Heat the butter slowly in a pot.
Collect the clear part of the butter in a container, separating the white whey.
Let the clarified butter cool.
Swipe, Match, Cook.
Decide what to cook together.
Elisakocht
99 Recipes
None
Easy
10 min
Spiciness
None
Difficulty
Easy
Time
10 min
Preparation
5 min
Cooking
5 min
250 grams
3
1
20 Views
5 months ago
Translated
Sauce Hollandaise is a delicious, buttery sauce that goes perfectly with asparagus and fish dishes. It's one of the five classic French mother sauces, but its roots are in Dutch cuisine. Today, it's an indispensable part of fine dining worldwide. In this recipe, I'll show you how to easily make Sauce Hollandaise yourself. Once you've made it yourself, you'll definitely never go back to the ready-made version!
None
Easy
10 min
Spiciness
None
Difficulty
Easy
Time
10 min
Preparation
5 min
Cooking
5 min
250 grams
3
1
Heat the butter slowly in a pot.
Collect the clear part of the butter in a container, separating the white whey.
Let the clarified butter cool.
Put the 3 egg yolks into a large, heatproof bowl.
Add a splash of white wine, a few drops of lemon juice, and a pinch of salt.
Place the bowl over a pot of simmering water (Caution: Not too hot, otherwise it will turn into scrambled eggs).
Whisk everything thoroughly until the egg mixture becomes frothy and slightly creamy.
Turn off the stove.
Very slowly add a thin stream of the cooled, clarified butter to the egg mixture.
Whisk constantly with a whisk so that the butter combines evenly with the eggs without curdling or the egg scrambling.
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.