Table of Contents
Advertisement
HOLL ANDAISE SAUCE
: 5 min
P R E P T I M E
C O O K I N G T I M E
M A K E S 1 B O W L
P R O G R A M M E
3 tbsp water
3 egg yolks
salt, pepper
1 Put the water, egg yolks, salt and a pinch of pepper in the metal bowl. Run the
EXPERT programme for 8 minutes/speed 7/73 °C (cap removed). Egg yolks have
to be smooth. If needed, run the programme for 1 or 2 minutes.
2 Restart the programme for 2 minutes, add lemon juice and gradually add the diced
butter through the opening. Check seasoning, rectify it if necessary. Serve
immediately.
M O USSELI N E s au c e
Whisk 2 egg whites and a pinch of salt using the WHISK
programme (cap removed); carefully add to the cold hollandaise sauce.
CIT RUS H O LL AN DAI SE s au c e
Replace the lemon juice with the juice of a small orange or a large clementine.
SPI CY H O LL AN DAI SE s au c e
Add a pinch of cumin or tagine mix, such as ras-el-hanout, at the end.
T I PS
If the sauce is too runny, continue cooking for 1-2 minutes. The cooking time
may vary depending on the temperature of the ingredients.
To rectify a sauce, add a splash of water and mix again (without heating) for
1 minute/speed 7.
224
: 10 min
:
½ lemon juice
150g diced butter, softened*
Hide quick links:
Advertisement
Table of Contents
