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Surprisingly, although the sauce was called Dutch, actually this is a classic French sauce, one of the four major so-called "mother sauces", from which are derived all others. It has a fluffy texture and delicate, slightly sour taste. It is ideal for fish, meat dishes and also very good with vegetables. Serve it it is necessary in the form of heat!
Ingredients for Hollandaise sauce
Step by step instruction of cooking Hollandaise sauce
Separate the yolks from the whites.
Whisk them with a pinch of salt until it foams.
Lemon juice and vinegar heated to boiling.
Hot acid slowly pour in the beaten eggs, still whisking the mixture.
Melt the butter until boiling.
Put the saucepan with the sauce on the tiny fire, add sugar and, without ceasing to beat with a mixer, slowly entered the hot butter. The sauce is ready when a little thick, that is on the fire hold it for a minute.