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B‚chamel And Hollandaise Sauces

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  • 40 g Butter
  • 40 g Flour
  • 1/2 l Milk
  • Water
  • 1 pn Ground pepper
  • 500 g Butter
  • 5 Egg yolks
  • 1 tb Lemon juice


For the B‚chamel sauce, melt the butter over a low heat in a heavy saucepan. Add the flour and stir briskly until the mixture is smoothly blended without allowing it to change colour. Add the milk and whisk well with a wire whisk to prevent any lumps forming; season with salt and pepper. Continue to cook until the sauce is the correct consistency, stirring from time to time so that a skin does not form on the surface.
To prepare the Hollandaise sauce, pour 3tbsp water into a pan with a pinch of ground pepper. Place the base of the pan in a tepid bain-marie. In another saucepan, melt the butter without letting it get too hot. Beat the egg yolks with 1tbsp water and pour into the pan containing the warm water and pepper. With the pan still in the bain-marie, whisk the sauce until the yolks are the consistency of thick cream. Add the melted butter slowly, whisking all the time. Add 2tbsp water, drop by drop then adjust the seasoning and add the lemon juice.
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