Hollandaise Sauce
Rich in yolks and ghee, so it turns out dense, fatty, and highly satisfying. Works especially well with fish and vegetables by adding softness and buttery depth. The warm emulsion gives a strong flavor even without many spices.
Melt ghee (40 g) until liquid. Mix egg yolk (60 g), salt (1 g), and black pepper (1 g) until smooth, then place the bowl over a gentle water bath so the water does not touch the bottom.
Whisk quickly and pour in the ghee (40 g) in a thin stream until the sauce becomes smooth and thick. Serve hollandaise warm right after making it.
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