Холандски сос
Този богат, но все още ефирен сос е основа за няколко други топли емулсии; най-известната вариация е bearnaise, която включва добавянето на естрагон. Тази рецепта е адаптирана от готварската книга за готварство “Марта Стюарт”.
Източник: Училището за готвене на Марта Стюарт, Епизод 102
добив
26.04.2023 @ 23:24
This rich but still airy sauce is the base for several other warm emulsions; the most famous variation is bearnaise, which includes the addition of tarragon. This recipe is adapted from Martha Stewarts cooking book. Source: Martha Stewarts Cooking School, Episode 102. Makes about 1 1/2 cups. Ingredients: 3 large egg yolks, 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into tablespoons, 1 teaspoon fresh lemon juice, 1/2 teaspoon coarse salt, a pinch of cayenne pepper, freshly ground black pepper. Instructions: 1. Fill a medium saucepan with 2 inches of water and bring to a simmer, then reduce the heat so the water barely quivers. 2. Pull the heat off, whisk the egg yolks in a heatproof bowl or on a double boiler until pale. Set over the barely simmering water. Whisk constantly, cook until the mixture is thick enough to hold a path from the whisk to the bowl and will begin to hold its shape when spooned onto the bowl, about 3 minutes. 3. Whisk constantly, add the butter, 1 tablespoon at a time, whisking until each addition is fully incorporated before adding the next. Once all the butter is added, season with lemon juice, salt, cayenne, and black pepper. The sauce should be thick but still pourable from a spoon (and it should form a pool, not a mound). If its too thick, thin with a little water. 4. The sauce is best used immediately, but can sit for about an hour in a hot water bath or in a Thermos.