I love variations. That's why people say get your basics right and you can do a lot. Variations of butter, variations of mayonnaise, variations of hollandaise, put a twist here and there and you'll have a new flavor. Like how you have different flavor of sweets. Recently at work, I learnt to make burnt butter hollandaise and hands down its the best. It's not about who makes it. I just followed the list of ingredients and stuff that are supposed to go into this sauce that takes literally 2-3 mins of whisking if all the mis en place is done and if you can whisk the burnt butter and an appropriate pace such that the sauce won't break. Sauces like mayonnaise and hollandaise takes knowledge and experience because 1 egg yolk can only hold a certain amount of oil or butter. But to me making this kind of sauces, recipes doesn't work, so use your eyes to observe the consistency and alter the amount of ingredients added accordingly!
Variations of Butter
Herb butter and Tomato butter were suggestions my chef told me I could try. But any butter is possible! As wild as your taste buds can get, you can make flavored butters with flavors of your favorite food. For me, I would suggest citrus butter for fish, curry butter, honey butter for breakfast, nutty butter (any kind of nuts), chocolate butter, cinnamon butter and whatever you like.
How to do?
I don't know if it works for you just combine softened butter but not on the verge of melting, just soft enough to whisk or beat with a machine with other ingredients in the recipe. Stop if you realize your butter is going to melt and chill it for a minute before continuing. This kind of butter can be freezed up to 6 months but do not keep well when chilled because butter is a dairy and dairy products vanish like how fast your milk expires.
Variations of Mayonnaise
My favorite from the Michel Roux Sauces book is curry mayonnaise i mean it sounds nicer than the rest too right? As everyone knows mayonnaise needs a hint of acidity so dissolve the curry powder (as much heat as you like) in the lemon juice or vinegar before adding it into your finished mayonnaise..
Variations of Hollandaise
Bearnaise is a variation of hollandaise if you don't know what i mean, bearnaise is a hollandaise with primary ingredients to call it a bearnaise like chopped chervil, tarragon and shallot.Sauce Café de Paris is bearnaise with curry powder added. My favorite would be Sauce Noisette (Burnt butter hollandaise, and it tastes a lot nicer with something else..) Haha.
Variations of Chuntney
This is more of a condiment, not a sauce. My favorite is a very simple mint chutney that my chef thought me at my other workplace. Yoghurt, mint jelly, salt, pepper, sugar. The list goes on for mint chutney.
My point is everything has a variation as long as you alter the original recipe but there has to be some primary ingredients that stays the same. Go on and taste test for a new variation!
Variations of Butter
Herb butter and Tomato butter were suggestions my chef told me I could try. But any butter is possible! As wild as your taste buds can get, you can make flavored butters with flavors of your favorite food. For me, I would suggest citrus butter for fish, curry butter, honey butter for breakfast, nutty butter (any kind of nuts), chocolate butter, cinnamon butter and whatever you like.
How to do?
I don't know if it works for you just combine softened butter but not on the verge of melting, just soft enough to whisk or beat with a machine with other ingredients in the recipe. Stop if you realize your butter is going to melt and chill it for a minute before continuing. This kind of butter can be freezed up to 6 months but do not keep well when chilled because butter is a dairy and dairy products vanish like how fast your milk expires.
Variations of Mayonnaise
My favorite from the Michel Roux Sauces book is curry mayonnaise i mean it sounds nicer than the rest too right? As everyone knows mayonnaise needs a hint of acidity so dissolve the curry powder (as much heat as you like) in the lemon juice or vinegar before adding it into your finished mayonnaise..
Variations of Hollandaise
Bearnaise is a variation of hollandaise if you don't know what i mean, bearnaise is a hollandaise with primary ingredients to call it a bearnaise like chopped chervil, tarragon and shallot.Sauce Café de Paris is bearnaise with curry powder added. My favorite would be Sauce Noisette (Burnt butter hollandaise, and it tastes a lot nicer with something else..) Haha.
Variations of Chuntney
This is more of a condiment, not a sauce. My favorite is a very simple mint chutney that my chef thought me at my other workplace. Yoghurt, mint jelly, salt, pepper, sugar. The list goes on for mint chutney.
My point is everything has a variation as long as you alter the original recipe but there has to be some primary ingredients that stays the same. Go on and taste test for a new variation!