Classic Hollandaise Sauce   see video
Classic Hollandaise Sauce   see video

Classic Hollandaise Sauce see video Béarnaise Sauce

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NOTE: the Health Craft 11 inch Stir-Fry skillet was originally created by Chef Tell and Charles Knight as a multi-ply heavy-duty stainless steel saucier mixing bowl with handles, for reductions, demi-glace, and the preparation of sauces.

Recipe source: Healthy Meat and Potatoes cookbook page 198-199

Recipe temperatures adapted for induction cooking

CLASSIC HOLLANDAISE SAUCE

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons purified water
  • 7 black peppercorns
  • 1 small bay leaf
  • 1 slice Florida or Vidalia sweet onion
  • 4 egg yolks
  • 4 tablespoons unsalted butter, melted

LIGHT HOLLANDAISE SAUCE

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons purified water
  • 7 black peppercorns
  • 1 small bay leaf
  • 1 slice Florida or Vidalia sweet onion
  • ¼-cup Low-Sodium Chicken Stock (page 217) or packaged
  • 1-teaspoon arrowroot or cornstarch
  • 1 egg yolk

For either sauce: In the stir-fry skillet, bring vinegar, lemon juice, water, peppercorns, bay leaf and onion to a simmer (200°F/94°C) and reduce by half. Remove from heat and allow the reduction to cool.

Five minutes before you are ready to serve, and when stir-fry skillet has cooled, remove the peppercorns, bay leaf and onion and discard, leaving the reduction in the skillet.

To make Classic Hollandaise Sauce: Using the Health Craft stir-fry skillet as a mixing bowl, add the egg yolks and whisk until the mixture doubles in volume. Place the stir-fry skillet over medium-low heat (225°F/110°C) and add the melted butter, a little at a time, whisking vigorously, until the sauce doubles in volume and becomes light and firm, 2 to 3 minutes. If your sauce is too thick, add 1-tablespoon water.

To make Light Hollandaise Sauce: Add the chicken stock, arrowroot or cornstarch and egg yolk and place over medium-low heat (225°F/110°C) and whisk vigorously until the sauce increases in volume and becomes light and firm, 2 to 3 minutes.

Serve sparingly over poached eggs, broccoli, asparagus, fish chicken or steak. Sprinkle with paprika.

CLASSIC HOLLANDAISE SAUCE PER TABLESPOON, WITH BUTTER: 87 Calories, 7.2g Fat (70% calories from fat), 3g Protein, 5 .1g Carbohydrates, 99mg Cholesterol, 9mg Sodium

LIGHT HOLLANDAISE SAUCE PER TABLESPOON: 18 Calories, 6.9g Fat (20% calories from fat), 1.5g Protein, 5 .1g Carbohydrates, 21mg Cholesterol, 18mg Sodium

Béarnaise sauce

One means of preparing Béarnaise, is to start with Hollandaise and add the other ingredients. In appearance, it is light yellow and opaque, smooth and creamy. Béarnaise sauce is a made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and/or wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine or vinegar.