Hollandaise Sauce Recipe

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.

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