Wednesday, 26 June 2013

Mayonnaise; Hollandaise and Bearnaise

Hi peeps!

And today we are doing these three delicious sauces; but what are they and what are their differences? Let's take a look-see at these three sauces.

Hollandaise and Bearnaise sauces are siblings in the family that is the French mother sauces. Their cousin is Mayonnaise. The main difference between Hollandaise and Mayonnaise is that while they both require eggs and fat to be emulsified together, Hollandaise requires the eggs to be heated while the Mayonnaise does not. Hollandaise and Bearnaise then differ really only in the amount of seasoning

How To Make Mayonnaise:
Put a large mixing bowl on a damp tea towel, to give you a firm base, (remember; we don't want our kitchen utensils Michael Jacksoning around our countertops) and then add two egg yolks, a tablespoon of Dijon mustard and a pinch of salt and pepper, whisking continuously until you have a thick, glossy sauce. Add a tablespoon of white wine vinegar to the mix and check the seasoning.
Adding the oil
This is not as easy as its made out to be and to prevent the sauce curdling, I resort to adding the oil drop by drop for the first few minutes,(If your mayonnaise does turn on you, I can confirm from my own experience that it can be rescued! Just start again in a clean bowl, and beat the curdled sauce, spoonful by spoonful, into the new mixture.). And Voila. Perfect mayonnaise.

3 tbsp white wine vinegar
6 peppercorns
1 dried bay leaf
2 eggs, yolks only
125g/4oz butter
lemon juice, salt and pepper to taste


1. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.

2. Put the egg yolks in a food processor with the vinegar reduction.

3. Gently melt the butter so that the butter solids fall to the bottom of the saucepan.

4. Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop.

5. If the sauce is too thick, add a little hot water.

6. Season to taste with salt and pepper and a little lemon juice. Hollandaise is the perfect asparagus shoot accompaniment.

300g/10½oz butter
4 tbsp white wine vinegar
4 onions, chopped
3 tbsp chopped fresh tarragon, plus 2 tbsp whole tarragon leaves
salt and freshly ground black pepper
4 free-range egg yolks
1 tsp lemon juice


1. Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids.

2. Pour the vinegar into a non-reactive saucepan. Add the onions, chopped tarragon and salt, to taste. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled.

3. Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice.

4. Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume.

5. Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season, to taste, with salt and freshly ground black pepper.

Awesomeness right here! We are getting quite larny now peeps; inbetween all the new cooking terminology and the souffles and now our beautiful french egg sauces....we are well on our way to being our very own Master Chefs!!!

Keep up the good work and see ya'll tomorrow for another awesome blog.

Be Egg-cited! Lol
Chef Shants. Xxxxx

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