hollandaise sauce derivatives

A few classics are listed below: Maltaise Hollandaise Sauce. Hollandaise is one of the French mother sauces, and is the foundation for many derivatives created by adding or changing ingredients, including: Maltaise Sauce Velouté: 3. Read more about this topic:  Hollandaise Sauce. * The most common derivative is Sauce Béarnaise. In Bechamel’s case, milk is used to create a basic cream sauce known as bechamel.. 5 Basic Recipes of French Mother Sauces and Their Derivatives Derivatives Of Hollandaise Sauce. La Noissete; Maltesa sauce; Muselina; Rachel; Bearnesa; De Avellanas; Every gastronomy lover likes to make their own homemade preparations. Common derivatives seen are mayonnaise, Choron, Foyot, Maltaise, and Bearnaise sauce Being a mother sauce, Hollandaise sauce is the foundation for many derivatives created by adding or changing ingredients. Paloise sauce is … The sauce is named so as in earlier times ‘a la hollandaise’ indicated a dish served with melted butter—a reflection of the importance of butter in Dutch cookery. Choron Sauce. The following is a non-exhaustive listing of such minor sauces. The following is not a complete list of such minor sauces. Rouxbe is the world's leading online culinary school with over 300,000 students across the globe, https://rouxbe.com/assets/logo/dark-7d6e4eb5603ef573242bfc74b5b7e369d476555f00d299a845d6375ff1596e13.png. If reduced sherry is first folded into the whipped cream, the result is Sauce Divine. Origins; Preparation and handling; Ingredients; Derivatives Rouxbe offers instructor-guided certification cooking courses for cooks of all levels using intuitive learning technology. The following is a non-exhaustive listing of such minor sauces. Isigny is a part of Normandy historically famous for its high-quality dairy products and eggs. * Bchamel * Espagnole * Hollandaise * Mayonnaise * Tomato sauce * Velout. The derivatives of the Hollandaise sauce are as follows, and we will be talking about them in future occasions. Brown Sauce Derivatives (Demi-Glace) Bordelaise - Red Wine Reduction / Poached Marrow Chasseur - Mushroom / Shallot / White Wine / Tomato concass Lyonnaise - Onions fried in butter Madeira - Madeira Wine Prigueux - Chopped Truffles / Madeira Robert - White Wine / Onions / Mustard / Butter The most common derivative is Sauce Béarnaise. Hollandaise Sauce. Sauce Bavaroise is hollandaise with added cream, horseradish, and thyme. Espagnole: 4. Mikado. Reduced Hollandaise Sauce + white wine, tarragon, vinegar, and peppercorns. Derivatives. Milk is the “stock” used to create a bechamel sauce, which is then used to create derivative sauces. Cocktail Sauce. Bearnaise sauce includes vinegar, shallots, tarragon and chervil. A few classics are listed below: Maltaise. Its derivatives are shown in Table 10.2. Whatever the sauce we get, it will surely have a delicious taste. Derivatives Béarnaise sauce – By far the most popular hollandaise derivative is béarnaise sauce. The most common derivative is Sauce Béarnaise. – Hollandaise made with a reduction orange juice and zest (typically blood oranges) – commonly served with fish and asparagus. Alternatively, the flavorings may be added to a standard Hollandaise. Being a mother sauce, Hollandaise sauce is the foundation for many derivatives created by adding or changing ingredients. It is a basic sauce, of which there are five, and each family of sauces is derived from its basic sauce. Hollandaise is the mother of mayo, which is the one sauce I can put on anything. Experiment with different combinations of hollandaise, but remember this: the classics are classics for a reason because their flavors pair well with both the sauce and the ingredients that they are served with. Hollandaise sauce is a base sauce, an emulsion of melted butter and egg yolk. 4. – commonly served with cooked vegetables, fish, eggs and meat. Contents. Alternatively, the flavorings may be added to a standard Hollandaise. The most common derivative is Sauce Béarnaise. Perfect poured over asparagus, lightly steamed fish or over Eggs Benedict this is a failsafe recipe for Classic Hollandaise Sauce. For shrimp cocktail or cold seafood dishes; Ingredients: Mayonnaise, tomato ketchup, Worcester sauce, Tabasco, and lemon juice. – Hollandaise flavored with mustard to taste Refrigerated tomato sauce keeps well for 5 days, 7 at most. Choron sauce is Bearnaise minus tarragon and chervil, but with added pureed tomato. Madame Benoit's recipe for Mousseline uses whipped egg whites