On the fly...

[TimPeak]

You're slammed. Great pop. Order in, oops...you're out. Chef to you, "knock out some [blank] on the fly".

Aoili - Plastic quart container. Two egg yolks, Two peeled cloves garlic. Squirt of lemon juice. Three finger pinch salt. Squirt of dijon. Drops of water. Hand-held immersion blender on. Blitz. Keep immersion blender at bottom of quart container. Glug in oil. Create emulsion. Glug in more oil faster. Keep blender at bottom so oil is forced down through emulsion. Gradually pick up blender and then plunge up and down. Keep glugging till you have container 3/4 full. TSA. Sell.

Beurre Blanc - Take out Beurre Blanc reduction you've made before service (we keep a full quart container of the stuff). Put in large saute pan. Get volcanic. Add heavy cream from lowboy. Volcanic. Pour into Vitamix. Blitz. Add globs of room temp butter on at a time. Listen to the machine until you hear the motor's hum get quieter. Stop. Don't get greedy on this one or you'll break it. TSA. Sell.

Bearnaise - Plastic quart container. Two egg yolks. Pull out bearnaise reduction from your lowboy (once again, you keep a quart container full of the stuff before service). Squirt of lemon juice. Squirt of Dijon. Three finger pinch salt. Dash of water from handsink. Hand-held immersion blender on. Blitz. Slowly pour hot melted butter into container, drops at first, then in stream. Up and down, side to side. Create emulsion. TSA. Sell.

Your turn...

[Karri]

Consommé, beat a burger patty, fry it, put it in beef stock, boil. Meanwhile beat soft peak egg whites and pass the strained liquid through this. Tastes terrible, but hey... Consommé in 10 minutes.

[Old Timer]

Hollandaise Sauce

Microwave 4 oz. stick of butter.

While that's cooking, break 3 egg yolks into blender.

After butter is melted, slowly add it to egg yolks while blender is running.

Add pinch of salt, pepper, and squeeze in the juice of 1/2 lemon or to taste.

Done in under a minute.

For Bearnaise Sauce..

Small dice 2 shallots

add to 1/2 cup White wine

Put in microwave and cook for a minute or so until wine reduces to half.

Add to Hollandaise mix in blender

Chop fresh Tarragon and add to blender.

Blend until Tarragon is incorporated.

[kayb]

You're slammed. Great pop. Order in, oops...you're out. Chef to you, "knock out some [blank] on the fly".

Aoili - Plastic quart container. Two egg yolks, Two peeled cloves garlic. Squirt of lemon juice. Three finger pinch salt. Squirt of dijon. Drops of water. Hand-held immersion blender on. Blitz. Keep immersion blender at bottom of quart container. Glug in oil. Create emulsion. Glug in more oil faster. Keep blender at bottom so oil is forced down through emulsion. Gradually pick up blender and then plunge up and down. Keep glugging till you have container 3/4 full. TSA. Sell.

Beurre Blanc - Take out Beurre Blanc reduction you've made before service (we keep a full quart container of the stuff). Put in large saute pan. Get volcanic. Add heavy cream from lowboy. Volcanic. Pour into Vitamix. Blitz. Add globs of room temp butter on at a time. Listen to the machine until you hear the motor's hum get quieter. Stop. Don't get greedy on this one or you'll break it. TSA. Sell.

Bearnaise - Plastic quart container. Two egg yolks. Pull out bearnaise reduction from your lowboy (once again, you keep a quart container full of the stuff before service). Squirt of lemon juice. Squirt of Dijon. Three finger pinch salt. Dash of water from handsink. Hand-held immersion blender on. Blitz. Slowly pour hot melted butter into container, drops at first, then in stream. Up and down, side to side. Create emulsion. TSA. Sell.

Your turn...

Pardon my ignorance. TSA?

[ScoopKW]

That's the way I've always done hollandaise. I'll bet TK would cringe. But it works.

Great thread. Please keep 'em coming.

[TimPeak]

taste, season, adjust