Difference between revisions of "Hollandaise sauce"
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This recipe is great, if the eggs are fresh, it's guaranteed to work. Quick, easy and better than prepared. | This recipe is great, if the eggs are fresh, it's guaranteed to work. Quick, easy and better than prepared. | ||
| − | = Hollandaise sauce = | + | = Hollandaise sauce for two = |
== Ingredients == | == Ingredients == | ||
| − | * | + | * 1 eggs yolks |
| − | * | + | * 10ml lemon juice |
* 0.5ml white pepper (yes ml!) | * 0.5ml white pepper (yes ml!) | ||
| − | * | + | * 0.25ml tsp salt (yes ml if unsalted butter!) |
| − | * | + | * 2.5ml boiling water |
| + | * 1oz butter, melted (about 10secs in the microwave on medium power) | ||
== Directions == | == Directions == | ||
Revision as of 18:16, 23 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 for two
Ingredients
- 1 eggs yolks
- 10ml lemon juice
- 0.5ml white pepper (yes ml!)
- 0.25ml tsp salt (yes ml if unsalted butter!)
- 2.5ml boiling water
- 1oz butter, melted (about 10secs in the microwave on medium power)
Directions
- Put yolks, lemon juice and seasoning in blender.
- Melt butter in microwave - that much butter should do in 60seconds on medium.
- Blend the egg mixture on high for 10 seconds or so then add the butter slowly.
The heat from the butter will cook the eggs and create a smooth, glossy mixture ideal for fish or asparagus. If raw eggs are a concern, add 15ml boiling water to ensure egg yolks are cooked.
(If keen to save washing up, use a hand blender.)
Serve as soon as it is ready.
