Hollandez sauce – a detailed recipe for cooking. Share with друзьями: 
AT ремя: 20 мин. Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 egg yolks
- 1 tsp water
- 1/4 tsp Sahara
- 12 tbsp. l (160 gr.) Unsalted butter, chilled and cut into small pieces
- 1/2 tsp coarse salt
- 2 tsp freshly squeezed lemon juice
- 1/8 tsp cayenne pepper
Recipes with similar ingredients: eggs, lemon juice, pepper ground cayenne, butter
Recipe preparation:
- Pour 2.5 cm of water into a large stewpan; boil. After boiling, reduce heat to a minimum.
- Place the egg yolks and 1 tsp. water in the middle bowl and beat until mixture is lighter, about 1 – 2 minutes. Add sugar and beat for another 30 seconds.
- Put the bowl with the egg mixture in boiling water and cook, constantly stirring with a whisk for 3 to 5 minutes or until until a clear line appears on the surface, after whisk on the bottom of the stewpan, or the mixture will cover the back side of the spoon.
- Remove the bowl from boiling water and gradually adding creamy butter, 1 piece at a time, whisk until all the butter is will be mixed. Periodically put the bowl back on boiling water, so that it is warm enough, it will help melt the butter. Add salt, lemon juice and cayenne pepper. Serve Hollandaise sauce is hot or keep in a thermos.
