For the keen as well as the novice cook
Hollandaise sauce
Serves 4
3 large free range/organic egg yolks
½ tsp white peppercorns
250g unsalted butter
3 tbsp white wine vinegar
1 fresh bay leaf
½ tsp lemon juice
salt
* Drop the egg yolks into a food processor, add a pinch of salt. Whiz the egg yolks until they have broken down. Roughly crush the peppercorns in a pestle and mortar. Cut the butter into big pieces and drop them into a pan to melt over a low heat. Meanwhile pour the wine vinegar into a small pan with 3 tbsp water, the peppercorns and the bay leaf. Simmer for a few minutes until the mixture has reduced to 2 tablespoons. Add 1 tablespoon boiling water, then strain the mixture into a jug. By now the butter should be ready so take it off the heat and skim off any frothy scum. For the next step, the melted butter and wine vinegar mixture must not be boiling hot.
* Turn on the food processor and pour in the wine vinegar mixture in a steady stream. When all in, stop the processor. Next, with the processor running, slowly add the butter, drop by drop. It’s best to do it slowly so it blends in with the egg yolks. It will look quite runny until the last of the butter goes in.
* When nearly all the butter has been added, you will notice a pool of milky mixture in the bottom of the pan. These are the milk solids, and don’t add to the processor.
* While the sauce is still warm, taste and adjust the salt and add the lemon juice. Quickly pour sauce into a warmed serving bowl and serve straightaway.
Pesto sauce
Serves 4
25g fresh basil leaves
1 garlic clove, peeled
2 tbsp pine nuts
100ml olive oil
25g Parmesan cheese, grated
* Place the basil leaves, garlic and pine nuts in the food processor and blitz. Add the olive oil and blend until well chopped and creamy using maximum speed.
* Add the Parmesan cheese and seasoning and briefly process to combine. Transfer to a bowl and use on the same day. Serve with pasta, soups, fish or chicken.
Mayonnaise – contains raw egg
Enough for 4-6
2 medium egg yolks
1 tsp Dijon mustard
300ml olive oil
1 tbsp lemon juice or white wine vinegar
* In a bowl, add the egg yolks, Dijon mustard and a little seasoning and whisk well until smooth. Add the olive oil in a steady trickle, whisking constantly, until about two-thirds of the oil is incorporated and the mixture is thick. Whisk in the juice or vinegar, then whisk in the remaining oil in a steady stream. If the consistency is rather thick, whisk in 1-2 teaspoons warm water.
Aioli – contains raw egg
Enough for 6-8
6 garlic cloves, crushed
3 egg yolks
3 tbsp fresh white breadcrumbs
4 tbsp white wine vinegar
seasoning
300ml extra virgin olive oil
* Put the garlic, egg yolks, breadcrumbs, vinegar and a little seasoning into a bowl and whisk well or whiz in a food processor. Gradually whisk in the olive oil in a slow, steady trickle or pour through the funnel with the motor running. Whisk in 1-tablespoon warm water and check the seasoning. Serve as a dip with fresh crudit?s.
