威廉安格斯第十五課:荷蘭醬，柳橙荷蘭醬，美奶滋醬，塔塔醬，莓子醬

主廚示範：

我的廚房實作：

今天做的調味醬比較屬於沾醬系列

難度稍微高一點點

有幾個比較要注意的點:

1.  不要將打蛋器大力打鋼盆，醬會變成灰色，是要打調味醬

2.  油剛開始要一點點地慢慢加

3.  一融合就要一直快速的打，不要停下來

Hollandaise 荷蘭醬

Ingredients:

·         250g Butter,25ml water, 25ml white vinegar, 6 peppercorn, 3 egg yolk, squeeze lemon juice, Salt, Pepper

Method:

·         Clarify butter and keep warm 40 degree

·         Reduce vinegar, water and white peppercorns by two third

·         Strain into a bowl, cool

·         Mix egg yolk with reduction and whisk over a hot water bath to ribbon stage

·         Remove from the heat and add butter gradually, whisking continuously. Make sure the sauce remains at 40 degree.

·         Mix in lemon juice, adjust the seasoning, and use cold water to adjust consistency

·         Clarify butter and keep warm 40 degree

·         Reduce vinegar, water and white peppercorns by two third

·         Strain into a bowl, cool

·         Mix egg yolk with reduction and whisk over a hot water bath to ribbon stage

·         Remove from the heat and add butter gradually, whisking continuously. Make sure the sauce remains at 40 degree.

·         Mix in lemon juice, adjust the seasoning, and use cold water to adjust consistency

·         Keep sauce in a warm place(攝氏30-37度)

     荷蘭醬因為是要溫溫的吃，所以超過兩個小時後要丟掉，不然會有衛生疑慮

Sauce Maltaise 柳橙荷蘭醬

Ingredients:

·         250ml  Hollandaise, 1 Orange zest &juice

Method:

·         Place zest and juice of 1 orange in a saucepan and reduce by two third

·         Strain into the warm hollandaise sauce, mix well

Mayonnaise 美奶滋醬

Ingredients:

·         2 egg yolks, 5ml vinegar, 5g Dijon mustard, trace Salt, white Pepper, 5g Dijon mustard, 250ml Oil

Method:

·         Place the egg yolk, vinegar and seasoning in a stainless steel bowl and whisk well. Gradually add oil very slowly, whisking continuously until all the oil is incorporated

·         Whisk in the hot water to stabilize the mayonnaise

·         Correct the seasoning and acidity with lemon juice

Tartare sauce 塔塔醬

Ingredients:  

·         250ml  mayonnaise,15g caper&25g gherkins &5g parsley finely chopped

Method:

·         Mix all ingredients together and adjust the seasoning

·         Cover and refrigerate for a minimum of 30 minutes prior to use

Berry Coulis 莓子醬

Ingredients:

·         100g berries, 25ml stock syrup hot(50g sugar and 50ml water)

Method:

·         Boil berries in syrup for 5 minutes

·         Place in blender, puree thoroughly and strain through a fine strainer

今天的美奶滋主廚稱讚很成功

還被拿到台上"表演"了一番

果然人們都愛吃"油"，只是不願意看到它

好有活力的一晚!!!

0推薦此文章推收

分享在我的Facebook分享在我的Plurk分享在我的即時通

發