Makes 2 cups / Prep time: 20 minutes / Cook time: 10 minutes, plus 15 minutes cooling time
You may think this sauce resembles a lot of work, and you wouldn't be completely off-base, however the delicious spoon-covering creation toward the finish of the cycle is more than worth the work. Hollandaise doesn't keep longer than around 2 hours and just that long if the temperature in your kitchen isn't excessively hot, so don't make beyond what you can use in one supper. Have a go at adding some cleaved tarragon to the hollandaise assuming you need to make a béarnaise sauce all things considered.
1½ cups unsalted spread
4 huge egg yolks
2 teaspoons cold water
Juice of 1 little lemon, around 4 teaspoons
Pinch ocean salt
- Place a medium weighty lined pan over exceptionally low warmth and dissolve the margarine.
- Remove the pot from the warmth and let the dissolved margarine represent 5 minutes.
- Carefully skim the froth from the highest point of the dissolved spread.
- Very gradually pour the explained part of the margarine (it ought to be an unmistakable yellow tone) into a compartment, leaving the smooth solids in the lower part of the pot.
- Discard the smooth solids and let the explained spread cool in the compartment until it is simply warm, around 15 minutes.
- Put a medium pan with around 3 creeps of water in it over medium warmth until the water stews tenderly.
- In an enormous treated steel bowl, add the egg yolks and 2 teaspoons of cold water and whisk them until they are frothy and light, around 3 minutes.
- Add 3 or 4 drops of the lemon juice to the yolks and race for around 1 moment.
- Place the bowl onto the mouth of the pot, ensuring the lower part of the bowl doesn't contact the stewing water.
- Whisk the yolks until they thicken somewhat, around 1 to 2 minutes, then, at that point eliminate the bowl from the stewing water.
- In an extremely slender stream, add the explained spread to the yolk combination, whisking consistently, until you have spent all the margarine and your sauce is thick and smooth. In the event that you add the spread excessively fast, the sauce will break.
- Whisk in the excess lemon juice and the salt.
- This sauce ought to be utilized immediately or held for just around 60 minutes. Discard any unused sauce.
PER SERVING (1 TABLESPOON) Calories: 173; Fat: 17g; Protein: 5g; Carbs: 1g; Fiber: 0g; Net Carbs: 1g; Fat 86%/Protein 11%/Carbs 3%
