Ingredients
- 40 ml white wine
- 3 egg yolks
- 200 g butter, melted
- 1 tbs lemon juice
- salt, pepper
- nutmeg
Preparation
1. Pour white wine in the pan, heat on low level up until it begins to steam.
2. Beat in egg yolks with a whisk and slowly and gradually add the melted butter.
3. Always keep beating the sauce vigorously until you have a light yellow, creamy sauce. However, do not allow the sauce to start boiling.
4. Season to taste with lemon juice, salt, pepper and nutmeg.
Tip
- Hollandaise sauce is a traditional sauce for asparagus.
- Hollandaise sauce can quickly be rounded off into a bearnaise sauce by adding some chopped fresh tarragon.
This recipe has been tested and approved by AMC.
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