Hollandaise Sauce – Low-fat Variant
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 lemon (s), add the juice from it
- 1 egg (s), hard-boiled
- 200 g potato (s), cooked
- 200 ml stock (asparagus stock)
- 50 g butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Squeeze the lemon. Peel the egg and chop it into large pieces. Peel and roughly chop the boiled potatoes. Add the butter and the asparagus stock and use the hand blender to make a very creamy sauce. Finally, season with salt and pepper.
- Tip: Dilute the sauce with a little asparagus stock if necessary. Use 2 fresh egg yolks instead of the boiled egg.
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