NuWave PIC Gold - Hollandaise Sauce; Roux

72 • NuWave
®
PIC Gold Complete Cookbook
Roux
Yield: 1½-2 oz
½ oz unsalted butter
½ oz our
Directions:
1. In a small or medium sauté pan, melt
butter on Medium (135°C).
2. Add our in stages and mix with
wooden spoon.
3. Continue stirring until it forms a
slurry or clumps.
4. Cook roux for about 5 minutes to
remove starch and nutty aroma.
Tip: If you want a medium colored roux,
cook for 7-8 minutes. For a dark
roux, cook for 10-12 minutes.
• To make a sauce, add 8 oz
of warm milk or stock and whisk
until smooth. If too thick, add small
amounts of liquid.
• To make a cheese sauce, add
8 oz of grated cheese and
8 oz of warm milk or stock.
Stir until smooth.
Hollandaise Sauce
Yield: 8 oz
4 egg yolks
4 oz butter
2 grams salt
2 ml hot sauce
15 ml lemon juice
Directions:
1. In small or medium saucepan,
melt butter on Medium (135°C);
set aside.
2. Blend egg yolks in small saucepan
on Low (40°C).
3. Increase temperature to
Medium-Low (80˚C)
4. Pour hot butter into egg mixture in
steady stream, whisking until
sauce thickens.
5. Remove sauce from heat and add
remaining ingredients.
6. Stir well until sauce cools a bit.
Tip: If the sauce curdles, beat in a little
heavy cream.