Hollandaise Sauce Recipe Herbs

Hollandaise sauce see recipe preheat the oven to 200 c 400 f gas mark 6.

Hollandaise sauce recipe herbs. Transfer the sauce to a warmed small pitcher. 4 teaspoons mixed finely chopped fresh parsley chives fennel and thyme leaves. Season the hollandaise sauce with lemon juice salt and cayenne pepper then mix in the herbs.

Whisk in butter 1 piece at a time until melted and sauce is thickened. Use right away or keep warm by setting the pitcher directly into the pan of barely simmering water. Step 2 add 2 tablespoons cold butter and place over very low heat.

Add egg yolks to a small saucepan. Continue stirring until the sauce has thickened. Beat the egg yolks and the white wine in a bowl over a hot water bath until creamy remove from the heat and add the melted butter gradually.

Whisk until lemon yellow and slightly thick about 1 minute. 2 4 ozs 50 110g 1 2 1 stick butter. This simple blender hollandaise recipe with fresh herbs makes a luscious topping for steamed asparagus but is also great with artichokes fish and of course eggs benedict.

You will need something with a crunch. Thin with a tablespoon of simmering water if the sauce gets too thick. Cook over very low heat stirring constantly until yolk mixture begins to bubble at edges.

Whisk in lemon juice. Place the bowl over a saucepan containing barely. Place the butter in a medium pan over a low heat so it starts to melt but doesn t burn.