John Myers
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Quick Hollandaise Sauce
The perfect quick hollandaise sauce recipe with a picture and simple step-by-step instructions.
For garnish
- White wine, dry 1
- 1 tbsp Orange juice
- 2 tbsp Celery leaves, fresh or frozen
- 2 tbsp Creme fraiche Cheese
- 100 g Butter
- 1 pinch Salt
- 1 pinch Black pepper, fresh from the mill
- Celery leaves, fresh or frozen
- All ingredients, unless otherwise stated, must be at room temperature. Put the egg yolks with the white wine and orange juice mixture, the celery leaves, a pinch of salt and pepper and the crème fraîche in a tall container and puree until smooth with a cutting stick. Now heat the butter to 100 degrees, slowly pour it into the container while running the cutting stick. Season to taste with salt and pepper.
Annotation:
- The quantities given above must not be undercut, otherwise the egg yolk will not emulsify. This also applies if the butter has been heated below 100 degrees. In the latter case you have to emulsify the sauce while stirring in a water bath at 80 degrees.
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