining egg yolk and melted butter in a bain-marie; with its silky consistency, it is the most classic accompaniment to boiled vegetables and breakfast eggs. Its preparation requires care, but the result is worth every attempt.
Whisk the egg yolks with lemon juice and cold water in a bowl set over simmering water, without the bowl touching the water, until frothy.
Add the melted lukewarm butter in a thin stream, whisking constantly; the sauce will gradually thicken to a creamy consistency.
Season with salt and black pepper; hollandaise sauce should be served warm without delay, otherwise it risks separating.
Allergen: contains egg and dairy products. Important: while cooking the mixture over a double boiler, the water underneath must never boil, otherwise the egg will curdle. Caution: if the sauce separates, you can try whisking in a spoonful of cold water quickly to bring it back together.
To keep the sauce from separating, it's essential to add the butter really slowly, in a thin stream; if you pour it in hastily, the egg yolk can't hold the fat and the sauce takes on a grainy appearance.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.