| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Simply, Antony |
1 |
servings |
INGREDIENTS
| 40 |
g |
Butter |
| 40 |
g |
Flour |
| 1/2 |
l |
Milk |
|
|
Water |
| 1 |
pn |
Ground pepper |
| 500 |
g |
Butter |
| 5 |
|
Egg yolks |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
B.CHAMEL SAUCE
HOLLANDAISE SAUCE
For the B.chamel sauce, melt the butter over a low heat in a heavy
saucepan. Add the flour and stir briskly until the mixture is smoothly
blended without allowing it to change colour. Add the milk and whisk
well with a wire whisk to prevent any lumps forming; season with salt
and pepper. Continue to cook until the sauce is the correct
consistency, stirring from time to time so that a skin does not form
on the surface.
To prepare the Hollandaise sauce, pour 3tbsp water into a pan with a
pinch of ground pepper. Place the base of the pan in a tepid
bain-marie. In another saucepan, melt the butter without letting it
get too hot. Beat the egg yolks with 1tbsp water and pour into the
pan containing the warm water and pepper. With the pan still in the
bain-marie, whisk the sauce until the yolks are the consistency of
thick cream. Add the melted butter slowly, whisking all the time. Add
2tbsp water, drop by drop then adjust the seasoning and add the lemon
juice.
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