HOLLANDAISE SAUCE

HOLLANDAISE SAUCE

Yield: 720 ml

_______________________________

Ingredients:

Reduction for sauce (see below)      : 30ml

egg yolks                                                : 6 nos

Clarified butter, warm                         : 480 ml

L-P sauce, tabasco sauce, salt            : to taste

water                                                       : enough to thin

(when the sauce becomes  thick)

__________________________________

Method:

1/- Add the reduction to the egg yolks. Whip over simmering water until the yolks ribbon. (not too hot, the sauce will be over cooked).

2/- Gradually add the warm clarified butter, whip constantly.

3/- Add all seasoning, if sauce is thick add a little water (warm) continue to whip until get consistency.

____________________________________

REDUCTION FOR SAUCE

Thành phần

Water                                         : 1ltr

White pepper corn crushed   : 1tsp

Tarragon                                    : 1sprig

Parsley stem                              : 1 spig

Cider vinegar                             : 30ml

Shallot                                         : 5 nos

bay leaf                                        : 1no

Cách làm:

Bring all the thing to boil, reduce 1/3, strain and cool down, keep for using in advance.

Chia sẽ bài viết qua:
  •  
  •  
  •  
  •   
  •   
  •  
  •   
  •  
  •  

Trả lời

Name *
Email *
Website