Hollandaise Sauce
Vegami
vegetarian
sauce & broth
easy
Torben Ebert
Ingredients for 2-4 persons
Hint
- 200 g butter
- 2 tbsp TOMAMI Vegami
- ½ tsp lemon juice
- ½ tsp white wine vingegar
- ½ tsp Dijon mustard
- 3 egg yolks
- 2 tbsp crème fraîche
- 1 tsp sugar
- Salt and pepper
Preparation
Melt the butter in a saucepan over medium-high heat, then allow to cool for a few minutes. Place the remaining ingredients in a tall container and puree. Once everything is evenly distributed, add the lukewarm, melted butter in a thin stream while blending constantly.
Season with salt and pepper and serve with asparagus.
