Hollandise Sauce Recipe

 Hollandaise Sauce is an emulsion of egg yolk, melted butter and vinegar/lemon juice. Hollandaise is a type of sauce. The place of origin is France and the Netherland. Hollandaise Sauce is the mother sauce in French cuisine. The sauce is a liquid or cream or semi-solid food. This food item used when we are preparing food or when we are serving food. The sauce is not eaten by itself as a different dish.

There six best dishes which were served with the Hollandaise Sauce are as follows:-

1. Poached Salmon
2. Broccoli
3. Asparagus
4. Bacon
5. Baked Turbot
6. Crab Imperial

Nutritional Value:-

100 grams of hollandaise sauce carries 417 calories. The total fat in the hollandaise is 44.25 grams, carbohydrates 1.8 grams, and protein 4.80 grams. 

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• Art Type :- Warli Hand painting
• Material :- Terracotta
• Color :- Red
• Dimensions :- (H * DIA) = (6.0 * 5.5) Inch
• Package Content:- 2 Vases

Ingredients:-

1. Butter, 500 grams
2. Egg Yolks, 4 no.
3. Vinegar, 15 ml
4. Onion, 30 grams
5. Tarragon
6. Peppercorn, 10 no.
7. Water, 15 ml
8. Salt, to taste
9. Pepper, to taste

Method Of Cooking:-

1. In a pan reduce vinegar, chopped onions, tarragon and crushed peppercorns to half. Take the pan off the fire. Add a tablespoon of water and strain this liquid.
2. Combine the reduced liquid with the egg yolks and whisk on a double boiler to a ribbon stage.
3. Add melted clarified butter in a thin stream and continue whisking until a thick sauce is formed.
4. Season your sauce and hold it warm and use per as your requirement.

Remarks:-

• Use clarified butter.
• Separate from whites.
• Use White Wine Vinegar.
• The onion should finely be chopped.
• Use few Tarragon leaves.
•  Crushed the peppercorns.
• Use this full process on the double boiler.

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