Hollandaise sauce

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15min

•

Easy

The sauce tastes delicious with asparagus, fish, a poached egg, and is the base for a béarnaise or mousseline sauce. Discover the recipe here!

The sauce tastes delicious with asparagus, fish, a poached egg, and is the base for a béarnaise or mousseline sauce. Discover the recipe here!
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Ingredients

What do you need?
Quantity: 4P

3 yolks
200 g soft butter at room temperature
1 tbsp vinegar
1 tbsp water
Juice of 0.5 lemon
Pepper and salt

3 yolks
200 g soft butter at room temperature
1 tbsp vinegar
1 tbsp water
Juice of 0.5 lemon
Pepper and salt

Preparation method

How do you make this?

Place a saucepan with some water and a glass bowl on the heat.

The bottom of the glass bowl should just touch the water.

Let this simmer very gently the whole time.

Whisk the yolks with the water, vinegar, and lemon juice, seasoning with pepper and salt.

Now whisk vigorously over the lightly boiling water until you have a firm foam and no liquid eggs are visible at the bottom.

Add the butter spoon by spoon while whisking.

Taste and season if necessary.

The mousseline can be kept warm over the hot water.

As it cools, it will thicken due to the butter.

Tips

No extra tips needed, Just Enjoy!

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