- How To Make Velouté
- How to make Velouté sauce
- Daughter sauces
- Hollandaise Sauce: The Secret to a Killer Brunch at Home
- Blender Hollandaise Sauce Recipe
- How to Make Hollandaise Sauce – Classic French Mother Sauce
- A hollandaise sauce tutorial:
- How to make hollandaise sauce at home:
- Healthy Cooking: An aqua-fabulous sauce for all occasions and diets
How To Make Velouté
If you’re studying the culinary arts, you’ll learn how to make Velouté sauce. It’s one of Auguste Escoffier’s five French ‘mother sauces’.
It’s called a ‘mother sauce’ because it – along with Sauce Tomat, Béchamel, Hollandaise, and Espagnole – forms the foundation for hundreds of great sauces in French cuisine.
You’ll find the original recipe for Velouté in Chef Marie Antonin Carême’s famous 19th-century cookbook, The Art of French Cooking. Chef Escoffier, a contemporary of Carême’s, expanded on the original recipes, adding Hollandaise to the four Carême had created.
Knowing how to make Velouté – or any of the mother sauces – will elevate your culinary skills. It will provide you with a base for experimenting and creating your own unique sauces.
We’ll describe the method for making a Velouté sauce, and also share some of the ‘daughter sauces’ you can create once you have your base.
How to make Velouté sauce
Béchamel, Velouté starts with a roux – equal parts fat and flour. The difference between the two sauces is that Velouté requires a clear or white stock – hence the ‘blonde’ color – whereas Béchamel uses milk.
The white stock is traditionally veal, but some recipes or dietary restrictions might require the use of chicken, fish or vegetable stock.
While butter and wheat flour are also common ingredients, substitutions that accommodate special diets or allergies can be used with success.
Rice flour, for example, is an excellent substitute for wheat flour – since it’s made from glutinous rice, it behaves wheat flour in most recipes.
In order to make Velouté sauce gather the following ingredients:
- 2 cups white stock
- 3 tablespoons butter
- 3 tablespoons flour
- Salt and pepper to taste
First, create the roux. In a small saucepan, melt the butter on medium heat until it is frothy. Add the flour and continue to stir with a wooden spoon or whisk until the roux turns a pale golden color.
Keep in mind that if you’re looking for a traditional blonde Velouté you shouldn’t overcook the roux. It will continue to darken and the flavor will change, as well.
Whisk in the stock in ½-cup increments until the mixture is smooth. Then, add the desired amount of salt and pepper. Bring the sauce to a boil, reduce the heat and let it simmer for 20 minutes.
Once you have the base, there are no limits to the sauces you can create for your dish. Below are some of the more common daughter sauces derived from Velouté. Follow the directions from your specific recipe for measurements – this simply gives you a guide for the kinds of variations you can explore and the ingredients you’ll need on hand.
White wine sauce
Begin with a fish Velouté, add white wine, heavy cream, and lemon juice.
This sauce is a veal stock Velouté with the addition of a few drops of lemon juice, cream, and egg yolks.
After cooking a fish stock Velouté, add mushroom and oyster liquids along with cream and egg yolks.
Lemon juice and white wine vinegar lend acidity to this Velouté, which can be served warm or cold. Onions, shallots or mustard are traditionally added.
Start with any variation of Velouté, add mushrooms, parsley, and lemon juice.
This daughter sauce uses a chicken stock Velouté with the addition of mushroom liquor and cream.
With a fish Velouté base, add white wine, shallots, lemon juice, and parsley.
Whether you’re a chef-in-training or studying the culinary arts for pleasure, mastering the five mother sauces is important. Even the humble macaroni and cheese dish begins with a mother sauce.
Learning how to make Velouté, the first of the mother sauces, will open up the possibilities for exploring cuisine.
Enjoyed this article? Here are 3 more you might enjoy:
This article was originally published on July 31, 2014, and has since been updated.
Hollandaise Sauce: The Secret to a Killer Brunch at Home
It has been scientifically proven that 93 percent of the folks (with a +/-4 margin of error) who line up for brunch each weekend are there for the Hollandaise sauce. (The rest? Bloody Marys.
