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Asparagus recipe: hollandaise sauce (WITH Asparagus) - BY RAINER SASS
Ingredients for 1 recipe:
3 egg yolks 1 tablespoon
. White wine vinegar 150 g
Eiskalte
butter Salt and pepper 1 tablespoon
. Chopped parsley
Preparation: yolk with white frothy Stir vinegar -
stove on medium heat place - stirring constantly - and the cold butter
under the yolk mass to stir, with parsley and a little salt and pepper to taste
.
Important: The butter must be cold, egg yolk and reduction / vinegar
must have the same temperature - therefore no cold yolks
process. Stove over medium heat place - the sauce should never boil
- ie possibly between the Herdrand sure if
heat too high.
Sauces taste to fish, grilled vegetables or a < br> delicious.
Bon Appétit wishes Rainer Sass!
Rubrik: Sauces
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