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Hollandaise Sauce
Hollandaise Sauce
Portions ‐4 x 50ml
Cost ‐ £1.17
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Portions ‐ 4 x 50ml
-
Recipe Cost ‐ £1.17
-
Portion Cost ‐ £0.29
-
Prep ‐ N/A / N/A
-
Cook ‐ N/A
Ingredients
- 2single Egg Yolks, Single
- 1g Black Peppercorns Whole
Method
- Clarify the butter.
- Crush peppercorns.
- In a sauté pan reduce the vinegar along with the peppercorns.
- Take off the heat and cool slightly.
- Whisk the egg yolks and the vinegar reduction over a bain-marie to form a sabyon.
- Take off the heat, gradually incorporate the clarified butter, whisking throughout.
- Strain through a muslin.
- Add the juice of the lemon, season and serve.
Nutritional Information
Values expressed per 100g
| No nutritional info available |
Dietary Information
No dietary info available
Comments
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