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Hollandaise sauce

150 g butter
4 egg yolks
1 pinch of salt
2 tbsp. white wine

Hollandaise sauce

So you haven’t been lucky with Hollandaise sauce so far?
Well, that’s history!

For the emulsion to succeed, it is important that the ingredients are at room temperature.
Melt the butter in a small pot on the stove; do not brown it.
Put the egg yolk and white wine into the mixing container.
Place the mixing attachment into position and set the timer to 2 min., mixing level 2.
Do not use the lid.
Pour the melted butter into a light container with a pourer.
Set the timer to 6 min., cooking level 37° C. After 1 ½ min., slowing pour in the butter (drop by drop at first, then in a thin stream).
After cooking, mix at level 3 for 30 sec.
Season the Hollandaise sauce to taste and serve immediately.
Hollandaise sauce is a classic with asparagus and fish.
- min - min