Mayonnaise and Hollandaise Sauce

Name: Mayonnaise and Hollandaise Sauce
Ingredients: 1 large egg yolk; 1 teaspoon dijon mustard; 2 teaspoons fresh lemon juice; 1/4 teaspoon coarse salt, or to taste; 1 cup sunflower, safflower, or grapeseed oil; (makes 1 cup); 1/4 cup dry white wine; 1 tablespoon white wine vinegar; 1 tablespoon minced shallot (1/2 medium); 1/2 teaspoon cracked black peppercorns; 3 tablespoons boiling water; 3 large egg yolks; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into tablespoons; 1 teaspoon fresh lemon juice; 1/2 teaspoon coarse salt; Pinch of cayenne pepper; (makes about 1 1/2 cups)

January 26, 2012

These two egg-based sauces are examples of emulsions, among the most ethereal of the sauces in the classic canon. Emulsions are mixtures of two substances, such as oil and vinegar, that would not usually combine; made properly, they are perfectly smooth and delectably rich yet surprisingly light. Although other ingredients, such as butter and mustard, can act as emulsifiers, the egg yolk is the most effective. It is also a stabilizer, holding the emulsion over time.

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