John Myers
Hollandaise Sauce or Basic Recipe for 4 Other Delicious Sauces
The perfect hollandaise sauce or basic recipe for 4 other delicious sauces recipe with a picture and simple step-by-step instructions.
- 250 g Butter
- 3 Egg yolk
- Water cold
- 1 Eßl. Freshly squeezed lemon juice
- Salt
- White pepper
- 500 gr Fresh or frozen asparagus
- Salt
- Sugar
- Melt the butter over low heat, skim it and let it cool down a little. Transfer to another container, making sure that the whey remains.
- Mix the egg yolks with the water and stir in a water bath over low heat with a whisk until creamy. then whip up vigorously so that it becomes light creamy and binds nicely.
- Gradually add the butter in a thin stream and beat under the cream. Season with salt, pepper and lemon juice.
- Clean and wash the asparagus and cook it al dente in sufficient water with salt and sugar. Finished ! The frozen asparagus does not have to be thawed; like fresh asparagus, it is prepared in cold water
- Attention, do not pour away the cooking water, the bowls and the trimmings, but use them for an asparagus soup!
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