Octobler 18, 2017
Octobler 18, 2017-
Buerre Blanc-
Honestly a pretty interesting sauce. I felt like this sauce was seriously lacking in flavor. It had so much butter that it was very rich. I think one of the critical points of this recipe is to mix the COLD butter into the reduced shallots, vinegar and white wine quickly so that the butter does not separate and ruin the sauce. This sauce would be delicious with fish or vegetables.
Hollandaise-
I have been anxiously anticipating making this sauce because I have heard from a lot of people that it is a bit of a challenge to master. When Chef KJ did his demonstration of the sauce, I was disgusted with the amount of fat is in this sauce!! GROSS! But I really loved the addition of lemon, cayenne, and Tabasco sauce. It cut the mouth coating buttery flavor and gave it life and spice. My sauce turned out really well and had the perfect consistency. I think that with practice it will continue to come out well. One critical control point is the whisking of the eggs over the heat, it must be vigorously done until the desired consistency. I especially liked the sauce paired with some blanched broccolini that Chef KJ gave me. It was good stuff!
WHAT I LEARNED TODAY-
Even though I have fabricated several chickens by this point, I was still able to learn a few other things about how to do it better. I feel better now about getting more meat off the carcass and getting the oyster.
Buerre Blanc-
Honestly a pretty interesting sauce. I felt like this sauce was seriously lacking in flavor. It had so much butter that it was very rich. I think one of the critical points of this recipe is to mix the COLD butter into the reduced shallots, vinegar and white wine quickly so that the butter does not separate and ruin the sauce. This sauce would be delicious with fish or vegetables.
Hollandaise-
I have been anxiously anticipating making this sauce because I have heard from a lot of people that it is a bit of a challenge to master. When Chef KJ did his demonstration of the sauce, I was disgusted with the amount of fat is in this sauce!! GROSS! But I really loved the addition of lemon, cayenne, and Tabasco sauce. It cut the mouth coating buttery flavor and gave it life and spice. My sauce turned out really well and had the perfect consistency. I think that with practice it will continue to come out well. One critical control point is the whisking of the eggs over the heat, it must be vigorously done until the desired consistency. I especially liked the sauce paired with some blanched broccolini that Chef KJ gave me. It was good stuff!
WHAT I LEARNED TODAY-
Even though I have fabricated several chickens by this point, I was still able to learn a few other things about how to do it better. I feel better now about getting more meat off the carcass and getting the oyster.
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