Kholandez sauce by Chef Raghu
(bulgarian method of hollandaise sauce)
In a
bowl set in hot water over low heat, beat 4 egg yolks with 1tbsp each of light
cream and tarragon vinegar or lime juice. Continue beating the eggs with a
whisk until they begin to thicken.Add bit by bit 300ml butter and continue
beating the sauce ubtil it is thick. Should the mixture curdle, immediately beat
in 1 or 2 tbsp of boiling of boiling water in order to rebind the emulsion.Add
lemon juice, salt and cayenne to taste.Set the bowl in a pan of lukewarm water
until serving time.Serve any hot or cold poached fish.Makes about 11/2 cups
#ohsblr #oraangehospitalityservices #chefraghu #hireachef
#chefsonwheels #bangalore #bengaluru #metrosaga #ohsrooms
#ohsevents&catering #weddingplanners #outdoorcatering #odcboys
For Catering / Event bookings / ODC or Banquet Stewards
Call: 6361940447 or Mail us on info@ohsblr.com
Website: www.ohsblr.com Whatsapp: 6361940447
