Hollandaise sauce

Hollandaise sauce

Total: 30 Min. | Active: 30 Min.
vegetarian, Low Carb
Nutritional value / dl: 495 kcal
, Fat: 52 g
, Carbohydrate: 1 g
, Protein: 4 g

Ingredients

2 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Reduction

1dl white wine
1tbsp herbal vinegar
1 shallot, finely chopped
3 parsley stems
4 white peppercorns, crushed
1 bay leaf

Hollandaise sauce

2 fresh egg yolks
100g butter, cut into pieces, cold
¼tsp Worcestershire sauce
Tabasco sauce, to taste
salt, to taste

Béarnaise sauce

2tbsp tarragon, finely chopped
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How it's done

Reduction

Bring the wine to the boil in a pan along with all the other ingredients up to and including the bay leaf. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.

Hollandaise sauce

Add the egg yolks to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Beat the mixture with a whisk until light and fluffy. Reduce the heat, gradually add the butter while stirring, continue to stir until the sauce becomes creamy. Remove the bowl, season.

Béarnaise sauce

Mix the tarragon into the hollandaise sauce.

Good to know
That fits: Asparagus, roast beef, fish

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