Light Hollandaise – Practically Fat-free and Changeable
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.25 liter ¼ asparagus stock, alternatively chicken broth
- 3 teaspoon, heaped skimmed milk powder
- 1 dash white wine, dry
- 0.5 teaspoon ½ salt
- little pepper
- 1 teaspoon turmeric
- 1 teaspoon carob gum or potato starch, mixed
- 1 tablespoon Cremefine
- 1 dash lime juice or lemon juice
- little sweetener or optionally sugar
- 0.5 teaspoon ½ tarragon, dried and rubbed, or fresh as appropriate
- 1 tablespoon pepper berries, pink, green, pickled, or white pepper
Print Recipe
Pin Recipe Instructions
- Mix the asparagus stock (possibly boiled peel) with powdered milk, pour in white wine and season with salt, pepper and turmeric powder, whisk in the starch and bring to the boil until it has a creamy consistency. Season with Cremefine, lime juice and a little sweetness.
- Enriched with tarragon, this sauce is ideally transformed into a bernaise; with pickled, green pepper or white pepper berries - each grounded in a mortar - you conjure up a delicious pepper sauce!
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