Algorithms - Real-world Procedures:
Cooking example
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HOLLANDAISE SAUCE
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(from Delia Smith's 'Complete Cookery Course')
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Description
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famous French butter sauce, good with fresh vegetables...
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Ingredients
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for the reduction - 2 tbsp white wine vinegar, 3 tbsp water, 1 slice
onion, 1 blade mace, half small bay leaf, 6 black peppercorns;
for the sauce -1 tbsp water, 3 egg yolks, 6oz unsafted butter
at room temperature, lemon juice to taste, salt and freshly milled black
pepper
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Instructions
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Place first 6 ingredients together in small saucepan and simmer gently
(uncovered) until the mixture is reduced to about 1 tablespoon - keep your
eye on it because it can boil away before you know it!
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Then strain the reduced mixture into a bowl, add a further tablespoon of
water and a little seasoning.
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Whisk in the egg yolks.
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Next place the bowl over a pan of barely simmering water, and add half
oz of the butter, whisking until it has melted and the mixture has thickened
slightly.
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Carry on adding lumps of butter - approx half oz at a time - and allow
the butter to melt and the mixture to thicken before adding any more.
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When all the butter is in, carry on whisking and cooking gently for a further
2 minutes.
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Then remove the bowl from over the water, taste, and add lemon juice and
seasoning as required.
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If the mixture curdles (which it will do only if overheated) place a fresh
egg yolk in a clean bowl and gradually whisk in the curdled mixture to
bring it back.
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