Something Saucy: MasterClass recipes
MASTERCLASS 9: TIME FOR SOMETHING SAUCY
HOLLANDAISE SAUCE
Ingredients:
3 Egg Yolks
1 tbsp Lemon Juice
250g Clarified Butter
Method:
1. To clarify butter, place butter in a saucepan over a low heat and gently melt, take off heat and carefully pour golden clear part into jug, leaving behind the milky solids, cool a little.
Whizz the egg yolks and lemon juice with a little salt and pepper in a processor and slowly pour in the clarified butter. Keep warm or serve immediately
SABAYON
Ingredients:
3 Egg Yolks
Splash Marsala
2 tbsp Sugar
Method:
1. In a bain-marie (or a bowl over a saucepan of simmering water) whisk the egg yolks, Marsala and the sugar together. The important thing is that the temperature should be warm not hot, so the water should be simmering gently not boiling. Make sure the water does not touch the bowl
2. Keep whisking until the sauce thickens - this will take about 10 minutes. You can raise the temperature of the water a bit during this stage.
3. Serve your sabayon immediately, ideally with fresh summer fruit.
BEARNAISE SAUCE
Ingredients:
3 tbsp tarragon vinegar
Bay, pepper and tarragon stalks
3 egg yolks
250g butter
Chopped fresh tarragon
Method:
1. Combine bay, tarragon, vinegar, pepper and water in a small saucepan and place over a low-medium heat to reduce to 1 tablespoon of liquid. Strain liquid through a fine sieve.
2. Bring a saucepan of water to the boil then reduce to a simmer, pour the reduced liquid into a bowl that sits over the simmering water.
3. Add egg yolks and whisk continuously over a medium heat until thick and foamy, careful not to scramble.
4. Whisk in butter a little at a time, still over heat, when all the butter is incorporated you should have a bowl of thick creamy sauce. Stir through lemon juice, season to taste and add fresh chopped tarragon.
