Sauces – COLLECTION and HUB

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Hollandaise Sauce – COLLECTION

Some sauces deserve their own special place in the recipe kingdom. Hollandaise Sauce is such an animal. Please CLICK HERE to view about a dozen different recipes for Hollandaise.


BBQ Sauce, ketchup, etc – COLLECTION

Another sauce deserving special recognition is BBQ sauce. Spanning the range from ketchup to cayenne pepper sauce, and sweet to savory, meat toppings have regional fanatical followers. Explore them BY CLICKING HERE.

Just interested in Ketchup? CLICK HERE.

Béarnaise

BASE: Champagne vinegar, white wine, egg yolks, butter

Mix and reduce down to 2 TBL in liquid volume
– 1/2 cup each vinegar and wine
– Add 2 tsp black cracked peppercorns
– 1/4 C shallots – finely minced
– 1/2 TBL tarragon leaves – finely chopped

Mix 3 egg yolks, 2 TBL hot water
Mix in double boiler
Stir continually
Salt, pepper
Start incorporating cold butter chips
. 1/2 LB (2 sticks)
Be careful NOT to cook the egg yolks . Don’t let it get too hot

When all butter is in add 1 tsp chopped chervil and 1 TBL chopped tarragon

Strain vinegar mixture into egg sauce

Serve over grilled steak, fish or vegetables


Tartar Sauce

1/3 c salad dressing / mayo
1 TBL Finely chopped shallots
3 TBL Finely chopped dill pickles
2 TBL rough chopped rinsed capers
Salt, pepper, 1/2 lemon juice


Shrimp Cocktail Sauce

Simple: jar of horseradish and ketchup

Better: peel 1/2 cup fresh horseradish root
Grate
Dampen with white wine vinegar
Add to 3/4 cup ketchup
1/2 lemon, salt, 1/4 tsp sugar
Tabasco or Franks to taste


Velouté

1/3 c sifted Flour, 2 tbl butter
Cook in sauce pan till barelt browned
4 c chicken stock while whisking vigerously
Season with lemon juice, pepper, salt
Spoon over chicken


Allemande

Thicken Velouté with egg yolk and heavy cream
….

Poulette

Thicken Velouté with cream and mushrooms

Consistency of gravy


Mornaise Sauce

Similar to Hollandaise Sauce
-Topping for baked fish or egg

INGREDIENTS

  • 1/4 C butter (melted)
  • 1/4 C flour, all-purpose (sifted)
  • 2 C milk
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 each egg yolks (separated)
  • 1 TBL heavy whipping cream
  • 1/4 C Swiss cheese (grated)

STEP BY STEP

  1. In microwave melt butter
  2. Add sifted flour slowly, stirring constantly
  3. Stir (don’t beat) until smooth, 1 more minute
  4. Gradually add milk into mixture
  5. Heat in microwave until VERY warm to the touch, but not hot.
  6. Beat egg yolks
  7. Add whipping cream to egg yolks and beat to combine
  8. TEMPER 3 TBL hot mixture into the eggs, WHISKING between each TBL.
  9. Slowly add egg mixture into flour mixture mixing continually
  10. Add cheese and stir until softened or melted
  11. Add back in microwave for three bursts of 10 seconds each, stirring in between each burst

EXTRA STUFF

  • Sauce should be smooth. It is critical that you have no lumps. If you do, strain the sauce discarding the lumps.
  • Also sauce should not be too thick or heavy.
  • Can be used as an alternative to Hollandaise Sauce for eggs.
  • Prepare with the exact same layers as Hollandaise eggs.
  • Mornaise should cover the poached egg completely.
  • Optionally garnish with a bit of paprika.

 

Find more like this: COLLECTION, Condiments and Sauces

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