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| Name: | Hollandaise, et al. | Contributor: | Martin Golding |
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| Description: | The basal form of cooked egg sauce | Posted: | 2002-10-01 |
| Key words: | hollandaise, a Man's Recipe, variations | Category: | Sauces |
| ID: | 381 | Updated: | 2006-04-02 08:33:03 |
| Ingredients: | 3 egg yolks
1 Tbsp lemon juice 6 oz butter 1 Tbsp hot water salt dash tabasco or white pepper |
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| Preparation: | Put egg yolks and lemon juice into a double boiler and keep whisking it for 3 minutes. Now begin to add butter in pea-sized pieces. Finally add hot water. Season with salt (if you didn't use unsalted butter, no salt will be needed) and dash tabasco or white pepper to taste.
* Fish, eggs, veg., esp. asparagus [Alternatively: First, cut 1/2 lb butter into 1/2" cubes. Whisk eggs and 1-2 T lemon juice over medium heat until foamy and just starting to thicken, hurl in a handful (5-8) of the butter cubes. As the butter melts, add 2-3 cubes at a time while whisking. This is a Man's Recipe, as it requires an eagle eye and steel nerves to wait for just the right moment to begin adding the butter.] Variations: MOUSSELINE Put 1/4 pint of thick beaten cream into 3/4 pint Hollandaise. * Fish, asparagus, salmon cutlet MALTAISE Juice of 1 plus blanched and very finely chopped zest of two blood oranges added to 1 pint Hollandaise. * Fried sole, plaice, prawns, or asparagus BEARNAISE Put 2 oz vinegar + 2 oz dry white wine + 1 T chopped shallot or onion + 1 T chopped tarragon in a pan. Boil till it is recuced to 2 T. Strain, Use in place of the lemon juice in Hollandaise. * Steak, grilled, chicken, or boiled fish [Note: Let the saucepan cool before reuse, or use another pan, or the eggs will heat up too quickly and curdle.] FOYOT 2 Tbsp glace de viande warmed and stirred into 1 pint Bearnaise * Sweetbreads, egg, or light meats COLBERT Melt 1 T glace de viande in 2 T dry white wine. Simmer for 5 min. Stir into 1 pint Bearnaise * Chicken, steak, or eggs CHORON Put 6 oz tomato puree into 1 pint Bearnaise. * Steak, fish, chicken, or eggs |
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| Notes: | other basic sauces:
Bechamel Fonds Brun (Brown Stock) Mayonnaise |
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| Equipment: | |||