Learn what daughter sauce is and see how you can easily transform a classic hollandaise sauce into something tangy and fresh, by using blood oranges.
🧑🍳 MY COOKING COURSE FOR BEGINNERS:
📖FRENCH CULINARY TERM GUIDE:
🧅🥕INGREDIENTS🥕🧅
Hollandaise sauce for 4 serving:
4 eggs yolks
1 tbsp water mixed with 2 teaspoons white vinegar
a piece of 250 gram butter that you clarify.
1 tbsp lemon juice
salt to season.
For the Maltese sauce
the juice of 2 blood oranges reduced by half
2 or 3 tablespoon worth of blood orange zest cut into a julienne and blanched twice in a row for 4 minutes each time.
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: