Hollandez sauce is one of the five main sauces of French cuisine . Egg is known as an important component of Benedict. This sauce, which is known to suit the egg very well, has also been seen to be high in harmony with vegetables and meat products.
- 3 yolks
- 125 g butter
- 1 tbsp lemon juice
- 2 tablespoons cold water
- 1 teaspoon salt
- 1/4 teaspoon freshly ground grain black pepper
Put the butter in a small saucepan. Melt the oil over low heat. Take the white foam formed on it with the help of a spoon. Strain the melting butter and put it in a bowl to wait warm.
It is very important that only the yolk of the egg is in this sauce. Completely separate the white of the egg. Take the egg yolks, lemon and cold water into the mixing bowl. With the help of a hand beater, mix in the same direction. Then we'll cook our benmari egg.
Boil your water in a saucepan suitable for the size of your container. Next, place your container on top. At this stage, make sure that no water enters the container. Continue the whisking process until the egg yolks have the consistency of cream. Once cooked, remove from the heat. Wait a short time for the egg you cooked benmari to be warm.
Gradually pour the melted and strained butter into the egg you are cooking and stir until creamy.
Enjoy your meal.