Sauce HOLLANDAISE in 1-2min

Epicurean Exploits - Food and Recipes
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As I said a couple of days ago, it is white asparagus „Spargel“ season in Germany. One of most used sauce together with asparagus is a Sauce Hollandaise in Germany. Most Germans buy ready-made Hollaindaise. Bad idea!

Here comes a fool-proof Hollandaise made in 1-2min by Kenji Lopéz-Alt which I have discovered by coincidence this morning. Not only good for asparagus, but also great when you add chopped sorrel for salmon for example. Or add other herbs like tarragon for a Sauce Bernaise with meat.

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They use this method all the time on cooking competition shows.

As far as keeping hollandaise warm, a pot on the stove is impossible to keep warm without breaking it. Pour it into a preheated thermos and it will keep warm and fresh for hours without breaking.

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