171.Hollandaise Sauce : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

A traditional rich sauce.

Ingredients:

6 oz / 175g butter

1½fl oz / 45ml water

3 egg yolks

juice half a lemon

salt and pepper to taste

Instructions:

Melt the butter in a heavy pan and allow to cool until just warm but still liquid.

Warm the water until tepid and then blend the egg yolks, water, salt, and pepper in a blender for about ten seconds.

Add the hot butter gradually, blending continuously.

The sauce should thicken.

Stir in the lemon juice and serve.

Serve with vegetables, fish or eggs.

Variations:

Caper sauce: for boiled fish.

Add 2 teaspoons of capers.

Mousseline sauce: for fish or boiled vegetables.

Add 4 fl oz / 100ml of whipped cream before serving.

These sauces should be used freshly made and not be kept.

Note that the egg yolks are not cooked.

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