Hollandaise Sauce & Mousseline Sauce (liquid eggs)

Mousseline Sauce – Liquid Eggs

View dried egg formulation

Yield: 3 cups



Part 1 - Mousseline Sauce

Ingredients Percent (%) Grams Volume
Cream, heavy 47.60 380.80 13 fl. oz.
Water 5.45 43.63 1.5 fl. oz.
Egg yolk, liquid 11.90 95.20 3.5 fl. oz.
Lemon juice 2.98 23.80 1 fl. oz.
Butter, unsalted, melted 31.73 253.87 1 cup
Salt, kosher 0.30 2.38 3/4 tsp
Black pepper 0.04 0.32 1/4 tsp.
Total 100.00 800.00

 Method of Production:

  1. In a standing mixer with the whisk attachment, whip heavy cream on high speed to create a stiff peak; set aside.
  2. Whisk together the water and egg yolk in a stainless-steel bowl until well-combined.
  3. Place the egg and water mixture over a double boiler at approximately 180° F and whisk continuously until the egg mixture is glossy, thick and smooth.  
  4. Remove from the heat and slowly whisk in the lemon juice, butter, salt and pepper.
  5. Return to the heat and bring this mixture up to 135° F.
  6. Fold the stiff whipped heavy cream using a whisk into the sauce with an over and under motion until incorporated; do not overmix or the sauce will break.
  7. Cover until ready to serve.

Serving Suggestions: Serve with rice pilaf and a blend of zucchini and summer squash.


Locate a U.S. supplier of REAL egg products

Bacon Cookie

Raspberry Balsamic Curd

View Bacon & Caramelized Onion Cookies   a pairing we suggest for this formulation.



Ingredients Percent (%) Volume
Raspberry variegate 56.73 1 cup
Whole eggs, liquid 21.92 4 oz.
Balsamic vinegar 7.95 2 1/2 tbsp.
Salt 0.52 1/2 tsp.
Butter, unsalted 12.03 2 oz.
Natural raspberry flavor 0.43 1 tsp.
Natural red color 0.12 1 tsp.
Total 100.00 12 oz., cooked

 Method of Production:

  1. Whisk together the raspberry variegate, eggs, balsamic vinegar and salt.
  2. Pour the mixture into a saucepan or kettle and cook over medium heat until the mixture reaches 170° F and has thickened.
  3. Remove from the heat and stir in the cold butter, flavor and color; mix until thoroughly incorporated. Press through a fine mesh sieve, discarding the solids.
  4. Pour into a container, press a layer of plastic wrap on the surface (to prevent a skin from forming) and refrigerate until needed.

Locate a U.S. supplier of REAL egg products

Hollandaise Sauce & Mousseline Sauce (liquid eggs)

Mousseline Sauce – Dried Eggs

View liquid egg formulation

Yield: 3 cups



Part 1 - Mousseline Sauce

Ingredients Percent (%) Grams Volume
Cream, heavy 47.60 380.82 13 fl. oz.
Water 12.00 95.96 3 fl. oz.
Egg yolk, dried, enzyme modified 5.36 42.84 3/4 cup
Lemon juice 2.97 23.80 1 fl. oz.
Butter, unsalted, melted 31.73 253.88 1 cup
Salt, kosher 0.30 2.38 3/4 tsp.
Black pepper 0.04 0.32 1/4 tsp.
Total 100.00 800.00

 Method of Production:

  1. In a standing mixer with the whisk attachment, whip heavy cream on high speed to create a stiff peak; set aside.
  2. Whisk together the water and dried egg yolk in a stainless-steel bowl until well-combined.
  3. Place the egg and water mixture over a double boiler at approximately 180° F and whisk continuously until the egg mixture is glossy, thick and smooth.  
  4. Remove from the heat and slowly whisk in the lemon juice, butter, salt and pepper.
  5. Return to the heat and bring this mixture up to 135° F.
  6. Fold the stiff whipped heavy cream using a whisk into the sauce with an over and under motion until incorporated; do not overmix or the sauce will break.
  7. Cover until ready to serve.

Serving Suggestions: Serve with rice pilaf and a blend of zucchini and summer squash.


