A PERFECT HOLLANDAISE SAUCE
Ingredients:
| Ingredients | Quantity |
| Egg Yolk | 6 nos |
| Butter | 120 ml |
| Salt | 2 gm |
| Paprika Powder | 1 gm |
| Tarragon Reduction | 15 ml |
| Yellow Mustard | 5 gm |
Method:
- For the Hollandaise Sauce, always use the cold eggs. Never choose room temperature eggs.
- Separate the egg yolk in a small mixing bowl.
- Put it on top of the double boiler. Whisk it for 1 minutes, until egg gets pale yellow colour.
- Slowly drizzle the melted butter and do not stop whisking it. Beat it for 5 minutes and transfer the bowl into cold surface. Make a thick consistency and add the tarragon reduction by pouring.
- Seasoned with salt, pepper and paprika powder.
- Make it smooth & sauce consistency.
- Use it for Egg Benedict or Grilled Salmon.
Recipe Specs:
- Do not use wet utensils for the Hollandaise Sauce
- Do not use Hot utensils for the Sauce. Suppose to be 60 degrees Celsius or less
