Hollandaise Sauce Error in the name does not interfere with taste


Hollandaise sauce was not really invented in Holland, but in France, like mayonnaise. Well, he is very good to fish, eggs and vegetable dishes.
Cook it easy enough. Mandatory skill for cooks :-) Still, this sauce is among the top five classic ones.
Dutch sauce, like mayonnaise, is an emulsion. But for cooking Dutch sauce, we combine egg yolks not with vegetable, but with butter. The main secret of success lies in the fact that while adding melted butter to the yolks of the butter they are evenly heated over a low flame.
8 tbsp. l unsalted butter
3 egg yolks
2 tbsp. l fresh lemon juice
Pinch of Cayenne Pepper
Salt and freshly ground white pepper to taste
1. Melt the butter in a small saucepan. Remove from heat and cool to room temperature.
2. Pour water to the bottom of the double boiler, bring it almost to a boil so that the water is hot, but not boiling.
3Combine the egg yolks with lemon juice on the top tier of the double boiler, put the top tier on the bottom tier and beat until the mass is smooth. Slowly pour a thin stream of melted butter. Add cayenne pepper, salt and white pepper. Continue stirring until the sauce thickens. Serve at the table.
Note:If the sauce begins to exfoliate or lumps appear, add 1 ice cube to it and mix thoroughly until the ice has melted. This will help return the sauce to a uniform consistency.

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