A heavy pan is important for hollandaise so heat is evenly distributed and the eggs cook to a close-textured mousse; copper is the ideal metal.
Machine-made sauces tend to be thinner and less creamy, but curdling can be dealt with by processing the sauce again.
Follow the basic recipe. Process the water, egg yolks, salt, pepper, and lemon juice for 10 seconds (blender: low speed). While the machine is running, add the hot butter in a slow, steady stream until the mixture emulsifies and becomes creamy.
Follow the basic recipe, steps 1 and 2. Strain the liquid into the work bowl or blender. Add the egg yolks, salt and pepper and process for 10 seconds (blender: low speed). While the machine is running, add the hot butter in a slow, steady stream until the sauce emulsifies. Add the tarragon leaves and parsley.
Follow the basic recipe. Process the egg yolks, salt and pepper, vinegar or lemon juice, mustard (if using) and
To accompany vegetables, particularly asparagus. Blanch the zest of half a blood orange, cut in julienne strips, place in boiling water for 2 minutes and drain. Flavor
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To accompany eggs, vegetables and savory soufflés. When making the hollandaise, use brown butter instead of melted butter.
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