ReceptnaptárHollandaise Sauce
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Ingredients
Method
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- Mix the egg yolks with the juice of half a lemon, the salt, and the white pepper in a heatproof bowl.
- Set the bowl over simmering water and whisk constantly until the mixture starts to thicken and turn creamy.
- Remove from the heat, and drizzle in the melted, lukewarm butter gradually, whisking constantly — be careful not to let the sauce split.
- Once all the butter is incorporated and the sauce is smooth, creamy, and thickened, stir in the concentrated fish stock.
- Season to taste with more lemon juice and salt.
- Pass through a fine sieve or a tightly woven kitchen strainer, so it's completely smooth.
- Serve immediately, warm, with fish dishes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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