Text 9955, 99 rader
Skriven 2011-04-26 10:48:05 av Dave Drum (1:18/200.0)
   Kommentar till text 9918 av Ruth Haffly (1:396/45.28)
Ärende: Sauces                                                   [1]
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-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Espagnole, or brown sauce, is traditionally made of a rich meat stock,
 DD> a mirepoix of browned vegetables (most often a mixture of diced onion,

 RH> Not this as a sauce per se but varients of it as parts of a dish.

 DD> Hollandaise and Mayonnaise are two sauces that are made with an
 DD> emulsion of egg yolks and fat. Hollandaise is made with butter, egg

 RH> Never done the former, used to do the latter when it was OK to use raw
 RH> egg in things. Also cost less to make than to buy as we used basic
 RH> ingredients. If we did it now, it would be with more quality ones but
 RH> instead I'll buy Dukes, 365 or Full Circle while I'm on the east coast,
 RH> not sure if we live elsewhere.

It's *STILL* OK to use raw eggs in darned near anything. It just requires some
care in handling and meeting some common sense conditions ... most of which are
not known or paid attention to by home (or restaurant) cooks. It's just easier
to condemn *ALL* raw egg usage than it is to learn what's going on and follow
proper practices. People who do that eat as they deserve!!! 
 
Hellman's is pretty good (nationally available) mayo. Hollandaise is an easy
sauce on the surface but requires close attention to make properly. I was
offered a job as a line cook once because the restaurant owner found me making
Hollandaise in her kitchen to prove a point to a smart-aleck egg mechanic who
talked when he should have been listening.

The reason that Hollandaise has fallen from favour is that it must be made
fresh and served *right now*. It does not store, nor hold on a steam table.
But, it's wonderful stuff, done properly.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hollandaise Sauce
 Categories: Five, Sauces, Eggs, Citrus
      Yield: 4 servings
 
      3 lg Egg yolks
      6 tb Butter
      2 tb Lemon juice
    1/4 c  Water; almost boiling
    1/2 ts Salt
 
  Yields 1 cup

  In top of double boiler heat beaten egg yolks.
  Gradually add butter, 1 tablespoon at a time,
  stirring constantly.

  Cook over hot water, not boiling or it will
  curdle, until thickened. Gradually add water
  and lemon juice while stirring.

  Add salt.

  Serve immediately.

  NOTE: I often add a pinch of white pepper - UDD
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hollandaise a la Birgitta
 Categories: Five, Sauces, Eggs, Citrus, Chilies
      Yield: 1 cup

      4 lg Egg yolks
    1/2    Lemon; juiced
      4 tb Ice cold butter; sliced
        ds Cayenne
           Salt & pepper
 
  Mix yolks and juice in saucepan WITHOUT heat. Turn on LOW
  heat. Whisk gently until its mayonaiss-ey. Add cayenne,
  salt and pepper. Whisk in butter one slice at a time until
  it looks like it can't hold anymore.
 
  If it starts to curdle, add an ice cube and whisk around
  until it settles.
 
  Adjust the lemon juice to taste: use 1/4 lemon for less
  intense, or 1/2 (or more) for more intense.
 
  Recipe By: Birgtta Chaiken
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
... "Chilli will make you crazy." -- Joe DeFrates, The Chilli Man (1910-2001)
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