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Print Recipe
French Sauce Recipe
It has an airy structure and delicate, slightly sour taste. It is ideal to fish, meat dishes and also very good with vegetables. Serve it must necessarily in the form of heat!
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Separate the yolks from the proteins.
    Separate the yolks from the proteins.
  2. Beat them with a pinch of salt in a light foam.
    Beat them with a pinch of salt in a light foam.
  3. Lemon juice and vinegar are heated until boiling.
    Lemon juice and vinegar are heated until boiling.
  4. Hot acid slowly pour into the beaten eggs, without ceasing to whisk the mixture.
    Hot acid slowly pour into the beaten eggs, without ceasing to whisk the mixture.
  5. Melt the butter until it boils.
    Melt the butter until it boils.
  6. Put a saucepan with the sauce on a tiny fire, add the sugar and, without ceasing to beat with a mixer, slowly introduce hot butter. The sauce is ready when a little thick, that is on the fire hold it for a minute.
    Put a saucepan with the sauce on a tiny fire, add the sugar and, without ceasing to beat with a mixer, slowly introduce hot butter. The sauce is ready when a little thick, that is on the fire hold it for a minute.
  7. Ready!
    Ready!

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