Sauce Suèdoise Recipes

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HOLLANDAISE SAUCE



Hollandaise Sauce image

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

3 egg yolks
1 ½ tablespoons fresh lemon juice
4 tablespoons unsalted butter, chilled
¾ cup unsalted butter, melted
salt to taste
1 teaspoon ground white pepper

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

SAUCE SUèDOISE



Sauce Suèdoise image

(Apple-horseradish mayonnaise). Use baking apples such as Granny Smith or similar tart apples. *Do not* use reduced fat mayonnaise, Miracle Whip or other "salad dressing". Homemade mayonnaise would be preferred but any good quality store bought mayonnaise will work well. Usually served with prime rib, cured meats, pork and game, sauce suèdoise-much like ranch dressing if I may make that comparison, you'll soon discover is good on everything: in potato salad, dip for crudites, as a sandwich spread...

Provided by COOKGIRl

Categories     Sauces

Time 40m

Yield 2 cups

Number Of Ingredients 5

5 granny smith apples, peeled, cored and sliced
1 teaspoon fresh lemon juice
2 tablespoons white wine (I used an Oregon pinot gris)
2 tablespoons mayonnaise, to taste and consistency (read Step #4)
1 -3 tablespoon horseradish, grated (or approximately 1 tablespoon horseradish per cup of applesauce)

Steps:

  • Sprinkle the sliced apples with a few drops of lemon juice to prevent them from turning brown, as well as to add a note of acidity to the finished sauce.
  • Cook the apples in a covered saucepan with 2 tablespoons of white wine. This may seem like a small amount of liquid, but the apples themselves will release liquid as soon as they are heated by the steaming wine.
  • As soon as the apples are soft, usually after about 10 minutes, puree them in a food processor or food mill. If the sauce is very watery, you can return the sauce to the pan and gently cook on medium-low heat until the liquid has evaporated, reducing heat if necessary. However, be careful to stir the mixture constantly with a wooden spoon and not allow it to burn.
  • The proportion of apple puree to mayonnaise will vary depending on the apples' flavor; anywhere from one part apple puree and three parts good quality mayonnaise will work.
  • Flavor the apple/mayonnaise with grated horseradish, about 1 tablespoon per cup.
  • I use freshly grated horseradish when I can find it (usually around Easter/Passover) and jarred all other times.
  • Yield is estimated.

Nutrition Facts : Calories 309.9, Fat 5.7, SaturatedFat 0.9, Cholesterol 3.8, Sodium 133.4, Carbohydrate 67.7, Fiber 11.2, Sugar 49, Protein 1.4

SAUCE AU CHOCOLAT



Sauce au Chocolat image

Note: Baker's semisweet chocolate makes a thicker sauce; you may need to add as much as another 1/4 cup water to reach the desired consistency. For a thick sauce--to use hot as an ice-cream topping or at room temperature as a coating for cream puffs and eclairs--use only 1/4 cup water.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 1

4 ounces best-quality semisweet or bittersweet chocolate, coarsely chopped

Steps:

  • In a small saucepan, melt chocolate with 1/2 cup water over medium heat, about 2 minutes. When mixture comes to a boil, whisk gently until smooth. Continue whisking while sauce gently boils for 1 minute. (If sauce is too thin, cook it longer. If it is too thick, add more liquid, and return to a boil.) Remove from heat, and allow to cool to room temperature.

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