I like my lemon fish sauce. Lemon juice, egg yolks, salt. Butter a few degrees just above melting point, lots of lemon zest. after half an hour strainer and finally the last step - hollandaise sauce.
@@Falcontfthis hollandaise was a bit fancier than regular ones. I mean, I am nowhere pro but maybe not even advanced home cook and this wine reduction was totally a new info for me. I thought you add lemon and maybe vinegar for acidity.
such a beast. this cooking course will put cooking schools out of business.
I like my lemon fish sauce. Lemon juice, egg yolks, salt. Butter a few degrees just above melting point, lots of lemon zest. after half an hour
strainer and finally the last step - hollandaise sauce.
Isn’t Hollandaise just yolks and clarified butter?
no
You need the vinegar, very important
@@Falcontfthis hollandaise was a bit fancier than regular ones. I mean, I am nowhere pro but maybe not even advanced home cook and this wine reduction was totally a new info for me.
I thought you add lemon and maybe vinegar for acidity.