Hollandaise Sauce
This king among the classic sauces is guaranteed to work in the blender. It's easy and is ready in no time.
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SERVINGS
6
PREP TIME
20 MIN.
INGREDIENTS
For the Hollandaise
- 500 g butter
- 75 ml white wine
- 2 tsp. medium-hot mustard
- 1 tbsp. lemon juice
- Salt
- 5 egg yolk
Preparation
- Weigh and measure all the ingredients, prepare them and place them ready.
- Melt butter in a pan and place ready. Bring the white wine with mustard, lemon juice and 1 pinch of salt to the boil in a pan and simmer for 1 minute. Add the egg yolk and hot white wine mixture to the blender. Seal with the lid.
- Select the Smoothie setting and press the button to run the program. Or increase manually to full power in stages until 1 minute has elapsed.
- Once the blending is finished, set the blender manually to level 1. Open the lid opening, pour in the still hot butter drop by drop initially and then in a thin stream to create a creamy sauce. Once the blending is finished, remove the lid.
- Season the Hollandaise sauce to taste and serve immediately with vegetables (e.g. asparagus).
Tip
Prepare the Hollandaise sauce a few minutes before serving.
Info
Open bottles of wine retain their aroma and stay fresh longer when vacuumed sealed with the FRESH & SAVE vacuum wine sealer.
