Hollandaise sauce


150g of butter
2 egg yolks
1 tbsp cold water
a pinch of salt

In a plate, knead the butter with a fork.
In a bain marie whisk the eggs, the water, the salt and pepper.
When the batter starts to thicken, take out of the fire.
Add the butter little by little and whisk energetically.

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2 Responses to “Hollandaise sauce”

  1. Together, mint peas, hollandaise sauce and asparagus « Experiments in dessertarian cooking Says:

    […] evening meal -Mint peas -Hollandaise sauce -Rice -Lens and red beans burger […]

  2. Love letter, leftover lunchbox « Experiments in dessertarian cooking Says:

    […] -Asparagus -Hollandaise sauce -Mint peas -Courgette and potato sauté -Lens and beans burger -Rice […]


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