butter-based mayo sauces

2014-12-12 a.o.

a. Hollandaise sauce

2014-12-12 a.o.

Hollandaise sauce is essentially a warm mayonnaise that is made with clarified melted butter instead of oil.

They are so similar that some people fake hollandaise by mixing mayonnaise into melted butter. IMO, it also tastes so much like mayo, that I won’t be making this very often. There is imo no improved flavor experience to justify the inconvenience of the preparation method; although the one with duck fat is different enough to be memorable.

Hollandaise is supposed to be made with clarified butter. I have not bothered and used plain melted butter instead. (Pic2) That seemed to work just fine.

The preparation method is rather complicated.
To keep the butter liquid without cooking the eggs, this has to be prepared in a bowl over hot water, not 'au bain marie' in hot water. The sauce needs to be kept warm at all times and is served warm. It will congeal when cooled. The blender method is imo a lot easier for this one.

Just like mayonnaise, Hollandaise is a basic sauce that can be varied upon by adding other ingredients like wine, spices, vegetables and many more.

Béarnaise is a spiced-up variant of Hollandaise sauce.

INGREDIENTS

This is what you need for 1 cup:

4 egg yolks
1 tbsp. fresh lemon / lime juice
½ cup (1 stick) unsalted butter, clarified
salt

Optional:

Cayenne pepper
1 tbsp. cream
1 tsp. mustard

Pic1: Hollandaise sauce — 2016-04-06

Directions

In a heatproof bowl set over a pan of simmering water, whisk the egg yolks with lemon juice until the mixture thickens, about 4 minutes.
Drizzle in the melted butter and optional cream while continuously whisking until the mixture thickens and the volume about doubles.
Remove from the heat.
Season with salt and cayenne pepper to taste.
Serve the sauce immediately, or keep warm over the water, whisking occasionally.
If the sauce gets too thick, whisk in a few drops of warm water before serving.

Pic2: melted butter — 2016-04-06
Pic3: white asparagus Hollandaise — 2014-12-12

B. blender hollandaise with duck fat

2016-04-06

Duck fat has a strong and very aromatic flavor. With duck fat, this will definitely not be a bland sauce. If you like duck fat, this is worth a try, but even so, do not use more than 1/4 duck fat the first time.

If you don’t like duck fat, don’t go there because duck fat can be quite overpowering even in smaller quantities than used here. Just stick with the regular stick of butter, 1 stick = 8 tbsp. for 4 eggs.

INGREDIENTS

This is what you need for 1 cup:

4 egg yolks
1 tbsp. fresh lemon / lime juice
6 tbsp. unsalted butter +
1-2 tbsp. duck fat (total 8 tbsp.)
S&P

Optional:

Chipotle powder
1 tbsp. cream
1 tsp. mustard

Pic4: with steak
2016-04-06

Directions

Melt the fats in the microwave.
Two minutes on defrost setting should about do it.
Pour the egg yolks in the blender.
Add lemon juice, and optional mustard and cream.
Pulse the blender for about 5 seconds to mix these items.
Run the blender on high.
Pour a little of the heated fat.
The mixture should thicken quickly.
Pour the remainder in a steady stream and let the blender run a few minutes.
If the sauce looks too thick, add water ½ tsp. at a time.
Do not add more lemon juice unless you like it very sour.
Keep the sauce warm by placing the covered blender cup in a sink with lukewarm water.
Stir occasionally.

c. béarnaise sauce

As mentioned higher-up, béarnaise is a spiced up version of hollandaise.

Commercial Béarnaise sauce is made with oils instead of butter and uses gums as thickeners to stabilize the emulsion and to prevent separation. Fake your Béarnaise sauce with mayo and likely no one will notice the difference.

Pic5+6: béarnaise sauce

INGREDIENTS

This is what you need for # servings:

4 egg yolks
12 tbsp. unsalted butter, melted
S&P
¼ cup white wine vinegar
1 small shallot, minced
½ teaspoon black pepper
4 tsp. chopped tarragon leaves

Directions

Cook the shallot, pepper and 3 tsp. tarragon in the wine vinegar over medium heat until only a few tbsp. of liquid are left.
Make the hollandaise sauce as before.
Stir in the cooked condiment mix.
Add 1 tsp. fresh tarragon leaves.
Keep warm until serving time.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org