Hollandaise Sauce Recipe South Africa

Place the bowl over a saucepan containing barely.

Hollandaise sauce recipe south africa. Place over barely simmering water. Keep the butter warm. Add the mustard lemon juice and a good grinding of black pepper and large pinch of salt.

Melt the butter in a pan and whisk the egg yolks in a heat proof mixing bowl. Beat for 1 minute. Cube 175 g room temperature butter and slowly add it to the egg mixture mixing in each cube before adding the next one.

Add the juice of 1 lemon use your discretion here as to how lemony you want it. Add 3 free range egg yolks and 2 t water to the bowl and whisk until doubled in volume and pale in colour. Slowly pour in the melted butter and continue whisking until the sauce is thick and doubled in volume.

A rich thick sauce served hot or cold with fish eggs chicken and vegetables method. Add a pinch of salt and black pepper. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick about 3 5 mins.

Separate your eggs and place the yolks into a measuring jug or tall container. Slice the butter and place in another measuring jug or cup. Cook over very low heat stirring constantly until yolk mixture begins to bubble at edges.

Using a whisk beat yolks for 1 minute then add the water vinegar or lemon juice salt and pepper. Stir in paprika and cayenne pepper. Whisk the egg yolks and lemon juice in a clean metal bowl until thick.