Hollandaise sauce (3)

Put in a saucepan the yolks, a knob of butter in small pieces, a pinch of salt and half a spoonful of water.

Place the Pan in a double boiler over hot, but not boiling.

Dissolve with a whip the egg yolks and the butter chunks just begin to melt incorporated a little at a time the rest of the butter and continue to beat with the whip.

When the sauce is well mounted and soft finish with a couple of tablespoons of lemon juice or white wine vinegar that will slowly stirring.

Ideal for boiled fish, asparagus, Brussels sprouts and other vegetables lessa.

It should be noted that the hollandaise sauce, one of the fundamental international cuisine, it is not hard to do but it requires a lot of attention: the fire should be moderate, the butter must be completely absorbed before it is added, the sauce should be slammed with the whip and does not turn how do you use for mayonnaise and heated exclusively by hand.