Hollandaise Sauce I

Yield: 1 qt (1L) U.S.

Metric

Ingredients

I

212 lb

1125 g

Butter

1. 2.

14 tsp

1 mL

Peppercorns, crushed

3.

14 tsp

1 mL

Salt

6 fl oz

175 mL

White vinegar or

4.

wine vinegar

4 fl oz

120 mL

Water, cold

12

12

Egg yolks (see note

5.

after Hollandaise II)

6.

2-4 tbsp

30-60 mL

Lemon juice

to taste

to taste

Salt

7.

to taste

to taste

Cayenne

Calories, 280; Protein, 1 g; Fat, 31 g (99% cal.); Cholesterol, 155 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 310 mg.

Procedure

Review the guidelines for preparing hollandaise and béarnaise (p. 181). Clarify the butter (see p. 178). You should have about 2 lb (900g) clarified butter. Keep the butter warm but not hot.

Per 1 ounce:

Calories, 280; Protein, 1 g; Fat, 31 g (99% cal.); Cholesterol, 155 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 310 mg.

Combine the peppercorns, salt, and vinegar in a saucepan and reduce until nearly dry (au sec). Remove from heat and add the cold water. Pass the diluted reduction through a fine strainer into a stainless-steel bowl. Use a clean rubber spatula to make sure you transfer all the flavoring material to the bowl.

Add the egg yolks to the bowl and beat well.

Hold the bowl over a hot-water bath and continue to beat the yolks until they are thickened and creamy.

Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm clarified butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the butter is added, beat in a little of the lemon juice. When all the butter has been added, beat in lemon juice to taste and adjust seasoning with salt and cayenne. If necessary, thin the sauce with a few drops of warm water.

Strain through cheesecloth if necessary and keep warm (not hot) for service. Hold no longer than 11/2 hours (see above).

ff Hollandaise Sauce II

ff Hollandaise Sauce II

Metric Ingredients

212 lb

1125 g

Butter

2 fl oz

3 fl oz to taste to taste

12 Egg yolks (see note)

60 mL Water, cold

100 mL Lemon juice to taste Salt to taste Cayenne

Per 1 ounce:

Calories, 280; Protein, 1 g; Fat, 31 g (99% cal.); Cholesterol, 155 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 300 mg.

Note: For safety, pasteurized eggs are recommended.

Place the egg yolks and cold water in a stainless-steel bowl and beat well. Beat in a few drops of lemon juice.

Hold the bowl over a hot-water bath and continue to beat until the yolks are thickened and creamy.

Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the butter is added, beat in a little of the lemon juice. When all the butter has been added, beat in lemon juice to taste and adjust seasoning with salt and cayenne. If necessary, thin the sauce with a few drops of warm water. Keep warm (not hot) for service. Hold no longer than 11/2 hours (see above).

Continue reading here: Barnaise Sauce

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