Been waiting for this for a long time. Thanks so much!
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
One of the questions in the quiz is:
"Sauce Choron is a derivative of sauce Hollandaise and is finished with tomato puree or tomato concasse."
The correct answer is FALSE with the explanation that it is a derivative of sauce Bearnaise. Since Bearnaise is a derivative of Hollandaise, wouldn't it follow that technically, Choron is also a derivative of Hollandaise? I can only consider this a "trick question." Not really false, but also not 100% true.
Watched "Julie & Julia" last night (twice!) and was inspired to do this lesson and surprise my wife with eggs benedict this morning.
The newest eggs I can get in Yap are nearly two months old. I can't get unsalted butter, and the tools I have available to use are less than ideal. So, I decided I would start by simply trying to whip a successful Sabayon... just as an exercise. I figured I could always turn the Sabayon into an omlette if it failed to emulsify.
Well... My right arm got quite a workout, but the Sabayon turned out great! With that success behind me, I decided to plunge ahead, so I quickly melted a 1/2 pound of butter and carried the lesson through to completion.
My wife soon took an interest in all that was going on in the kitchen and though it was a little stressful at times... it was comforting to see it all pull together and to have the final result taste so amazing.
Julia Child -- move over!
Rouxbe, I love you!
I would love to give this a shot. My only issue is the amount of FAT. I guess there is no way to lessen the amount of fat? It is a butter sauce though... I will pass for now. My reason for learning here is to make delicious healthy food for my family and friends. :(
Remember that Rouxbe is teaching lessons not recipes. The important thing here is to learn how to make the various sauces. I may not even like the dish I am creating, but as long as I am learning the techniques involved, I can apply those techniques to create something I do like.
One obvious, but often overlooked way of reducing fat without sacrificing flavour is to cut down on the portion size.
Are there any downsides to making Hollandaise Sauce a day in advance? I made some tonight with the intention of serving it tomorrow. My plan was to reheat it on a bain marie under the lowest simmer prior to serving; is this the method you would recommend (if it all?), or would it be better to make a fresh sauce tomorrow? Thanks for your advice!
This emulsion sauce will not re-heat very well. I will likely spit when re-heating. It is also much more food safe to make it before use.
Sorry. I know it's great to get ahead with certain things, but hollandaise is not one of them.