Difference between revisions of "Hollandaise sauce"
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= Hollandaise sauce for two = | = Hollandaise sauce for two = | ||
== Ingredients == | == Ingredients == | ||
| − | * 1 | + | * 1 egg yolk |
* 10ml lemon juice | * 10ml lemon juice | ||
* 0.5ml white pepper (yes ml!) | * 0.5ml white pepper (yes ml!) | ||
| − | * 0.25ml | + | * 0.25ml salt (yes ml only if using unsalted butter!) |
* 2.5ml boiling water | * 2.5ml boiling water | ||
* 1oz butter, melted (about 10secs in the microwave on medium power) | * 1oz butter, melted (about 10secs in the microwave on medium power) | ||
| Line 13: | Line 13: | ||
== Directions == | == Directions == | ||
# Put yolks, lemon juice and seasoning in blender. | # Put yolks, lemon juice and seasoning in blender. | ||
| − | # Melt butter in microwave | + | # Melt butter in microwave |
| − | # Blend the egg mixture on high for 10 seconds or so then add the butter slowly. | + | # Blend the egg mixture on a high speed in a fixed blender 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 or a fresh green salad. If raw eggs are a concern, add 15ml boiling water to ensure egg yolks are cooked. | The heat from the butter will cook the eggs and create a smooth, glossy mixture ideal for fish or asparagus or a fresh green salad. If raw eggs are a concern, add 15ml boiling water to ensure egg yolks are cooked. | ||
Revision as of 20:02, 19 January 2022
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 egg yolk
- 10ml lemon juice
- 0.5ml white pepper (yes ml!)
- 0.25ml salt (yes ml only if using 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
- Blend the egg mixture on a high speed in a fixed blender 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 or a fresh green salad. 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.
