Piquant Herb Sauce Recipes

CHICKEN SAUCE PIQUANTE

Steps:

• Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
• Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
• Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
• To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

PIQUANT SAUCE

Steps:

• Mix thoroughly.

PIQUANT HERB SAUCE

Steps:

• Mix first 8 ingredients in blender at high speed until smooth.
• In small saucepan, stir over medium heat until reduced to 1/3 cup.
• Strain and return liquid to pan.
• Stir in mayonnaise and heat until warm.
• If too thin, beat 3 Tbsp of sauce thoroughly with egg yolk, and add yolk to remainder of sauce (I always add yolk!).
• Continue to heat, stirring constantly.
• DO NOT BOIL!
• Garnish with chopped parsley if desired.
• Serve with beef or chicken.
• Outstanding substitute for Bearnaise Sauce, very easy to make and almost foolproof.

ROAST PIKE WITH PIQUANT HERB BUTTER

Steps:

• Heat the oven to 375 degrees. Wash the pike inside out and dry it on paper towels. Cut 2 or 3 diagonal slashes in both sides of the fish so the oven heat can penetrate and cook the fish more evenly. Tuck herb sprigs into each slash. Trim the tail into a neat v shape. Set the fish in an oiled baking dish or roasting pan and sprinkle it with olive oil, salt and pepper. Roast the fish, brushing regularly with more olive oil, until the skin is brown and crisp, 30 to 40 minutes. The fish eye will have turned white and the flesh should no longer be transparent; check it by flaking a bit from the backbone with a fork. Herb Butter: Bring a large saucepan of water to a boil. Discard the stems from the large watercress and spinach and the large stalks from the parsley and chervil. Add the herbs to the boiling water and blanch them by simmering for 2 minutes. Drain, rinse with cold water and pat dry on paper towels. Drain the anchovies and work them in a food processor with the pickle, capers garlic and butter until finely chopped. With the blades turning, slowly pour in the olive oil. The herb butter will be creamy and a lovely shade of green. Add the mustard and season the butter to taste with lemon juice, salt and pepper. To finish, transfer the whole fish to a warm platter and decorate it with lemon wedges. Serve the herb butter in a separate bowl.

PIQUANT HERB SAUCE

Steps:

• 1. Place first 8 ingredients in blender and blend on high speed until uniform 2. In small saucepan stir over medium heat until reduced to 1/3 of a cup. 3. Strain 4.Return liquid to sauce pan 5.Stir in mayonnaise and stir over medium heat until warm, 6. Garnish with chopped parsley