“Of course I learned how to make a fresh hollandaise sauce. We later developed this variant here, it has great advantages: it always works and can be prepared in advance. The butter and eggs make it extremely nutritious, to say the least.”
- 3 egg yolk
- 1 price Salt
- juice of half a lemon lemon
- 2-3 splash Tabasco (aka: chili flakes, cayenne pepper) Tabasco, chili, red pepper
- 1 Eggs (boiled and peeled) egg
- 250 G butter
- To the steaks
- 1/2 SPOON tomato paste
- 1 Tomatoes (cut into small cubes; so-called concasée tomatoes) TOMATO
- With beef or chicken
- 5-10 G fresh tarragon (finely chopped) tarragon
- With fish or vegetables
- 1 SPOON thick Dijon mustard mustard
Put the egg yolks with the salt, lemon juice, Tabasco and the boiled egg in a long and not too wide container. Melt the butter in a saucepan (let it get nice and warm to thicken the sauce). Mix the above ingredients with the magic wand until very smooth, then gradually pour in the warm butter. This slowly creates a creamy hollandaise sauce. Like the classic hollandaise, this variation goes well with white asparagus or eggs Benedict. If you enjoy this hollandaise sauce (see ingredient list on the left), the corresponding spices are mixed only briefly into the finished sauce. If you love it dearly, just get more of everything. In four weeks there will be a recipe for pumpernickel ground cauliflower here – hollandaise will be used for this again.
Tip: This hollandaise sauce can be made several hours ahead, but should not be left cold or the butter will set.