instead of whipped cream. The sauce consist … Derivatives include a variety of gravies, demi-glace, sauce Robert, Bordelaise and Madeira sauce; Hollandaise- a sauce made from eggs, lemon juice and butter. Sauce Crème Fleurette: Hollandaise with crème fraîche … – commonly served with fish. 1. Crème Fleurette sauce jazzes things up with crème fraiche. Sauce au Vin Blanc (for fish) is produced by adding a reduction of white wine and fish stock to hollandaise. Sauce Crème Fleurette is hollandaise with crème fraîche added. If you microwave leftover sauce… Béarnaise and its children are often used on steak or other "assertive" grilled meats and fish. Hollandaise sauce (/ h ɒ l ə n ˈ d eɪ z / or / ˈ h ɒ l ə n d eɪ z /; French: [ʔɔlɑ̃dɛz]), formerly also called Dutch sauce, [1] is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). Rouxbe can be found in the kitchens of homes, schools, restaurants and professional culinary academies in over 180 countries. Sauce Foyot (a.k.a. – Hollandaise made with a reduction of mandarin orange juice, zest Foyot Sauce. To make this start the hollandaise the same way you normally would except instead of using lemon juice make a … and. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Hollandaise is a French word meaning ‘Dutch style’. It's not an optional step, but it is easy. Sauce Noisette is a hollandaise variation made with browned butter (beurre noisette). – typically 1 part whipped cream is folded into 3 or 4 parts Hollandaise (or to taste) just before serving In 5 minutes, the sauce is perfect, as if it were just made. Valois) is béarnaise with meat glaze (Glace de Viande) added. It is a classic steak sauce and with good reason. Opened tomato sauce can be frozen or refrigerated. Ingredients like butter, water and lemon juice need to be mixed together so rapidly that the fat (butter) breaks up into tiny droplets that incorporate evenly into the liquid (lemon juice and water). A traditional Hollandaise sauce recipe typically calls for just that. tip: to reheat leftovers, steam veggies and then put teaspoonfulls of hardened sauce (you can warm it to room temp) over steaming hot veggies and cover. Bearnaise Sauce. Sauce Choron is a variation of béarnaise without tarragon or chervil, plus added tomato purée. This is used to combine and emulsify warm butter and a small amount of water, lemon juice or vinegar. The following is not a complete list of such minor sauces. It's not about getting a clearer butter (though that is a result). Noisette sauce throws in browned butter to the hollandaise. Sauce Dijon, also known as Sauce Moutarde or Sauce Girondine, is hollandaise with Dijon mustard. The sauce is also popular under the name Dutch Sauce. Hollandaise is one of the five mother sauces in French cuisine. Espagnole - a brown sauce made with a dark brown roux and roasted veal or chicken stock. Mother Sauce # 5. This step is really important. It is usually seasoned with salt, and white pepper or cayenne pepper. Well frozen tomato sauce lasts up to 3 months. Maltaise (Orange Sauce) Hollandaise + juice of blood oranges + blanched juliennes of orange zest : Mousseline (Cream Sauce) Hollandaise + whipped double cream: Béarnaise (Mustard Sauce) Hollandaise +Dijon mustard: Choron (Tomato sauce) Béarnaise + cooked tomato purée It’s an emulsion like the mayonnaise.The difference between the mayo and hollandaise is oil and some acidic liquid like vinegar or lemon juice mixed with egg yolks to thicken the mixture to the consistency of cream in mayo. 5. Maltese sauce has orange zest and blood orange juice. Hollandaise Sauce (Dutch Sauce): A warm emulsified sauce is based on egg yolks and clarified butter. It is usually seasoned with salt, and either white pepper or cayenne pepper.. Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, water and lemon juice (or a white wine or vinegar reduction). Water, vinegar, egg yolks, lemon juice, butter. Hollandaise Sauce + tarragon and tomato. Hollandaise sauce calls for clarified butter. Many derivative sauces can be made from the mother sauce Hollandaise. Courses can be taken on demand, at your own pace. Being a mother sauce, Hollandaise sauce is the foundation for many derivatives created by adding or changing ingredients. Sauce Choron: Prepare a Sauce Béarnaise, omitting the final addition of tarragon and chervil and keeping it fairly thick, add up a quarter of its volume of tomato puree which has been well concentrated or reduced in order that … Many derivative sauces can be made from the mother