It tastes like wealthy, velvety, lemony butter. Hollandaise is one of the French “Mother Sauces.” It is made by beating crude egg yolks with a squeeze of salt and a press of lemon juice. At that point, over a hot water shower, clarified, dissolved butter is beaten in a lean stream into the egg yolks until you get a wealthy, velvety sauce.

SEA110

Data sheet

Origin
France
Temperature
Chilled
Certification
No Certification
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