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Hollandaise Sauce Recipes - proper way of hand wash dishes in a restaurant

by:Two Eight     2019-09-05
Hollandaise Sauce Recipes  -  proper way of hand wash dishes in a restaurant
Want to know what the Dutch sauce is and what it is made?
This sauce is generally used as a base sauce for Benedict's eggs.
However, this is only one use of Dutch sauce.
Keep reading and learn about some simple Dutch sauce recipes in this Tastessence article.
Dutch sauce is a simple sauce made of liquid butter and egg yolk.
This is one of the top five fine French dishes.
Here are three delightful recipes for this mild, smooth, creamy and buttery sauce.
Take a frying pan and melt the butter in it. Set aside.
Heat the wine until slightly heated and also put it on one side.
Place the top of the double boiler in hot water, then place the egg yolk in it, stir until full mixing, add 1tbs boiling water, and stir until the mixture is thick.
Repeat the same procedure with the remaining water (1 tablespoon of water each time) and don't forget to play well every time you join.
After using up, add wine to the sauce, mix and remove from the heat.
Stir the sauce with a blender and gradually add melted butter, cayenne and salt.
Eat when the sauce is thick.
If the jam is separated, add 1 or 2 tbs cream.
Take a heatstroke-proof bowl or top of a double-layer boiler, stir eggs, cream and vinegar in it, and taste it with salt and pepper seasoning after fully mixing.
Place a large bowl in hot water, or keep the top of the double-stove hot water, stir the egg mixture with low heat until it is as thick as cream.
Don't let the water boil, add cold water if it gets too hot.
Add butter, one piece at a time, add the next piece only when the first one is dissolved, and finally add lemon juice.
Transfer the bowl to warm water and cover it with foil to thicken it.
This is one of the simple recipes for Dutch sauce.
First wash the asparagus spears, then fix their ends inside and break them to remove the wooden ends.
You can keep the ends as they can be used in stock or soup.
Now put 1 inch of the water into the pot to boil, simmer slowly, then put in a bowl, add egg yolk, 1tbs lemon juice and water to the bowl, stir.
When the sauce starts to thicken, add the remaining lemon juice and season it with pepper and salt.
Put the asparagus skews on the serving plate and sprinkle with sauce.
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