24oz hollandaise sauce
2oz shallots, minced
1tsp crushed black pepper
½ tsp beef base
1c tarragon or cider vinegar
2T dried tarragon leaf
4oz water
Method: place all ingredients in sauce pan over med heat and reduce until 80% of the liquid is gone. Remove from heat and let cool to room temp. Mix the reduction and the hollandaise sauce together.
Keep warm not hot to serve.
Hollandaise sauce
6ea egg yolks
16oz clarified butter, warm not hot
1oz water
1ea lemon, juice only at room temp
½ tsp salt
1/8 tsp cayenne pepper
Method: in a S/S bowl mix the egg yolks and water. With a wire whip beat the mixture for one minute or until foamy. Place bowl over pot of boiling water making sure that the bowl is not touching the water, whip vigorously until the mixture is cooked to a soft peak. Remove from heat keep whipping and slowly add the clarified butter to the egg mixture after all the butter is whipped in add the lemon juice, salt and pepper. Keep warm not hot to serve.
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