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Friday, 20 April 2012

Hollondaise

Image courtesy of forex online

Hollondaise is one of the sauces (despite being my favourite) that is incredibly useful and versatile, as its buttery texture gives rise to many options of the food world. It goes phenomenally well with fish, eggs, meats and vegetables, and can be used as a master sauce also for many other sauce variants.

This mixture makes a batch of about 3/4 portions. But can be chilled if leftovers occur and used as a very luxurious salad dressing.

You will need:

225g unsalted butter
2 egg yolks
juice of half a lemon
tbsp hot water
Pinch cayenne pepper
pinch of salt

The doing bit:

Melt the butter gently in a pan and leave to cool slightly. The butter will have seperated so we only need the oil section, the milk solids aren't required.

In a bain marie, blend the egg yolks to the water and whisk together until the egg yolks mix begins to expand. Remove bain from the heat and add clarified butter in a steady stream whilst whisking, until texture is uniform.

Add lemon juice and seasoning. Serve


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