Delicious home made hollandaise sauce
Cooking Time30 m
Ingredients6
DifficultyMedium
Hollandaisesås belongs to both grilled fish and when an Egg Benedict will get some extra finesse on the summer brunch. Here you make the sauce yourself from scratch, step by step, and get that smile, classic flavor that is actually worth the time in the kitchen. A sauce that feels as obvious as it is luxurious.
Yields
4Servings
Ingredients
4 servings
- Step: 1300 g butter
- Step: 23 st small eggs
- Step: 31 msk lemon juice
- Step: 42 msk water
- Step: 51 krm salt
- Step: 61/2 krm pepper
Instructions
- Step: 1Melt the butter in a pot and separate the clear butter from the white bottom kit. Save the clear butter.
- Step: 2Boil water in a pot to a water bath. Mix egg yolks, lemon juice and water into a bunke that fits on top of the water throw roll. Put the water roller (which should boil slowly). Show the egg mixture creamy.
- Step: 3Take the bunk from the pot and put it on a damp cloth (so it stands still when you whisper). Now it is important that the egg cream and butter have the same temperature.
- Step: 4Display the butter dropped into the egg cream until it begins to thicken. Then whistle the rest of the butter into a thin beam. Taste with salt and pepper.
Näring
| Calories | 581kcal |
|---|---|
| Carbohydrates | 1g |
| Fat | 65g |
| Protein | 2g |
| Serving Size | 4serving |
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