Ingredients:
1/2 C. White wine
1 T. Shallots, diced
1/2 t. Fresh tarragon, chopped
3 Egg yolks
1/2 t. Salt
1/2 C. Butter
Procedure:
Combine wine, shallots and tarragon, and cook until wine is reduced to
a mere glaze
Combine glaze with egg yolks and salt in blender
Heat butter until bubbling hot
Turn blender on and off once quickly to blend ingredients. Turn on
again and gradually pour melted butter in steady stream until sauce
thickens
Notes:
Bearnaise sauce is a variation of hollandaise sauce. White wine or
vinegar, diced shallots, tarragon, and peppercorns are cooked together and
reduced and sieved and then added to hollandaise sauce. The spice tarragon
is what gives it a distinctive taste
The sauce was invented by Chef Jules Colette from Bearn, France in the
19th century. It is said that every chef at the restaurant, Pavillon Henri
V., tried to claim the recipe as his own. It is named after Bearn, a
region in the Pyreness mountain range in southwest France
Additional tarragon or parsley may be folded into sauce
Béarnaise is a classic French sauce made with a reduction of
vinegar, white wine, tarragon and shallots and finished with egg yolks and
butter
Béarnaise is served with meat, fish, eggs and vegetables
Ingredients:
3 Egg yolks
2 T. Lemon juice
1/4 t. Salt
1/2 C. Butter
1 t. Grated orange peel
3 T. Orange juice
Procedure:
Blend egg yolks, lemon juice and salt in saucepan or top of double
boiler
Add half of butter and stir constantly over low heat or boiling water
until the butter melts
Add remaining butter and continue stirring until it melts and the
sauce thickens
Stir in orange peel and juice until well combined
Notes:
Maltaise sauce is a hollandaise sauce that is blended with orange
juice and grated orange rind, used to top cooked vegetables, particularly
asparagus and green beans
Blood red oranges should be used for the best results
Ingredients:
2 T. Butter
3 Egg yolks
3 T. Lemon juice
1/2 t. Salt
Cayenne
1/2 C. Heavy cream
Procedure:
Beat a tablespoon of butter to a cream
Add and mix the yolks of three eggs, one at a time
add three tablespoons of lemon juice, half a teaspoon of salt and a
dash of cayenne
Cook over hot water until the sauce thickens, then add another
tablespoon of butter and half a cup of heavy cream
When the sauce is hot, it can be served
Notes:
The sauce should be quite thick and frothy
Musseline is any sauce to which whipped cream or beaten egg whites
have been added just prior to serving to give it a light, airy consistency
Mousseline sauce is hollandaise blended with whipped cream
Ingredients:
1 quart Hollandaise sauce
1 Pimiento (puréed)
1/2 C. King or Blue Crab meat (puréed)
Procedure:
Add the puréed pimiento and crab meat to the prepared
Hollandaise sauce
Fold the above mixture until well combined
Notes:
Best serve with poached fish
Ingredients:
2 Egg yolks, room temperature
6 oz. Clarified butter
Juice of 1 lemon
Tabasco
Salt, white pepper and cayenne
2 C. Fresh tomatoes peeled and seeded
Procedure:
In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon
juice until thick and pale
Set the bowl over a pan of barely simmering water, stirring
constantly, until warm but not hot
Stir in the butter, a few tablespoons at a time, until all butter is
incorporated
Cook, stirring, until sauce thickens enough to lightly coat back of a
spoon
Remove from heat and stir in remaining lemon juice, Tabasco, salt,
pepper and cayenne, to taste
Fold in chopped tomatoes
Notes:
Choron was a French cook from Caen who became chef de cuisine of the
famous Voisin restaurant. He invented a hot emulsified sauce to serve with
grilled fish, tournedos steaks and soft boiled, or poached eggs and also a
garnish for sautéed meat consisting of noisette potatoes with
artichoke hearts filled with either green peas or asparagus tips in
butter. During the siege of 1870, Choron served several dishes at Voisin's
based on elephant - elephant's trunk in chasseur sauce, elephant
bourguignon, etc.
Serve this sauce with seafood and/or vegetables
The tomatoes must be chopped small