Maggie Liu 教學 Hollandaise Sauce
法國五大母醬之荷蘭醬
食譜 - Recipe
材料:
蛋黃 4個
冷水 20c.c.
鹽 少許
半個 檸檬汁
奶油清 250g clarified butter
紅椒粉 少許(可不加)
做法:
在鍋中加入蛋黃和少許冷水,用極小火煮,不停打勻,要不時離火,控制溫度在 60C. 打至淡黃色絲絨般狀。
關火,加鹽、檸檬汁,打勻,
慢慢加入奶油清邊打勻,用最小火煮,打拌至mayonnaise 美奶滋狀。
奶油清做法:
把奶油放在小盅中,然後放入烤箱60C烤至奶油溶化,(或用小鍋小火煮,然後靜放)
把表面浮上來的泡泡撈掉,小心撈出清晰的奶油清。
Hollandaise Sauce 荷蘭醬
Ingredients:
4 egg yolks
20c.c. cold water
Salt to taste
1/2 lemon juice
250g clarified butter
Method:
Add egg yolks and cold water in a pot over very low heat, beat constantly until thicken and creamy.
Off the heat, add the lemon juice, salt to taste, mix well.
Put the pot over very low heat again, and then drop the clarified butter and beat until mayonnaise texture.
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