Cookbook:Mock Hollandaise Sauce II

Mock Hollandaise Sauce II
Category	Sauce recipes
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• 200 g butter
• 200 ml double cream
• 6–8 egg yolks
• Black pepper
• Ground nutmeg

Procedure

1. Melt the butter—it should not get brown, just melted.
2. Add the cream and the egg yolks.
3. Add the pepper and the nutmeg.
4. Heat up with a finger in the sauce and do not stop mixing.
5. When you cannot bear the heat, remove from the heat and serve.