Proceed as for Hollandaise sauce. For 500ml of sauces, beat
in 250ml of whipped cream at the last moment.
Mock Hollandaise sauce
(300ml) (10 portions)
|
Ingredients
|
Quantity
|
|
Béchamel sauce
|
300ml
|
|
Egg yolks
|
2
|
|
Butter
|
30gms
|
|
Lime juice
|
1 tsp
|
|
Seasoning
|
to taste
|
|
Cream
|
1 tbsp
|
Whisk sauce till boiling. Add beaten egg yolks and butter in
small quantities. Whisk over gentle heat without boiling. Season to taste and
stir in lime juice. Season. Add cream. Pass through a tammy cloth if necessary.
Serve with fish and
chicken.
