how to make Hollandaise sauce&Derivatives?Hollandaise sauce kaise banaye?/french basic mother sauce
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recipe -
1. Hollandaise sauce -
Here's a recipe for 500g of Hollandaise sauce:
Ingredients:
- 5 pcegg yolks
- 500 gm melted unsalted butter, cooled slightly
- 2 ml freshly squeezed lemon juice
- 30 ml white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. In a heatproof bowl, whisk together egg yolks, lemon juice, vinegar, salt, white pepper, and cayenne pepper (if using).
2. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water.
3. Slowly pour the melted butter into the egg yolks, whisking continuously.
4. Continue whisking until the mixture thickens and emulsifies, about 5-7 minutes.
5. Remove from heat and whisk for an additional 2 minutes.
6. Strain the sauce through a fine-mesh sieve into a clean bowl.
7. Allow the sauce to cool to room temperature before refrigerating or using.
Yield: 500g (approximately 2 cups) of Hollandaise sauce
Note: Making Hollandaise sauce requires patience and gentle heat 49*c to 63* c .If the sauce breaks, don't worry! follow 3 step
about it I already uploaded in my channel, check the video till the end 🙏.
otherwise
Simply start again with a new egg yolk and slowly whisk in the broken sauce.
2. Maltaise sauce! A rich and creamy emulsion sauce, similar to Hollandaise, but with a sweet and tangy twist. It's made with egg yolks, butter, lemon juice, and a hint of blood orange juice or orange zest, giving it a unique flavor profile. Here's a recipe for Maltaise sauce:
Ingredients:
- 3 egg yolks
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup (115g) unsalted butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon orange zest (or 1 tablespoon orange zest)
Instructions:
1. Whisk together egg yolks, lemon juice, salt, and pepper in a heatproof bowl.
2. Set the bowl over a pot of simmering water, ensuring the bottom doesn't touch the water.
3. Slowly pour in the melted butter, whisking continuously.
4. Add the orange flower water (or zest) and whisk until fully incorporated.
5. Continue whisking until the sauce thickens and emulsifies, about 5-7 minutes.
6. Remove from heat and whisk for an additional 2 minutes.
7. Strain the sauce through a fine-mesh sieve into a clean bowl.
Maltaise sauce is perfect for accompaniment to grilled fish, asparagus, or steamed vegetables. Enjoy!
3.Béarnaise sauce!
A rich and creamy emulsion sauce, similar to Hollandaise, but with a flavorful twist. It's made with egg yolks, butter, lemon juice, and a reduction of vinegar, shallots, and tarragon, giving it a tangy and herbaceous flavor. Here's a recipe for Béarnaise sauce:
Ingredients:
- 3 egg yolks
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (60ml) white wine vinegar
- 2 shallots, minced
- 2 sprigs of fresh tarragon, chopped
- Salt and pepper to taste
Instructions:
1. Reduce the vinegar, shallots, and tarragon in a saucepan until almost syrupy.
2. Whisk together egg yolks, lemon juice, and reduced vinegar mixture in a heatproof bowl.
3. Set the bowl over a pot of simmering water, ensuring the bottom doesn't touch the water.
4. Slowly pour in the melted butter, whisking continuously.
5. Continue whisking until the sauce thickens and emulsifies, about 5-7 minutes.
6. Remove from heat and whisk for an additional 2 minutes.
7. Strain the sauce through a fine-mesh sieve into a clean bowl.
Béarnaise sauce is a classic accompaniment to grilled meats, particularly steak, and steamed vegetables. Enjoy!
4.Choron sauce!
A versatile and flavorful sauce, similar to Béarnaise, but with a tomato twist. It's made by adding tomato puree to the Béarnaise sauce recipe, giving it a rich, tangy, and slightly sweet flavor. Here's a recipe for Choron sauce:
Ingredients:
- 3 egg yolks
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (60ml) white wine vinegar
- 2 shallots, minced
- 2 sprigs of fresh tarragon, chopped
- 2 tablespoons tomato puree
- Salt and pepper to taste
!Instructions:
1. Reduce the vinegar, shallots, and tarragon in a saucepan until almost syrupy.
2. Whisk together egg yolks, lemon juice, reduced vinegar mixture, and tomato puree in a heatproof bowl.
3. Set the bowl over a pot of simmering water, ensuring the bottom doesn't touch the water.
4. Slowly pour in the melted butter, whisking continuously.
5. Continue whisking until the sauce thickens and emulsifies, about 5-7 minutes.
6. Remove from heat and whisk for an additional 2 minutes.
7. Strain the sauce through a fine-mesh sieve into a clean bowl.
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