Locate a U.S. supplier of REAL egg products

Hollandaise & Bernaise Sauces

HOLLANDAISE & BÉARNAISE SAUCES

Yield: 48 (1/4-cup) servings

Ingredients

  • 9 oz. water
  • 3 oz. fresh lemon juice
  • 0.5 oz. salt
  • 0.1 oz. white pepper
  • 3 lb., 4 oz. frozen (thawed) or refrigerated liquid egg yolk
  • 4 lb., 8 oz. melted butter

Total approximate weight: 8 lb., 8.6 oz.

Instructions

  1. Add egg mixture to top of double-boiler or steam-jacketed kettle.
  2. Cook over medium heat, stirring constantly, just until mixture becomes smooth and glossy. Remove from heat.
  3. Whisk in butter in a very slow, steady stream until incorporated.
  4. Return to heat and cook, whisking constantly, until temperature reaches 140° F.
  5. Shut off heat; cover and keep warm.

Béarnaise Sauce: Stir 0.2 oz. dried tarragon leaves and 2 oz. minced shallots into fully cooked Hollandaise.

Locate a U.S. supplier of REAL egg products

Crème Anglaise

Crème Anglaise (liquid eggs)

View dried egg formulation

Yield: 4 cups



Crème Anglaise

Ingredients Percent (%) Grams Volume
Egg, whole, liquid, sugared 30.18 301.88 10.5 fl. oz.
Egg yolk, liquid, sugared 8.39 83.86 3 fl. oz.
Sugar, granulated 8.39 83.86 1/2 cup
Cornstarch 1.47 14.68 2 tbsp.
Water 10.06 100.63 3.5 fl. oz.
Cream, heavy 26.83 268.34 9 fl. oz.
Cream, half and half 13.42 134.17 4.5 fl. oz.
Vanilla extract 1.26 12.58 1 tbsp.
Total 100.00 1000.00

 Method of Production:

  1. In a small bowl, blend eggs, egg yolks, sugar, cornstarch and water; whisk until combined.
  2. In a medium saucepan over medium heat, scald heavy cream and half and half.
  3. While whisking the egg mixture, gradually pour in the scalded milk mixture, then pour back into the saucepan.
  4. Cook over low heat while whisking constantly; cook until sauce thickens and coats the back of a spoon.
  5. Remove from heat and stir in vanilla.
  6. Serve warm over fruit or cover and refrigerate for later use.


Locate a U.S. supplier of REAL egg products

Mayonnaise and Tartar Sauce

Yield: 48 (1/4-cup) servings

Mayonnaise and Tartar Sauce

Ingredients

  • 13 oz. frozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk*
  • 9 oz. vinegar or lemon juice
  • 0.5 oz. salt
  • 0.1 oz. dry mustard
  • 0.05 oz. white pepper
  • 0.05 oz. paprika
  • 76 oz. vegetable or light olive oil

Total aproximate weight: 6 lb., 2.7 oz

*7.4 oz. dried egg yolk mixed with 5.5 oz. water

Instructions

With food processor or blender on high speed, slowly pour in oil in a very thin, steady stream. Cover and refrigerate until serving.

Tartar Sauce: Blend into mayonnaise: 1 lb. drained pickle relish, 4 oz. capers, 2 oz. finely chopped roasted red peppers, and 0.25 oz. hot pepper sauce.

Locate a U.S. supplier of REAL egg products

Crème Anglaise

Crème Anglaise (dried eggs)

View liquid egg formulation

Yield: 4 cups



Crème Anglaise

Ingredients Percent (%) Grams Volume
Egg, whole, dried 6.79 67.92 3/4 cup
Egg yolk, dried 3.40 33.96 1/2 cup
Sugar, granulated 11.24 122.44 2/3 cup
Cornstarch 1.47 14.67 2 tbsp.
Water 35.59 345.92 11.5 fl. oz.
Cream, heavy 26.83 268.34 9 fl. oz.
Cream, half and half 13.42 134.17 4.5 fl. oz.
Vanilla extract 1.26 12.58 1 tbsp.
Total 100.00 1000.00

 Method of Production:

  1. In a small bowl, blend eggs, egg yolks, sugar, cornstarch and water; whisk until combined.
  2. In a medium saucepan over medium heat, scald heavy cream and half and half.
  3. While whisking the egg mixture, gradually pour in the scalded milk mixture, then pour back into the saucepan.
  4. Cook over low heat while whisking constantly; cook until sauce thickens and coats the back of a spoon.
  5. Remove from heat and stir in vanilla.
  6. Serve warm over fruit or cover and refrigerate for later use.


