Hollandaise sauce

hollandaise sauce
Holland
Sauces and creams
Hollandaise sauce
Portions 4
A classical emulsion of clarified butter. It is extraordinary if accompanied with pacheados fish, to the steam or boiled, vegetable, pork loin or Sirloin. Serve it hot. We can keep warm by placing it in a bowl or a Bain-Marie while this take contact with water, for not very long.
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prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
Ingredients
  • 2 tablespoons water
  • 2 egg yolks
  • 100 grams of clarified butter
  • ½ tablespoon lemon juice
  • Salt and pepper to taste.
Instructions
  1. Take egg yolks and water bath (in this case the Bowl, It must not touch the hot water). Place, until the sauce begins to thicken and homogenised, avoid preparing warms others, slowly incorporate the clarified butter at room temperature, without leave of beat until it is thick and airy. Jump, perfume with lemon juice and black pepper.
Recipes easy to https://recetasdecocinafaciles.NET /

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