“Of course, I learned how to make fresh hollandaise sauce. I later developed this option here, it has huge advantages: it always works and it can be prepared in advance. The butter and eggs make it extremely nutritious, to say the least.”
Hollandaise sauce
- 3 yolk
- 1 prize salt
- juice of half a lemon lemon
- 2-3 a burst Tabasco (alternatively: chili flakes, cayenne pepper) Tabasco, chili, cayenne pepper
- 1 Egg (hard-boiled and peeled) egg
- 250 G butter
- To the steaks
- 1/2 h.l tomato paste
- 1 Tomato (finely chopped; so-called tomato concasse) tomato
- With veal or chicken
- 5-10 G fresh tarragon (finely chopped) tarragon
- With fish or vegetables
- 1 h.l coarse Dijon mustard mustard
Put the egg yolks with salt, lemon juice, tabasco and a hard-boiled egg in a tall, not very wide container. Melt the butter in a pan (let it heat up well to thicken the sauce). Mix the above ingredients with a magic wand until very smooth, then gradually pour in the warm oil. This slowly creates a creamy hollandaise sauce. Like the classic hollandaise, this option goes well with white asparagus or eggs benedict. If you add this hollandaise sauce (see ingredient list to the left), the appropriate spices are only briefly mixed into the finished sauce. If you like it full, just take more of everything. In four weeks, there will be a recipe for cauliflower with nickel soil – again using Dutch cabbage.
Tip: This hollandaise sauce can be made in a few hours, but don’t leave it cold or the butter will congeal.
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