Locate a U.S. supplier of REAL egg products

Hollandaise Sauce & Mousseline Sauce (liquid eggs)

HOLLANDAISE SAUCE & MOUSSELINE SAUCE (liquid eggs)

View dried egg formulation

Yield: 50 - 2 ounce servings

Ingredients

  • 5.5 oz. water
  • 12 oz. liquid egg yolk
  • 3 oz. lemon juice
  • 2 lb. melted butter
  • 0.3 oz. Kosher salt
  • 0.04 oz. black pepper
  • 3 lb. heavy cream

Total approximate weight: 6 lb., 5 oz.

Instructions

  1. Whisk together the water and dried egg yolk in a stainless steel bowl until well-combined.
  2. Whip heavy cream to a stiff peak.

Hollandaise Sauce: 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.

Servng Suggestions: Serve with rice pilaf and a blend of zucchini & summer squash.

Locate a U.S. supplier of REAL egg products

Caesar Salad Dressing 

Caesar Salad Dressing (liquid eggs)

View dried egg formulation

Yield: 2 cups



Caesar Salad Dressing

Ingredients Percent (%) Grams Volume
Egg yolk, liquid 17.60 87.96 3 fl. oz.
Lemon juice 87.98 87.97 3 fl. oz.
Garlic, chopped 2.43 12.22 4 tsp.
Mustard, Dijon 1.96 9.78 2 tsp.
Anchovy fillets, chopped 1.17 5.87 1 tsp.
Salt, fine 0.49 2.44 1/2 tsp.
Black pepper 0.10 0.49 1/4 tsp.
Olive oil 58.65 293.26 10.5 fl. oz.
Total 100.00 500.00

Method of Production:

  1. Place all ingredients, except olive oil in a blender or food processor. Mix on high speed, until homogenous.
  2. On medium speed, slowly pour in oil in a very thin, steady stream until the dressing is emulsified.
  3. Cover and refrigerate until ready to serve.

Locate a U.S. supplier of REAL egg products

Hollandaise Sauce & Mousseline Sauce (dried eggs)

HOLLANDAISE SAUCE & MOUSSELINE SAUCE (dried eggs)

View liquid egg formulation

Yield: 50 - 2 ounce servings

Hollandaise Sauce Ingredients

  • 6.3 oz. water
  • 2.5 oz. enzyme modified egg yolk solids
  • 3.2 oz. lemon juice
  • 2 lb., 4 oz. melted butter
  • 0.01 oz. Kosher salt
  • 0.01 oz. black pepper
  • 3 lb. 4 oz. heavy cream

Total approximate weight: 6 lb., 5 oz.

Instructions

  1. Whisk together the water and dried egg yolk in a stainless steel bowl until well-combined.
  2. Whip heavy cream to a stiff peak.

Hollandaise Sauce: 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.

Servng Suggestions: Serve with rice pilaf and a blend of zucchini & summer squash.

Locate a U.S. supplier of REAL egg products

Caesar Salad Dressing 

Caesar Salad Dressing (dried eggs)

View liquid egg formulation

Yield: 2 cups



Caesar Salad Dressing

Ingredients Percent (%) Grams Volume
Egg yolk, dried 7.93 39.61 1/2 cup
Water 9.68 48.40 1.5 fl. oz.
Lemon juice 17.59 87.97 3 fl. oz.
Garlic, chopped 2.44 12.22 4 tsp.
Mustard, Dijon 1.95 9.77 2 tsp.
Anchovy fillets, chopped 1.17 5.86 1 tsp.
Salt, fine 0.49 2.44 1/2 tsp.
Black pepper 0.10 0.49 1/4 tsp.
Olive oil 58.65 293.24 10.5 fl. oz.
Total 100.00 500.00

Method of Production:

  1. Place all ingredients, except olive oil in a blender or food processor. Mix on high speed, until homogenous.
  2. On medium speed, slowly pour in oil in a very thin, steady stream until the dressing is emulsified.
  3. Cover and refrigerate until ready to serve.

