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Hollandaise
Sauce
Ingredients:
2 egg
yolks
1 tablespoon cold water
7 oz. butter
1 tablespoon lemon juice
salt and ground white pepper to taste
Preparation:
- Mix together egg
yolks and 1 tablespoon of
cold water, add salt and pepper and place over double boiler to cook.
- Add gradually butter (teaspoon by teaspoon)
and
beat well until sauce is thick, than add lemon juice, taste and adjust
seasoning.
- Serve hot with fish, eggs or any vegetable.
Related Links:
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Double Boiler
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A
double-boiler is a stovetop apparatus used to cook delicate sauces such
as beurre blanc to melt chocolate without burning, or for any occasion
when more indirect heating is desired.
It consists of a saucepot of boiling water, on top of which a second
pot fits, so that the latter is heated by steam.
If one does not own such a device, the same cooking technique can be
achieved by placing a metal bowl or glass bottle in a larger pot of
boiling water.
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