Hussarde Sauce Recipes

EGGS HUSSARDE

Steps:

• To prepare the Marchand du Vin Sauce: Heat the butter in a heavy saucepan over medium-low heat. Add the garlic and onions and cook until the onions are slightly softened. Add the ham, mushrooms, and green onions. Saute for about 2 minutes. Stir in the bay laves, black pepper, salt, paprika, thyme, and tomato paste. Sprinkle in the flour and cook for about 4 minutes to remove the raw flour taste. Add the Worcestershire sauce, beef stock, wine, and parsley. Mix thoroughly and simmer over low heat, stirring frequently, until the sauce is reduced, very thick, and a rich brown color, about 1 hour. Keep warm. To prepare the Hollandaise Sauce: Put the egg yolks, lemon juice, salt, and cayenne in the top of a double boiler over simmering water. Beat the mixture with a whisk until the eggs begin to thicken. Remove from the hat and slowly whisk in the melted butter, whisking constantly until the sauce reaches a thick consistency. Adjust seasonings. Keep warm over tepid water or in an insulated container. To poach the eggs: Bring the water and vinegar to a boil in a large saute pan. Adjust the heat to keep the water at a simmer. Crack the eggs into the water. Cook until the whites are firm, about 2 minutes. Lift the poached eggs out of the water with a slotted spoon. Place the eggs on a triple thickness of paper towels until ready to use. To assemble and serve: Place a rusk or slice of toast on each warmed plate. Top each with a slice of bacon or ham. Ladle about 1/3 cup Marchand du Vin sauce over the meat. Carefully slip two poached eggs side by side on the sauce, then top with about 1/2 cup Hollandaise Sauce. Garnish with grilled tomato slices.

HUSSARDE SAUCE

Steps:

• In a saucepan, over medium heat, add the oil. When the oil is hot, add the shallots, anchovy and garlic. Saute for 1 minute. Add the ham and mustard. Continue to saute for 1 minute. Add the demi-glace. Bring the liquid to a boil, reduce the heat to medium-low and simmer for 4 minutes. Remove from the heat and serve.

BRENNAN'S EGGS HUSSARDE

Steps:

• Melt butter in a large sauté pan and warm the Canadian bacon over low heat.
• Place 2 Holland rusks on each plate and cover with slices of warm Canadian bacon.
• Spoon Marchand de Vin sauce over the meat, then set a poached egg on each slice.
• Ladle Hollandaise sauce over the eggs; serve.
• ---Marchandde Vin Sauce---.
• Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes.
• Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
• Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf.
• Simmer until the sauce thickens, about 1 hour.
• Before serving, remove the bay leaf and add the parsley.
• Season with salt and pepper to taste.
• Yields three cups.
• ---PoachedEggs---.
• Bring the water and vinegar to a boil in a large saucepan.
• Crack the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks.
• Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.
• When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving.
• ---HollandaiseSauce---.
• Melt the butter in a medium saucepan, skim and discard the milk solids from the top of the butter.
• Hold the clarified butter over very low heat while preparing egg yolks.
• Place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly.
• Fill a saucepan or Dutch oven large enough to accommodate the bowl with about 1 inch of water.
• Heat the water to just below the boiling point.
• set the bowl in the pan over the water; do not let the water touch the bottom of the bowl.
• Whisk the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly.
• If the bottom of the bowl becomes hotter than warm to the touch, remove the bowl from the pan of water for a few seconds and let cool.
• When all of the butter is incorporated and the sauce is thick, beat in the water.
• Serve the Hollandaise immediately or keep in a warm place at room temperature until use.
• Yields 2 cups.

EGGS HUSSARDE (POACHED EGGS WITH TASSO, DIVINITY SAUCE AND HOLLANDAISE)

Steps:

• Divinity Sauce: Heat 1 tbsp. butter in a small saucepan over medium heat. Add shallots, garlic, salt and pepper. Cook for 1 minute. Add wine and bring to a boil. Reduce heat to medium-low and simmer until reduced by half, about 10 minutes. Remove from heat; strain through a sieve. Set aside. Hollandaise: Pour water into a medium saucepan to a depth of 2 inches. Bring to a gentle simmer over medium-low heat. Whisk lemon juice, yolks, and 2 tbsp. water together in a heatproof bowl until frothy. Nestle bowl over simmering water and cook, whisking constantly, until pale yellow and thickened, 2-3 minutes. Remove bowl from heat and slowly drizzle in remaining butter in a thin stream, whisking constantly, to form a thick sauce. Whisk in a pinch of cayenne and salt. Cover to keep warm. Fill a large pot with at least 6 inches of poaching liquid (for every 4 cups of water, add ½ cup distilled white vinegar and ½ tsp. salt). Bring to a boil. Reduce heat to medium-high to maintain a very gentle boil. Quickly crack each egg into the pot while holding your hands about 3 inches above the water. Poach eggs, without stirring, until yolks are set but still runny in the middle, 4½ -5 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate; trim off trailing egg whites, if preferred. Set oven rack 4 inches from the broiler; preheat. Put muffin halves on a baking sheet, cut side up. Arrange 3 slices tasso on each, drizzle tasso with divinity sauce, and top each with a tomato slice. Broil until tomatoes are bubbly, 3-4 minutes. Divide muffin halves between plates. Top each with a poached egg and spoon hollandaise over the top.