The hollandaise sauce is a classic served with the fish or the eggs benedict. But if ! You know these eggs served with bacon on a muffin cut in two during the brunch !!! But not that, since here, this sauce accompanied by wonderful white asparagus, yum !!!
So here is a classic recipe, with dill, but you can also try it with tarragon or thyme, for example !
Hollandaise Sauce with dill
- 125 g of butter
- 3 egg yolks
- 3 tbsp water
- The juice of 1/2 lemon
- 1/2 bunch of dill, chopped
- Salt and pepper
Put the egg yolks and the 3 tablespoons water in a saucepan and heat it over medium heat while constantly whisking. The yellow must go up in temperature , éclaircirent and form a sabayon.
Then add the butter in pieces and whisk to get the mixture. Remove from the heat.
Pour finally the lemon juice, season and add the dill.