Hollandaise is a classic French sauce and the basis for many butter sauces - such as bearnaise. Hollandaise has a mild and creamy taste and perfect for fish, shellfish and vegetables. Try it on freshly boiled asparagus!
COOKING 1.Melt 75 g margarine / butter in a saucepan and stir in the powder. 2.Add 2 ml water and 0.5 cups milk, stirring, using whisk. Boil sauce 1 minute. For a lighter sauce - Replace butter with 3 teaspoons of lemon juice and a little salt. Whisk in 1 egg yolk after cooking. 1 serving provides 30 kcal.