Tuesday, 2 April 2013
It is a warm yellow and rich sauce.
Recipe for Hollandaise Sauce
(1) Melted Clarified Butter- 500 grams
Method
(1) Melt butter in a pan and keep aside.
(2) Place crushed peppercorns and vinegar in a pan and reduce completely.
(3) Add one tablespoon of water and cool.
(4) Add egg yolks and whisk.
(5) Place the pan in the double boiler and whisk the egg yolks till it gets thickened. Then add melted clarified butter until it is blend and forms a smooth sauce. Add lemon juice.
(6) Strain through a fine strainer, correct seasoning.
Recipe for Hollandaise Sauce
Ingredients 500 grams
(1) Melted Clarified Butter- 500 grams
(2) Egg
yolks- 5
(3) Crushed
Peppercorns- 8
(4) Vinegar- 30 ml
(5) Lemon juice- 2 tsp
Method
(1) Melt butter in a pan and keep aside.
(2) Place crushed peppercorns and vinegar in a pan and reduce completely.
(3) Add one tablespoon of water and cool.
(4) Add egg yolks and whisk.
(5) Place the pan in the double boiler and whisk the egg yolks till it gets thickened. Then add melted clarified butter until it is blend and forms a smooth sauce. Add lemon juice.
(6) Strain through a fine strainer, correct seasoning.
NB: If sauce
turns or curdles or is too thick, beat in a little hot water, a little at a
time. If too thin then add teaspoon of lemon juice and whisk until it is thick,
a little at a time.
