Difference between revisions of "Hollandaise sauce"
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The heat from the butter and water will cook the eggs and create a smooth, glossy mixture ideal for fish or asparagus. | The heat from the butter and water will cook the eggs and create a smooth, glossy mixture ideal for fish or asparagus. | ||
| + | (If keen to save washing up, use a hand blender.) | ||
| − | + | Serve as soon as it is ready. | |
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | ||
Revision as of 09:47, 16 May 2021
Other recipes This recipe is great, if the eggs are fresh, it's guaranteed to work. Quick, easy and better than prepared.
Hollandaise sauce
Ingredients
- 2 eggs yolks
- 11ml lemon juice
- 0.5ml white pepper
- 0.5ml tsp salt
- 7.5ml water, boiling
- 8oz butter, melted
Directions
- Put yolks, lemon juice and seasoning in blender.
- Melt butter in microwave.
- Blend the egg mixture on high for 30 seconds or so then add hot water and half the butter slowly.
- If well blended and smooth, add the remainder of the butter.
The heat from the butter and water will cook the eggs and create a smooth, glossy mixture ideal for fish or asparagus. (If keen to save washing up, use a hand blender.)
Serve as soon as it is ready.
