Today was all about the many sauces that belong to the "artery clogging" family. The key member of this family is a staple of Sunday brunches around the country, a wonderful topping for asparagus and, a lovely mother sauce... none other than the one and only Hollandaise! Hollandaise is rather deceptive, looking at the ingredients it seems simple, but there is the whole delicate dance of an emulsion. And the truth about emulsions is that they are flat out hard to work with and you have a pretty darn good chance of them not playing nice and having to start over. The good news is that my Hollandiase came out correct the first time, a little cold, but that was an easy fix.
Being a mother sauce you can toss something into Hollandaise and create a new sauce! The sauce we created today was Bearnaise. I adore Bearnaise Sauce... I'm not sure how my arteries feel about this, but it is not like I'm drinking cups of this stuff every day... just having it with some beautifully cooked beef. To get Bearnaise from Hollandaise all you do is add in a reduction of tarragon, shallots, and white wine. I know, totally simple!
Also bubbling away in the class room today were pot of shrimp bisque, more Bechamel, Mornay and Soublise sauces. I'm still having issues with my patience when making the Bechamel... I hate waiting for the starch to cook out! But then again I have very little patience to begin with!
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