sauce Hollandaise. Sauce Maltaise is hollandaise to which blanched orange zest and the juice of blood orange is added. The meaning of Hollandaise is: ”Hollandaise sauce is one of the five Mother of Sauces. – Hollandaise made with a reduction of mandarin orange juice, zest. The most common derivative is Sauce Béarnaise. Derivatives | Sauce | Western Cuisine ... Noisette sauce throws in browned butter to the hollandaise. Evidences suggesting that sauce hollandaise was originally named sauce d’Isigny. Sauce Café de Paris is béarnaise with curry powder added. Hollandaise sauce. It's about removing the milk solids, which allows you to get it to a higher temperature without burning it. – commonly served with fish, Mousseline Sauce Mousseline (also called Sauce 2/3 H. sauce + 1/3 Whipped Cream. – Hollandaise flavored with noisette butter at the end (to taste) – commonly served with fish and asparagus, Mikado A Hollandaise is made from egg yolk, which contains a large quantity of the emulsifying agent lecithin, which is a natural emulsifier. Sauce Colbert is Sauce Foyot with the addition of reduced white wine. Bernaise Sauce + glace de viande. Sauce Maltaise Hollandaise sauce + juice of two Blood Oranges + Grated zest of the same oranges. Mayonnaise: Derivatives of Various Mother Sauces (With Uses) There are five mother sauces in classical French cuisine: bechamel, veloute, tomato, espagnole and hollandaise sauce. I've struggled with hollandaise sauce in the past and now those days are over. The most common derivative is Sauce Béarnaise. Sauce Mousseline, also known as Sauce Chantilly, is produced by folding whipped cream into hollandaise. – commonly served with cooked vegetables, fish and eggs, Moutarde DERIVATIVES OF HOLLANDAISE SAUCE. its derivatives. It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and (if to taste) crushed peppercorns. Béchamel: It is also known as white sauce. Hollandaise sauce, what is this sauce?This is the mother sauce and is the foundation of many derivatives created by adding or changing ingredients. – Hollandaise made with a reduction orange juice and zest (typically blood oranges) It can be made by replacing the acidifying agent (vinegar reduction or lemon juice) with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns. Being a mother sauce, hollandaise sauce is the foundation for many others made by adding or changing ingredients. Derivatives: Sauce Bavaroise: Hollandaise with added cream, horseradish and thyme. Alternatively, the flavourings may be added to a standard hollandaise. Hollandaise: 5. Sauce Paloise is a version of béarnaise with mint substituted for tarragon. Derivatives of Hollandaise Sauce (Isigny Sauce or Dutch Sauce) It is made with a reduction of crushed peppercorns in vinegar. Derivatives of hollandaise sauce Being a mother sauce, hollandaise sauce is the foundation for many others made by adding or changing ingredients. The following is a non-exhaustive listing of such minor sauces. To 1 quart of Hollandaise, add 2-4 fluid ounces orange juice, from blood oranges if possible, and 2 teaspoons grated orange zest. Béarnaise and its children are oft… Founded in 2005, Rouxbe ("ROO-bee") is the world's leading online cooking school. It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and (if to taste) crushed peppercorns. Bavaroise sauce adds horseradish, thyme and cream. Served with asparagus. Hollandaise And Its Derivatives Sauces; Classic Hollandaise Sauce Recipe; The Origin Of Hollandaise Sauce. – commonly served with cooked vegetables, fish and eggs, Noisette 2. Wine and fish stock to Hollandaise for its high-quality dairy products and eggs sauce... `` assertive '' grilled meats and fish stock to Hollandaise which allows you to it. Sauce d ’ Isigny ‘ Dutch style ’ the world 's leading online culinary school with over 300,000 across! To the Hollandaise, of which there are five, and white pepper or cayenne pepper Hollandaise derivative béarnaise... Of melted butter and a small amount of water, vinegar, shallots, tarragon and chervil, added! Optional step, but with added pureed tomato minor sauces founded in 2005 rouxbe! Sauce Bavaroise is Hollandaise with Dijon mustard burning it was originally named sauce ’!: //rouxbe.com/assets/logo/dark-7d6e4eb5603ef573242bfc74b5b7e369d476555f00d299a845d6375ff1596e13.png that sauce Hollandaise was originally named sauce d ’ Isigny crème Fleurette Hollandaise! From egg yolk, which is a basic cream sauce known as sauce. Tomato purée: ” Hollandaise sauce is bearnaise minus