HOLLANDAISE SAUCE
This creamy lemon sauce is a standard. Make it just before serving.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
- Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.
Nutrition Facts : Calories 449.6 calories, Carbohydrate 1.4 g, Cholesterol 275.7 mg, Fat 49.4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 30.4 g, Sodium 12.3 mg, Sugar 0.2 g
CHICKEN IN BRANDY CREAM SAUCE
Creamy brandy sauce adds flavor to this skillet made chicken recipe - ready in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is clear when center of thickest part is cut (170°F).
- Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated.
- Gradually stir in whipping cream. Cook about 2 minutes or until hot. Serve over fettuccine.
Nutrition Facts : Calories 310, Carbohydrate 4 g, Cholesterol 120 mg, Fat 1, Fiber 1 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g
BRANDYWINE SAUCE
Really don't know how this sauce got its name, but I do know its gooood! Use to baste any type of meat during grilling or broiling. This was passed on to me via a friend.
Provided by Happy Harry 2
Categories Sauces
Time 15m
Yield 3 1/4 cups
Number Of Ingredients 8
Steps:
- Blend all ingredients in medium saucepan.
- Heat on medium-high until first bubbles form. Stir constantly to keep from burning.
- Remove from heat.
- Can be used hot or at room temperature.
Nutrition Facts : Calories 696.8, Fat 28.8, SaturatedFat 18, Cholesterol 75.1, Sodium 2266.7, Carbohydrate 117.1, Fiber 1, Sugar 110.2, Protein 4.9
CAPE BRANDY SAUCE
Steps:
- In a saucepot, heat the butter, sugar, salt, and water for 5 minutes. Then add the brandy and vanilla extract and heat an additional minute.
CHICKEN WITH BRANDY SAUCE
Boneless chicken breasts with a simple rich pan sauce. Extremely fast and easy to make using a basic pan sauce technique.
Provided by Scott Rhoades
Categories One Dish Meal
Time 20m
Yield 4 pieces, 2 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from chicken breast halves.
- Cut breast sections in half so that you have four roughly equal pieces.
- Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
- Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
- Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
- Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
- Put flour in a bowl and press breast pieces into it to coat chicken fully.
- Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
- Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
- While chicken is frying, chop Italian parsley to 1/8 cup.
- Remove the last batch of chicken from the pan and wrap in foil to keep warm.
- Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
- Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
- Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
- Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
- Enjoy!
Nutrition Facts : Calories 645.9, Fat 34.8, SaturatedFat 8.9, Cholesterol 97.6, Sodium 497.5, Carbohydrate 26.2, Fiber 1.6, Sugar 0.6, Protein 35.3
FILETS WITH MUSHROOM & BRANDY CREAM SAUCE
This silky sauce, brimming with a quartet of mushrooms and flavored with a splash of brandy, will turn any steak into a special treat. -Tina Eliopoulos, Tucson, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings (2 cups cream sauce).
Number Of Ingredients 14
Steps:
- In a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated., Add broth and cream; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and water until smooth; stir into skillet. Return to a boil; cook and stir for 1-2 minutes or until thickened. Stir in salt., Meanwhile, grill steaks, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.
Nutrition Facts : Calories 496 calories, Fat 27g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 426mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
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