![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOYL5pcZXBOdJnwP4ngRecWFeYSG4MydO-EucOn5KJAFJEOchlHLZG8lBsHtm6DV-vhW2p5WklnBWORWjLaAvaCL6ytdf1pJamqUhdUo7AW1eKiZFI7Jb6kFNpuyDlLm6BwRJgO8QSZFL/s1600/classic_hollandaise%255B1%255D.jpg)
- 1 egg, separated
- 1 tsp mustard
- 1 tbsp skimmed milk
- 1 tsp lemon juice
- Salt and black pepper
Makes 2 portions
Preparation
- Put the egg yolk, mustard and milk in a bowl over a pan of simmering water. Whisk vigorously until the sauce thickens without curdling.
- Remove from the heat while continuing all the time to beat the sauce, and add the lemon juice and black pepper.
- Beat the egg white until stiff and carefully fold it into sauce.
No comments:
Post a Comment