Biasanya saya menggunakan Hollandaise sauce ini untuk poached eggs makan dengan roti untuk breakfast, tapi kali ini saya cuba dengan poached salmon. Ini adalah hasil goggle dan inspirasi dari cafe IKEA Bahan sampingannya saya celur kacang buncis dan kentang rebus. Untuk aromanya saya masukkan fresh thyme yang dicincang halus
Hollandaise Sauce
- 3- egg yolks
- 1- tablespoon lemon juice
- 1/4-pound butter, melted
- dash of cayenne pepper
- dash of salt
- 1 tsp thyme
Use a double boiler over hot,but not
simmering water. Put the egg yolks in the top of the boiler and beat with a
whisk until smooth. Add the lemon juice and gradually whisk in the melted
butter, pouring slowing in a thin stream.
Slowly stir in 2 tablespoons hot water,
the cayenne, thyme and the salt. Continue to mix for about 1 minute. The sauce should
be thickened.
Serve immediately, or hold over warm
water for only up to an hour or 2, but don't try to keep too long without
refrigeration.
Notes
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