The Chef: Greg Bastien (The Winchester)The Challenger: Aaron Mooney (Webster’s Wine Bar)The Ingredient: Pumpkin seed oil
He substituted pumpkin seed oil for half of the clarified butter in his recipe, saying that using just oil with no butter “would be way over the top.” After combining the two and warming the mixture to about 120 degrees, Bastien began to beat the egg yolks and water together in a bowl he held over a stove burner. “Some people make bearnaise or hollandaise over a water bath, but part of making a proper hollandaise is getting the right amount of air bubbles worked into the sauce,” he says. “If you cook it too slowly, you actually lose that froth.” According to Bastien, the trick is to thicken the yolks by beating the mixture constantly over a flame for about two minutes, and continue beating for another minute after taking the bowl off the stovetop.
Bastien has challenged Danielle Lewis of Gilt Bar to come up with a recipe using chamomile. “It’s not a ridiculously hard item, but it might take some research,” Bastien says.
Place all dry ingredients in a wide, round bowl. Add the wet ingredients to the center of the bowl and begin working together. It will take about 15 minutes to become a cohesive dough. As the ball begins to form start folding dough onto itself. Once the dough ball is fully formed wrap in plastic and place in the refrigerator for 30 minutes. Roll out and fill.
