Whip Up Classic Sauces
A culinary expert offers tips for preparing hollandaise sauce and béarnaise sauce.
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Culinary expert Carl Antholz offers tips for preparing this classic condiment.
Classic Hollandaise Sauce
4 large egg yolks
3 Tbsp. lemon juice
1/8 tsp. cayenne
1 Tbsp. water
a few ice cubes
1/2 lb. (2 sticks) unsalted butter, melted
1/4 tsp. salt
Place the egg yolks, lemon juice, cayenne and water in the top of a double boiler on top of a medium saucepan of simmering water. Whisk constantly. The second the yolk mixture begins to thicken, remove the top of the double boiler and continue whisking.
Have the melted butter ready to drizzle into the pan. Turn off the heat. Add four ice cubes to the water in the double boiler to cool it down a bit. Replace the top of the double boiler over the hot water. Whisk in the melted butter, drizzling it in very slowly.
Maintain a constant temperature and continue whisking until all the butter is incorporated. Add salt, then taste and correct the seasoning.
Yield: 1-1/2 cups
* Tip: Keep the sauce in an insulated container, or reheat over a water bath to keep it warm.
Béarnaise sauce varies from hollandaise in taste and strength. The techniques for making the two sauces are similar.
1/4 cup wine vinegar
1/4 cup dry white wine
2 Tbsp. minced shallots
2 Tbsp. minced fresh tarragon
1/8 tsp. white pepper
pinch of salt
3 egg yolks
2 Tbsp. cold butter
1/2 cup melted butter
2 Tbsp. fresh minced tarragon or parsley
Boil the vinegar, wine, shallots, herbs and seasonings in a small saucepan over moderate heat until the liquid has reduced to two tablespoons. Let it cool. Beat the egg yolks until thick. Add to the vinegar mixture and beat. Add ice cubes to boiling water in bottom of double boiler to lower heat.
Add one tablespoon of cold butter and thicken the egg yolks over low heat. Beat in the other tablespoon of cold butter, then the melted butter very slowly. Whisk in additional tarragon or parsley.
The slow cooker makes preparation for this French-German dish easy.