Wrong Hollandaise
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g butter
- 125 g curd milk
- 2 egg (s)
- 2 teaspoons mustard, hotter
- 2 teaspoons lemon juice
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Melt the butter and let it cool down a bit.
- In the meantime, put the soured milk, eggs, mustard, a little salt and pepper in a blender and mix well.
- Pour the melted butter into the running mixer in a thin stream and mix everything well.
- Pour this thin sauce into a saucepan or whip in a water bath to a thick sauce.
- While checking the consistency of the sauce, remove the saucepan from the heat. The sauce must never boil, the ideal temperature is 70 °.
- Season the sauce with lemon juice.
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