Despite the name, the homeland of Hollandaise sauce is northern France. Traditionally, it is served with boiled asparagus or baked zucchini. From my own experience, I can assure you that the seasoning goes no worse with eggs, meat and fish.
Ingredients
- Butter - 200 g
- Egg yolks - 4 pieces
- Lemon juice - 40 ml
- White pepper (ground) – 0,3 tsp.
- Salt - 0,3 tsp.
Step-by-step cooking recipe
Melt butter in a water bath.
Mix lemon juice and egg yolks in a deep bowl, beat with a mixer until fluffy.
Without stopping the mixer, add butter in small portions.
Pepper, salt and whisk everything together for another 2-3 minutes.
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