Escoffier preparation procedure is described – Put the salt, the mignonette, the vinegar, and as much water in a small saucepan, and reduce by three-quarters on the fire. Move the saucepan to a corner of the fire or into a bain-marie, and add a spoonful of fresh water and the yolks. Work the whole with a whisk until the yolks thicken and have the consistence of cream. Then remove the saucepan to a tepid place and gradually pour the butter on the yolks while briskly stirring the sauce. When the butter is absorbed, the sauce ought to be thick and firm.
Entries from November 2009
Hollandaise Sauce
November 3rd, 2009 · 18 Comments
Tags: French Cuisine · Sauces
Southwest Scramble
November 2nd, 2009 · 7 Comments
A delight indeed, as this recipe will make enough for two servings, and easily adjusted for four or six servings as well. Simple elegance is always a treat and this quickly prepared meal fits both.
