KosherEye
<<< o >>> Simply Organic Sauce Mixes <<< o >>> Sausage Hash Brown Latkes <<< o >>> Top Ten Foolproof Baking Tips <<< o >>> Grilled Vegetables with Pasta <<< o >>> Brownie in a Chanukah Mug <<< o >>> Stephen’s Stovetop BBQ <<< o >>> Stephen’s Stovetop BBQ <<< o >>> The Baking Bible <<< o >>> Hanukkah Recipes <<< o >>> Jack's Gourmet Kosher <<< o >>>

Kosher Side Dishes



Bookmark and Share
Hollandaise/Béarnaise Sauce PDF Print E-mail

KosherEye.com

sauce_hollandaise

Adapted from Davidson's Safest Choice Pasteurized Shell Eggs recipe.

A basic recipe for a  creamy, smooth Hollandaise Sauce – rich and buttery, with a mild tang added by the lemon juice and cayenne pepper. A perfect sauce for steamed asparagus or other vegetables. With the addition of freshly chopped basil, turn it into Basil Hollandaise Sauce.*** Use the egg whites for making egg white omelettes.

Béarnaise sauce starts with the basic Hollandaise Sauce recipe but includes the additon of  tarragon, shallots or onions, white wine or vinegar.  As with Hollandaise Sauce, it is creamy, smooth, rich and buttery and is delicious served over..anything!

Ingredients:

Hollandaise Sauce Base:
3 Davidson’s Safest Choice™ Pasteurized Shell Eggs separated*
1/2–ounce lemon juice
1/2  teaspoon salt
Pinch ground Cayenne Pepper
1/2  pound unsalted butter – melted

Béarnaise add ins:
3 tablespoons tarragon or white wine vinegar or white wine
2 teaspoon chopped onion
1 teaspoon tarragon leaves, crushed
1/4 teaspoon ground pepper

Directions:

To Make Hollandaise Sauce:
Whisk egg yolks, half the lemon juice, salt and cayenne until ribbony.

Slowly add melted butter in a thin stream, whisking constantly to form an emulsion.

Once emulsified, whisk in remaining lemon juice.

Hold in a Bain Marie** for service.

Béarnaise Sauce:
Make the Hollandaise Sauce as directed above; keep warm.

In small saucepan, bring vinegar, onion and seasonings to boil. Reduce heat and simmer, uncovered, until almost all liquid has evaporated.

Stir hot mixture into Hollandaise Sauce.

Serve immediately. (Cover and chill if not using immediately)

Notes:

Yield: 8, 1 oz. Servings

* For best results when separating a pasteurized egg, place eggs in a bowl of warm water for 10 minutes prior to separation. To separate, use a funnel or an egg separator.

** water bath
The French call this cooking technique bain marie . It consists of placing a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods warm. from Epicurious - food dictionary

*** Basil Hollandaise: Just before serving, stir in 1/4 cup finely chopped basil.

Recipes: Side Dishes, Sauce, Dairy, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
chan-w-8
World Of Judaica
kol_foods
Daniel_Ad_3