) One dollop of the golden sauce covers all varieties of culinary crimes, and somehow manages to make even English muffins a valuable part of your meal, even if only as a Hollandaise delivery device.
To get some help with making this major breakfast key, we turned to Chef John Currence, the James Beard Award-winning, Mississippi-based boss of two Big Bad Breakfast restaurants, as well as Oxford’s famed City Grocery.
Currence’s new cookbook Big Bad Breakfast: The Most Important Book of the Day is filled with his often hilarious writing—his Country Ham Egg Muffin recipe begins “Dear McDonald’s: You make shit for food.
”—as well as guides for making basically anything you could want when you rise, from biscuits to scrambled eggs to cocktails, as served in his popular Big Bad Breakfast joints.
“We talk about breakfast in terms of being the most important meal of the day,” Currence says, “but nobody was giving it it’s due. So I thought, what if we took breakfast and applied the same principles we do to lunch and dinner—from scratch, local.”
Being a native Southerner myself, it was a pleasure to welcome Chef Currence into my little New York City home to make his take on Eggs Sardou, a Creole riff on Eggs Benedict.
Currence is a Louisiana native who has lived and worked all over the South, and is a lively conversationalist, able to go in one breath from Truman Capote to euthanizing a dog to the physics of fat molecules to Ole Miss quarterback Chad Kelly to a family of possums invading his guest bathroom.
Chef Currence also had no issue with sweating through his dress shirt while cooking in my kitchen, which I admired.
To be clear, making Eggs Sardou is a fairly comprehensive test of your kitchen skills, and a project perhaps best suited for those with some experience.
Taken slowly and tackled in pieces, there’s nothing impossible here, but it does require patience, precision, and some finesse.
Then again, once you trot out a scratch-made Hollandaise for your friends or significant others, they’ll look at you in a gleaming new light. Or at least that’s what I told myself.
Eggs Sardou(from Chef John Currence’s Big Bad Breakfast, ©2016 Ten Speed Press)
For Serving1 TB unsalted butter, room temperature2 English muffins, split4 large canned artichoke bottoms (or hearts), rinsed well
4 eggs for poaching
Creamed Spinach3 TB unsalted butter6 cups firmly packed spinach2 TB all-purpose flour1½ cups whole milk½ cup grated parmesan cheese
Few dashes of Tabasco
Hollandaise Sauce(makes 1 ¼ cups)4 egg yolks2 TB water1 ½ tsp lemon juicePinch of salt and pepperFour dashes of TabascoPinch of cayenne pepper
1 cup of clarified butter
1. Let’s tackle this in steps, almost literally building this from the bottom up, beginning with the English muffins and artichokes. Fire up your broiler and get it hot, then split the muffins, butter them, and lay ‘em out on a sheet pan.
On the same sheet pan, lay out the artichokes, drizzle them with olive oil and then dust with salt and pepper. Slide this whole thing under the broiler until the muffins are toasted and the artichokes get some color.
If you want, go ahead and set out your plates and divide the muffins and artichokes among them.
2. Next up, creamed spinach! Throw all the spinach in a big sautée pan with a pat of butter, salt and pepper over medium-high heat, and stir until it all wilts down into a mossy-colored mound about the size of a softball. Dump this into a colander and squeeze until it dries out.
Use a paper towel and wipe out the skillet, then over medium heat melt 2 tablespoons of butter. As soon as the butter has melted, whisk in 2 tablespoons all-purpose flour. (Don’t look know, but you’re making a roux!) Whisk, whisk, whisk, for about three minutes, until it just barely starts to turn golden.
“You’re basically cooking the gluten so it doesn’t taste raw,” says Currence. Slowly add the milk and continue whisking to make sure there are no lumps. The sauce will thicken now, almost a gravy, as it bubbles away for about five minutes.
Whisk back in the dried spinach, the parmesan (“It’s a creamy enhancer”), a few shakes of Tabasco, and then a pinch of salt and pepper. Done! Drop a nice big spoonful onto each English muffin.
3. You may want to preface making the Hollandaise by clarifying the butter called for in the recipe.
Chef Currence uses clarified butter for everything, so we melted a stick of butter, let it sit there simmering slowly for about twenty minutes, and then clarified the butter—we skimmed off the milk solids on the surface.
