Mayonnaise, Dutch, Béarnaise and Vinaigrette. The small basic sauces of gastronomy

There are expressions that sound weird because they don't fit the reality we are used to. Let the gastronomy name the mayonnaise, dutch, béarnaise and vinaigrette the small basic sauces It is somewhat ridiculous. This is because the number of applications is small and, consequently, they receive less recognition in the kitchen than large basic sauces.

Whatever they are called, it is undeniable that the popularity and volume of consumption of these sauces is wide. Small basic sauces have in common that are obtained by emulsion. Mayonnaise, Dutch and Béarnaise are stable emulsified sauces, as their ingredients do not separate when they are at rest, while vinaigrette is an unstable emulsified sauce, for the opposite reason.

The small basic sauces of gastronomy

As we told you recently, international cuisine classifies basic sauces into: large basic sauces and small basic sauces. The great basic sauces were covered a few days ago, so today the role of the small basic sauces: mayonnaise, dutch, béarnaise and vinaigrette.

Mayonnaise sauce

Classic where there are, mayonnaise is a delicious sauce and very simple to make. In its elaboration, it is essential that all the ingredients are at room temperature and that the whipping and incorporation rates of the oil are as combined as possible. Respecting this, there is nothing that prevents us from making a perfect homemade mayonnaise.

  • Ingredients: 2 egg yolks, 2 g of salt (half a teaspoon), 25 g of lemon juice or vinegar (1 tablespoon) and 300 ml of oil (sunflower, olive or mixture of both).
  • Elaboration: We put the yolks, salt and lemon juice or vinegar in a bowl and beat lightly. Continue beating without stopping, so that the sauce is not cut, while adding the oil with a fine stream until the desired thickness is obtained.

Link | How to make mayonnaise or mayonnaise sauce

Hollandese sauce

This sauce is basically obtained by hot emulsion of egg yolks and clarified butter. Its elaboration is somewhat complicated, not because of the form, but because of the conservation because it must be kept at a specific temperature so that it does not cut. It cannot be preserved for a long time. But, as it is a delicious sauce, it will be weird about.

  • Ingredients: 2 egg yolks, 250 g of clarified butter, 1 tablespoon of lemon, salt and pepper (optional).
  • Elaboration: We begin by clarifying the butter, that is, by its two components: whey and fat. To do this, in a bowl in the water bath we melt the butter without stirring, allowing the fat to separate from the whey, which will go to the bottom of the container. Remove the clarified fat or butter with the help of a small bowl. Next, we mount the yolks in a bowl in the water bath until they have the consistency necessary to hold lightly on the rod. We add the lemon juice. We remove the vessel from the water bath to a warm place and add the clarified butter to a fine stream and while stirring. When it has emulsified, we add the salt and, if we use, the pepper. We keep the sauce, covered with transparent film, at 40-50ºC at all times.

Link | How to make hollandaise sauce

Bearnaise sauce

Like the Dutch, Béarnaise sauce is obtained by hot emulsion of egg yolks and clarified butter. Although this sauce is more difficult to cut, conservation should also be done at 40-50 ° C. Its flavor is potent, which makes it perfect to accompany dishes with a lot of character.

  • Ingredients: 2 yolks, 250 g of clarified butter, 100 ml of tarragon vinegar (or white wine vinegar), 100 ml of white wine, some fresh tarragon (or parsley), 2-3 grains of black pepper, 2 shallots, salt and pepper. Preparation: Peel and chop the shallots finely. We put them in a casserole and add the vinegar, white wine and peppercorns. Cook until reduced to a third. Remove from heat, strain and cool. In a bowl in a water bath, beat the yolks together with the previous mixture. We mount beating vigorously while adding, with a fine stream, the clarified butter (see elaboration of the Dutch sauce). When perfectly emulsified, add the chopped tarragon and salt and pepper.

Link | How to make Béarnaise sauce

Salsa Vinaigrette

One of the most basic and used sauces of gastronomy is vinaigrette sauce, obtained by cold emulsion of oil and vinegar and seasoned with salt and pepper. The amounts of each ingredient can be adjusted to the tastes of each, but the ones we indicate are those of the base recipe.

  • Ingredients: 300 ml of olive oil, 100 ml of vinegar, salt and pepper.
  • Elaboration: Mix all the ingredients in a bowl and whisk e'energically with metal rods, until emulsified. We use immediately. The ingredients are separated if the vinaigrette is allowed to stand, but this is solved by beating again just before use.

Link | How to make a vinaigrette

As with large sauces, small basic sauces of gastronomy They also allow variations. Surely you sound like tartar sauces (mayonnaise with onion, parsley, capers and chopped gherkins), mouselina (Dutch with a little whipped cream) or French vinaigrette (base vinaigrette with a touch of mustard). With such delight, there is no excuse for not saucing.

Images | Cyclonebill and Jennifer on Flickr and Lap-band surgery
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