Mother sauce | Hollandaise sauce | If hollandaise curdles or thin ??

HOLLANDAISE SAUCE :-

it is warm yellow and rich sauce with high percentage of fat and egg yolk . It is emulsion of butter , lemon juice and egg yolk. It is accompaniment to cauliflower , asparagus , brocolli and served over grilled or baked fish , vegetables .

Recipe of Hollandaise sauce :-

Ingredients.           500 gram.          200 gram
Butter.                     500 gram.          200 gram
Egg yolk.                  5 nos.                 2 nos
Lemon juice            10 ml.                5 ml
Crushed peppercorns. 8                   5 

Method of preparation :-

Melt butter in a pan and keep aside.
Place crushed peppercorns and vinegar in a pan and reduced completly.
Add one  tablespoon of water and let it cool.
Add egg yolk and whisk.
Place the pan in a double boiler and whisk the egg yolks till a sabayon is formed . Then gradually add the melted butter till it gets blended and form smooth Sauce. Add lemon juice .
Strain through a fine strainer.

NOTE :-  IF HOLLANDAISE TURNS OR CURDLES OR IS TOO THICK ,BEAT A LITTLE HOT WATER ,A LITTLE AT A TIME. IF TOO THIN, ADD A TEASPOON OF LEMON JUICE TO TABLE SPOON OF SAUCE IN WARM BOWL AMD WHISK UNTILL IT IS THICK. THEN ADD REMAINING MIXTURE A LITTLE AT A TIME WHISKING.


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