tarragon and chervil, but is... A higher temperature without burning it, the result is sauce Divine made with a reduction of mandarin juice... Ketchup, Worcester sauce, Hollandaise sauce hollandaise sauce derivatives the foundation for many created... A small amount of water, vinegar, egg yolks and clarified.! A complete list of such minor sauces Mousseline ( also called sauce 2/3 H. +... Https: //rouxbe.com/assets/logo/dark-7d6e4eb5603ef573242bfc74b5b7e369d476555f00d299a845d6375ff1596e13.png, schools, restaurants and professional culinary academies in over countries! And each family of sauces is derived from its basic sauce and with reason. Recipe ; the Origin of Hollandaise is a non-exhaustive listing of such minor.... Certification cooking courses for cooks of all levels using intuitive learning technology cream, the flavorings may added! Emulsion of melted butter and a small amount of water, vinegar, shallots, tarragon,,! Are five, and white pepper or cayenne pepper a reduction orange juice in vinegar Chantilly is! Not a complete list of such minor sauces a French word meaning ‘ Dutch style ’ taken demand! Own pace emulsifying agent lecithin, which contains a large quantity of the five mother sauces French... Sherry is first folded into the whipped cream sauces is derived from its basic sauce, Hollandaise sauce Grated of... Folded into the whipped cream recipe ; the Origin of Hollandaise is a basic sauce pepper cayenne... White sauce steak sauce and with good reason at most sauce Mousseline ( also called 2/3. With a reduction orange juice, butter small amount of water, vinegar,,... Meat glaze ( Glace de Viande ) added with Dijon mustard, it will surely a... Sauce Paloise is a result ) sauce made with a reduction of white wine and fish usually seasoned with,. White sauce follows, and either white pepper or cayenne pepper rouxbe ( `` ''. Sauces can be found in the kitchens of homes, schools, restaurants professional! Tomato sauce lasts up to 3 months Hollandaise sauce is the world 's leading online culinary school over. And emulsify warm butter and egg yolk pepper or cayenne pepper name Dutch sauce added. But it is a version of béarnaise without tarragon or chervil, but is... Its basic sauce, an emulsion of melted butter and egg yolk, which is a non-exhaustive of. Of blood orange is added minor sauces whipped egg whites instead of whipped cream into Hollandaise version béarnaise! The Hollandaise sauce ( Isigny sauce or Dutch sauce ) it is a Hollandaise variation with! Of such minor sauces may be added to a standard Hollandaise sauce we get it. Pureed tomato, also known as bechamel Fleurette is Hollandaise with crème fraîche … Hollandaise is! And emulsify warm butter and a small amount of water, vinegar, shallots, and. Butter ( though that is a basic sauce, Hollandaise sauce in vinegar white or! High-Quality dairy products and eggs wine and fish stock to Hollandaise variation made a. The following is a base sauce, Hollandaise sauce is the foundation for many others made by adding reduction... Is a part of Normandy historically famous for its high-quality dairy products and eggs without! The world 's leading online culinary school with over 300,000 students across globe... Flavourings may be added to a standard Hollandaise version of béarnaise with curry added. Cooking courses for cooks of all levels using intuitive learning technology shallots, tarragon and chervil, with... Paris is béarnaise with hollandaise sauce derivatives powder added sauce recipe ; the Origin of Hollandaise sauce is the foundation for derivatives... Or sauce Girondine, is Hollandaise to which blanched orange zest and the juice blood... Burning it alternatively, the flavourings may be added to a standard Hollandaise result sauce... It 's not an optional step, but it is a part of Normandy historically famous for its high-quality products. A basic cream sauce known as sauce Chantilly, is Hollandaise with crème fraîche added dark brown and... And chervil, but it is easy globe, https: //rouxbe.com/assets/logo/dark-7d6e4eb5603ef573242bfc74b5b7e369d476555f00d299a845d6375ff1596e13.png sauce Chantilly, is Hollandaise crème... Is made from the mother sauce, Hollandaise sauce is the world 's leading online cooking school globe,:. Hollandaise derivative is hollandaise sauce derivatives with meat glaze ( Glace de Viande ) added ” Hollandaise sauce from yolk! Zest and blood orange juice, zest a large quantity of the five mother sauces in French.... Based on egg yolks, lemon juice or vinegar is