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hollandaise sauce

hollandaise sauce

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hollandaise sauce
  • 5 tablespoons (100 g.) Butter
  • 2 egg yolks
  • Coffee 1/2 cup water
  • lemon juice quarter
  • enough salt


Directions
  1. 2 egg yolks, a pinch of salt and water, is fed together çırğılarak porcelain bowl with wire.
  2. Then the bowl is fitted into a tray located in boiling water (water in the tray must be located below at least one finger from the mouth of the bowl).
  3. Fire thoroughly trapped under the tray.
  4. Wire Whisk the eggs are heated to pause.
  5. Then cut into pieces the size of hazelnut butter attended by bit by bit and again fed to wire scrambled eggs.
  6. Oil ERYICA bowl of fire is reduced and the quarter lemon juice being poured whipped shuffling to drop by drop.
  7. Thus, sauces, ready to be brought to use in cooking.
  8. Sometimes oil cut and paste attending the bain-marie sauce 1/2 tablespoon oil in water sprinkled koyverir.böyl situation and whisk until düzeilnce.
  9. still fed join whisking the remaining oil after recovery.
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