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Sauce Hollandaise
Persian German Heirlooms
This is a tribute to my mother in law Victoria, a true masterchef and my mother Helga, comfort food specialist. Included are all the recipes they prepared, some original recipes from professional chefs, my own creations/favorites, and several entries on knowledge I collected over the years about health/nutrition/medical conditions/home remedies. You will find answers to every common health issue browsing through my collection.
Ingredients
  • Egg
  • Salt
  • Lemon Juice
  • Butter
  • Water
  • small pot to boil water
  • SS bowl to sit on top of pot for preparation of sauce
Steps
  1. Separate Eggs
  2. boil water + place SS bowl on top
  3. place yolks into SS bowl
  4. add salt + lemon juice + butter
  5. whisk constantly (make sure it does not get too hot - avoid coagulation)
  6. once butter is melted + sauce is nicely warm, add 3 to 5 tablespoons of warm water
  7. keep whisking
  8. garnish with herbs (optional)
  9. DONE
  10. Serve over: steamed/baked vegetables, fish, sandwiches, salad
Notes
 

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