Resepi Hollandaise

Salam pada semua pencinta makanan- sedikit penerangan ringkas tentang sos ini, ianya sesuai dikombinasikan bersama hidangan laut mahupun sayur-sayuran yang telah dicelur seperti asparagus dan carrot. Selamat mencuba!

HOLLANDAISE SAUCE

250 gm butter ( clarified )

3 nos egg yolk

15 ml cold water

½-1 lemon juice

30 ml white vinegar
salt
cayenne powder


METHOD

1. Place the egg yolks and cold water in a stainless steel bowl and beat well.Beat in a few drops of lemon juice and white vinegar.
2. Hold the bowl over a hot water bath and continue beat until they are thickened and creamy.
3. Remove the bowl from the water bath. Using a ladle slowly and gradually beat in the warm butter. Add the butter drop by drop at first. If the sauce becomes to thick to beat before all the butter is added.
4. Beat in a little of the lemon juice and white vinegar.
5. When the butter has been added, beat in a lemon juice to taste and adjust seasoning with salt and cayenne.

VARIATIONS
Bearnaise-
Reduction of white vinegar by adding chopped shallots, tarragon and black peppercorn.
Maltaise-
Orange juice and grated orange rind is added to Hollandaise sauce.