Played with trying to do a Hollandaise sauce in without the whisking over water malarkey. So tried this:
- Squeeze a lemon, make up the volume to 55ml with white wine vinegar; in a tall container (the one I got with my hand blender is just right) heat in the microwave.
- Melt 225g of butter in a pouring jug.
- Separate the yolks of two large eggs and put them into the hot lemon juice/vinegar mix, hand blend on a slow setting, then with the blender still running, slowly pour in the melted butter over the end of the blender.
- Season to taste.
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