Hollandaise Sauce Recipe
Cooking Time: 1-2 minutes to reduce vinegar You will need:
2 tablespoons white 3 oz. Unsalted butter wine vinegar lemon juice.
2 egg yolks salt and pepper.
5-oz. Carton plain yoghourt seasoning.
1 Put the vinegar in a small pan and boil until the quantity is reduced to 1 tablespoon.
2 Leave to cool, then mix with the egg yolks in a basin.
3 Place the basin over a pan of hot water and whisk until the eggs begin to thicken.
4 Gradually whisk in the butter, adding a little at a time.
5 Add lemon juice and season carefully.
Cream salad dressing.
You will need:
1 teaspoon made mustard.
1 teaspoon salt pepper pinch castor sugar.
2 tablespoons thick cream.
1 tablespoon oil 1 dessertspoon vinegar (a mixture of malt and tarragon) and.
1 Mix the mustard, salt, pepper to taste castor sugar together. Stir in the cream.
2 Add the oil drop by drop, stirring all the time.
3 Add the vinegar slowly and stir well.