James's Creole Hollandaise Sauce
HOLLANDAISE
1/2 lb salted sweet cream butter
3 oz white wine
1 x onion
1 x red or yellow pepper
1 x celery stalk
1/2 oz Texas Pete or Tabasco red pepper sauce
1/2 oz lemon juice
Creole Hollandaise: Melt 1/2 pound butter in small sauce pot and set aside
to cool. Small dice 1/2 red pepper, celery stalk, and 1/2 onion. Using a few
tablespoons of the melted butter, sweat down (saute) the diced vegetables until
softened.
Separate 3 egg yolks into a stainless mixing bowl and add white wine. Heat over
medium flame while whisking rapidly until ribboned. (In order to keep eggs from
scrambling, keep the bowl turning and scape all sides of the bowl as you whisk.
The egg yolk and wine emulsion should not smell scrambled. On electric cooktops
I recommend using a double boiler. This is slower and safer than direct heat.
Allow the emulsion (sabayon) to cool for a minute or two before proceeding.)
Check the temperature of the melted butter. To proceed, it should be warm but
not hot to the touch, 90 to 110 degrees. Slowly incorporate the butter in a thin
stream while whisking rapidly. Stir in the vegetables when they are also warm
but not hot. Stir in Texas Pete or Tabasco sauce and lemon juice.
This recipe yields 4 servings.
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