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Hollandaise sauce – low-fat version

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Ingredients for 4 servings:

  • 1 lemon(s), the juice
  • 1 egg(s), hard-boiled
  • 200 g potatoes, cooked
  • 200 ml broth (asparagus stock)
  • 50 g butter
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Squeeze the lemon. Peel the egg and chop it into large pieces. Peel the cooked potatoes and chop them roughly. Add the butter and asparagus stock and blend with a hand blender until you have a very smooth sauce. Finally, season with salt and pepper. Tip: Thin the sauce with a little asparagus stock if desired. Use two fresh egg yolks instead of the boiled egg.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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