I’m nearing the end of my first culinary foundations course. This is our final week. It’s bittersweet. It’s been a wonderful experience thus far. Twelve weeks surely flew by quickly. I can’t wait to learn more.
The technique we learned this week was grilling. I grilled chicken breasts and asparagus. I also made hollandaise sauce. Hollandaise sauce is the second of five mother sauces we learned to make in this course. The first was tomato sauce which I made seven weeks ago with fresh pasta.
I had many options to grill my dishes: a grill pan (made on the stove-top), charcoal grill, propane gas grill, or the broil feature in my oven. I decided to utilize an unused griddler that has been sitting in a box for years. It took a little longer than expected to cook/grill, but they turned out well in the end. Phew! I can’t wait to use the griddler again to make paninis.
I was so nervous to make the hollandaise sauce. This sauce is similar to the beurre blanc and pan sauce I made a few weeks ago. It’s another glorious sauce made with butter. Like the other two sauces, hollandaise needs to be tended to at all times, or else the sauce will break. Thank goodness, that didn’t happen. Hollandaise sauce is made with eggs, along with water, lemon juice, unsalted butter, cayenne pepper, black pepper, and salt. It’s important that the eggs are not scrambled during the “ribbon-making” process (whisking vigorously), which is done over a double boiler. If this happens, the procedure needs to be restarted. The butter needs to be clarified, which will be added/whisked a little at a time after the eggs are whisked to a ribbon-like texture. Clarified butter means that butter is melted and the milk solids and water are removed, leaving only the butterfat, aka, “liquid gold.” Hollandaise sauce is famously paired with eggs benedict and asparagus. It can also be drizzled over meat. Yum!
Next week, we conclude with deep-drying. Eeeek! Frying anything with oil is not my favorite, but BRING IT ON!