Hollandaise sauce is not just an indispensable treat along with fresh asparagus or other primroses. It is also one of the five basic sauces of French cuisine and represents the so-called emulsion sauces.
Emulsion means forcing fat and water, which do not want to combine, to merge into a sluggish liquid. In the hollandaise sauce, it is fat in the form of butter and water in egg yolk and lemon juice or vinegar that is forced to go together. The egg yolk contains the substance lecithin, which acts as a bridge for the oil and the liquid so that they can be combined.
As an acid, you can use either white vinegar or the juice of a lemon. The acid in the vinegar or lemon gives the hollandaise sauce its typical character. At the same time, it is round and soft in both taste and feel. Therefore, it is perfect for fish and primroses. Hollandaise sauce is also crucial for a good benedict egg: poached egg and fine ham on toast with hollandaise sauce over.
-Vegetarian Eggs BenedictA classic dish at breakfasts or brunches, especially in the US, is Eggs Benedict.
1. Whisk the contents of the bag into a saucepan with 1.5 dl of cold water.
2. Bring the sauce to the boil, stirring constantly, and simmer for about 1 minute.
3. Remove from the pan and add 50 g butter/margarine.
4. Whisk until the fat is melted. Serve!
Ingredients: Palm fat, modified corn starch, SKIMMED MILK POWDER, LACTOSE, salt, MILK PROTEIN, maltodextrin, emulsifier (E 451, SOYALECITIN), aroma, EGG YELLOW POWDER, yeast extract, acid (citric acid, 150 citric acid).
Nutritional value per 100 g
|Saturated fat||5.30 g|
Nutritional information and table of contents may differ slightly on the website. Always refer to the packaging for correct information.