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Hollandaise Sauce & Mousseline Sauce (liquid eggs)
Yield: 50 - 2 ounce servings
emulsification
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| Ingredients |
Lb. |
Oz. |
Method |
| Water |
- |
5.5 |
Whisk together the water and egg yolk in a stainless steel bowl until well-combined. |
| Liquid Egg Yolk |
-
|
12
|
- |
| Lemon Juice |
- |
3
|
-
|
| Melted Butter |
2
|
-
|
- |
| Salt, Kosher |
- |
.3 |
- |
| Black Pepper |
- |
.04 |
- |
| Heavy Cream |
3 |
- |
Whip heavy cream to a stiff peak. |
| Total approximate weight |
6 lb.
|
5 oz.
|
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Instructions
To make Hollandaise, add egg and water mixture to a double boiler or steam table water bath and heat to approximately 180°F and whisk continuously until glossy, thick and smooth. Remove from the heat and slowly whisk in the butter. Do the same with the lemon juice and seasoning. Return to the heat and bring this mixture up to 135°F.
Mousseline Sauce: Fold the stiff whipped heavy cream using a whisk into the hollandaise with an over and under motion until completely incorporated. Reserve for service covered.
Serving Suggestions: Serve with rice pilaf and a blend of zucchini & summer squash.
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