![]() ![]() ^ a b Escoffier, Auguste Gilbert, Philéas Fétu, E.Sauce noisette is hollandaise made with browned butter.Madame Benoît's recipe for Mousseline uses whipped egg whites instead of whipped cream.Sauce divine is sauce Mousseline with reduced sherry in the whipped cream.Sauce Mousseline, also known as sauce Chantilly, is hollandaise with whipped cream folded in.Sauce Maltaise is hollandaise with blanched orange zest and the juice of blood orange.Sauce Dijon, also known as sauce moutarde or sauce Girondine, is hollandaise with Dijon mustard.Sauce crème fleurette is hollandaise with crème fraîche.Sauce Bavaroise is hollandaise with cream, horseradish, and thyme.Sauce au vin blanc (for fish) is hollandaise with a reduction of white wine and fish stock.Sauce Paloise is Béarnaise with mint substituted for tarragon.Sauce Colbert is sauce Foyot with reduced white wine.Sauce Foyot (or Valois) is Béarnaise with meat glaze.Sauce Choron is a variation of Béarnaise without tarragon or chervil, plus tomato purée.Béarnaise and its children are often used on steak or other "assertive" grilled meats and fish. ![]() Alternatively, the flavorings may be added to a standard hollandaise. It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon, and (if to taste) crushed peppercorns.
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