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Receta Hollandaise, Bernaise, And Choron Sauce
by Global Cookbook

Hollandaise, Bernaise, And Choron Sauce
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Ingredientes

  • 2 Tbsp. clarified butter per egg yolk
  • 3 x Large eggs, separated
  • 1 Tbsp. water
  • 1 x lemon, juiced Tabasco sauce Salt and white pepper Start by separating the Large eggs.

Direcciones

  1. Save the whites for other recipes, such as meringue (egg whites freeze well if covered in a container with a tight sealing lid).
  2. In a metal bowl, place egg yokes, water, lemon juice, and the Tabasco sauce.
  3. Using a double boiler, heat the egg mix, whisking constantly so which the Large eggs don't scramble. When the Large eggs cook to the consistency of heavy syrup, remove from heat.
  4. Add in the clarified butter to the Large eggs at a rate of 2 Tbsp. per egg yolk.
  5. Slowly whisk the butter into the egg mix so which the sauce won't separate. Adjust to taste with salt and pepper.