Gastroback 42414 Automatic Milk-foamer and sauces maker - Manual (Page 10)

SAUCE WHIP RECIPES
CLASSIC SAUCES
Traditional Hollandaise Sauce (about ¾ cup)
This is a delicate sauce that lightly clings to foods. Pour sauce over eggs benedic
½ cup (¼ lb.) butter
2 large egg yolks
1 tablespoon Dijon mustard
Heat butter in microwave until about ¾ of it melts (35 to 50 seconds). Stir to melt
remaining butter; . Refrigerate in measuring cup to cool for 2 to
3 minutes.
Put SauceWhipinpitcherandaddeggyolks,
lemon juice, and mustard.
. Cover
pitcher with lid and press start button.
After 10 seconds, while unit is running, slightly lift and tilt Flavor Hatch towards you
and slowly pour of melted butter through opening into pitcher. Cover opening with
Flavor hatch without locking and wait 5 seconds. Repeat pouring butter in this
manner one more time. Lock
When unit shuts off automatically, immediately remove pitcher from base and use a
heat resistant rubber spatula to stir sauce vigorously against bottom of pitcher for
about 30 seconds. Use spatula to scoop and pour hollandaise into a bowl and stir.
Serve hot, warm, or cold; cover airtight and chill to serve cold, or store up to 3 days
(stir to soften for serving).
, add 2 more large egg yolks to the
recipe preceding.
For an added touch, you can spread warm or cool sauce onto hot cooked foods such
as lamb chops, beef steak, sautéed salmon or sole, oysters in the half shell, or
vegetables. Next, slide food under the broiler about 2 or 3 inches from the heat for 1
to 2 minutes or until sauce begins to bubble and lightly browns.
2 tablespoons water
1 tablespoon lemon juice
water,
Flavor Hatch into place.
it should not be hot
Have
melted butter in measuring cup available but do not add it at this time
½
Variation: For a richer, thicker hollandaise
t,
sizzling steaks, grilled fish, roasted poultry, or herbed vegetables such as
asparagus, broccoli, roasted tomatoes, and grilled carrots.
- 10 - Sauce Whip Recipes
™