Should the mixture curdle, it may be reconstituted by putting an egg yolk in another pan over hot water and gradually and thoroughly stirring in the curdled mixture.
Sauce Hollandaise
Divide ½ pound butter at room temperature into three parts. Put 3 egg yolks and 1 tablespoon water in the top of a double boiler, over hot but not boiling water. Stir the mixture briskly with a wire whisk until it is light and fluffy. Add a third of the butter and whip constantly until the mixture thickens slightly. Add the second third of butter in the same manner and then the remainder, allowing the mixture to thicken after each addition. Season to taste with salt and a little lemon juice and a pinch of cayenne pepper. If desired, the sauce may be thinned with 1 tablespoon cold water. For poached fish and certain vegetables such as asparagus, artichokes and cauliflower.
Béarnaise sauce is a first cousin of hollandaise. It has an added piquancy which comes from herbs, wine and vinegar.
Sauce Béarnaise
Divide ½ pound butter at room temperature into three pans. Combine 3 sprigs tarragon, 3 sprigs chervil, 2 shallots, all finely chopped, 4 crushed peppercorns, and ¼ cup each tarragon vinegar and white wine in the top of a double boiler. Cook these ingredients over direct heat until they are reduced to a thick paste. Allow to cool slightly. Put the pan over hot water and add 3 egg yolks and 1 tablespoon water. Stir briskly with a small wire whisk until the mixture is light and fluffy. Add the first third of the butter and stir constantly until the mixture is thick and smooth. Add the second and third parts, stirring briskly after each addition. Season to taste with salt and a pinch of cayenne, strain through a fine sieve, and add 3 sprigs each tarragon and chervil, both finely chopped. For grilled meats and grilled fish.
Sauce Mousseline
Fold 2 tablespoons whipped cream into 1 cup hollandaise sauce. Use instead of hollandaise.
Sauce Maltaise
Blend 3 tablespoons orange juice and½ teaspoon grated orange rind into I cup hollandaise sauce. For asparagus and similar vegetables.
Sauce Florida
Blend 3 tablespoons tangerine juice and ½ teaspoon grated tangerine rind into 1 cup hollandaise sauce.
Sauce Choron
Add ¼ cup tomato purée to 1 cup béarnaise sauce. Use instead of béarnaise.
Sauce Foyot
Add 1 teaspoon melted beef extract or glace de viande to 1 cup béarnaise sauce. The extract should give the sauce a light brownish color. Use like béarnaise.
Mayonnaise may be mixed with a wire whisk or with an electric beater at low speed. Like hollandaise, it may curdle or separate, but if the basic rules arc followed there is no cause for failure.
The ingredients which go into the making of mayonnaise should be at room temperature. The oil should be added gradually. The first spoonfuls of oil should be whipped into the egg yolks a few drops at a time. After that, the oil should be added in a thread-like stream, and the vinegar added in small amounts when the mixture becomes heavy. Excessive cold will cause mayonnaise to separate, so it should be kept in a cool place, but not in the extreme cold of the refrigerator,
Pinterest
