Quick Hollandaise Basic Becomes Lime Chilli Sauce

Fast “Hollandaise” basic

Step 1

1. For the quick hollandaise sauce, let the butter melt in a small saucepan, add the salt but also take care not to let it get too hot.
2. In the next step, separate the eggs and place the egg yolks in a mixing bowl. Add a little pepper and either beat it with a hand blender or put it in the kitchen machine as I did. Mix in the mustard, pour in the white wine and stir diligently or let stir :).
3. Gradually pour in the salted butter and continue mixing. You have to beat (stir) this mass until a creamy, homogeneous mass has formed. Season the ready-made hollandaise sauce again with salt, pepper and lime juice.
4. This quick hollandaise goes very well with e.g. Asparagus or as a base for light, full-bodied sauces.

becomes = lime chilli sauce

Step 2

1. To do this, put the hollandaise in a pan and add the ingredients listed accordingly. Let this sauce simmer for 20 minutes – stir again and again so that it does not curdle.
2. As a nice creamy sauce, it goes very well with e.g. Fish and (pan-fried) meat.

Sauce that remains = lime chilli mayonnaise

Step 3

1. Put the olive oil and mustard in a tall container. Then they fill in the cooled sauce. Put a hand blender all the way down on the bottom of the container and slowly pull the mixture upwards to mix it up. They repeat that twice. If the mayo is too thin, add a few drops of olive oil.
2. This mayo goes well with e.g. Fried potatoes or fried eggs or meaty carpaccios. To e.g. I tried beetroot and tasted it as a nice component.

Bon appetit and culinary greetings your Biggi ♥