MAXI-MATIC Elite cuisine EGC-007 Serie Manual De Instrucciones página 10

HOLLANDAISE SAUCE
Makes about 1 cup
•
4 egg yolks
•
1 tablespoon lemon juice
½ cup melted butter, kept
•
warm
• ½ to ¾ teaspoon kosher salt
•
pinch ground white pepper
•
pinch cayenne
•
water, to thin if necessary
1.
In a medium bowl, whisk yolks
and lemon juice until just
thickened. Place the bowl over
a pot of simmering, NOT
boiling, water; while whisking
constantly, whisk the mixture
until it has increased in volume
RECIPES (CONT.)
9
and has thickened, about 8 to
10 minutes. The eggs must not
cook, so if it seems as though
the mixture is getting above
body temperature, whisk the
mixture off of the heat a bit,
and, then place back onto the
pot of water.
2.
Once thickened, slowly whisk
in the melted butter until
completely combined. Stir in
spices. If sauce is too thick,
thin out with some water or
extra lemon juice.
3.
Use immediately.