Hollandaise sauce

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15min

•

Easy

The sauce tastes great with asparagus, fish, a poached egg and is the basis for a béarnaise or mousselines sauce. Discover the recipe here!

The sauce tastes great with asparagus, fish, a poached egg and is the basis for a béarnaise or mousselines sauce. Discover the recipe here!
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Ingredients

What do you need?

Quantity: 4P

3 yolks
200 g soft butter at room temperature
1 tbsp vinegar
1 tbsp water
Juice of ½ lemon
Pepper and salt

3 yolks
200 g soft butter at room temperature
1 tbsp vinegar
1 tbsp water
Juice of ½ lemon
Pepper and salt
Preparation method

How do you make this?

Place a saucepan with some water with a glass bowl on the fire.

The bottom of the glass bowl must just come into contact with the water.

Let this boil very gently all the time.

Beat the yolks with the water, vinegar and lemon juice, season with salt and pepper.

Now beat firmly on the light -boiling water until a fixed foam and you no longer see liquid eggs on the bottom.

Add the butter spoon by spoon while beating.

Taste and season if necessary.

You can keep the muslin on the warm water.

If he cools it down he will set by the butter.

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