Cookbook:Mock Hollandaise Sauce II
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| Mock Hollandaise Sauce II | |
|---|---|
| Category | Sauce recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- 200 g butter
- 200 ml double cream
- 6–8 egg yolks
- Black pepper
- Ground nutmeg
Procedure[edit | edit source]
- Melt the butter—it should not get brown, just melted.
- Add the cream and the egg yolks.
- Add the pepper and the nutmeg.
- Heat up with a finger in the sauce and do not stop mixing.
- When you cannot bear the heat, remove from the heat and serve.