HOLLANDAISE SAUCE


  • 2-3 egg yolks
  • 0,55 lbs butter
  • 2 tablespoons of water
  • 1 tablespoon of vinegar
  • 5-6 crushed black peppers
  • 1-2 drops of lemon
  • Salt

The oil is melted in a suitable pan without burning. On the other hand, vinegar, salt, pepper, vinegar are boiled until they are reduced by half. Heat resistant sauce is filtered into the container to be made. When it cools down a bit, add the egg yolks and whisk well. It is thickened in Ben-Mari, which is not very hot (eggs and butter should be at the same temperature). When the sauce comes to a consistency, the oil is added little by little (from the parts without residue). It is whisked continuously. The process is continued until all the oil is used up. If the sauce is spoiled, a little cold water is added.

 

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