Hollandaise is one of the five “mother sauces” utilized in exemplary French cooking.
These French sauces are utilized as the base for making more perplexing “optional sauces”. In spite of the fact that they come from French food, numerous different cooking styles utilize them also.
Another of the staple mother sauces is bechamel sauce, which can be utilized to make white sauce, alfredo, just as the base for goulashes and scalloped potatoes.
Or on the other hand, make a rich cheddar sauce that is delightful as a plunge or blended into macaroni and cheddar.
For something somewhat extraordinary, attempt my Sauce Verde. It’s a rich green sauce, comparable in surface to pesto, yet made with spices, flavors, and exquisite fixings.
- 1/2 cup butter melted
- 3 egg yolks
- 1 tbsp lemon juice
- 1/8 tsp Tabasco sauce
- 1/8 tsp salt
- Melt the butter and remove from heat and set aside.
- Add remaining ingredients to a cup that an immersion blender (also called stick blender, wand blender, hand blender) fits into or a blender and blend at high speed until a pale yellow.
- Slowly add the melted butter until fully incorporated and thick on Low speed.
- The result should be a creamy sauce. Season to taste. Scrape the sides of the cup/blender and pour into a serving dish. Serve immediately.
Calories: 155kcal | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 140mg | Potassium: 11mg | Vitamin A: 560IU | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 0.2mg