Hollandaise is an emulsion combining egg yolk, clarified butter, a white wine reduction with cider vinegar, shallot and peppercorn with water, lemon juice and salt and pepper. The following are derived from Hollandaise.
Bavaroise is served with fish and contains crayfish, butter, 35% cream and diced crayfish as garnish.
Béarnaise is used for grilled meats and contains a tarragon reduction as well as tarragon and chervil as garnish.
Choron. Well we’ve covered this one haven’t we. And I will have you all know that my technique is getting better and my flavour is consistent. SO AWESOME!
Foyot or Valois sauce is used with grilled meat and offal containing béarnaise and glace de viande.
Maltaise is used with Asparagus and contains blood orange.
Mousseline is used for boiled fish and asparagus and contains 35% cream.
Paloise is used for grilled meats and contains a mint reduction (again think almost Gastrique) and fresh mint as garnish.
Royal is used for poached white meat and shallow poached fish and is made by combining equal parts of Veloute, Hollandaise and 35 % cream.
As you can see I’ve been busy learning. The next post is going to speak about sauces a little more abstractly.
A la prochaine
SDM
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment