Hollandaise Sauce
Hollandaise Sauce is an easy dinner. Made with 2 egg yolks (no whites at all), 8 oz. butter, melted to 165~, 2 oz. good mayonnaise, 1 oz. white wine and 1 oz. iced water, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Melt the butter to approximately 165Β° so that it separates and leaves the whey on the bottom of the pan.
Beat the egg yolks with the white wine and place over the double boiler.
Use only the clarified butter, not any of the sediment type.
Add slowly the butter until you find the liaison of butter and egg yolks.
If you find the butter and egg yolks are too thick, add a little iced water to thin.
When you find the liaison is of a creamy consistency, serve!
π· Perfect Pairings
Complete your meal with these
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