The hollandaise sauce is the crowning glory of the asparagus. But it can also easily go wrong.
Grandma's tricks and tips save a curdled sauce and enjoyment. Simply Tasty is a quick and easy recipe for a flash hollandanise made from five ingredients. The most important thing is the right temperature. The sauce should not get too hot, otherwise it may curdle. If the sauce is too thick, you can save it with a hand blender or blender. Add some cold water or white wine and puree until it is creamy again. The egg yolk should be at room temperature and the melted butter should not be too hot. Practice makes perfect! The more often you prepare the h Hollandaise, the better it will turn out. And if the classic preparation over a water bath seems too time-consuming, modify the basic recipe for vegan and without eggs, without the whipped eggs, to make a quick, easily modified version.