WARM EMULSIFIED SAUCES

JUAN PABLO MONTILLA

 REGULAR QUANTITY

57/85 gr 60 ml 1x85gr butter

BUTTER WATER/ACID EGG YOLKS

 HOLLANDAISE
SAUCE

Make
standard
reduction

butter Add the

egg yolks

Stabilize
the bowl
DERIVATES

Bearnise(grilled meats)

Bavaroise(fish)

Choron(poultry)

Foyot(offal)
BEURRE BLANC
1. REDUCTION MADE FROM 8 FL OZ/240
ML DRY WHITE WINE,
2. 3 TO 6 FL OZ/90 TO 180 ML
VINEGAR,
3. 2 FL OZ/60 ML MINCED SHALLOT, AND
PEPPERCORNS
4. 1 LB 8 OZ/680 G BUTTER

Prepare
the initial
reduction

Make some
adjustments
 BROKEN SAUCES AND HOW TO FIXED
HOLLANDAISE
a hollandaise sauce is broken when we don´t have
skillfully combining egg yolks , water, acid , and butter
into a rich , smooth sauce, or don´t use a quality butter.
For fixed the hollandaise sauce we can try adding a
small amount of water and whisking until the sauce is
smooth before, if this doesn´t work cook another egg yolk
and 1 tsp/5 ml water over simmering water until
thickened, and then gradually whisk the broken
hollandaise into the new egg yolk
BEURRE BLANC
In the case of the beurre blanc this sauce
can be broken when we over heat the
sauce, to avoid that we can transfer the
sauce to a bowl and put it in a water
bath without boiling, this to keep the
sauce in a good temperature