Hollandaise sauce

Hollandaise sauce

I prefer to cook sauce hollandaise myself, because it simply tastes best. In addition, no preservatives are contained. You can use Hollandaise sauce as a base sauce and refine it again and again with other ingredients. But if it has to happen particularly quickly, you can also fall back on a finished product. There are differences in quality and taste. It is best to try different products until you have found a Hollandaise sauce that tastes good. Of course, you can also refine the finished products a little, for example by melting some mild cheese in the sauce, or flavoured with orange juice. Sauce Hollandaise from the package contains e.g. sunflower oil, egg yolk, starch, water, iodized salt, sugar, lemon juice, white wine vinegar and other spices.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
238 kcal
4 g
1 g
21 g

Recipes with Hollandaise sauce

Asparagus au gratin
Asparagus au gratin tastes good with fresh baguette or new potatoes. Peel the asparagus and cut off the woody ends. ...
Asparagus Gratin Hollandaise
Asparagus Gratin Hollandaise can be prepared very well and goes well as a side dish with short roasted poultry or meat. Cook waxy potatoes as boiled potatoes. ...
Asparagus tart
Asparagus tart e can be prepared very well with asparagus remains. Peel white, not too thick asparagus and green asparagus and cut into bite-sized pieces. ...
Asparagus with Badischer Kratzete
Asparagus with Badischer Kratzete For asparagus with Badischer Kratzete peel asparagus and cut off the woody ends. Place the peel and ends in a tall asparagus pot. ...
Asparagus with crab sauce Hollandaise
Asparagus with crab sauce Hollandaise Bear's garlic potatoes are served with asparagus with shrimp sauce hollandaise. To do this, first boil the pell potatoes. ...
Asparagus with schnitzel
Asparagus with schnitzel is baked in the oven. Peel the asparagus, place in a pot and cover with water. ...
Eggs Benedict
Eggs Benedict For Benedikt eggs only very fresh eggs with thick egg white are used, so that the egg white does not melt so strongly in the water during poaching. Pour the water into a large pot with a pinch of salt, vinegar and sugar. ...
Eggs Benedict
Eggs Benedict are poached eggs with cooked ham and sauce hollandaise on roasted toast rolls. Boil water with herbs vinegar in a saucepan and add a pinch of salt. ...
Eggs Benedikt on Ciabatta
Eggs Benedikt on Ciabatta Eggs Benedict on Ciabatta is an Italian variation of the American Eggs Benedict. In order to prevent the egg white of Benedikt's eggs from melting during poaching, only very fresh eggs with firmer egg white should be used. ...

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