79. Hollandaise sauce
Ingredients::
Egg yolks (16 pcs.): 240g, Butter: 600g, Broth or water: 100g, Lemon: 100g, Salt: 15g, Vinegar: 30g
Instructions:
Egg yolks are whisked in a round-bottomed bowl over a water bath with gentle heat, adding broth (water) simultaneously. When the mixture turns creamy, heating stops. Melted and strained butter is then added in a thin stream while whisking continuously. Finally, the sauce is seasoned with lemon juice, warmed vinegar, and salt. Served with cauliflower, asparagus, boiled fish. Also used for coating ragout fin, toasts, and deriving other sauces.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Жълтъци (16 бр.) | 240.00 | 240.00 |
| Butter | 600.00 | 600.00 |
| Бульон или вода | 100.00 | 100.00 |
| Лимон (за сос) | 100.00 | 40.00 |
| Salt | 15.00 | 15.00 |
| Vinegar | 30.00 | 30.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:52.4 , Fats:566, Carbohydrates:8.1, Energy value:5471 kcal
Chemical composition per serving (in grams): Proteins:52.4 , Fats:566, Carbohydrates:8.1, Energy value:5471 kcal
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