Sauce Hollandaise (1)
Ingrediënten
Gastric
- 37.5 ml cold water
- 37.5 ml lemon juice or white wine vinegar
- 37.5 ml white wine
- 1 tsp crushed white peppercorns
- 0.5 shallots chopped
- 0.5 bay leaves
- 1 sprig tarragon
Hollandaise
- 75 g egg yolks
- 150 g melted butter
- 1 pinch salt
- cayenne pepper
Instructies
Gastric
- Put the water, vinegar, shallot, white wine, pepper, and herbs in a heavy-bottomed saucepan and bring to a boil. Reduce by 1/3 over low heat. Let cool. Strain and set aside for later use.
Hollandaise
- Then add the water and vinegar reduction and whisk.
- Place the gastric, egg yolks, salt, and pepper in a bowl and whisk in a double boiler until fluffy and cooked through. When the egg mixture shimmers like a pudding, it's done.
- Now whisk in a little melted butter and heat the pan gently in a bain-marie.
- Continue whisking until the mixture thickens, then add the melted butter in a thin stream.
- Continue whisking until the sauce is thick and glossy.
- Season with salt and pepper if needed. Keep warm in a bain-marie or thermos.
Béarnaise Sauce
- Like Hollandaise sauce, but with a chervil and tarragon flavor. Season with a little cayenne pepper.
Choron Sauce
- Like Béarnaise sauce with a fresh tomato coulis.
Daumont Sauce
- Hollandaise sauce with oyster juice and a little extra lemon juice.
Henri IV Sauce
- Béarnaise sauce with a little liquid glace de viande and beef stock added.