Epicurean Sauce Recipes
BéARNAISE SAUCE
Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.
Provided by Jean Touitou
Categories Sauce Blender Egg Vegetarian Butter Bon Appétit Sauce Secrets
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
- Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
- Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
MASTER HOT SAUCE RECIPE
Provided by Mary Frances Heck
Categories Sauce Food Processor No-Cook Vegetarian Low Cal Backyard BBQ Vinegar Healthy Low Cholesterol Vegan Chile Pepper Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-quart glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.
- Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)
- Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.) DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.
EPICUREAN SAUCE
Provided by James Beard
Categories Sauce Mushroom Poultry Cognac/Armagnac House & Garden
Number Of Ingredients 9
Steps:
- Cook mushrooms slowly with 1/4 pound of butter until they are black and thoroughly mellow. This will take about 2 hours. The mushrooms should be very concentrated with a strong mushroomy odor. Add more butter if necessary during the cooking.
- When the mushrooms are thoroughly done add 6 more tablespoons of butter and flour. Blend this well and continue cooking the mixture for 1/2 hour more. Season to taste with salt and pepper and keep warm.
- Sauté 1 pound of chicken livers in 4 tablespoons of butter until they are lightly browned but not too well done. Shake the pan so the livers brown on all sides. When they are done, mash them thoroughly or put them through a food mill. Combine the mashed livers with the mushroom mixture. Rinse out the pan in which the livers were cooked with 1/4 cup of cognac and add this to the mixture. Taste for seasoning and add a pinch of nutmeg and a little chopped parsley. Keep this sauce warm and serve it with the turkey.
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