White sauce that begins with b or h. It is used with salmon?

Answer 1

Béchamal sauce is a basic white sauce that they use as a foundation for other sauces as well as on its own.

Hollandaise sauce, and bernaise sauce, use egg yolks--so they are NOT white. :)

Answer 2

This could be a few different sauces depending on the flavor profile you are looking for, they can be the following:

Bercy Sauce, this is made with finely diced shallots sauteed in butter then with white wine reduction and a thickened fish stock then strained. Although there is no cream in this sauce it is white.

Beurre Blanc is a white wine and butter sauce, lemon and dill can be added to this sauce, again no cream but a white sauce none the less.

Bechamel sauce is a mother sauce made with milk and thickened with roux (flour and shortening) usually seasoned with and onion piquet, salt, pepper and nutmeg. This sauce would most likely be a base not the actual sauce over the salmon.

Hollandaise sauce is a egg yolk and butter sauce, there is no flour in this sauce and it is a solid yellow, this is also a mother sauce and is the base for bearnaise sauce.

I could go on and on about sauces. I suggest you find your favorite and use that.

Try www.recipesource.com for some recipes

Remember sauces are not gravy they just need to have body and not stand up on you food.

Good Luck
Glenn

Answer 3

B for Bearnaise and H for Hollandaise. Both are delicious on salmon, the only difference is tarragon used to flavor the Bearnaise and Fresh Lemon juice for the Hollandaise..same sauce, different flavors.

Answer 4

bechamel or hollandaise, most likely


Bechamel Sauce
1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1/2 cup grated fontina cheese

In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina.


Hollandaise Sauce
1 1/3 cup unsalted butter
2 large egg yolks
2 tablespoons cold water
1 tablespoon strained freshly squeezed lemon juice, plus more to taste
1 teaspoon kosher salt
Freshly ground white pepper or a pinch of cayenne pepper

In a medium saucepan, completely melt the butter over medium-low heat. Remove the pan from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the pan. Set the butter aside in a warm spot. Fill a medium saucepan with a couple inches of water, and bring to a simmer over medium heat. In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly. Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper to taste. (If the sauce is very thick add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.

Answer 5

H - Horseradish is also used with Salmon.
I couldn't see using a Hollandaise sauce...it would ruin the taste of the salmon. But a bernaise would be okay.
Good luck...and good eating!

Answer 6

[HOL-uhn-dayz] A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish, or Eggs Benedict.

The most important aspect of a successful sauce is to use a double boiler and make sure not to allow the water in the bottom of the double boiler to boil, just remain, hot and lightly simmering. You can add a tablespoon of cold water if needed to reduce the heat of the water if it starts to boil.

The sauce should be served immediately upon completion.

Makes: 1 cup
I N G R E D I E N T S
2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/2 cup unsalted butter
1/4 teaspoon cayenne
1/2 teaspoon salt


I N S T R U C T I O N S

Melt the butter and keep it warm.

Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.

Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)

Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.

Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.

Answer 7

Bearnaise Hollandaise

Answer 8

Bechamel?
White sauce.
Any beginner's cookbook will have it.

1 tablespoon butter
1 tablespoon flour
1 cup milk
dash salt

Melt butter in a sauce pan. Do not let brown.
Stir in flour, and allow to cook for about 1 minute. Pour in cold milk, and beat until sauce is smooth. Lower heat, bring to boil, stirring often.
Salt to taste.

Answer 9

salmon is often served with a Bearnaise sauce. Bearnaise is basically Hollandaise sauce with a significant amount of fresh tarragon in it.
It is difficult sauce to make and until you have mastered the techniques of making Hollandaise, don't try it.

Answer 10

bechamel or hollandaise - bechamel is white, made with butter, flour, cream and /or milk, and it is a base (mother) sauce that many add cheese to. Great on amlost anything.

Hollandaise is more yellow, but that depends on the amount / color of the lemon juice added. Some hsauce mixes are VERY yellow. It is basically butter, flour, and lemon juice, and can be very difficult to keep "together".