Pairs well with Hollandaise Sauce
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Hollandaise Sauce
(2.0)
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A rich and creamy sauce made from egg yolks and clarified butter, perfect for drizzling over vegetables or eggs.
00:15:00 total
Serves 2
medium
Sauce / Dressing / Flavoured Butter
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Ingredients
- egg yolks - 2 (use fresh)
- vinegar - 1 tablespoon (white or apple cider)
- water - splash (for stability)
- clarified butter - 1 cup (melted)
Instructions
- Prepare the Bain-Marie: Set up a pan of simmering water and place a metal bowl over it.
- Whisk Egg Yolks: Add egg yolks and vinegar to the bowl and whisk continuously until frothy.
- Thicken the Sauce: Continue whisking until the mixture resembles a thick mayonnaise.
- Add Clarified Butter: Turn off the heat and slowly incorporate the melted clarified butter, whisking continuously.
- Adjust Consistency: If the sauce gets too thick, add a splash of water and whisk until emulsified.
