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Hollandaise Sauce |
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Hollandaise Sauce |
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Hollandaise SauceServe with hot poached fish ,asparagus ,cauliflower etc
Method1. Place the peppercorns and vinegar in a small pan and reduce completely .2. Add 1 tbsp cold water and allow to cool .3. Mix in egg yolks with a whisk . 4. Return to gentle heat and whisking continuously cook to a sabayon .5.Remove from heat and cool slightly .6. Whisk in melted butter until throughly combined .7.Check for seasoning .8. Pass through a muslin or tammy cloth .9. Keep at a slightly warm temperature until thick .10. Serve in a slightly warm sauce -boat .
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