Betty Bossi Sauce Maker Instrucciones Y Recetas página 11

Sauce
Hollandaise
Preparation: approx. 15 min.
1 Fresh egg yolk
1 Tbsp Broth reduction
3.5 oz Liquid (clarified) butter / Ghee
Salt and Pepper, to taste
1. Add egg yolk and broth reduction into the
mixing container, and close with mixer top.
2. Set oil container to „butter", pour butter
into the container, prepare the sauce, and
season.
Dijon sauce
Preparation: approx. 15 min.
1 Fresh egg yolk
1 Tbsp Broth reduction
1 Tbsp Spicy mustard
3.5 oz Liquid (clarified) butter / Ghee
3 oz Heavy whipping cream, stiff
Salt and pepper, to taste
1. Add egg yolk, broth reduction and mustard
into the mixing container, and close with
mixer top.
2. Set oil container to „butter", pour butter into
the container, prepare the sauce. Carefully
fold in the whipped cream, and season.
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