Ingredients:
3 to 4 Egg yolks
1 1/2 T Lemon juice or tarragon vinegar
1/2 C Clarified butter
Pinch of cayenne
Salt
Procedure:
Combine egg yolks and lemon juice in a metal mixing bowl.
On a double boiler cook egg yolks, beating constantly with a wire
whisk until eggs thicken and come away from the sides of the bowl.
(experience helps on this one!)
Remove from heat and slowly add butter whisking constantly
Add seasoning to taste
Notes:
Hollandaise is a hot emulsified sauce based on egg yolks and clarified
butter
The egg whites can be saved for other recipes, for example, meringues,
etc.
Extreme caution must be used while cooking the egg yolks on the double
boiler. Remove from the heat if the yolks start to cook too fast
Don't add butter too fast, sauce will separate
While adding butter if sauce gets too thick you can thin it out with a
few drops of white wine, lemon juice, or water
By adding other ingredients you can make other derivative sauces
If the sauce does curdle or split, it can be re-emulsified by adding a
spoonful of water, drop by drop; use hot water if the sauce is cold and
cold water if the sauce is hot
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derivatives on hollandaise sauce
Derivatives:
Creme Fleurette, hollandaise with thick cream (creme Fraiche)
Hollandaise Sauce Supreme a l'Ancienne, addition of sauce supreme and
glace de Vvlaille
Sauce Au Caviar, hollandaise with pressed caviar
Sauce Aux Ecrevisse, hollandaise made with Crayfish Butter
Sauce Bavaroise, hollandaise with the addition of scraped horseradish,
thyme, bay leaf, crayfish tails and cream
Sauce Chantilly, hollandaise with the addition of lightly whipped
cream
Sauce Daumont, hollandaise with oyster fume, oyster brunoise and
truffles
Sauce Divine, hollandaise with glace de volaille and heavy whipped
cream
Sauce Dunant, hollandaise with truffle essence, langouste, butter,
whipped cream
Sauce Girondine, hollandaise with mustard
Sauce Hollandaise Au Citron, lemon flavoured hollandaise, with lemon
juice and lemon zest
Sauce Isigny, hollandaise with creme double
Sauce Lombard, hollandaise with brunoise of champignons (mushrooms)
and parsley
Sause Maltaise hollandaise with juice
from a blood red orange
Sauce Marguery, hollandaise with fumet and poached oysters
Pesto Hollandaise, hollandaise with pesto sauce
Béarnaise Sauce, hollandaise with
fresh tarragon
Sauce Beauharnaise, is green tarragon butter added to béarnaise
sauce
Sauce Choron, is well cooked and strained tomato concasser or tomato
purée added to béarnaise sauce
Sauce Foyot, is Glace de Viande added to bé'arnaise sauce
Sauce Francaise, has a reduction of fish fumet and tomato purée
which is added to béarnaise sauce
Sauce Henri IV, is like Sauce Foyot but thinner with reduced demi
glace
Sauce Magenta, garnish of fines herbes and tomato concasser which is
added to béarnaise sauce
Sauce Medici, reduction of red wine and tomato purée that is
added to sauce béarnaise
Sauce Montebello, 1/2 sauce Béarnaise and 1/2 sauce Normande
Sauce Paloise, replace the tarragon in Béarnaise with Mint
Sauce Paul Bert, 1/2 sauce Béarnaise and 1/2 sauce Vin Blanc
(Veloute), colored with tomato purée
Sauce Rachel, Béarnaise with glace de viande and tomato fondue
or concasser
Sauce Suwaroff, béarnaise with truffles and glace de viande
Sauce Tyrolienne, made like sauce béarnaise but uses oil and
tomato concasse
Sauce Véron, 1/2 Normande and 1/2 Choron
Ingredients:
2 T. Butter
2 T. A.P. flour
1 C. Milk
1 Small onion
3 to 4 Cloves
Salt
White pepper
Procedure:
In a heavy pot melt butter and add flour to form a roux
Scald milk with the onion studded with cloves and bay leaf
Remove onion and bay leaf. Then add the milk in small parts to the
roux, stirring with a wooden spoon.
