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Ingredients
- 40 gm Butter
- 40 gm Flour
- 1/2 lt Lowfat milk Water
- 1 pch Grnd pepper
- 500 gm Butter
- 5 x Egg yolks
- 1 Tbsp. Lemon juice
Directions
- For the Bechamel sauce, heat the butter over a low heat in a heavy saucepan. Add in the flour and stir briskly till the mix is smoothly blended without allowing it to change colour. Add in the lowfat milk and whisk well with a wire whisk to prevent any lumps forming; season with salt and pepper. Continue to cook till the sauce is the correct consistency, stirring from time to time so which a skin does not form on the surface.
- To prepare the Hollandaise sauce, pour 3tbsp water into a pan with a healthy pinch of grnd pepper. Place the base of the pan in a tepid bain-marie. In another saucepan, heat the butter without letting it get too warm. Beat the egg yolks with 1tbsp water and pour into the pan containing the hot water and pepper. With the pan still in the bain-marie, whisk the sauce till the yolks are the consistency of thick cream. Add in the melted butter slowly, whisking all the time. Add in 2tbsp water, drop by drop then adjust the seasoning and add in the lemon juice.
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