If you’re in a hurry or looking to simplify, Chef Currence says you can also just use melted butter. ”Doesn’t make any real discernable difference,” he notes, “other than the texture can be a little different with the milk solids floating around in the finished sauce.”
4. Let’s Hollandaise! First, get a saucepan about half-filled with water and bring it to a simmer. Into a metal mixing bowl, the egg yolks, water, lemon juice, salt, pepper, cayenne and Tabasco. Rest the bowl on the pan so the steam is rising under it, and whisk the egg mixture constantly.
You are cooking the egg yolks, as slowly as possible, and if you put them directly on the heat, you will most ly scramble them. If they scramble, is there any way to save your Hollandaise? “You’re screwed,” says Chef Currence. “You may as well start over.” After about 7 minutes, they will lighten in color and have the consistency of heavy cream.
You can remove them from the heat.
5. The next minute is the key to the whole thing: With one hand slowly drizzle in the butter, while the other hands whisks crazy. (If you’re working alone, set the bowl on a towel to steady it. Or get someone else to drizzle so you can whisk and the bowl doesn’t go careening off the counter.
) You’ll see the butter sort of magically disappear into the sauce. “What you’re doing,” Currence explains, “is essentially you’re stretching the proteins as far as you possibly can, by cooking the egg yolk over hot water.
When you drizzle the butter in, the molecules of butter are caught between those proteins and are cradled by those proteins.” Set aside your Hollandaise.
6. Last step! To that gently simmering water, pour in about three tablespoons of white vinegar. Once it’s back to a simmer, carefully crack an egg into the water.
Using a spoon you can gently kinda fold it in on itself to make sure it stays together. The vinegar helps the egg stay together, but if you’ve got it boiling too high everything will fall apart.
After about four minutes, remove the egg with a slotted spoon.
7. Put an egg atop each pile of spinach, then blanket the whole thing with a lovely dollop of Hollandaise. We then sprinkled each dish “with something red”—I grabbed smoked paprika, but cayenne would work, too.
Blender Hollandaise Sauce Recipe
Blender Hollandaise Sauce Recipe has a silky smooth texture with a rich, buttery flavor a bright note from the lemon juice. It’s surprisingly simple to make in the blender and will elevate whatever you put it on.
Think about it, you can change a recipe simply by using different sauces and condiments. A burger is a burger is a burger, but you can change it up one hundred (or more) different ways with just the toppings.
That’s why having a repertoire of sauce recipes is necessary. Therefore, that’s why I’m happy to bring you this Blender Hollandaise Sauce Recipe today!
Previously, I have never made Hollandaise sauce. Actually, I’ve never eaten Hollandaise sauce either. But, I feel a pro after this easy Hollandaise sauce that’s made in the blender. You cannot go wrong with it. Just me, you’ll want to slather it on everything! It’s a mild, buttery, creamy sauce that will make everything you put it on better!
See how I used it on my Sausage Potato Hash Fried Eggs Benedict Recipe.
- Use real butter.
- Make sure your butter is hot before you pour it into the egg mixture and drizzle that butter in very slowly.
- As well, to kick up your Hollandaise sauce, you can add a pinch of cayenne.
- For creamy Hollandaise, add a tablespoon of sour cream, a sprinkle of Taco Seasoning, and fresh cilantro.
- Two to three tablespoons of Chipotle Sauce blended into Hollandaise makes a lovely addition.
- Also, add half of an avocado for Avocado Hollandaise.
- Finally, 1 tablespoon each of fresh parsley, fresh chives, and fresh tarragon makes a wonderfully fresh Hollandaise.
- Store leftover sauce in the refrigerator in an air-tight container for up to one week. Reheat gently, stirring constantly.
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Print RecipeAn easy version of the classic French hollandaise sauce that's made in a blender.Course: any meal, BreakfastCuisine: American/Southern, FrenchKeyword: almond butter, bbq sauce, eggs, side dish
- 1 and 1/4 cups unsalted butter cubed
- 2 large egg yolks
- 2 tablespoons fresh lemon juice plus more
- salt and freshly ground black pepper to taste
- Fill a blender with hot water; set aside.
- Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat.
- Drain blender and dry well.
- Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine.
- Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets. Discarding the milk solids in the bottom of the saucepan.
- Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for . If you want to share this recipe, please simply link back to this post for the recipe. Thank you, PaulaCalories: 2151kcal | Carbohydrates: 3g | Protein: 8g | Fat: 239g | Saturated Fat: 149g | Cholesterol: 979mg | Sodium: 48mg | Potassium: 105mg | Sugar: 1g | Vitamin A: 7581IU | Vitamin C: 12mg | Calcium: 112mg | Iron: 1mg
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How to Make Hollandaise Sauce – Classic French Mother Sauce
How to Make Hollandaise Sauce – a step-by-step tutorial on how to make this classic French mother sauce!
Mmmmmm. Hollandaise sauce. It is buttery. It has a hint of lemon and cayenne. It is thick and creamy. It is delectable. You guys – You.Need.To.Make.This. I know there are “blender recipes” out there for Hollandaise Sauce and maybe they are good.
I honestly haven’t tried them, but I don’t know if I want to. This is the way Hollandaise Sauce was supposed to be made. The way Julia Child wanted us to make it (and who are we to go against what Julia Child said?).
So don’t be scared – gather up all the butter in your house and let’s do this.
A while ago, I did a post on another French Mother Sauce – Sauce Veloute. That sauce has a Roux base to it, while Hollandaise sauce is an egg yolk and butter base. Sauce Veloute is unique in that it really is a blank canvas. You could turn it in to so many different sauce and soups.
Hollandaise Sauce has a particular set of ingredients that you really don’t want to mess with too much (at least I don’t). I think you can have more fun coming up with amazing things to drizzle it over (salmon, asparagus, filet mignon….. I could go on and on).
And I am sure there are some variations out there, but when it comes down to it, Hollandaise Sauce is what it is and it doesn’t need to be varied all that much.
That being said, I know there are a multitude of varying recipes out there, but if you really break them down, they are going to have basically the same stock ingredients.
My “version” (I will use that term loosely here for the aforementioned reasons) is simple and classic, with a focus on just how long you cook that butta (no, that is not a typo – you say it this “but-tah”).
A hollandaise sauce tutorial:
First, divide out those egg yolks (save the egg whites for your next egg white omelette).
P.S. The egg matters – some egg yolks are darker than others and taste better…..
Get your lemon juice ready to go (yes, you need to use fresh lemon juice. Just trust me.)
Set those two items aside, and get pot of water going – just enough to cover the bottom. You will use this to keep your Hollandaise Sauce warm by placing a stainless steel bowl on top of it. I actually used my largest pot and then put my mixing bowl from my stand-mixer inside of it. It didn’t fit perfectly because of the handle, but it still worked perfectly.
Now add your butter to a smaller pot and let it slowly melt.
While your butter is slowly mixing, add your lemon juice to your egg yolks and mix, mix, mix …. and then mix some more. Or whisk I should say. Your arm is going to hurt, just keep going, you will work through the pain. Keep whisking until your yolks have doubled or tripled in size.
It should look something this:
At this point, your butter should look this:
Now I need you to pay close attention to your butter, because I believe this is where you can really elevate your sauce to the next level. In order to get a nice golden sauce, you should not only use good eggs, but you should also let your butter “cook” for a little bit. This is going to add extra flavor into your Hollandaise Sauce.
So, I want you to let your butter simmer away – keep smelling it until it reach maximum nuttiness. Once it has a nice nutty scent, it is good to go. Place your bowl of yolk/lemon juice on top of your big pot of hot water and very slowly begin adding your butter to your yolk mixture. Very. Slowly. maybe only a dribble at first. Then whisk.
Then another dribble. You get the idea.
As the process continues, you can add more and more. But watch out for the sauce “breaking” – when you start to see separation between butter and yolks. That is bad. Keep water on hand – if you see breaking you can add a bit of warm water and it is supposed to help.
Once you have completed the process of adding the butter, it will hopefully look this:
This is when you add a pinch (and I mean just a pinch) of salt and a pinch of cayenne pepper. Whisk those in and taste test before adding any more.
