Hollandese sauce
Hollandaise sauce is a buttered egg yolk emulsion. Despite having this name, its origin is French, and it is used above all to napar (water) all kinds of food, but especially fish. It is a sauce neither too liquid nor too thick.
This recipe it is very rich for many foods but has a great difficulty in which it is not very easy to get the point. You have to do it slowly and control the amount of fat so that it is the right texture.
Ingredients
- 150 g of butter.
- 2 tablespoons of water
- pinch of salt.
- Juice of half a lemon.
- 3 yolks.
Preparation
Firstly, we will separate the whites from the yolks. We will place these in a large bowl with the water, and we will begin to beat with some rods until they mount a little.
Then, we will place this bowl in a saucepan with boiling water to continue mounting the water bath. When it gets a little warm, let's go adding the butter little by little without stopping stirring.
Finally, we will add the lemon juice and salt and we will continue beating until we get a sauce that is neither too light nor too thick.
More information about the recipe
Preparation time
Cooking time
Total time
Kilocalories per serving 486
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