Hollandaise by Danyel Couet Böcker Servera gärna med svamp

Servera gärna med svamp

Slice it thinly and serve with beer

Stir the meat in butter over high heat to get a nice crispy surface all around the meat (about 1 min per side)

20 cm (1-pack) and approx

juicy texture

Hollandaise by Danyel Couet Böcker Servera gärna med svampHollandaise is a sauce with roots in 17th and 18th century French cuisine, known for its velvety texture and subtle lemon acidity. The creamy, butter based sauce, made with egg yolks and real butter, enhances the flavor of fish dishes with boiled potatoes, but also pairs wonderfully with vegetables such as asparagus and green beans. Perfect with char, perch, salmon, cod, and other white fish. Its also ideal for brunch served with poached eggs. There