Sauces & stocks
Hollandaise sauce
Warm emulsion of yolk and butter, silky and delicate.
VegetarianGluten-free
Ingredients
- 3 egg yolks
- 150 g of butter
- 20 g of lemon juice
- 30 g of water
- 1 pinch of salt
- 1 pinch of white pepper
Step-by-step
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- Melt the butter 3 min/90°C/speed 1 and set it aside.
- Place the butterfly and put the yolks, water, lemon and salt.
- Set 4 min/70°C/speed 3 to gently set the yolks.
- With the machine running at speed 3, add the butter in a stream through the lid opening.
- Continue 1 more min/70°C/speed 3 until it thickens and emulsifies.
- Adjust salt and pepper and serve immediately while warm.
Tips
- Do not exceed 70°C so the yolks do not fully set.
- Serve right after making it because it cannot be reheated.
- Pairs with asparagus, fish or eggs Benedict.
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