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Blitzhollandaise Rezept Cremig Leicht Und In Minuten Fertig

I whisk warm butter into silky yolks and the sauce lifts eggs and greens fast. Blitzhollandaise Rezept meets Sauce Hollandaise Rezepte Einfach and Schnelle Hollandaise Sauce. Leichte Hollandaise Sauce and Sauce Hollandaise Selber Machen fit our busy days. Apple Crumble Recipe Easy sneaks in for weekend brunch. Sauce Hollandaise Rezepte Tm5 fans feel at home.
Arbeitszeit5 minutes
Koch-/Backzeit10 minutes
Gesamtzeit15 minutes
Kategorie: Sauce
Küche: French
Stichwort: Apple Crumble Recipe Easy, Blitzhollandaise Rezept, Easy Hollandaise, emilia rezepte, Hollandaise, Leichte Hollandaise Sauce, Sauce Hollandaise Rezepte Einfach, Sauce Hollandaise Rezepte Tm5, Sauce Hollandaise Selber Machen, Schnelle Hollandaise Sauce
Zutaten für : 4 servings
Autorin: Emilia

Zutaten

For The Sauce

  • 3 large egg yolks
  • 115 g unsalted butter melted warm
  • 1 tbsp fresh lemon juice
  • 1 tbsp water
  • 1 small pinch fine salt
  • 1 small pinch cayenne or white pepper

To Serve

  • Steamed asparagus or poached eggs
  • Chopped chives or parsley optional

Anleitung

Stovetop Method

  1. Set a small heatproof bowl over barely simmering water. The bowl base should not touch the water.
  2. Whisk yolks water and lemon juice until they thicken and leave faint trails.
  3. Drizzle in warm butter in a thin stream while whisking. Keep the steam gentle. If it thickens too fast lift the bowl for a few seconds.
  4. Season with salt and pepper. Whisk until glossy and smooth. Serve right away.

Blender Method

  1. Place yolks lemon juice and water in a blender cup. Blend on low until combined.
  2. With the motor running pour in warm butter in a slow steady stream until the sauce turns thick and creamy.
  3. Season with salt and pepper. Taste the lemon and adjust to your liking. Use at once.

Fixes And Holding

  1. If the sauce feels too thick whisk in a spoon of warm water.
  2. If it splits whisk a fresh yolk in a clean bowl then slowly whisk in the broken sauce.
  3. Hold the finished sauce warm for up to twenty minutes over a mug of hot water. Do not boil.

Tipps & Hinweise

Use butter that is warm not scorching. Too hot butter can curdle yolks. Fresh lemon brightens the sauce and cuts richness. White pepper keeps the color pale. For a lighter taste swap half the butter for warm clarified butter or a splash of warm milk. Leftovers do not store well so make what you need.