Hollandaise Sauce

Sauces
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Ingredients for 4 portions
  • 150 g QimiQ Sauce Base
  • 6 Egg yolk(s)
  • 70 ml White wine reduction/stock
  • 1 Lemon(s), juice only
  • 400 g Clarified butter
  • Salt and pepper
Method
1.
Bring the white wine to a boil and reduce by half.
2.
Using an immersion blender, blend the QimiQ Sauce Base with the egg yolks until smooth.
3.
Slowly add the clarified butter whilst stirring continuously.
4.
Add the white wine reduction and mix well. Seson to taste with salt, pepper and lemon juice.
5.

Mit einem Stabmixer aufmixen und sofort servieren.