butter to remove the milk solids, but I'm not going to do that today because I want that extra flavor from the milk solids. So, I'll just whisk this until it's all incorporated and nice and creamy. Once it's done, I'll remove it from the heat and season it with a pinch of salt and a dash of cayenne pepper. That's it; you've got homemade Hollandaise sauce ready to go!
Now, I like to serve my Hollandaise sauce over poached eggs and English muffins for classic Eggs Benedict. It's a rich and creamy sauce with a hint of tanginess from the lemon juice – perfect for a luxurious brunch.
Here are the key facts extracted from the provided text:
1. The author is Frank Provo, a professional chef and color instructor.
2. The author is going to demonstrate how to make five easy sauces: Bechamel, tomato, brown sauce, pesto, and hollandaise.
3. Bechamel is a basic white sauce made with butter, flour, and milk.
4. Bechamel can be used as a base for various sauces.
5. Tomato sauce is made by cooking pancetta, onions, garlic, tomatoes, and tomato paste.
6. Tomato sauce is simmered for about two hours to concentrate the flavors.
7. Brown sauce is made by browning chicken bones, vegetables, and tomato paste, and then thickening with a roux.
8. Pesto is a versatile sauce made with ingredients like basil, Parmigiano-Reggiano cheese, pecorino cheese, garlic, walnuts, salt, pepper, and oil.
9. Pesto can be served with various dishes like gnocchi.
10. Hollandaise sauce is demonstrated, starting with egg yolks, water, lemon juice, salt, and pepper, then slowly incorporating butter to create an emulsified sauce.
These facts provide an overview of the different sauces and their basic preparation methods described in the text.