Hollandaise sauce, stretched

Ingredients for 1 servings:

• 80 g butter
• 120 ml milk
• 1 tbsp, leveled flour
• 1 egg yolk
• 1 dashes lemon juice
• some nutmeg
• some salt
• some pepper, white

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

2/3 less fat, guaranteed success with less fat

Place the butter in a small saucepan, melt, and turn off the stove. The butter shouldn’t sizzle. If it does, remove the pan from the heat in time. Add the flour to the butter and whisk until smooth. Add the milk and whisk until smooth. Add the egg yolk and whisk again until smooth. Turn the heat back on and heat the sauce, stirring, until the flour thickens (just before boiling). Once the sauce has just begun to boil, remove it from the heat and turn off the stove. From this point on, don’t let the sauce boil again, or the ingredients will curdle (unfortunately, see my photo). Add the lemon juice and a pinch of freshly grated nutmeg, and season the sauce with salt and pepper.