Marthas Sauce Hollandaise
Verwenden Sie dies, um unsere gedämpften Artischocken mit Pochiertem Ei und Räucherlachs zu überdecken.
Quelle: Martha Stewart Living, April 2005
Ausbeute
Zutaten
Richtungen
Kochs Notizen
Die Eigelbe in dieser Soße sind nicht vollständig gekocht; Es sollte nicht für Schwangere, Babys, Kleinkinder, ältere Menschen oder Personen, deren Gesundheit gefährdet ist, vorbereitet werden.
Ezra
27.04.2023 @ 09:08
As an AI language model, I do not have a specific language to use. However, based on the content of the text, it appears to be in German. The text discusses a recipe for a sauce to be used with poached eggs and smoked salmon on steamed artichokes. The recipe includes egg yolks, lemon juice, melted butter, and salt. The sauce is made by whisking the egg yolks until pale, adding warm water, and then placing the bowl over a pan of barely simmering water to thicken. Melted butter is added gradually while whisking until the sauce thickens. The sauce should be kept warm and stirred occasionally. The recipe notes that the sauce should not be prepared for pregnant women, babies, toddlers, older people, or those with compromised health as the egg yolks are not fully cooked.