Homework – Hollandaise Sauce 101
Crackin’ the books. Have to admit I can’t find fault with making hollandaise sauce as homework.
Thought I’d share on Food Gypsy, one never knows when on might be pressed into sauce making. Emergency brunches spring to mind. Sudden celebrations, family visits, the holidays are upon us after all.
Looks like I’ll be doing a great deal of homework in the next few weeks, thought I’d do it in the classical style and thrown a little Gypsy at it and see what comes out. Tonight instead of serving this delicious sauce with vegetables or eggs… we serve with beef.
I know… intrigued. Let’s go.
Teriyaki Tid-bits & Hollandaise Sauce
The perfect use for a chunk of roast or steak, mediated beef bits seared and caramelized in salty teriyaki served with a rich, creamy egg sauce. Wicked appetizer, fun at parties.
1/4 Cup Butter
2 teaspoons Water
1 pc Lemon Juice
Salt & Pepper
- Melt butter over low heat
- Clarify butter by removing top layer of casein, pouring off the clear, yellow butter and reserving the milk solids at teh bottom. the remaining butter should be clear, golden yellow. Reserve warm (preferably on Bian Marie)
- Separate eggs yokes in a bowl or pot, add water. Whisk lightly then place on bain marie and whisk continuously until cream coloured and frothy.
- Remove from heat, slowly incorporate butter, whisking constantly.
- Add lemon to taste. Add a bit at time and taste as you go to avoid an acid sauce.
- Season with salt & (white) pepper.
- Reserve, covered over Bain Marie until needed.
2 Cups Rare Beef, cubed
1/4 Cup Soy Sauce
1 Teaspoon Orange Juice Concentrate
1 Clove Garlic
2 Teaspoons Brown Sugar
- Combine soy sauce, sugar & finely minced garlic together in a zip lock bag. Mix.
- Add meat, zip bag, removing air. Be sure meat is covered in marinade and place in fridge for minimum 30 minutes (maximum over night)
- Remove meat from marinade, reserve remaining marinade.
- Saute beef in show pan, browning all sides over medium high heat.
- Add marinade to pan and allow to reduce until sticky, toss meat to coat with glaze and caramelized slightly.
- Serve with Hollandaise and… DIP.
Plenty more homework to come. Have a great weekend, cook something!
Gypsy Note: Before a certain Le Cordon Bleu Chef/Instructor logs on a reads this let me say, “yes, I broke the sauce.” It WAS perfect and then it cooked too long and broke (note how thick it is and how it is starting to separate in the bottom photo). Despite following directions given by said instructor… so… we are going to to have to find something that works before the final exam and that just means, more homework.