Difference between revisions of "Hollandaise sauce"
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| − | [[Recipes | Other recipes]] | + | [[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] |
| − | + | ||
| − | = Hollandaise sauce = | + | 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 == | == 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 == | == 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 until fully melted but not spitting. 10 secs in an E rated microwave on medium or so. |
| − | # 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. | ||
| − | + | (If keen to save washing up, use a hand blender, but it does feel like you need four hands to co-ordinate this!) | |
| − | (If keen to save washing up, use a hand blender | + | |
Serve as soon as it is ready. | Serve as soon as it is ready. | ||
| − | [[Recipes | Other recipes]] | + | [[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] |
Latest revision as of 14:07, 30 November 2024
Other recipes | Savory sauces and side dishes
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.
