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Hollandaise Sauce & Mousseline Sauce (dried eggs)
Yield: 50 - 2 ounce servings
emulsification
|
| Ingredients |
Lb. |
Oz. |
Method |
| Water |
- |
6.3 |
Whisk together the water and dried egg yolk in a stainless steel bowl until well-combined. |
| Enzyme Modified Egg Yolk Solids |
-
|
2.5
|
- |
| Lemon Juice |
- |
3.2
|
-
|
| Melted Butter |
2
|
4
|
- |
| Salt, Kosher |
- |
.01 |
- |
| Black Pepper |
- |
.01 |
- |
| Heavy Cream |
3 |
4 |
Whip heavy cream to a stiff peak. |
| Total approximate weight |
6 lb.
|
5 oz.
|
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Instructions
To Make Hollandaise: Place the egg and water mixture over a double boiler at approximately 180°F and whisk continuously the egg mixture until glossy, thick and smooth. Remove from the heat and slowly whisk in the butter. Do the same with the lemon juice and seasonings. 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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