Hollandaise Sauce

Hollandaise Sauce

A very versatile sauce for all your meat and fish based dishes. We propose 2 versions: a traditional and a modern. Let us know which one is your favourite!

Ingredients for 4 servings:

Follow these steps:

For this recipe the eggs have to be at room temperature, so remove them from the refrigerator at least 1 hour before using them.

Put a medium saucepan with water to boil, without salt. Then separate the yolks from the whites and pour the yolks into a bowl.

After that put the butter in another container and melt it in a water bath, above the pot with the hot water. When it is completely liquefied, set it aside.

Now use the water bath also for the yolks. So take the bowl and whip the yolks by hand on the saucepan, so that they heat while you keep whipping.

Season with salt and pepper. Add the lemon juice and cayenne pepper, and whip again for another minute to incorporate all ingredients.

Then add the melted clarified butter. Stir everything until the sauce is light and frothy, keeping the bowl onto the water bath. It will take about 5 minutes.

Serve in a container with a spout to make it easier to serve the sauce with your meat or fish dishes.

Fancy hint:

The traditional hollandaise sauce requires white pepper and cayenne pepper.

However, you can create your own unique and modern recipe by using the White Penja pepper and the Red Kampot pepper.

Let us know if you prefer the tradition or the modernity!

Types of pepper used in this recipe:

Other types of pepper you can use with this recipe:

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