With Best Wishes for a Merry Christmas from Chef Andy Mueller ~
This year, being like no other, calls for a little celebrating even though we may have smaller groups to celebrate with. If I seek a little decadence to finish 2020, I’m not going to break the bank and splurge on lobster and caviar, I’m going to find luxury in the form of a sauce that makes everything taste like a million dollars – The Mother of all Mother sauces – Hollandaise!
Considered the top dog in all the Mother Sauces, Hollandaise seems to have the ability to turn nothing special into something spectacular. Joining Espagnole (brown sauces), Veloute (chicken, pork or veal sauces), Bechamel (White sauces) and Tomato sauces, Hollandaise usually gets the nod when a chef wants to turn something decent into something decadent.
You’ve probably had Eggs Benedict at some point in your life and I’m sure you’ve had mayonnaise on a sandwich or in a salad more times than you can remember. Both are part of the mother sauce category that calls for some type of emulsion between eggs and some type of fat, be it butter in Hollandaise or oil in mayo.
When blended at a high rate of speed, the fat and the egg create an emulsion that results in a creamy, almost velvety sauce that not only pleases the palate, but takes almost any food to the next level.
The difficulty level in making a proper Hollandaise falls in the “moderate” category as you do need to be able to walk and chew gum at the same time. By this I mean you need to be able to do two things at once (drizzle butter or oil with one hand and whisk vigorously with the other). Of course, you can grab a partner and split duties, just make sure you keep a steady pace until finished with the sauce.
Temperature also plays a big role in the emulsion process. With Hollandaise sauce, the butter needs to be at a hot enough temperature to suspend the sauce, it can’t be too hot as to cook the eggs. If the butter is too hot, the eggs will scramble and your sauce will be ruined. With mayonnaise, the eggs can’t be too cold or the emulsion will not happen and you’ll be left with a broken mess.
Follow the recipe for Bernaise Sauce below. It’s a “Blender” version of Hollandaise that’s great on baked chicken, veal or that roast beast you’re planning on serving for the holidays.
Merry Christmas and Happy New Year!
In a Food Processor or Blender add:
4 egg yolks
1/2 tsp. sriracha hot sauce
1 Tblsp. lemon juice
1 Tblsp. rice wine vinegar
1 tsp. chopped fresh tarragon
In a small sauce pan over medium to medium high heat add:
12 Tblsp butter
Melt butter. Stir butter until it just starts to boil. With the food processor running at lowest speed, slowly drizzle in the hot melted butter in a steady stream until the sauce thickens. Do not over process.
If the sauce starts to break, the butter is too hot. Add an ice cube and lightly process to bring the sauce back to life.
Serve over roast beef, prime rib or grilled chicken.
~ Chef Andy
p.s. Holiday Hours at Galley 57:
We are Closed December 23rd through the week, and will Re-Open, Normal Hours, on Wednesday, December 30th through Saturday, January 2nd.