Tuesday, February 7, 2012

Foaming Hollandaise Sauce

This is a Delia Smith recipe that I really like as it doesn't  tend to curdle, doesn't use more yolks than whites and is lighter than a traditional hollandaise sauce. It is perfect as it can be reheated and you can freeze it. You will need a blender or food processor for this. The original recipe can be found here.

Foaming Hollandaise Sauce
Can be vegetarian, dairy free, gluten free
2 Large eggs
2tsp Lemon Juice
2tsp White wine vinegar
100g/4oz Dairy free margarine or butter
Salt and black pepper

  • Separate the eggs and place the egg yolks in a blender. Season the yolks with salt and pepper and beat in the blender for around one minute. 
  • Next heat the lemon juice and vinegar until it reaches a simmer. Switch the blender on and then add the juice and vinegar in a slow stream. Switch off the blender and then melt the butter in a small pan. Switch the blender on again and slowly add the melted butter. 
  • Now whisk the egg whites in a clean bowl to soft peaks and then fold into the sauce.

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