Hollandaise sauce

Ideas
4 servings Prep: 10 mins
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Dairy

By Food24 November 03 2009
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Ingredients (9)

45.00 ml vinegar — wine
1.00 bay leaves
0.00 mace
5.00 black peppercorns
30.00 ml water
1.00 eggs — large
2.00 eggs — large, yolk only
125.00 g butter — melted
0.00 lemon juice — to taste
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Method:

Put vinegar, bay leaf, mace and peppercorns into a saucepan, boil and reduce to 15 ml.
Remove from heat and discard bay leaf, mace and peppercorns. Add water.

Add egg and egg yolks to pan. Whisk until light and fluffy.

Return pan to a very gentle heat. Whisk continuously while you slowly add melted butter until it thickens. (Should it get too hot, remove from heat before you continue.)

Remove from heat and whisk in the lemon juice and a pinch of salt. Serve with steamed asparagus.

Makes 250 ml.



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