西餐基础汁

re Hollandaise and Bearnaise, egg yolk baseА最常用的是以蛋黄为基础的荷兰汁和伯尼汁?Beurre Blanc or White Butter Sauce А白酒黄油汁РHollandaise 荷兰汁Р1.?Make a Reduction of white wine, (cider) vinegar, tarragon, peppercorn and sliced shallots.А浓缩调味汁–白酒,白醋,龙蒿,白胡椒粒和小洋葱丝?2.?Add the egg yolks to reduction and whisked over (63˚C) simmering waterА将蛋黄和浓缩调味汁放在盆里,在水浴(63˚C)上打起.?3.?Gradually whisk in the warm Clarified Butter.А渐渐地加入温黄油?4.?Season to taste, Lemon juice, Salt/Pepper, L&PА用柠檬汁,李派林,盐和胡椒粉调味?5.?Keep at a warm place(63˚C), not more than 2 hrs.А保存在63˚C地区,不超过 2小时?6.?Sauce to thick add some water or lemon juiceА可以加一些水或柠檬汁调稀РTypes of Thickening Agents?浓汁的方法РRoux 熟面酪?1 part butter 黄油?1.5 part flour 面粉? cooked to a sandy Texture?炒至沙状РBeurre Manie生面酪? Equal part of butter and flour kneaded together into a paste? 同等的黄油和面粉揉搓在一起