Sauce du chef pour grillade

Ingrédients
1,8 litre de jus de pomme
35 cl de vinaigre blanc distillé
35 cl de sauce soja
35 cl de mélasse
47 cl d’eau
1 citron ½ pressé
2 cuillères à café ½ de racine de gingembre râpée
1 pincée de poivre de Cayenne
1 cuillère à café de moutarde en poudre
1 pincée de clou de girofle en poudre
1 piment jalapeno coupé en deux
1 oignon coupé en 4
1 cuillère à soupe de grains de poivre noir entier
35 g de gousses d’ail
1 cuillère à soupe de raifort
2 feuilles de laurier

Méthode de préparation
1. Verser le jus de pomme, le vinaigre, la sauce soja, la mélasse, l’eau et le jus de citron
dans une grande marmite. Ajouter le gingembre, le poivre de Cayenne, la moutarde, les clous de girofle, le
piment, l’oignon, les grains de poivre, l’ail, le raifort et le laurier. Porter à ébullition à feu fort puis réduire à
feu moyen. Laisser mijoter 2 heures en mélanger régulièrement jusqu’à ce que la sauce réduise de moitié
par rapport à son volume initial. Égoutter dans un tamis fin et laisser refroidir avant de servir.

Sauce au poivre

Ingrédients :
La sauce au poivre accompagne : viandes roties rouges et blanche, mais aussi les poissons poèlés...

Ingrédients de la sauce au poivre :

1 dl(10cl) de fond de veau
1 cuiller à café de moutarde forte
1 dl(10cl) de crème liquide(30%)
2 cl de cognac
5gr de mignonnette de poivre (grains écrasés avec le cul d'une casserole)
sel

Progression :
Dans une petite sauteuse, faites suer au beurre 5 gr de mignonnette de poivre. au bout d'1 minute, ajoutez 2
cl de cognac, faites flamber, puis ajoutez ensuite 1 dl de crème liquide, laissez réduire de moitié, ajoutez
alors 1 dl de fond de veau, faites reprendre l'ébullition et au dernier moment, ajoutez 1 cuiller à café de
moutarde forte en évitant que la sauce au poivre ne reprenne l'ébullition. rectifier l'assaisonnement.

Bearnaise Sauce Recipe

2 shallots, chopped

1/2 cup butter

4 egg yolks
2 tablespoons tarragon vinegar

1/4 teaspoon salt

Freshly ground pepper to taste

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh parsley

Cook shallots in butter until tender.
Put shallots and butter into glass bowl and set over hot, not boiling, water.
Using a whisk, beat in egg yolks one at a time.
Continue cooking, stirring until mixture is thickene

How To Make Hollandaise – A French Mother Sauce

Hollandaise is by far the most finicky of all the French Mother Sauces. Numerous things can go wrong
when making this sauce; whether your emulsification breaks, the eggs start to curdle, etc. Many cooks
allow this sauce to frighten and intimidate them. However, if you understand the underlying principles of
hollandaise, then it really isn’t that scary.

First and foremost, hollandaise is an emulsified sauce in which egg yolks not only serve as the emulsifier,
but also as a thickening agent. So the finale viscosity of your sauce will be determined by how much fat is
emulsified in and to what degree the egg yolks are cooked. The more you cook the egg yolks, the thicker
your hollandaise will be. However, the more you cook your egg yolks, the more chance you have of ending
up with scrambled eggs instead of sauce.

To prevent their eggs from scrambling, a lot of less experienced cooks will heat their egg yolks in a
stainless steel bowl placed over a pot of gently simmering water (aka double boiler). The gentle heat of the
steam is much more forgiving than a direct flame. With that said, lets go over a couple guidelines.

Guidelines for Making Hollandaise

* Eggs start to curdle at around 160-170 degrees F. The trick is to heat your egg yolks enough to get
them thick, but stop right before they reach this temperature.
* Acid (usually in the form of lemon juice and/or vinegar) will help to keep your egg yolks from
coagulating. If the PH in you egg mixture is around 4.5, then the curdling temperature of the yolks is raised
to about 195 degrees F. This is why most classical version of hollandaise call for the addition of a vinegar
reduction to be cooked with the yolks.
* When making hollandaise, some chefs use whole butter while others use clarified. Although it really
comes down to personal preference, just remember that whole butter is about 15% water whereas clarified
butter is straight butter fat. Because of its water content, more whole butter is needed to thicken a
hollandaise then just straight clarified butter.
* Make sure your acid reduction is cool before the egg yolks are added or they may curdle.
* The fresher your egg yolks, the easier it is for you to make your emulsion.
* Use a stainless steel, round bottom bowl. The round bottom will make it easier for you to beat the egg
yolks evenly and the stainless steel will not react to the acid discolor your hollandaise.
* When adding your butter to the egg yolks, make sure that it is warm (about 130 degrees F) but not hot.
If your clarified butter is to hot it will instantly curdle your egg yolks.
* Whenever making any type of emulsion, always add the fat or oil slowly at first, a couple drops at a
time. Hollandaise is no different. If you add the butter too fast, then it will give the fat a chance to
“coalesce,” which will cause your sauce to separate.
* Another common reason why hollandaise will break is the addition of too much fat. The standard ratio
is 6 egg yolks to 1lb of clarified butter.
* If concerned about the consumption of raw egg yolks, heat yolks to at least 165 degrees F or use
pasteurized egg yolks to make your hollandaise.
Classical Hollandaise Recipe

To make 2 cups of hollandaise, you will need:

* 1 1/4 lbs of butter, clarified (you should end up with about 1 lb of clarified butter)
* 1/8 teaspoon Peppercorns, crushed
* 1/8 teaspoon Salt, (kosher preferred)
* 1.5 oz White Wine Vinegar
* 1 oz cold water
* 6 Egg Yolks
* 1-2 tablespoons of lemon juice
* Salt and Cayenne Pepper to taste

Hollandaise Procedure

* Clarify your butter.

* Place salt, vinegar and crushed peppercorns into a sauce pan and reduce by 2/3. Remove from heat and
add water.
* Transfer reduction to a stainless-steel mixing bowl.
* Add egg yolks and beat over a simmering pot of water until the egg yolks become thick and creamy. (If
unsure about the thickness, monitor with an instant read thermometer and make sure the eggs do not exceed
150 degrees F).
* Once the egg yolks have reached the desired thickness, remove from heat. Using a ladle, slowly drizzle
in the warm clarified butter, starting with just a few droplets first to get the emulsion going.
* Continue streaming in the clarified butter until it is completely incorporated. If the hollandaise
becomes to thick before all the butter is emulsified in, thin the hollandaise with a couple drops of warm
water.
* Finish by seasoning your hollandaise with salt, lemon juice and cayenne pepper to taste. Add just
enough cayenne to help cut through the fat of the hollandaise and to add depth of flavor; your hollandaise
should not be spicy.
* Adjust finale consistency with a little bit of warm water to both lighten the sauce and give it better
flow.
* Keep warm over a double boiler (ban-marie) until ready to serve. The best holding temperature is
about 145 degrees F. This temperature both discourages the growth of bacteria and is hot enough to keep
the fat in your hollandaise from solidifying. For both food safety and quality control, hollandaise should not
be held any longer than two