“Hollandaise Sauce – La Salsa Olandese” 

INGREDIENTS

For 300-350g of sauce

• 200g of butter
• 3 egg yolks
• 1 and ½ spoons of  white wine vinegar
• 1 lemon , the juice

METHOD

1. Half-fill with water a saucepan, and use a heatproof bowl over it, a bowl that will sit on top slightly touching the water but will not go completely in it. It is called “bain-marie method”.
2. Turn on the heat to heat up the water, turn down the heat as low as you can.
3. Add the yolks one by one, mixing very well after each addition.
4. Beat the eggs in the bowl with a whisker, then add the vinegar.
5. Place the butter in a pan over a low heat and let it melt.
6. Now start adding the melted butter, slowly, whisking continuously.
7. Untill you get a smooth thick nice sauce.
8. Add some salt and pepper and some drops of lemon.

Download the RECIPE in pdf. HOLLANDAISE SAUCE