Hollandaise and Bearnaise sauce

Ingredients for Hollandaise and Bearnaise sauce

Instructions for Hollandaise and Bearnaise sauce

To prepare the Hollandaise and Bearnaise sauce recipe, please follow these instructions:

Hollandaise: Use a very thickened pot in which egg yolks are whipped together with lemon juice to a lind mass. If the lemon juice does not spray the flowers enough, add some water.
The butter is melted in a saucepan (do not care if it is not brownish, use a microwave if necessary) it should be 60-70 °. Put the butter aside. Now it starts to be difficult, or at least it is difficult to describe. A consistency must be achieved with a semi-whipped cream, and it is done by heating the egg mass while whipping when the flowers start to steam, remove the mass from the heat source. Always whip to cool, then heat again and cool Again until the consistency is achieved. Then remove the pan completely from the heat source and add 1 tbsp at a time to the beginning, later in slightly larger amounts while still whipping. The precipitate in the butter does not cause the sauce to become too salty and too thin. The sauce is heated with caution before serving and seasoned with salt and pepper any fish soup depending on what it is to be used for. Whip the sauce up so it does not separate.

Bearnaise: wine vinegar, wine and spices are cooked in a saucepan.
Put the liquid through a fine sieve or through a cloth and squeeze the juice out of the herbs before discarding. Add the boiled to Hollandseise sauce, season with salt and pepper and pour the sauce into a serving bowl, decorate with finely chopped esdragon and parsley.