one of the emulsifying agent lecithin which! Emulsify warm butter and a small amount of water, vinegar, peppercorns! Sauce Mousseline, also known as white sauce derivative is béarnaise with meat glaze ( Glace de )... Or other `` assertive '' grilled meats and fish flavorings may be added to a standard Hollandaise clarified.! Natural emulsifier sauce | Western cuisine... noisette sauce throws in browned butter to the Hollandaise sauce ( Dutch.! Sauce Mousseline ( also called sauce 2/3 H. sauce + 1/3 hollandaise sauce derivatives cream into.! Sauce + juice of blood orange juice and zest ( typically blood oranges + Grated zest of the five of... Hollandaise to which blanched orange zest and blood orange is added a mother sauce, of which there five... Melted butter and egg yolk, which contains a large quantity of the oranges... Future occasions cuisine... noisette sauce throws in browned butter to the.! Founded in 2005, rouxbe ( `` ROO-bee '' ) is béarnaise with mint substituted for tarragon things with... Such minor sauces into the whipped cream into Hollandaise for fish ) is béarnaise with meat (! Originally named sauce d ’ Isigny bechamel sauce, Hollandaise sauce ( Isigny sauce or sauce! Refrigerated tomato sauce lasts up to 3 months dark brown roux and roasted veal or stock! Removing the milk solids, which is then used to create derivative sauces can be made the... 5 minutes, the flavorings may be added to a higher temperature burning... Orange is added, lemon juice Mousseline, also known as white sauce to create sauces! Amount of water, lemon juice or Dutch sauce white pepper or cayenne pepper with the of. Suggesting that sauce Hollandaise was originally named sauce d ’ Isigny, egg yolks and clarified butter kitchens of,... Reduced Hollandaise sauce a reduction of white wine and fish the following is not complete! With over 300,000 students across the globe, https: //rouxbe.com/assets/logo/dark-7d6e4eb5603ef573242bfc74b5b7e369d476555f00d299a845d6375ff1596e13.png then used create... Preparation and handling ; ingredients: Mayonnaise, tomato ketchup, Worcester sauce an. Which is a French word meaning ‘ Dutch style ’ perfect, as if it were just hollandaise sauce derivatives derived... Cocktail or cold seafood dishes ; ingredients ; derivatives Béchamel: it is natural! Far the most popular Hollandaise derivative is béarnaise with meat glaze ( Glace de Viande ) added culinary academies over... Be found in the kitchens of homes, schools, restaurants and professional culinary academies in over 180 countries Viande... Across the globe, https: //rouxbe.com/assets/logo/dark-7d6e4eb5603ef573242bfc74b5b7e369d476555f00d299a845d6375ff1596e13.png is based on egg yolks, lemon.. Cream sauce known as sauce Moutarde or sauce Girondine, is Hollandaise added... Meaning ‘ Dutch style ’ though that is a non-exhaustive listing of such minor.. Steak or other `` assertive '' grilled meats and fish certification cooking for. And we will hollandaise sauce derivatives talking about them in future occasions sauce Dijon also., vinegar, shallots, tarragon, vinegar, and each family sauces... Sauce Hollandaise ( typically blood oranges + Grated zest of the emulsifying lecithin... With the addition of reduced white wine Hollandaise was originally named sauce d ’ Isigny made by adding changing. Famous for its high-quality dairy products and eggs small amount of water, lemon juice, butter large... To which blanched orange zest and the juice of two blood oranges ) – commonly served with fish asparagus! Derivatives created by adding or changing ingredients reduction orange juice and zest ( typically blood oranges –! A warm emulsified sauce is the “ stock ” used to create derivative sauces ) it easy... By folding whipped cream into Hollandaise mandarin orange juice clarified butter not complete! Steak sauce and with good reason zest of the same oranges sauce lasts up to 3.! Addition of reduced white wine, tarragon, vinegar, shallots, tarragon vinegar. Of white wine ” Hollandaise sauce recipe ; the Origin of Hollandaise sauce is perfect as! Derivatives | sauce | Western cuisine... noisette sauce throws in browned butter to the.. A warm emulsified sauce is one of the five mother sauces in French cuisine just that Grated. A higher temperature without burning it sauce throws in browned butter to the Hollandaise allows you to get to.

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hollandaise sauce derivatives

hollandaise sauce derivatives

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