Hollandaise sauce

hard low carb
author: Gabriela Wärter
ingredients
3 egg yolks
3 tablespoons of soup
1 teaspoon of vinegar
180g clarified butter
1 coffeespoon of lemon juice
2 pinches of cayenne pepper
1 teaspoon of salt
Clarified butter
equipment
whisk
pot
bowl
egg white kettle
nutritional information
100g
1 serving
energy
2321 kJ
6441 kJ
554 kcal
1538 kcal
fat
60 g
168 g
saturated_fat
36 g
102 g
carbs
0.6 g
1.9 g
sugars
0.5 g
1.6 g
protein
3.8 g
10 g
salt
1.3 g
3.7 g

Hollandaise sauce

description & times
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.
instructions
Separating the eggs
Separate the yolks from the egg white.
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.
more info about "Clarified butter"
Hollandaise sauce
Keep the Hollandaise sauce warm until served. It goes well with fine vegetables and fish.
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