Recipe For Hollandaise Sauce Uk

Hollandaise sauce is used as a finishing sauce for certain dishes including smoked salmon poached fish or in classic brunch recipes like eggs benedict.

Recipe for hollandaise sauce uk. Olive oil hollandaise use 200ml of medium flavour olive oil not extra virgin oil instead of the butter and heat until warm. Put the egg yolks white wine or tarragon vinegar a pinch of salt and a splash of ice cold water in a metal or glass bowl that will fit over a small pan. Step 2 heat in microwave for 15 to 20 seconds.

Pour the melted butter into a small jug leaving behind any white sediment in the bottom of the pan. Whisk the yolk mixture until combined. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.

Half fill the pan with water and bring to a simmer. Place the lemon juice egg yolks and 1 tablespoon of water in a heatproof bowl over a saucepan of simmering water. Whisk until lemon yellow and slightly thick about 1 minute.

Hollandaise sauce is delicious and it is so easy to rustle up when using this simple recipe. Melt the butter in a small saucepan over low heat. Strain through a sieve into a bowl.

To make the sauce blitz the egg yolks in a food processor then add the butter in a drizzle whisking continuously. Whisk together two fresh egg yolks with the white wine vinegar in a large heat proof bowl. Beat egg yolks lemon juice salt and cayenne pepper together in a microwave safe bowl until smooth.

Michel roux makes this sauce extra thick and creamy by using egg yolks and butter. Whisk constantly while butter is melting and continue whisking until thick enough to see the pan between strokes. Place the bowl over a saucepan of simmering water do not to let the bowl touch the water and whisk until.