Demonstration 4 - Emulsion Sauces

Who really likes Eggs Benedict, but who also has had them served with a really horrible Hollandaise Sauce before? Well, I have and it is not pretty. So no more of that because as of today I know how to make it myself. Late Sunday breakfasts in bed are saved!!!

The great demonstration of emulision sauces, however, gave an overview and taste of a couple of variation of that delicious sauce. Basically, it's egg yolks, a vinegar reduction, seasoning and a lot of butter. But as simple as that might sound, the yolks and the butter have to come together at the right temperature. Now that's the tricky bit.

Obviously, when we will be making Hollandaise sauce in class (which is tomorrow) we will be slowly but surely be stirring the butter in by hand. Once we are able to do that perfectly we might in some distant future be allowed to use a magimix. ;-)

But back to all the marvellous food to be had with Hollandaise sauce and its variations. Firstly, there was creamy fish flan with Burnt Hollandaise (which is of course not really burnt, but just browned unter the grill, as you can see):

When mixed with some herbs, guess what Hollandaise sauce turns into HERBY Hollandaise sauce! Who would have thought! Here served with lovely poached monkfish on a bed of baby spinach:

A classic is also Bèarnaise sauce - a daughter sauce of Hollandaise sauce - at its best probably with steak:

And to finish off with what we started with: Eggs Benedict!!!