Hollandaise Sauce Recipe: Gluten-free
How useful is this free from gluten recipe page about hollandaise sauce?
A traditional rich sauce.
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Ingredients:
6 oz / 175g butter 1½fl oz / 45ml water 3 egg yolks juice half a lemon salt and pepper to taste |
Instructions:
Melt the butter in a heavy pan and allow to cool until just warm but still liquid.
Warm the water until tepid and then blend the egg yolks, water, salt, and pepper in a blender for about ten seconds.
Add the hot butter gradually, blending continuously.
The sauce should thicken.
Stir in the lemon juice and serve.
Serve with vegetables, fish or eggs.
Variations:
Caper sauce: for boiled fish.
Add 2 teaspoons of capers.
Mousseline sauce: for fish or boiled vegetables.
Add 4 fl oz / 100ml of whipped cream before serving.
These sauces should be used freshly made and not be kept.
Note that the egg yolks are not cooked.
Copyright Peter Thomson 2012-May-20
