BEARNAISE & HOLLANDAISE SAUCES.

by Ted Peterson
The web page is an article on 2 different sauces. The first one is a Bearnaise Sauce and the 2nd one is a Hollandaise sauce.
If you have another good article that would fit into this site send to the e-mail address at the end of this page.
Bearnaise Sauce
1/2 cup white wine.
1/4 teaspoon died tarragon.
1 tablespoon cornstarch.
2 tablespoon unsalted butter.
2 tablespoon white wine vinegar.
1/8 teaspoon dried chervil.
2 egg yolks, lightly beaten.
1 tablespoon finely minced shallot.
1 tablespoon minced fresh parsley.
liberal white pepper.
1 cup of water.
Salt to taste.
Black pepper to taste.
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 untill thickened for about 4 minutes but do not let come close to a boil or you will be in trouble. Mix in the remaining butter, salt, and pepper and then allow to mixture to cool. If you want to serve it hot gently reheat.
You now have Bearnaise Sauce.
HOLLANDAISE SAUCE.
1 tablespoon cornstarch.
2 egg yolks.
2 tablespoons unsalted butter.
2 tablestoons fresh lemon juice.
a pinch of cayenne pepper.
salt to taste
3/4 cup water.
Mix in the water slowly into the cornstarch and then stir in the lemon juice, salt, and cayenne. Place on top of simering 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 thickenned for about 3 minutes by stirring constantly.
When serving mix in the remaining butter and correct the seasonings by taste.
You now have a good Hollandaise Sauce.
Good luck.
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