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
SAUCE SUèDOISE
(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
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
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
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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