Kosher Side Dishes
Adapted from Davidson's Safest Choice Pasteurized Shell Eggs recipe.
A basic recipe for a creamy, smooth Hollandaise Sauce – rich and buttery, with a mild tang added by the lemon juice and cayenne pepper. A perfect sauce for steamed asparagus or other vegetables. With the addition of freshly chopped basil, turn it into Basil Hollandaise Sauce.*** Use the egg whites for making egg white omelettes.
Béarnaise sauce starts with the basic Hollandaise Sauce recipe but includes the additon of tarragon, shallots or onions, white wine or vinegar. As with Hollandaise Sauce, it is creamy, smooth, rich and buttery and is delicious served over..anything!
Hollandaise Sauce Base:
Béarnaise add ins:
To Make Hollandaise Sauce:
Slowly add melted butter in a thin stream, whisking constantly to form an emulsion.
Once emulsified, whisk in remaining lemon juice.
Hold in a Bain Marie** for service.
In small saucepan, bring vinegar, onion and seasonings to boil. Reduce heat and simmer, uncovered, until almost all liquid has evaporated.
Stir hot mixture into Hollandaise Sauce.
Serve immediately. (Cover and chill if not using immediately)
Yield: 8, 1 oz. Servings
* For best results when separating a pasteurized egg, place eggs in a bowl of warm water for 10 minutes prior to separation. To separate, use a funnel or an egg separator.
** water bath
*** Basil Hollandaise: Just before serving, stir in 1/4 cup finely chopped basil.
Recipes: Side Dishes, Sauce, Dairy, Kosher