{"id":2069,"date":"2022-09-05T18:37:31","date_gmt":"2022-09-05T18:37:31","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2069"},"modified":"2022-10-19T15:55:06","modified_gmt":"2022-10-19T15:55:06","slug":"salsas-que-emulsionan-en-caliente-holandesa-bearnesa","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/salsas-que-emulsionan-en-caliente-holandesa-bearnesa\/","title":{"rendered":"Salsas que emulsionan en caliente: holandesa, bearnesa"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":11,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-2069","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Salsas que emulsionan en caliente: holandesa, bearnesa","url":"https:\/\/vimeo.com\/manage\/videos\/749966260","descripcion":"Las salsas no solo emulsionan en fr\u00edo, tambi\u00e9n lo hacen con elementos que necesitan el calor para que se produzca la ligaz\u00f3n y tomen la consistencia deseada.\r\nEn esta lecci\u00f3n encontrar\u00e1s dos ejemplos de salsas muy importantes: la Holandesa y la Bearnesa. Con estas sencillas recetas, aparte de tener dos salsas con las que acompa\u00f1ar infinidad de platos, tendr\u00e1s la base para hacer una infinidad de salsas que emulsionan con calor.","preparacion":"Para hacer la salsa Holandesa:\r\nSeparamos las yemas de dos huevos y desechamos sus claras.\r\n\r\nClarificamos la mantequilla, calent\u00e1ndolo previamente y filtrando la grasa.\r\n\r\nPonemos una olla con agua a calentar (sin que alcance 60\u00ba).\r\n\r\nEn un bol ponemos las yemas y el jugo de medio lim\u00f3n, comenzamos a batir hasta que cambie el tono y suba volumen.\r\n\r\nRetiramos la olla con agua del fuego, que tiene que emitir un vapor muy ligero, y ponemos encima el bol. Seguimos batiendo con las varillas con el calor del agua debajo, mientras echamos un hilo de mantequilla clarificada hasta que alcance la textura espesa adecuada.\r\n\r\n\r\nPara hacer la salsa Bearnesa:\r\n\r\nCortamos las chalotas y las mezclamos con el vinagre y el estrag\u00f3n en una olla, dejando reducir. Dejamos atemperar y lo colamos.\r\n\r\nPonemos en un bol las 3 yemas y el vinagre, y repetimos el mismo proceso que la holandesa: batimos en el bol con el vapor de agua ligero debajo.\r\n\r\nCuando cambie de color y se triplique su volumen, a\u00f1adimos la sal y comenzamos a verter el hilo de mantequilla clarificada sin dejar de batir.","ingredientes":"Para la salsa Holandesa:\r\n2 yemas de huevo\r\n300 gr de mantequilla clarificada\r\nZumo de lim\u00f3n\r\nSal\r\nPara la salsa Bearnesa:\r\n3 yemas de huevo\r\n300 gr mantequilla clarificada\r\nVinagre de vino\r\nEstrag\u00f3n\r\nChalota\r\nSal","utensilios":"Ollas\r\nCazos\r\nCuchara\r\nTenedor\r\nBoles\r\nVarillas\r\nCuchar\u00f3n\r\nColador","nombre_del_instructor":"Sergio Fern\u00e1ndez","imagen_instructor":false,"producto":{"ID":2191,"post_author":"3","post_date":"2022-09-08 13:33:55","post_date_gmt":"2022-09-08 13:33:55","post_content":"contenido","post_title":"FONDOS B\u00c1SICOS Y SALSAS","post_excerpt":"Aprende a preparar los principales fondos y toda una variedad de salsas con las que potenciar\u00e1s aromas, texturas y sabores.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"fondos-basicos-y-salsas","to_ping":"","pinged":"","post_modified":"2022-09-16 17:47:15","post_modified_gmt":"2022-09-16 17:47:15","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2191","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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