Currently playing on my computer (tune in: pls, asx)
     
 
Sun, 17 Jun 2007

Bernaise Sauce
This is kind of a pain to make, but it's worth it. Great sauce for filet mignon.

1 egg yolk
1 tsp lemon juice
5 tbs cold butter, cut into tablespoon pieces
1 shallot, minced
1 tsp tarragon
1 tsp parsley
¼ white wine
salt and pepper to taste

In a small saucepan, beat egg yolk and lemon juice with wisk over very low heat until light and creamy. Whisk in butter a tablespoon at a time, being sure the pan never gets hot enough to melt the butter. Remove from heat from time to time if necessary. Continue beating until all butter has been emulsified. The sauce should be thick and creamy.

In another saucepan combine shallots, tarragon, parsley, wine, salt, and pepper. Boil over high heat until the liquid is reduced by half. Strain liquid and reserve 1 teaspoon of the herb/shallot mixture; cool liquid to room temperature. Combine liquid with sauce and reserved shallots/herbs. Serve immediately.

(Updated Tue Jun 26 14:57:35 PDT 2007 // fixed for spelling and grammar)

:: Posted by rus on Sun, 17 Jun 2007 11:09 pm
:: Filed under /recipes/basics/sauces


 
Sat, 11 Feb 2006

Biff's Best Cheese Sauce Evar!
We frequently steam vegetables for dinner; including broccolini, asparagus, and carrots. We had some broccolini tonight with some lamb chops. Typically I'll prepare this simple cheese sauce to pour on top of the veggies. Here is how to make it:

1 tbs butter
1-2 tsp flour
dash pepper
1 cup milk
¼ cup shredded Jarlsberg cheese

Melt butter in a small saucepan. Add flour (1 tsp for a thinner sauce, 2 tsp for a thicker sauce) and stir to make a light brown roux. Add milk all at once and whisk vigorously until sauce thickens (whisking keeps the texture of the sauce nice and smooth). Add cheese and stir until just melted. Serve hot over freshly steamed vegetables.

(Update Wed Feb 15 08:11:29 PST 2006 // lamp -> lamb... oops)

:: Posted by rus on Sat, 11 Feb 2006 9:41 pm
:: Filed under /recipes/basics/sauces


 
Sun, 01 Jan 2006

Bertha's Mustard Plum Sauce
Whenever Bertha (my mother-in-law) serves ham for dinner, she'll always prepare a simple mustard plum sauce to accompany it. I think the only people that eat the sauce are Dick (my father-in-law), Bertha, and myself. All of her kids shun the sauce like the plague, but I'm not sure why... it is delicious. Bertha prepares her mustard plum sauce using one part yellow mustard and one part her homemade plum jam... however, I have made a slight variation to her original:

3 tbs Bertha's homemade plum jam (or equivalent)
1 tbs raspberry jam
1 tbs stone ground coarse grained mustard (or dijon mustard if desired)
1 tbs Inglehoffer sweet hot mustard (or equivalent)

The measurement for the sweet hot mustard is a rough approximation; some brands are a little hotter than others. So add a little more (or a little less) according to taste. Serve at room temperature.

:: Posted by rus on Sun, 01 Jan 2006 11:30 pm
:: Filed under /recipes/basics/sauces



        

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