![]() This makes it easier if you have dropped a piece of shell or if one egg is bad it won't contaminate the rest. Use 2 ramekins or small bowl and separate one egg into them before adding to your mixing bowl.It makes it easier to separate the eggs if you put them in the fridge for 30 minutes before using them.If the mixture is too thick add a little lemon juice until you find the right consistency. Melt the butter in a pan and gradually whisk in to the egg mixture. The mixture will have increased in volume. Now, whisk the mixture over the heat for 2-3 minutes until pale and thick. Make sure that the water does not touch the bowl. Whisk the egg yolks in a heatproof bowl with the white wine vinegar then set the bowl over a saucepan of just simmering water. This will help to make the egg yolks increase in volume when they are whisked over warm air. In this way the contents of the bowl are warmed but don't get a direct heat. You will need a heatproof bowl that can sit snugly in the saucepan so that it doesn't actually touch the water. However, I actually prefer the traditional method as there is less clearing up and I think that is a big factor when you are making something at home! Method 1 - Traditionalįor the traditional method you will need to set up a bain marie, also known as a double boiler.įill a medium saucepan with an inch or 2 centimeters of water. There are two ways to make Hollandaise sauce according to your preference. Seasoning - flaked sea salt and freshly ground black pepper.Lemon juice - fresh lemon juice to taste.It is actually the quickest sauce to make, and is an emulsion using the simplest of ingredients that you will likely always have available at home. The sauces are Béchamel, Velouté, Allemande and Espagnole.īy the 20th Century, Chef Escoffier had demoted Allemande as a daughter sauce of Velouté and instead added in Hollandaise and Sauce Tomat. All of these mother sauces are thickened with a roux, a mixture of flour and fat (usually butter), except for Hollandaise. And, once you have mastered the technique, there are endless variations and plenty of hollandaise sauce uses.Īccording to the Michelin Guide Antonin Careme described the four French mother sauces, or sauce basis. This sauce has always had a reputation as being a tricky sauce to master, but there is really nothing complicated about it. You have probably come across hollandaise sauce deliciously dolloped over poached eggs, ham and muffins in the form of Eggs Benedict.
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