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Рецепт Classic Hollandaise Sauce
by Global Cookbook

Classic Hollandaise Sauce
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Ингредиенты

  • 67/100 c. unsalted butter
  • 3 x egg, yolks
  • 1 Tbsp. water
  • 1 Tbsp. lemon juice salt
  • 1 pch pepper

Инструкции

  1. Remove 2 Tbsp. (25 mL) of the butter and keep cool in refrigerator. In small saucepan, heat remaining butter; keep hot.
  2. In heavy-bottomed saucepan or possibly in stainless steel bowl, whisk egg yolks till thickened and pale. Whisk in water and lemon juice. Add in 1 Tbsp. (15 mL) of the cool butter.
  3. Set saucepan over low heat or possibly place bowl over saucepan pf 1 1/2- inches (4 cm) barely simmering water; whisk till bottom of pan can be seen between whisks and wires of whisk become lightly coated, 1 to 2 min.
  4. Remove from heat, immediately whisk in remaining cool butter to stop the cooking of the yolks.
  5. By driblets, whisk in sufficient of the melted butter to thicken to consistency of whipping cream. Increasing amount of butter slightly, whisk in remaining butter.
  6. Season with salt and pepper.