Locate a U.S. supplier of REAL egg products

Grilled Vegetables with Bagna Cauda Chili Aioli Sauce (liquid eggs)

GRILLED VEGETABLES WITH BAGNA CAUDA CHILI AIOLI SAUCE (liquid eggs)

View dried egg formulation

Yield: 4 Servings


Part 1 - Grilled Vegetables Ingredients

Ingredients Percent (%) Grams Volume
Asparagus, trimmed 19.05 217.14 2 cups
Broccoli florets 9.52 108.57 1-1/4 cups
Bell peppers, any color, strips 19.05 217.14 1-1/2 cups
Mushroom, halved 9.52 108.57 1-3/4 cups
Zucchini or summer squash, sliced 9.52 108.57 1 cup
Onion, red, cut into strips 9.52 108.57 1 cup
Potato, red-skinned, halved 19.05 217.14 2 cups
Balsamic dressing 4.77 54.30 2 fl. oz.
Salt, fine As needed
Black pepper As needed
Total 100.00 1140.00

Method of Production:

  1. Toss vegetables with balsamic dressing, season with salt and black pepper and grill until they are done, flipping frequently. Remove to a platter for serving.

 

Part 2 – Bagna Cauda Chili Aioli

Ingredients Percent (%) Grams Volume
Egg yolk, liquid, enzyme modified 10.16 30.48 1 fl. oz.
Mustard, Dijon 4.60 13.81 1 tbsp.
Lemon juice 4.05 12.14 1 tbsp.
Butter, unsalted, melted 24.68 74.05 1/3 cup
Olive oil, extra virgin 18.17 54.52 2 fl. oz.
Cream cheese 37.39 112.14 1/2 cup
Salt, fine 0.08 0.24 1/8 tsp.
Cumin, ground 0.08 0.24 1/8 tsp.
Coriander, ground 0.08 0.24 1/8 tsp.
Chipotle pepper powder 0.08 0.24 1/8 tsp.
Chipotle puree 0.63 1.90 1/4 tsp.
Total 100.00 300.00

Method of Production:

  1. In a standing mixer fitted with a whisk attachment, blend the egg yolks, mustard and lemon juice until thoroughly combined.
  2. With the mixer running on medium high, slowly adding the melted butter and olive oil; continue to mix until mixture is fully emulsified.
  3. Turn the speed up to high until the sauce increases in volume and thickens.
  4. Over a double boiler heat the cream cheese to 130° F until soft and creamy. Slowly whisk in the egg mixture. Continue whisking until mixture reaches 140° F.
  5. Whisk in spices to taste.

Chef’s Suggestion: Use fresh for best texture, but if refrigerated overnight then warm over a double boiler with low heat while continuously whisking up to 150° F to keep emulsion. Additional water may need to be slowly added in one drop at a time to reach desired consistency. Lemon or chili flavor may increase overnight.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Grilled Vegetables 80.00 1140.00
Part 2 – Bagna Cauda Chili Aioli 20.00 285.00
Total 100.00 1425.00

Method of Production:

  1. Plate 10 ounces of grilled vegetables as desired.
  2. Drizzle 2.5 ounces of Bagna Cauda Chili Aioli over top to finish or serve on the side in a dish for dipping.

 

Locate a U.S. supplier of REAL egg products

Rosemary Cookie

Heirloom Tomato Curd

View Rosemary & Asiago Cookies  a pairing we suggest for this formulation.


Part 1

Ingredients Percent (%) Volume
Heirloom tomatoes, chopped 100 40 oz.
Total 100.00

Method of Production:

Part 1

  1. Puree the tomatoes in a commercial blender until completely smooth. Strain through a fine mesh strainer pushing down on the solids to extract as much liquid as possible; discard the solids.
  2. Pour the mixture into a saucepan or kettle and cook over medium heat until very thick and reduced by 60%, about 20 minutes (will depend on the batch size). If too thin, the curd won't thicken properly.
Note: Commercial tomato paste may be used in place of the heirloom tomato paste.

