The hollandaise sauce is a French recipe :-) Why is it so called? there is no official news :-).
It is a velvety smooth and rather rich sauce that you have certainly tasted at least once in the restaurant. You can find it as an accompaniment to white meats. They served me with asparagus ... Excellent !!
When I say rich, I mean really rich: it has butter and eggs. But precisely for this reason it is perfect to accompany all those simple preparations such as steamed vegetables, white meats and steamed or grilled fish.
It goes very well with salmon and is a fundamental ingredient for the legendary Benedict eggs, a recipe… American !!
The trick is not to exceed ;-)
Ingredients
- 50 g water- 20 g lemon juice
- 100 g soft butter
- 3 egg yolks
- Salt to taste
- Ground pepper to tase
Let's cook
Place the butterfly whisk into the mixing bowl.Put in the mixing bowl 50 g water, 20 g lemon juice, 100 g soft butter, 3 egg yolks, a pinch of salt, a pinch of ground pepper and cook 5 Min. 70C Speed 2.
Transfer to a bowl and store in the refrigerator for maximum one day.
Translated from the Italian recipe
Copyright: Hollandaise sauce Thermomix from Thermomix Recipes
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