HOLLANDAISE SAUCE

Friday - - Food -

The per­fect part­ner for steamed as­para­gus and the star of eggs Bene­dict, this sauce is eas­ily trans­formed with the ad­di­tion of tar­ragon for a Béar­naise sauce, or finely grated zest for tart­ness.

Prep time 5 mins

Cook­ing time 30 mins

Makes 500ml 1 tbsp fresh lemon juice 1 tbsp non-al­co­holic white wine

6 pep­per­corns

1 bay leaf

2 egg yolks

125g clar­i­fied but­ter Half-fill a saucepan with wa­ter and bring it to the boil, then turn the heat down to the low­est set­ting. Mean­while, in a sep­a­rate small saucepan, place the lemon juice, non-al­co­holic wine, pep­per­corns and bay leaf and bring to the boil. Boil un­til one tea­spoon re­mains. Place the re­duc­tion and the egg yolks in a stain­less steel bowl and whisk to­gether un­til thick and creamy. Place the bowl with the egg mix­ture over the saucepan of sim­mer­ing wa­ter and whisk vig­or­ously and con­stantly, slowly driz­zling in the clar­i­fied but­ter to emul­sify the mix­ture. Re­move from the heat. The sauce should be thick and dou­ble its ini­tial vol­ume. It should taste but­tery with a slight, sub­tle hint of acid­ity. Serve warm.

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