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12
Hollandaise
Using a hand blender makes this tricky-to-make
sauce a no-fuss recipe that you will want to put
on top of more than just poached eggs.
Makes about 1 cup
4 large egg yolks
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt
½ pound (2 sticks) unsalted butter,
melted and kept slightly warm
(not hot)
Warm water, as needed
1. Put the egg yolks, lemon juice and salt into
the mixing beaker. Slowly pour the warm
butter into the mixing beaker, carefully leaving
behind any white milk solids on the bottom of
the pot. Allow to rest for about 1 minute.
2. Insert the blending shaft into the mixing
beaker so that the blade guard touches the
bottom of the mixing beaker. Blend, keeping
the blade on the bottom. Once the ingredients
thicken and start to emulsify, continue
processing, using a gentle up-and-down
motion, until thick and all the ingredients are
incorporated.
3. If sauce is too thick, blend in warm water, 1
teaspoon at a time, until desired consistency
is achieved (approximately 2 tablespoons
total).
4. Taste and adjust seasoning as desired. Serve
immediately or transfer to a double boiler to
keep warm.
Nutritional information per serving (2 tablespoons):
Calories 230 (97% from fat) • carb. 0g • pro. 1g
• fat 25g • sat. fat 15g • chol. 153mg • sod. 218mg
• calc. 11mg • fiber 0g
Basic Vinaigrette
Use this recipe as a guide for making various
combinations. Simple additions, like fresh or
dried herbs, citrus or honey, can make a new
dressing every time.
Makes about 1 cup
¼ cup wine vinegar (any variety will
work)
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
1
/
8
teaspoon freshly ground black pepper
¾ cup extra virgin olive oil
1. Put all ingredients, in the order listed, into the
mixing beaker.
2. Blend, keeping the blade guard completely
submerged, until the mixture starts to emulsify.
Continue, using a gentle up-and-down motion,
until homogenous, about 30 seconds.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 tablespoon):
Calories 96 (99% from fat) • carb. 0g • pro. 0g
• fat 11g • sat. fat 0g • chol. 0mg • sod. 36mg
• calc. 0mg • fiber 0g
Zucchini Herb Soup
A great way to use up that surplus of summer
garden zucchini – serve cold or warm!
Makes about 6 cups
1 tablespoon extra virgin olive oil
2 medium leeks, white and light green
parts, sliced
4 medium zucchini (about 2 pounds), cut
into large dice
1 teaspoon kosher salt, divided
2 cups vegetable broth
1 cup fresh basil leaves
½ cup fresh mint leaves
¼ cup heavy cream (optional)
1. Put the olive oil into a large saucepan over
medium heat. Once the oil is hot, add the
leeks. Stir over medium heat until vegetables
soften, about 8 to 10 minutes.
2. Once soft, add the zucchini with the salt, stir
ingredients together until well coated. Add the
stock and ½ of the herbs. Turn the heat up to
bring mixture to a boil. When the soup comes
to a boil, reduce the heat in order to maintain
a simmer. Simmer until the zucchini is tender.
3. Once tender, add the remaining fresh herbs.
Blend until smooth. To help facilitate blending,
tilt pot to one side, so the blender blade guard
is completely submerged.
4. Taste and adjust seasoning, add remaining
salt to taste if necessary.
Nutritional information per serving (about 1 cup):
Calories 110 (19% from fat) • carb. 16g • pro. 4g
• fat 2g • sat. fat 1g • chol. 5mg • sod. 912mg
• calc. 51mg • fiber 3g
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