Loading ...
Loading ...
Loading ...
32
BASICS
HOLLANDAISE SAUCE
This sauce can be used in many dishes, including eggs Benedict
and steamed vegetables.
Makes 1½ cups
Approximate preparation time: 10 minutes
Place butter in a saucepan over low heat to melt.
Insert the large chopping blade into the large work
bowl of the Cuisinart
®
Food Processor. Add the yolks,
mustard, salt and pepper and process for 90 seconds.
Once the butter melts, turn heat up to bring the butter
just to a boil. With the machine running, very slowly
drizzle ¼ of the hot butter through the feed tube drop
by drop, being sure each drop is incorporated by the
yolks before adding the next. This step should take
about 5 minutes. Once the mixture is emulsifi ed and
homogenous, slowly add remaining butter until
incorporated, about 1 minute. Sauce will thicken to a
mayonnaise consistency. When all butter has been
incorporated, add the lemon juice and pulse to blend.
Taste and adjust seasoning accordingly. Serve while
still warm.
Nutritional information per serving (1 tablespoon):
Calories 108 (98% from fat)
|
carb. 0g
|
pro. 0g
|
fat 12g
sat. fat 7g
|
chol. 57mg
|
sod. 45mg
|
calc. 3mg
|
fi ber 0g
3 STICKS (
3
⁄4
POUND) UNSALTED
BUTTER
3 LARGE EGG YOLKS
1 TABLESPOON DIJON MUSTARD
½ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
2 TABLESPOONS FRESH
LEMON JUICE
4 MEDIUM SCALLIONS, TRIMMED
AND CUT INTO 1-INCH PIECES
3 OUNCES DRAINED SWEET
GHERKIN PICKLES
¼ CUP FRESH ITALIAN PARSLEY
1 TABLESPOON DILL WEED
1 TABLESPOON DIJON MUSTARD
½ TEASPOON FRESH THYME
3 TABLESPOONS DRAINED
CAPERS
1½ CUPS MAYONNAISE
½ CUP NONFAT PLAIN YOGURT,
DRAINED OVERNIGHT TO
REMOVE THE WHEY*
1
⁄8
TEASPOON FRESHLY GROUND
BLACK PEPPER
Makes about 2 cups
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
®
Food Processor. Add the scallions,
gherkins and parsley, and pulse to chop, about 15 pulses.
Add the dill, mustard, thyme and capers and pulse 5
times to chop. Add the mayonnaise, yogurt and black
pepper, pulse to combine, 5 times; do not overprocess.
Refrigerate until ready to use.
*To drain yogurt, place in a strainer lined with a coffee
fi lter or in a yogurt strainer. Cover and let drain until
desired thickness is reached.
Nutritional information per serving (1 tablespoon):
Calories 72 (88% from fat)
|
carb. 2g
|
pro. 0g
|
fat 7g
sat. fat 1g
|
chol. 13mg
|
sod. 86mg
|
calc. 10mg
|
fi ber 0g
This tartar sauce is good not only with fi sh and shellfi sh,
but also with steamed fresh vegetables.
TARTAR SAUCE
Loading ...
Loading ...
Loading ...