Bernaise Sauce

[obiwan9962]

and still why would it been in greek restaurant

 

[obiwan9962]

Whats hollandaise sauce, is there any other sauces i could make. To add some taste to my steaks. Cheers

Mick

pm me a recipe or links to foodtv.com or ciachef.edu will be forthcoming

 

[obiwan9962]

No, Escoffier would not say otherwise.
To start the Bearnaise sauce, you first make a redux of tarragon, shallots peppercorns, vinegar........Hollandaise you do not.
Bearnaise does not have lemon juice as a prime ingredient!

I guess if you want to be a shoemaker, you could add a redux at the end of a batch of Hollandaise. I've seen that done before but I cringe at the sight of it. That's a hack move!

Any other questions?

did you read my original post
before you called me a shoemaker you hack

 

[chefbone]

never heard of mushrooms in a bearnaise

I've seen a derivative of bearnaise with mushrooms but I can't find the name.

 

[chefbone]

hmm i don't take to insults lightly
i have been a chef for over 20 years
and cooking over 34 years
everywhere i have worked where hollandaise was a mothersauce, i made quarts of the stuff and added my salpicons according to what it was intended for
if you believe that is shortcutting perhaps you have never worked in a real restaurants
if you care to see my resume pm me
otherwise back theshit down
reread mothersauces

does anyone still make espagnole?
and is that the proper way to proceed to demi glace
lol
corundum

Real restaurants.....The French Laundry, Lutece, Kitsch, DB.....The list goes on. Are those "Real Restaurants" to you. I never said Bearnaise was a mother sauce. Hollandaise is though, for sure. Bring up all of the stats from the CIA you want, I went there. I think I'd know first hand.
Foodtv.....I didn't think "Chefs" watched a network geared towards homemakers and party arrangers!

 

[obiwan9962]

Real restaurants.....The French Laundry, Lutece, Kitsch, DB.....The list goes on. Are those "Real Restaurants" to you. I never said Bearnaise was a mother sauce. Hollandaise is though, for sure. Bring up all of the stats from the CIA you want, I went there. I think I'd know first hand.
Foodtv.....I didn't think "Chefs" watched a network geared towards homemakers and party arrangers!

a chef takes inspiration from whatever sources presents itself

 

[jc1908]

Bernaise can not be made from Hollandaise so there fore it isn't a derivative of it. It's more of a mother sauce itself.

uhh oh, here we go..let me get my copy of larousse Gastronomique

I believe the mother sauces are, Brown, White, Beurre Blanc,Hollandaise and Tomato

 

[obiwan9962]

uhh oh, here we go..let me get my copy of larousse Gastronomique

I believe the mother sauces are, Brown, White, Beurre Blanc,Hollandaise and Tomato

lol
what i've been saying
brown = espagnol
white = bechemel
bb = butter sauce
rest are self explanitary
i'm just a rank chef who's been cooking 34 years

 

[sublime35]

hey I'm no chef, that's just how i thought it was, but I guess I was wrong. I never said it was a mother sauce, just that it's just derived directly from hollandaise sauce. Is it considered a brown sauce or is it a hollandaise. I've read two conflicting things on them.