BEARNAISE & HOLLANDAISE SAUCES

by Ted Peterson
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This page is an article on 2 different sauces. The first one is a Bearnaise sauces and the 2nd one is a Hollandaise sauce.
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BEARNAISE SAUCE

1/2 cup white wine.
1/4 teaspoon died tarragon.
1 tablespoon cornstarch.
2 tablespoons unsalted butter.
2.tablespoons white wine vinegar.
1/8 teaspoon dried chervil.
2 eggs yolks, lightly beaten.
1 tablespoon finely minced shallot.
1 tablespoon minced fresh parsley.
liberal white pepper.
black pepper to taste.
Salt to taste.
1 cup to water.
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Mix wine, shallot, white pepper, vinegar, tarragon, chervil, and parsley and bring to a low boil. Reduce to 2 tablespoons and strain, discard the solids. Over simmering water in a double boiler mix the cornstarch and 3/4 cup of water. Stir about 4 minutes until starting to be thick and then stir in the above vinegar mixture. Mix in egg yolks and 1 tablespoon butter and place back on top of the hot water and stir constantly until thickened for about 4 minutes but do not let come close to a boil or you will be in trouble.
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Mix in the remaining butter, salt, and pepper and then allow the mixture to cool. If you want to serve it hot, gentle reheat.
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You now have Bearnaise sauce.
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HOLLANDAISE SAUCE

1 tablespoon cornstarch.
2 egg yolks.
2 tablespoons unsalted butter.
2 tablespoons fresh lemon juice.
1 pinch of cayenne pepper.
salt to taste.
3/4 cup water.
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Mix in the water slowly into the cornstarch and then stir in the lemon juice, salt, and cayenne. Place on top of simmering water in a double boiler and cook until slightly thickened for about 2 minutes, stirring constantly. Whip in the egg yolks, one at a time, and 1 tablespoon of butter and then replace on top of the double boiler and cook until slightly thickened for about 3 minutes by stirring constantly. When serving mix in the remaining butter and correct the seasonings by taste.
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You now have a good Hollandaise sauce.
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