Sauce Hollandaise "The Easy Way"
PROTIP: Prepare everything in advance. and serve directly alternatively put is thermosflask and this way it will remain stabile and warm.
≈ 1080 kcal · 9 g Protein · 3 g Kohlenhydrate · 117 g Fett — KI-Schätzung pro Portion
Zutaten
Zubereitung
- 1
Melt the butter gently. Scoop of the white bits if you want. Then you have clarified butter
- 2
Mix the mustard and lemon juice. Whisk them together
- 3
Put a pan on the stove with boiling water and put a bowl on top. Add the lemon, mustard, and egg yolks together and gently whisk them, Important is to keep it moving otherwise you end up with scrambled eggs heat this to around 40 degrees celcius. Now add the melted butter little by little at the beginning as it incorporates and add all the butter. and keep gently whisking until the sauce thickens this takes around 5 - 8 minutes pending heat do not heat over 74 degrees. I find 70 degrees brings a good result. The acid will raise the cooking temperature pending on how much you used. This can be a high as 90 degrees(pending on the quantity of acid)!! When the sauce splits you can try to correct it by whisking in a teaspoon or two of boiling water drop by drop. If that doesn’t work.. try this: put another egg yolk in a bowl and very slowly whisk in the split sauce. Most of the time he sauce will come back together.Or turbo blend it to the emulsifying stage.
