87. Hollandaise with tomato puree
Ingredients::
Hollandaise sauce (rec. No. 79): 900g, Tomato paste: 100g, Lemon: 50g, Ground black pepper: 2g, Salt: 1g
Instructions:
Tomato paste is rubbed through a sieve, diluted with a little hot water, then boiled for about 10 minutes until thickened, and added to the hollandaise sauce. The mixture is stirred well. It is seasoned with salt to taste, ground black pepper, and lemon juice or vinegar. Hollandaise sauce with tomato paste is served with boiled, stewed, and fried fish. Note: When tomatoes are used instead of paste, finely chopped and salt-seasoned ones are boiled and rubbed through a fine sieve before use.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Сос по холандски (рец. № 79) | 900.00 | 900.00 |
| Доматено пюре | 100.00 | 100.00 |
| Lemon | 50.00 | 20.00 |
| Смлян черен пипер | 2.00 | 2.00 |
| Salt | 1.00 | 1.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:42.4 , Fats:509.9, Carbohydrates:23.2, Energy value:4925 kcal
Chemical composition per serving (in grams): Proteins:42.4 , Fats:509.9, Carbohydrates:23.2, Energy value:4925 kcal
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