Difference between revisions of "Hollandaise sauce"
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# Blend the egg mixture on high for 10 seconds or so then add the butter slowly. | # 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. | + | 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.) | (If keen to save washing up, use a hand blender.) | ||
Revision as of 18:17, 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 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.