You can keep it in the “warming bowl” for quite a while (if you are serving a brunch this will allow you time to make the rest of the meal). When you come back to it, it will probably look goopy and not so amazing anymore. Relax. Add a Tablespoon of warm water and whisk it back to life.
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on or see what I am pinning on Pinterest!
How to make hollandaise sauce at home:
Inspired by Julia Child’s version of Hollandaise Sauce.
- 4 egg yolks (the better the egg, the darker the yolk, the more beautiful the sauce)
- 1 1/2 sticks of butter (I used sweet cream, salted butter)
- 1 Tablespoon fresh lemon juice (just a little less than a Tablespoon actually)
- pinch of kosher salt
- about 1/8 Teaspoon ground cayenne pepper
- pinch of ground black pepper
- Whisk together egg yolks and lemon juice until double/triple in volume.
- Melt butter in small saucepan; let simmer or “cook” for 5 or more minutes or until it gives off a strong, nutty aroma.
- Place yolk mixture in metal mixing bowl over another larger saucepan with water at the bottom and place over medium heat; ensure bottom of mixing bowl isn’t touching the water.
- Very slowly, add butter to yolk mixture, continually whisking.
- Continue until all of the butter is added (this will take several minutes).
- Add salt, cayenne pepper and black pepper and whisk again.
- Serve immediately or leave in “warming bowl” for an hour or so.
- Add Tablespoon of warm water to sauce that has been sitting and whisk to revive.
Healthy Cooking: An aqua-fabulous sauce for all occasions and diets
Sauces are the accessories of the food world. They transform a plain recipe into a memorable meal the same way an artfully tied scarf elevates my pajamas to “carpool casual.
” Sauce is why I will cheerfully pay $23 for Eggs Benedict, even though you can buy two eggs and an English muffin with parking meter change. Unfortunately, sauces are often relegated to the side when we try to eat more healthfully.
As I stared at my sad, dry Sunday brunch plate, I decided to take matters into my own hands and make a healthy hollandaise.
Traditional hollandaise is made from egg yolks and a deliciously outrageous amount of melted butter. I skipped both and creamed half of an avocado to get all of the richness with none of the cholesterol.
It’s vitally important that you choose a ripe avocado; if it’s under-ripe, your hollandaise will taste bitter.
If your avocado is mushy, or the skin under the stem is brown and sunken, it is regrettably past its prime and better suited for making chocolate avocado mousse. A perfect avocado gives just a little when you press it, an honest fashion critique from a trusted friend.
Because avocados are tricky tricksters, yours will ly reach its ideal ripeness on the one evening you haven’t planned to cook. If that happens, toss it in the refrigerator to slow the ripening process for a day or two.
After creaming the avocado, I added lemon juice and Dijon mustard, as well as fresh herbs for brightness. I dill, which is fragrant but doesn’t overpower the other flavors. Tarragon and mint are good options as well. Fresh herbs are the tastiest, but have a very limited shelf life. If yours have turned as brown as that chocolate avocado mousse, use a sprinkle of dried herbs and move on.
At this point, my recipe was more of a zesty guacamole than a sauce. I needed to add a thick liquid, one that would fit with my plant-based approach. Enter aquafaba, which is the fancy foodie name for the liquid in a can of chickpeas.
Now, don’t stop reading because I promise you, aquafaba is really cool. It’s water, but water that contains the carbohydrates and protein it has absorbed from the legumes. Those lovely nutrients allow the aquafaba to thicken when you beat it with a mixer.
I got the most hollandaise-y texture by mixing my aquafaba for 4 minutes, adding the avocado and other ingredients, and mixing again for 3 more minutes. If that feels one step too many, you can whip all of the ingredients at once. You’ll get the same fresh, green taste, but with a thinner consistency.
Aquafaba is also a wonderful emulsifier, so your healthy hollandaise won’t separate, even if you make it a day in advance.
I was tickled to discover that this healthy hollandaise is more versatile than the traditional version. Not only is it delicious over asparagus and broccoli, it also serves as a vegan “cream” for creamed spinach.
Add a little less aquafaba, and it works as a dairy-free sandwich spread. Add a little more, and it becomes a tangy, low-calorie salad dressing.
And I think you’ll agree, no cholesterol and lower calories always look good.
More Healthy Cooking
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