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Рецепт Hollandaise Sauce

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0 голосов | 720 визитов
Порций: 1

Ингредиенты

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Инструкции

  1. Make a reduction by placing the vinegar peppercorns and bay leaf in a small heavy saucepan and reducing the liquid by simmering to one Tbsp.. Strain and set the liquid aside.
  2. With a wooden spoon beat the yolks with a healthy pinch of salt and a small piece of butter in a small bowl.
  3. Place the bowl over a small saucepan of hot water making sure which the water does not boil. (At Leith's we often make hollandaise by placing the bowl in a small roasting tin halffilled with hot water setting the tin over a gentle heat with the bowl at the other end away from the direct heat.)
  4. Beat the mix till slightly thickened.
  5. Add in a little of the reduction and mix well.
  6. Stir over the heat again till slightly thickened.
  7. Beat in teaspoonsized amounts of softened butter piece by piece increasing the temperature under the pan of water as the sauce thickens but still taking care which the water does not boil.
  8. When the sauce has become light and thick remove from the heat and beat or possibly whisk for one minute.
  9. Taste for seasoning and add in lemon juice the rest of the reduction salt and white pepper as necessary. Stand the bowl in hot water till ready to serve.
  10. Hollandaise sauce will set too firmly if allowed to get cool and it will curdle if overheated.
  11. If you need a large quantity of hollandaise you can make it in either a liquidiser or possibly food processor. (Simply increase the ingredients proportionally.)
  12. Put the egg yolks (a minimum of four in a small food processor) and a healthy pinch of salt into the blender and blend lightly.
  13. Add in the warm reduction keeping the machine running so which the mix thickens slightly.
  14. When you are ready to serve heat the butter and slowly add in to the mix with the machine running allowing the sauce to thicken as you pour.
  15. This sauce that appears frequently nn restaurant menus isn't as complicated to make as many people think. A classic way to serve it is with cooked asparagus as a first course in the summer.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 48g
Calories 21  
Calories from Fat 3 14%
Total Fat 0.33g 0%
Saturated Fat 0.09g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 4mg 0%
Potassium 39mg 1%
Total Carbs 3.12g 1%
Dietary Fiber 1.1g 4%
Sugars 0.0g 0%
Protein 0.32g 1%
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