Separating the eggs
Separate the yolks from the egg white.
Hollandaise sauce
3
žloutek
3 tablespoons of
Suppe
1 teaspoon
octu
180g
másla
1 coffeespoon
citronová šťáva
2 pinches
kayenské koření
1 teaspoon
soli
100g
1 porce
kondenzační
2321 kJ
6441 kJ
554 kcal
1538 kcal
tuk
60 g
168 g
z nichž nasycené mastné kyseliny
36 g
102 g
sacharidy
0.6 g
1.9 g
z toho cukru
0.5 g
1.6 g
protein
3.8 g
10 g
sůl
1.3 g
3.7 g
Hollandaise sauce
popis a časy
The Hollandaise sauce is a butter sauce from the French cuisine. Egg yolks are whipped over steam and then, clarified butter is incorporated gradually. It is famous for it's buttery taste. It is served with fish or with fine vegetables such as asparagus. Anyone who has ever eaten a homemade Hollandaise won't like ready-made ones anymore. It takes some patience, but it's worth making it yourself.
Putting yolks in a kettle
Put the yolk into a egg white kettle. Mix them with the soup.
Proceeding over steam
Bring some water to a boil in a pot. The kettle should not come into contact with the hot water. Whip the yolks above the steam. Remove the kettle from the heat and continue beating, otherwise the yolks will coagulate.
Adding the butter
When the sauce has cooled slightly, the clarified butter is stirred into the sauce. Season with salt, pepper and lemon juice.
Hollandaise sauce
Keep the Hollandaise sauce warm until served. It goes well with fine vegetables and fish.
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