Difference between revisions of "Hollandaise sauce"
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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. | ||
| − | (If keen to save washing up, use a hand blender, but it does feel like you need four hands to | + | (If keen to save washing up, use a hand blender, but it does feel like you need four hands to co-ordinate this!) |
Serve as soon as it is ready. | Serve as soon as it is ready. | ||
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | ||
Revision as of 08:54, 24 September 2023
This recipe is great, if the eggs are fresh, it's guaranteed to work. Quick, easy and better tasting than prepared versions.
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 until fully melted but not spitting. 10 secs in an E rated microwave on medium or so.
- 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, but it does feel like you need four hands to co-ordinate this!)
Serve as soon as it is ready.
