hollandaise

Maltaise sauce

Maltaise sauce

Maltaise sauce is a classical French sauce and a derivate sauce from Hollandaise. The ingredient that defines Maltaise apart from Hollandaise is a blood orange. Yes, that sweet and bitter orange, with a taste between sweet orange and grapefruit, and aroma close to raspberry. [siteorigin_widget class=”WP_Widget_Media_Image”][/siteorigin_widget] Maltaise sauce is a perfect sauce to be served with many vegetables, especially asparagus. It is also worth noting, that Maltaise sauce has the same expiry time, as the Hollandaise sauce (check my notes on the technique of cooking a Hollandaise sauce HERE), i.e. 2 hours at 63C (145F). If the temperature rises above that level, eggs will start to cook, and if the temperature falls below this level, butter will start to solidify. Either way, there would be no turning back after that happens and the sauce will be ruined. That’s why it’s very important to keep the sauce warm at the right temperature. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] Here’s the recipe of a Maltaise sauce Preparation time: 5 min Cooking time: 20 min Per servings: 2 Ingredients: 25 g White wine vinegar 35 g Water 4 White peppercorns 5 g Shallots (brunoise cut) 5 ea Bay leaves 1 Yolk (of a large fresh, pasteurized egg) 85 g Clarified butter (product of app. 110 g of Butter) Salt (to taste) 5 g Lemon juice (fresh) 10-15 g of Blood Orange juice A pinch of orange skin rasp Equipment & tools: Double-boiler Small sauce pot Small sieve Knife Whisk Rasp Directions: Place vinegar, water, peppercorns, bay leaves and shallots into a small sauce pot and simmer the mixture on low heat for about 10-15 min, until the mixture get infused and reduced twice in size. Strain and discard all the flavourings (peppercorns, bay leaves and shallots). Set up a double boiler over a pot with boiling hot water. However, switch off the heat completely. Pour our vinegary liquid (from Step 1) and an egg yolk into a double boiler and start vigorously mixing with a whisk, until fluffy consistency. Here, it’s very important for the vinegary liquid to be just warm and not hot, in order to avoid the coagulation of an egg. Start adding clarified butter, drop by drop. It also must be just warm and not hot. If you add too much butter at a time, the sauce will split, so add it very slowly. Once you add all the butter, sauce will reach ribbon consistency. At this point, add lemon juice and salt and whisk again. Sauce will slightly transform in colour to a paler version and will also loosen up to a perfect consistency of a Hollandaise sauce. Add the orange juice and mix again. The sauce will become a bit thinner in texture. Serve your sauce immediately, sprinkle a bit of an orange rasp on top and enjoy! If you want to learn how to poach an egg properly, click HERE. You can also see more of my video recipes HERE.

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Benedict and Florentine eggs

Eggs Benedict & Florentine eggs (DREAM BREAKFAST for 2)

Eggs Benedict and Florentine eggs are known as a staple of a dream breakfast and even brunch! Many people, however, assume that they are pretty difficult to make and either avoid them completely in their home cooking, or cook only some of their components at home and rest purchase ready-made. In reality, though, both eggs Benedict and Florentine eggs are pretty straightforward to cooking, and quite doable for anyone with beginner-intermediate cooking skills. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] For the eggs Benedict you will need: 1 Poached egg 20 ml Hollandaise sauce 1 English Muffin 1 Bacon strip Fry the bacon in its own fat and assemble your Egg Benedict in the following order (bottom to top): English muffin (whole, or half) Bacon Poached egg Hollandaise sauce [siteorigin_widget class=”WP_Widget_Media_Image”][/siteorigin_widget] For the Florentine eggs you will need: 1 Poached egg 1 English muffin 20 ml Hollandaise sauce 20 g Spinach 5 g Butter Quickly saute spinach in butter (season to taste, if necessary), and assemble your Florentine egg in the same order as Egg Benedict (spinach here instead of bacon). For an easy SOURDOUGH BREAD recipe, click HERE You can also see more of my video recipes HERE

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Sauce Hollandaise

Sauce Hollandaise (breaking down the basics)

Sauce Hollandaise is one of 5 Mother/Leading sauces in French culinary world. The base of the Hollandaise sauce is butter, specifically clarified butter, and the thickening agent is an egg yolk. In case of this sauce, however, egg does not act as a thickening agent due to a process of coagulation. In fact, we need to try to avoid it by any means. If eggs start to coagulate in this recipe, our sauce will de destroyed. Instead, an egg thickens our sauce though a process of emulsification, i.e. combining of 2 immiscible liquids (fat & water) though vigorous mixing. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] Preparation time: 5 min Cooking time: 20 min Per servings: 2 Ingredients: 25 g White wine vinegar 35 g Water 4 White peppercorns 5 g Shallots (brunoise cut) 5 ea Bay leaves 1 Yolk (of a large fresh, pasteurized egg) 85 g Clarified butter Salt (to taste) 5 g Lemon juice (fresh) Equipment & tools: Double-boiler Small sauce pot Small sieve Knife Whisk Directions: Place vinegar, water, peppercorns, bay leaves and shallots into a small sauce pot and simmer the mixture on low heat for about 10-15 min, until the mixture get infused and reduced twice in size. Strain and discard all the flavourings (peppercorns, bay leaves and shallots). Set up a double boiler over a pot with boiling hot water. However, switch off the heat completely. Pour our vinegary liquid (from Step 1) and an egg yolk into a double boiler and start vigorously mixing with a whisk, until fluffy consistency. Here, it’s very important for the vinegary liquid to be just warm and not hot, in order to avoid the coagulation of an egg. Start adding clarified butter, drop by drop. It also must be just warm and not hot. If you add too much butter at a time, the sauce will split, so add it very slowly. Once you add all the butter, sauce will reach ribbon consistency. At this point, add lemon juice and salt and whisk again. Sauce will slightly transform in colour to a paler version and will also loosen up to a perfect consistency of a Hollandaise sauce. Serve your sauce immediately and enjoy! If you want to learn how to poach an egg properly, click HERE. You can also see more of my video recipes HERE.

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