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| Self cooking photograph |
| Note: Mushrooms can replace diced chicken/ meat. | |||||||||
| vo-lau vent cases | 6 to 8 | ||||||||
| onion small | 1, chopped | ||||||||
| mushrooms | 50g, diced | ||||||||
| flour | 1tsp | ||||||||
| salt n pepper | as per taste | ||||||||
| butter | 1tsp | ||||||||
| milk | 30 ml | ||||||||
| cream | 30 ml | ||||||||
| coriander or parsley | for garnishing | ||||||||
| egg | 1 for washing | ||||||||
| Hollandaise Sauce: | |||||||||
| butter | 1 cup, clarified | ||||||||
| egg yolk | 3 | ||||||||
| lemon juice | 3tbsp | ||||||||
| salt | as per taste | ||||||||
| black pepper | as per taste | ||||||||
| water | 1tbsp | ||||||||
| Method: | |||||||||
| Preheat oven at 180 C. | |||||||||
| Egg wash the vol-au vent cases and bake for 13 - 15 minutes. | |||||||||
| Heat butter in a pan, add onions and saute. | |||||||||
| Now add diced mushrooms and flour; saute. | |||||||||
| Stir in milk and cream, cook till the mixture is thick. | |||||||||
| Add seasoning and set aside. | |||||||||
| When vo-lau vent cases are baked, cut the top cap with a knife. | |||||||||
| Now spoon the filling in to the cases. | |||||||||
| Serve hot with hollandaise sauce on the top of each case and garnish with coriander or parsley. | |||||||||
| Hollandaise Sauce: | |||||||||
| Fill the double boiler pan part way with water and bring to a simmer. | |||||||||
| In the top of double boiler, whisk the egg yolks. | |||||||||
| Add in the lemon juice, salt, black pepper and water. | |||||||||
| Add the clarified butter to egg yolk mixture 1 tbsp at a time while whisking constantly. | |||||||||
| Now remove this mixture from heat when it reaches a ribbon consistency. | |||||||||
| Note: If sauce gets too thick, add 1tbsp of hot water. | |||||||||
Serve hot.
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