Loading ...
Loading ...
Loading ...
15
3. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 55 (73% from fat) • carb. 1g • pro. 2g • fat 4g
• sat. fat 1g • chol. 4mg • sod. 162mg • calc. 36mg
• fiber 0g
Hollandaise Sauce
Fair warning: It is almost too easy to make
this creamy and decadent sauce in
the Cuisinart
®
blender.
Makes ¾ cup
½ cup (1 stick) unsalted butter
4 large egg yolks
¼ teaspoon kosher salt
Pinch ground mustard
Pinch freshly ground black pepper
1½ tablespoons fresh lemon juice
1. Put the butter into a saucepan set over low
heat until butter is melted and reaches a slight
simmer.
2. While the butter is melting, put the remaining
ingredients into the blender jar. About a minute
before adding the butter, run the unit on Low for
about 30 seconds to combine.
3. With the blender still running on Low, carefully
remove the measured pour lid from the cover.
Very slowly drizzle the hot butter through
the opening (holding the pour lid, or even a
dishtowel, in place to prevent any splattering).
When adding the butter, be careful not to add
the white milk solids that will be left on the
bottom of the pan. Once all butter has been
added, check hollandaise for consistency. Once
the blender is off, use a long, skinny spatula to
stir, as some yolk may have accumulated in the
well by the blade. If overall consistency is too
thick, add some hot water, 1 tablespoon at a
time, until desired consistency is achieved.
4. Taste and adjust seasoning as desired. Serve
immediately or transfer hollandaise to a double
boiler to keep warm for serving.
Nutritional information per serving (1 tablespoon):
Calories 85 (94% from fat) • carb. 0g • pro. 1g • fat 9g
• sat. fat 5g • chol. 81mg • sod. 47mg
• calc. 8mg. • fiber 0g
Roasted Red Pepper and Garlic Sauce
Serve this sauce over chicken, pork or fish,
or as an alternative to pasta sauce.
Makes 1½ cups
3 red bell peppers
2 garlic cloves, unpeeled
1 tablespoon red wine vinegar
¼ cup chicken broth, low sodium (use more
for a thinner sauce)
½ teaspoon kosher salt
1. Preheat oven to 425°F. Line a baking pan with
parchment paper. Place peppers and garlic on
prepared baking pan.
2. Roast peppers and garlic in oven for 20
minutes. Remove the garlic cloves and place
in a small heatproof bowl. Return tray to oven
and continue roasting peppers for an additional
30 minutes, flipping a few times so peppers are
evenly charred.
3. Once peppers are charred all over, place them
in the bowl with the garlic and cover tightly with
plastic wrap. Allow peppers to cool and steam
at least 30 minutes, so that their skins become
loose. Once cool, peel the skins off the peppers
and garlic.
4. Put the vinegar, peppers, garlic, and salt in the
blender jar. Blend on Low about 10 seconds,
until processed. With the blender still running on
Low, carefully remove the measured pour lid and
slowly pour in the hot broth. Blend until smooth,
about 20 seconds. For a thinner sauce, pour in
more hot broth.
5. Serve over meat, chicken, fish or roasted
vegetables.
Nutritional information per serving (½ cup):
Calories 41 (8% from fat) • carb. 8g • pro. 2g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 413mg
• calc. 12mg • fiber 3g
Loading ...
Loading ...
Loading ...