2020 양식조리기능사 실기영상 : 홀렌다이즈 소스

In this lesson, we made the "Hollandaise Sauce" from the "Western Cuisine Technician" class. Test Time: 30 minutes Difficulty: 4/10 You can use chopped onions when making the herb essence. You can use crushed peppercorns. When double-boiling the butter, be careful not to add water. When using clarified butter, be careful not to add any milk proteins that settle to the bottom. Remove the egg yolks before cooking. In the summer or when the test room is warm, you can make the hollandaise sauce without the warm water bowl. Once the sauce has thickened to a mayonnaise consistency, add the remaining herb essence, being careful not to over-thicken it. Serve chilled. Cooking Instructions 0. Wash your hands 1. Wash and separate the ingredients (eggs - to prevent cross-contamination / bay leaves, peppercorns - to prevent them from getting wet / vegetables) 2. Butter: Add 1/4-1/5 cup of water to a pot - Double Boil 3. Onion: Chop 4. Parsley: Remove leaves 5. Lemon: Remove fiber - Squeeze juice 6. Make the herb essence: Combine chopped onion, parsley stems, bay leaf, whole peppercorns, lemon juice, 20ml vinegar, and 50ml water. Bring to a boil, then simmer for 30 seconds. Strain through cheesecloth. 7. Make the hollandaise sauce: Place a bowl over a bowl of warm water. Add 2 egg yolks (skin removed) and 2 tablespoons of herb essence. Gradually add clarified butter and whisk. Check the consistency and gradually add the herb essence. Adjust the consistency to at least 100ml. Add 1/3 teaspoon of salt and a pinch of white pepper. Measure. Place in a dish with a lip that can hold at least 100ml. ----------------------------------------------------------------------------------------------------------------------------- The difficulty level is entirely based on personal preference!! Please enjoy! ---------------------------------------------------------------------------------------------------------------------------------------------