Making Egg Based Sauces

Video Transcript

"Hi! I'm Anne Mooney. I'm a personal chef and a food writer for the Simply the Best magazine out of Delray Beach, Florida. Today I am here on behalf of Expert Village and I am going to talk about egg based sauces and that is specifically sauces that are thickened with egg yolks. One is Hollandaise and the other is Bernaise so we will start out with a base that both sauces use the same base. We started out with four egg yolks and the easiest way to separate an egg is to do it with your hands. So this little egg yolk is going to go right in there just like that all in one piece. My grandmother did them this way and they always always worked; there is two. You will notice that I am using both brown and white eggs and the color of the egg shell is simply determined by the kind of the chicken that laid it. This egg was laid by an Rhode Island Red, this one was laid by probably a leghorn but some kind of white chicken. Okay once you get them out of the shell, they are exactly the same. All right, there are four egg yolks and we are going to put these whites to one side to use for a meringue later. Now what will happen here is it will gently whisk these yolks over a pan of hot water. The bowl which is kind of like a make shift of a double boiler will not touch the water. So we will put it like this and we will whisk for about five minutes until the egg yolks begin to thicken. "