Hollandaise sauce is really good. It tastes a bit like a buttery-cream sauce, with hints of lemon. Really nice. I haven't had it outside of Eggs Benedict, though. It'll probably do well over potatoes. Don't skimp on the butter. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.
Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop. Scale 1x 2x 3x. First make your reduction by placing the vinegar, white wine and peppercorns in a pan. Bring to the boil and cook till its reduced by about a third. When the reduction has cooled a little add in your egg yolks and water then whisk the mix together in a large bowl.
Set the bowl over a pan of simmering water and whisk continuously until the sauce becomes smooth, creamy and resembles double cream. Remove the bowl from the heat and gradually, little by little whisk in the clarified butter.
Serve the sauce immediately though it will keep for about an hour in a warm place. Notes goes with any type of fish. This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More. Close Privacy Overview This website uses cookies to improve your experience while you navigate through the website. They make the protein in the eggs more available to make connections with each other.
They also make the sauce taste really, really good. All of this is whisked together vigorously until the eggs have lightened in color and appear to have thickened slightly. I find it helpful to think of this trepidatious, little-by-little beginning as asking for permission.
Would you like to dance? This is, quite literally, the warm up stage. Getting together takes time. This is an important thing to keep in mind while making hollandaise. It will be pale yellow, very creamy, and thickening slightly.
Add butter and whisk, whisk, whisk until the mixture is thick but still pourable, almost like a very thick heavy cream another emulsion. The true balancing act, in my opinion, when it comes to making hollandaise is the business of heat. The egg in the hollandaise is eager to cook.
But the sauce has to stay warm, or the butter will begin to cool and solidify, thus separating from the water and breaking the sauce. Meanwhile, you want it to stay warm while you poach an egg and toast an English muffin. I find the best way to do this is to just leave it in the bowl you make it in, still set over the pot of water, but remove it all from the heat.
If the sauce breaks—maybe you added a bit too much butter at once—you can save it. Fugu Posted January 15, As for the butter, the fat content is irrelevant, classical hollandaise uses clarified butter.
Notes from the underbelly. Hi, Anyone who makes hollandaise sauce or bearnaise with any frequency should learn James Petersons method.
It is very fast, reliable and fun. Go to topic listing. Similar Content. Happy Bastille Day! As I was thinking of cooking something appropriate for today and have the music playing in the background.
I thought the lyrics of the France National Anthem can be slightly modified and used against the covid tyranny. I did make crepe for breakfast, but have not decided what to make for dinner.
May be I will make something for tomorrow. Anyone have ideas? Clafoutis de Fevettes au Parmesean et Basilic. This recipe appears in French in issue no. It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans. This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients.
Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve. Combine the eggs, the milk and cream in a large bowl and beat until well combined. Wash and dry the basil, remove the leaves from the stems and mince it finely.
Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves. Butter a clafoutis dish noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan , give the batter a last mix, pour it into the pan, and put it in the pre-heated oven.
Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan. Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal.
Goes well with a good rose champagne. Mine's a pint of Krug, squire. I'm a Brit. I'm also a closet Frenchman. To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none.
The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another.
They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible Michelin Guide and the students were revolting - this was the summer of '68, for heaven's sake.
Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai. Pierre Herme Macaron Cookbook. After batting about. After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.
Specifically, I want to try more of his recipes. My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get. I can't tell if one is just an updated version of the other or a reissue or what the differences really are.
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