Simple reduction sauce

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31 Sauce au Vin Blanc (for fish) is hollandaise with a reduction of white wine and fish stock.
Strain sauce and set aside.
Log in to see your saved recipes.Season steaks with salt and pepper.It is well smart buddy prepaid promo known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus.27 29 Sauce Colbert is sauce Foyot with reduced white wine.Elizabeth David (1 February 1999).29 Jeffrey Taylor (26 February 2010).Alexis Rickus; Bev Saunder; Yvonne Mackey.

Preparation and handling polytech concours edit As in other egg emulsion sauces, like mayonnaise and Béarnaise, 15 16 the egg does not coagulate as in a custard ; 17 rather, the lecithin in the eggs serves as an emulsifier, allowing the mixture of the normally immiscible butter.
The name "Dutch sauce" is documented in English as early as 1573, though without a recipe showing that it was the same thing.
FOR sauce: Melt butter in heavy large saucepan over medium-high heat.
13 While many believe that a true hollandaise sauce should only contain the basic ingredients of eggs, butter, and lemon, Prosper Montagne suggested using either a white wine or vinegar reduction, similar to a Béarnaise sauce, to help improve the taste.
It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon, and (if to taste) crushed peppercorns.Main Navigation, links to Main Content Channels, follow Epicurious!Escoffier replaced allemande with hollandaise 12 in his list of the five mother sauces of haute cuisine.Sauce Maltaise is hollandaise with blanched orange zest and the juice of blood orange.Army Chef's Handbook of Cookery.Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.

Madame Benoît 's recipe for Mousseline uses whipped egg whites instead of whipped cream.
Hollandaise is one of the five mother sauces in, french cuisine.