Separating the eggs
Separate the yolks from the egg white.
Hollandaise sauce
3
jaunes d òeuf
3CáS
soupe
1 petite cuillère
vinaigre
180g
beurre
1CáC
jus de citron
2 pointes
cayenne pepper
1 petite cuillère
sel
100g
1 portion
condensation
2321 kJ
6441 kJ
554 kcal
1538 kcal
graisse
60 g
168 g
dont acides gras saturés
36 g
102 g
hydrates de carbone
0.6 g
1.9 g
dont sucre
0.5 g
1.6 g
protéine
3.8 g
10 g
sel
1.3 g
3.7 g
Hollandaise sauce
description et horaires
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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