Mother/Daughter Sauces: Hollandaise and Bernaise - Burlington County Agricultural Center
Elevate those fresh vegetables, eggs and meats with easy homemade sauces
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Stainless-steel bowl
- Spatula
- Wire whip
- Ladle
- Measuring cup
- Measuring spoon
- Pot
- Whisk
- Mixing bowl
Ingredients
- 20 oz Unsalted Butter (1lb 4oz total)
- 1/8 tsp Peppercorns (crushed)
- 1/8 tsp Salt
- 3 oz White or white wine vinegar
- 2 oz Water (cold)
- 6 Egg yolks
- 1-2 tbsp Fresh lemon juice
- Salt (to taste)
- Cayenne (to taste)
- 1 oz Shallots (chopped)
- 4 oz White wine vinegar
- ½ tsp Peppercorns (crushed)
- 6 Egg yolks (see Note)
- 1-2 drops Lemon juice (to taste)
- 1 tbsp Chopped parsley
- 2 tbsp Fresh tarragon, chopped (leaves to be removed from woody stems)
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