Techniques In Focus 3: Hollandaise
Hello!
Here is part 3 of the Techniques In Focus series. You can find part 1 and part 2 here.
Hollandaise is a wonderful egg-based butter sauce which can be applied in a number of circumstances. Usually eaten with breakfast eggs, such as eggs Benedict, it adds a rich sauce to an otherwise dry dish.
Prepare your Hollandaise next. First melt the butter in a pan over a low, gentle heat. This will allow the solid block of milk fat to relax and melt to the clear colour it needs to be. You should also skim the milk solids (white stuff) that float to the top of the pan. Keep the butter warm as you need it to be liquid.
After this take the egg yolks and put them into a pyrex bowl with a single teaspoon of White Wine Vinegar, a pinch of salt and a dash of cold water. Beat vigorously with a whisk and place the bowl over an almost-simmering pan of water. Continue to whisk until it has thickened and remove from the heat. Slowly add the melted warm butter, whilst continuing to whisk. Once all the butter is incorporated, serve as necessary. Do not leave for too long, however, as many a Hollandaise has turned into school-meal custard, with that God-awful skin layer forming over the top. No one wants that.
You could try adding some extra ingredients for extra flavour. Tarragon is a favourite of many, alongside Sriracha chili sauce for Australian Hipster chefs. I have used Sriracha in this recipe for Panko Eggs.
Enjoy responsibly! (Translation: a significant amount of fat goes into this sauce.)
BenY
Here is part 3 of the Techniques In Focus series. You can find part 1 and part 2 here.
Hollandaise is a wonderful egg-based butter sauce which can be applied in a number of circumstances. Usually eaten with breakfast eggs, such as eggs Benedict, it adds a rich sauce to an otherwise dry dish.
Prepare your Hollandaise next. First melt the butter in a pan over a low, gentle heat. This will allow the solid block of milk fat to relax and melt to the clear colour it needs to be. You should also skim the milk solids (white stuff) that float to the top of the pan. Keep the butter warm as you need it to be liquid.
After this take the egg yolks and put them into a pyrex bowl with a single teaspoon of White Wine Vinegar, a pinch of salt and a dash of cold water. Beat vigorously with a whisk and place the bowl over an almost-simmering pan of water. Continue to whisk until it has thickened and remove from the heat. Slowly add the melted warm butter, whilst continuing to whisk. Once all the butter is incorporated, serve as necessary. Do not leave for too long, however, as many a Hollandaise has turned into school-meal custard, with that God-awful skin layer forming over the top. No one wants that.
You could try adding some extra ingredients for extra flavour. Tarragon is a favourite of many, alongside Sriracha chili sauce for Australian Hipster chefs. I have used Sriracha in this recipe for Panko Eggs.
Enjoy responsibly! (Translation: a significant amount of fat goes into this sauce.)
BenY
Comments
Post a Comment