Mock Hollandaise Sauce II
Ingredients
- 200 g butter
- 200 ml double cream
- 6–8 egg yolks
- Black pepper
- Ground nutmeg
Steps
- Melt the butter—it should not get brown, just melted.
- Add the cream and the egg yolks.
- Add the pepper and the nutmeg.
- Heat up with a finger in the sauce and do not stop mixing.
- When you cannot bear the heat, remove from the heat and serve.
More recipes with butter, cream, eggs or nutmeg
Adapted from “Mock Hollandaise Sauce II” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.