85. Hollandaise with Béchamel
Ingredients::
Hollandaise sauce (rec. No. 79): 800g, Béchamel sauce (rec. No. 74): 200g, Lemon: 50g, Tartaric acid: 1g, Salt: 10g
Instructions:
Hollandaise sauce, lemon juice (diluted tartaric acid), and salt to taste are added to the Béchamel sauce. The two sauces are mixed until a homogeneous mass is obtained. Then the sauce is strained through cheesecloth or a sieve. White hollandaise sauce is served hot with boiled vegetables and fish dishes.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Сос по холандски (рец. № 79) | 800.00 | 800.00 |
| Млечно-брашнен сос (рец. № 74) | 200.00 | 200.00 |
| Лимон (за сос) | 50.00 | 20.00 |
| Tartaric acid | 1.00 | 1.00 |
| Salt | 10.00 | 10.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:35.8 , Fats:57.05, Carbohydrates:27.2, Energy value:4376 kcal
Chemical composition per serving (in grams): Proteins:35.8 , Fats:57.05, Carbohydrates:27.2, Energy value:4376 kcal
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