Simmer for 15 to 20 minutes stirring occasionally.
Season with salt and white pepper to taste.
Notes:
Béchamel is a white sauce made by adding milk to a roux
The original béchamel sauce, which owes its name to the Marquis
of Béchameil, was prepared by adding large quantities of fresh
cream to a thick velouté
Avoid stirring this sauce with a wire whisk or aluminium utensils, in
an aluminium pot, because it will make the sauce turn greyish in colour
When adding milk to roux stir so that lumps don't form
It is quicker and easier to pour boiling milk onto cold roux: if the
milk is poured on cold, the mixture must be stirred constantly until it
boils and throughout the cooking
Béchamel is often used for eggs, vegetables and gratin dishes
It can be kept warm in a bain-marie and used as a basis for other
sauces by adding different ingredients
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derivatives on béchamel sauce
Derivatives:
+ White wine= White wine sauce
+ Fresh dill= Dill cream sauce
+ Any other herb= That herb cream sauce
+ Cheese= Cheese sauce
Ingredients:
5 oz. A.P. Flour
5 oz. Butter
3 Litres of chicken or fish stock
Salt
White pepper
Procedure:
Melt butter in a sauce pan and add flour to form a roux
Slowly add stock stirring with a wooden spoon
Simmer for 20 to 30 minutes
Season with salt and pepper to taste
Notes:
Velouté is French, meaning "velvety"
Velouté sauce is a basic white sauce, made with white veal or
chicken stock or a fish fumet, thickened with a white or golden roux
Use thick bottom pot to cook this recipe, so that it does not stick to
the bottom
Stirring with a wire wisk may turn sauce grey
Simmer lightly
Numerous other sauces are derived fron it by adding other ingredients
to make derivatives
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derivatives on velouté sauce
Ingredients:
1 oz. Butter
1 oz. A.P. Flour
2.25 Litres of brown beef stock
Tomato paste
Salt
Pepper
Procedure:
Prepare beef stock but first roast the bones, just before roasting is
finished coat with tomato paste and finish roasting.
Melt butter in a sauce pan add flour to form a roux keep cooking
stirring occasionally until browned.
Slowly add brown stock stirring with a wooden spoon
Simmer for 2 or so hours
Season with salt and pepper
Notes:
Espagnole sauce is a basic brown sauce, which is used as a basis for a
large number of derivative brown sauces
It is made with a brown stock to which a brown roux and a mirepoix are
added, followed by a tomato purée
Cooking takes several hours and the sauce needs to be skimmed, stirred
and strained when a particular stage in the cooking is reached
The meat stock can be replaced by a fish stock, depending on the
requirements of the particular recipe
This sauce should be dark brown in colour
Be sure to roast bones first
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derivatives on espagnole sauce
Derivatives:
Cream peppercorns & brandy = Peppercorn sauce
Brandy & shitake mushrooms = Shitake mushroom sauce
Mushroom and tomatoes = Hunter sauce
Red wine = Bordelaise sauce
Browned onions & white wine = Lyonnaise sauce
Ingredients:
2 Lbs. Peeled seeded diced fresh tomatoes
1/4 C. Diced onion
1/4 C. Diced carrot
1/4 C. Diced celery
1 Clove minced garlic
2 oz. Sugar
1 C. Tomato juice
Salt
Fresh ground black pepper
Worcestershire sauce
Bay leaf
Oregano
Tomato paste
Procedure:
In a sauce pot add tomatoes, onion, carrot, celery, garlic, sugar and
tomato juice and bring to a boil, reduce heat to a simmer.
Add seasonings to taste.
Thicken with tomato paste to desired thickness.
Notes:
Tomatoes are an annual plant cultivated for its red fruits, which are
widely used, cooked or raw, as vegetables, in salads, to make sauce or
juice, etc.
Peel and seed tomatoes before they are used in this recipe
Sugar takes away acidity in this and most tomato recipes
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derivatives on tomato suace
Derivatives:
Like other sauces the derivatives are endless
Add ground beef= tomato meat sauce
Add fresh dill= tomato dill sauce
Add spring vegetables= primavera