Sauce Hollandaise
.......... is an emulsion of egg yolk and butter, usually seasoned
with lemon juice, salt, and a little white pepper or cayenne pepper.
ok it's a low fat thing and nothing for dieting but for aspergus
the best sauce in the world. 2 Month a year you can eat aspergus.
Well it's aspergus time right now so we gonna make it. Yummi.
A Lot of restaurant serve aspergus & sauce h. with potatos & slices of ham.
2 importent things are steaming and stiring.
for 2 Portions you will need:
1 egg yolk
110g butter
2 tbsp white wine or apple juice
1/2 tbsp lemon juice
salt & pepper to taste
1 pot about 1,5 liter
a bol that fits the pot
mixer or wisk
Preparion:
1. Bring a litte amount of water in your pot to boil.
2. Melt your butter (microwave).
3. Give the egg yolk & the wine in your bol. Lightly mix.
4. Put the bol on top of your pot with boiling water and start mixing.
The pot should not touch the boling water only steam.
5. Add butter little by little. Keep stiring!
Taste with salt & pepper. Keep stiring.
6. After a few minutes of mixing it starts to thicken.
Add the lemon juice. Than it's ready to serve.
Enjoy with aspergus & potatos ^^.