Part 2

Ingredients Percent (%) Volume
Heirloom tomate paste (Part 1) 41.62 3/4 cup
Orange juice, fresh 4.95 1 oz.
Lemon juice, fresh 1.16 2 tsp.
Whole eggs, liquid 22.58 4 oz.
Sugar, granulated 16.56 1/2 cup
Salt 0.54 1/2 tsp.
Citric acid 0.08 Pinch
Butter, unsalted 12.40 2 oz.
Natural red color 0.12 11 drops
Total 100.00 12 oz., cooked

Method of Production:

  1. Whisk together the tomato paste, orange juice, lemon juice, eggs, sugar and salt.
  2. Pour into a saucepan and cook over medium heat until the mixture reaches 170° F and has thickened.
  3. Remove from the heat and stir in the cold butter and color; mix until thoroughly incorporated. Press through a fine mesh sieve, discarding the solids.
  4. Pour into a container, press a layer of plastic wrap on the surface (to prevent a skin from forming) and refrigerate until needed.

Locate a U.S. supplier of REAL egg products

Grilled Vegetables with Bagna Cauda Chili Aioli Sauce (dried eggs)

GRILLED VEGETABLES WITH BAGNA CAUDA CHILI AIOLI SAUCE (dried eggs)

View liquid egg formulation

Yield: 4 Servings


Part 1 - Grilled Vegetables Ingredients

Ingredients Percent (%) Grams Volume
Asparagus, trimmed 19.05 217.14 2 cups
Broccoli florets 9.52 108.57 1-1/4 cups
Bell peppers, any color, strips 19.05 217.14 1-1/2 cups
Mushroom, halved 9.52 108.57 1-3/4 cups
Zucchini or summer squash, sliced 9.52 108.57 1 cup
Onion, red, cut into strips 9.52 108.57 1 cup
Potato, red-skinned, halved 19.05 217.14 2 cups
Balsamic dressing 4.77 54.30 2 fl. oz.
Salt, fine As needed
Black pepper As needed
Total 100.00 1140.00

Method of Production:

  1. Toss vegetables with balsamic dressing, season with salt and black pepper and grill until they are done, flipping frequently. Remove to a platter for serving.

 

Part 2 – Bagna Cauda Chili Aioli

Ingredients Percent (%) Grams Volume
Egg yolk, dried, enzyme modified 4.57 13.72 1/4 cup
Water 5.59 16.76 0.5 fl. oz.
Mustard, Dijon 4.60 13.81 1 tbsp.
Lemon juice 4.05 12.14 1 tbsp.
Butter, unsalted, melted 24.68 74.05 1/3 cup
Olive oil, extra virgin 18.17 54.52 2 fl. oz.
Cream cheese 37.39 112.14 1/2 cup
Salt, fine 0.08 0.24 1/8 tsp.
Cumin, ground 0.08 0.24 1/8 tsp.
Coriander, ground 0.08 0.24 1/8 tsp.
Chipotle pepper powder 0.08 0.24 1/8 tsp.
Chipotle puree 0.63 1.90 1/4 tsp.
Total 100.00 300.00

Method of Production:

  1. In a standing mixer fitted with a whisk attachment, blend the egg yolks, water, mustard and lemon juice until thoroughly combined.
  2. With the mixer running on medium high, slowly adding the melted butter and olive oil; continue to mix until mixture is fully emulsified.
  3. Turn the speed up to high until the sauce increases in volume and thickens.
  4. Over a double boiler heat the cream cheese to 130° F until soft and creamy. Slowly whisk in the egg mixture. Continue whisking until mixture reaches 140° F.
  5. Whisk in spices to taste.

Chef’s Suggestion: Use fresh for best texture, but if refrigerated overnight then warm over a double boiler with low heat while continuously whisking up to 150° F to keep emulsion. Additional water may need to be slowly added in one drop at a time to reach desired consistency. Lemon or chili flavor may increase overnight.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Grilled Vegetables 80.00 1140.00
Part 2 – Bagna Cauda Chili Aioli 20.00 285.00
Total 100.00 1425.00

Method of Production:

  1. Plate 10 ounces of grilled vegetables as desired.
  2. Drizzle 2.5 ounces of Bagna Cauda Chili Aioli over top to finish or serve on the side in a dish for dipping.

 

Locate a U.S. supplier of REAL egg products


Eggcyclopedia

Egg facts


Egg Products & Specifications

Baking with Egg Whites