Steakhouse Basics with Chef Mark Obois

Hollandaise Sauce

1 1/4 lb butter, melted

6 egg yolks

1 oz white wine

Salt, cayenne pepper, lemon juice to taste

Reduction

2 T diced shallots

15 whole black peppercorns, crushed

4 bay leaves

1 cup wine

Method

Melt butter in saucepan 1 hour before starting, let rest.

Start reduction, add reduction ingredients into a sauce pan, bring to a boil, simmer until dry. Let cool slightly.

Place egg yolks ina stainless steel bowl. Add 1 oz white wine. Add reduction. Whisk with a whip over medium heat until thickened and you get a three second track. Remove from heat. Slowly add the melted butter while whicking, do not add the butter solids. Add salt, cayenne, lemon juice. taste and adjust seasonings. Keep in warm area of kitchen until service.

To make Bernaise, add tarragon

To make Maltaise, add orange zest

Meat Marinade

1 1/2 cup soy sauce

1/2 cup honey

1 cup red wine vinegar

1 cup brandy

1/2 cup brown sugar

2 T ginger, powdered

1 T black pepper

6 cups olive oil

Method

Place all ingredients except olive oil in a mixing bowl and mix with a whip. Slowly add olive oil while whipping.

Twice Baked Potatoes

10 large baked potatoes

1 1/2 cup milk, hot

1 egg

3/4 cup sour cream

1/4 cup instant mashed potatoes

salt, white pepper, nutmeg

chopped chives

Method

Bake the potatoes in 350 degrees pre-heated oven until done, about 1 – 1.5 hours. While potatoes are still hot, cut the tops off and scoop out the insides and place in a mixing bowl. Whip on high speed until lumps are gone, scraping the bottom of the bowl twice. Slowly add hot milk, sour cream, egg, seasonings and chives. Adjust the mixture with instant potatoes if needed. With a piping bag and a star tip, pipe the potatoes into the shells. Place in cooler until needed. If the scooped potatoes get cool, place them in a bowl and reheat in the oven until warm. The potatoes must be hot before whipping or lumps may form. Lightly cover with melted butter and paprika. Reheat twice bakes in a 400 degree oven until browned. May be made 2 days ahead of time.

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