Recipe
for :
Hollandaise
Sauce - Modern Version
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Traditional
hollandaise recipes called for nearly twice this amount
of melted butter and a vinegar reduction, however this
results in a very heavy sauce. Here the butter content
is reduced and the vinegar reduction replaced with lemon
juice. This not only reduces the fat and cholesterol
content, but also a lighter sauce both in texture and
flavour is produced. Complimenting the more delicate
type foods that this sauce is generally served with.
Ingredients
250
gm melted clarified butter
4 pc egg yolks
50 ml water
sq lemon juice
sq cayenne pepper
Method
- Mix
the yolks with the water
- Place
over a bain marie / double boiler, and whisk continuously
until the ribbon stage is obtained (it should be light,
fluffy and be able to hold its own weight)
- Remove
from the heat and cool slightly
- Gradually
whisk in the cool butter until thoroughly combined
- Add
the lemon juice to taste and correct the seasoning
- Hollandaise
must be kept at just above room temperature
Chef's
Tip:
Served
with poached fish and delicate vegetables, eg broccoli,
asparagus.
Great
care must be taken when making hollandaise as it can
curdle or split very easily, it is a sauce derived
from the process of emulsion and coagulation. Therefore
if the butter is added to quickly or is too hot, the
albumen in the egg will harden, shrink and separate
from the liquid.
Should
this happen:
- place
a tablespoon of boiling water in a clean bowl
- gradually
whisk in the curdled sauce
If
this fails:
- put
a fresh yolk in a bowl with a teaspoon of water
and remake a sabayon
- gradually
whisk in the curdled sauce
Derivatives
From
this mother sauce many classical derivatives can be
obtained with the addition of other ingredients All
amounts are guidelines only and need to be added to
taste, taking into account there needs to be a balance
of all the flavours.
|
Bavaroise |
: |
Add
a tsp of freshly grated horseradish |
|
Béarnaise |
: |
Add
a tsp of fresh, chopped French tarragon |
|
Choron |
: |
As
for Bearnaise with the addition of a little tomato
puree |
|
Foyet |
: |
Béarnaise
sauce with the addition of a meat glaze |
|
Maltaise |
: |
Add
zest and juice of blood oranges |
|
Mousseline |
: |
Fold
in stiffly whipped cream |
|
Noisette |
: |
Made
with nut brown butter |
|
Tyrolienne |
: |
Choron
sauce but using olive oil in place of butter |
Enjoy
and bon appetit . . . . .

Legend: |
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lt |
=
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litres |
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ml |
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millelitres |
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kg |
=
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kilograms |
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gm |
=
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grams |
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tsp |
=
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teaspoon |
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tbs |
=
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tablespoon |
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sq |
=
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sufficient
quantity (add to taste) |
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pc |
=
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piece,
meaning a whole one of |
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