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Hollandaise & Béarnaise Sauces
Yield: 48 (1/4-cup) servings
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| Ingredients |
Lb. |
Oz. |
Method |
| Water |
- |
9 |
Blend until smooth. |
| Fresh lemon juice |
- |
3 |
- |
| Salt |
- |
.5 |
- |
| White pepper |
- |
.1 |
- |
| Frozen (thawed) or refrigerated liquid egg yolk |
3 |
4 |
Using 3-speed mixer at first speed, mix eggs and half of liquid. Add remaining liquid. Mix until smooth. |
| Melted butter |
4 |
8 |
- |
| Total approximate weight |
8 lb. |
8.6 oz. |
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Instructions
Add egg mixture to top of double-boiler or steam-jacketed kettle. Cook over medium heat, stirring constantly, just until mixture becomes smooth and glossy. Remove from heat. Whisk in butter in a very slow, steady stream until incorporated. Return to heat and cook, whisking constantly, until temperature reaches 140°F. Shut off heat; cover and keep warm.
Béarnaise Sauce: Stir .2 oz. dried tarragon leaves and 2 oz. minced shallots into fully cooked Hollandaise.
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