Volume 17: Sauces and Custard (+ Steamed Hollandaise Sauce)

I want to introduce you to the fantastic world of easy custards and sauces using your steam oven. Many are egg-based, hence the follow-on, but you don’t need to have read the eggs newsletter to make use of today’s information.

I don’t make any secret of the fact that I want all of you to make the absolute most of what your steam ovens can offer, and sauces are a great way to up your game.

From classic English style custard or creme Anglaise, to Hollandaise, Bearnaise and on to fruit curds, jus and purees, there’s a way to prepare almost any sauce using your steam oven. And even better than that, most are easier to make and require less laborious stirring or whisking than their traditionally-made counterparts.