Hollandaise sauce (2)

Hollandaise sauce (2) 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Stir in 1 cup of bechamel sauce 2 beaten yolks, 2 tablespoons of lemon juice and 2 tablespoons butter; mix well before serving.

The hollandaise sauce is indicated with asparagus, fillet of beef with ' lost ' eggs.

If served with the meat, add to the sauce a little tarragon and chopped parsley.

Calories calculation

Béchamel sauce (180)
Butter (602)
Lemon juice (4)
Egg yolks whisked (212)

Calories amount per person:

249

Ingredients and dosing for 4 persons

1 cup of bechamel
2 egg yolks, beaten
2 tablespoons of lemon juice
2 tablespoons of butter

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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