Рет қаралды 65,563
I will do without the flashy headlines like "you will forget mayonnaise forever", because ... you will not forget. Because hollandaise is a sauce for hot dishes - poultry, fish, the same potatoes, and is served only hot, and is not stored in any way, although you would know what a pity!
Because this sauce is delicious. And that's why I remember the proverb "You love to ride, love and carry sledges" - and if you want to eat deliciously, so if you please work!
In general, listen carefully.
You will need 5 eggs, two hundred grams of butter, shallot, or any other product that you want to flavor the sauce. Well, on the little things - a teaspoon of wine vinegar, salt, lemon juice.
It is very important to understand the principle of preparation of this kind of sauces, read carefully and carefully, without wasting, watch the video! Otherwise, you will ask such questions that any answer to them will offend you.
Gently melt half of the butter on low heat, but not until smoke or blackheads from burnt protein into butter.
Dip finely chopped shallot in this oil. You can omit any other fragrant product - even garlic, even fish skin scraps or orange peel - anything, the smell of which should remain in the sauce. Put fried potatoes in this sauce and the sauce will taste and smell like fried potatoes. But they often put some kind of fragrant greens - only so that it does not burn out. No, you cannot replace "harmful" butter with "healthy" olive oil. And ghee will be inappropriate here - just butter!
After the onions are translucent, remove the saucepan or ladle of butter and dip the other half of the diced butter into it.
The video clearly states why this is necessary, and not all the oil at once.
In the meantime, while the onions are languishing, you would mix 5 yolks with salt, a teaspoon of vinegar, a couple of tablespoons of lemon juice and two or three tablespoons of water. This mixture should be placed in one small saucepan and placed over boiling water. To prevent the top pan from touching the boiling water. And you cannot put on fire, on the stove, etc. Precisely for the steam bath!
The mixture of yolks and everything else must be constantly beaten with a whisk until it thickens. It is imperative to walk along the bottom of the saucepan so that the yolks do not curl up there. As soon as they saw that curled up in your pan appeared, like in a hard-boiled egg - that's it, you've already ruined everything, you had to mix it properly!
The egg yolks should thicken, not curl! It is surprising, but in the presence of acid, the yolks can thicken, like mayonnaise, ketchup, etc.
But that's not all!
Now it is flavored and warm (not hot in any way - it is clear now why half of the butter was put in later? The temperature got the right one!), The butter must be strained from the onion or what you flavored it with.
We continue to beat the yolks without heating and pour warm, liquid oil into them in a very thin stream. Not so that a puddle forms on the surface of the sauce, but so that the oil has time to enter the sauce.
If the butter is hot, above 65-70C, then the yolks will again curl corny and get something like a bad omelet. Do you understand me?
And no, you can't put less oil, even if you are on a diet. Diet? Well, great - eat one teaspoon of this sauce, okay - two!
And you don't need to add any mustard to it, no tomato paste and other non-artistic amateur performances! This is a classic, it's like the notes of Bach and Beethoven - you have to play as it is written, you must at least learn to cook as it should be, and only then, when you mature, straighten your shoulders - that's when
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It was a sauce for fried chicken according to the rules • Секреты идеально жарен...
and fried fries according to all the rules
• Картошка фри, как в ми...
When you eat good food with this sauce, try not to crap yourself and do not eat it with spoons - dip it sometimes, every other time, then a slice of potatoes, then a slice of chicken. The French eat like this all their lives (for nothing, that the sauce is called Dutch) and nothing - fatty, with belly up to the knee, with a mirror disease somehow is not observed.
The whole trouble with cooking is from sausage and nonsense.
And you, gathered on this channel, deserve the best.
Thank you for your attention.
If you have read this worthless text to the end, leave a comment underneath it - I wonder how many people read, and how many do not care.
Smack!