Basic Mother Sauces-HOLLANDAISE SAUCE

RECIPE No. 5

STANDARD RECIPE CARD

Name of Dish:

HOLLANDAISE SAUCE

Preparation Time:

5 minutes

Served with:

Cooking Time :

15 minutes

Portion Size :

No. of Portion :

200 gm

Garnish :

Colour:

Pale yellow

Ref. Book :

Theory of Cookery, page - 85, 2009 print.

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Butter

200 gm

1

Melt butter in a pan and keep aside.

2

Egg yolk

2

2

Place crushed peppercorn and vinegar in a pan and reduce completely.

3

Crushed peppercorns

5

3

Add one tablespoon of water and let it cool.

4

Vinegar

15

4

Add egg yolk and whisk.

5

Lemon juice

1/2 nos

5

Place the pan in a double boiler and whisk the egg yolks till a sabayon is

formed (thickens). Then gradually add the melted butter till it gets blended and

forms a smooth sauce. Add lemon juice

6

Strain through fine strainer for correct seasoning.

7

Store at 300C to 370C, if necessary.

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

Checked by : Chef Varinder Singh Rana