Sauces

HOLLANDAISE SAUCE

2 egg yolks
1 teaspoon fresh lemon juice
Dash of hot pepper sauce
2 teaspoons water
Salt
Freshly ground black pepper
1 stick melted butter
In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice,
hot pepper sauce, and water, until pale yellow in color. Season with salt and pepper. Be careful not
to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the
butter, 1 teaspoon at a time, until all is incorporated.
Yield: about 3/4 cup

BEARNAISE SAUCE

3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
Salt
Freshly ground black pepper
1 tablespoon finely chopped parsley leaves
In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a
boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low
heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens.
Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the
parsley leaves.
Yield: about 1 cup

CHORON SAUCE

3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon tomato paste
1 tablespoon water
3 egg yolks, beaten
1 cup unsalted butter, melted
Salt
Freshly ground black pepper
In a saucepan, combine the vinegar, wine, peppercorns, shallots, tarragon, and tomato paste. Bring
the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of tomato paste. Add the egg
yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter
until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set
aside.
Yield: about 1 cup

CHANTILLY SAUCE

2 egg yolks
1 teaspoon fresh lemon juice
Dash of hot pepper sauce
2 teaspoons water
Salt
Freshly ground black pepper
1 stick melted butter
1/4 cup whipped heavy cream
In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice,
hot pepper sauce, and water, until pale yellow in color. Season with salt and pepper. Be careful not
to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the
butter, 1 teaspoon at a time, until all is incorporated. Fold in the whipped cream.
Yield: about 1 1/4 cup

VELOUTE SAUCE

3 tablespoons butter
3 tablespoons flour
2 cups chicken stock
Salt
Freshly ground white pepper
In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in
the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a
boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.
Yield: 2 cups

SAUCE SUPREME

5 tablespoons butter
3 tablespoons flour
2 cups chicken stock
Salt
Freshly ground white pepper
1/2 cup heavy cream
In a saucepan, over medium heat, melt 3 tablespoons of butter. Stir in the flour and cook for 2
minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper.
Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Whisk in the cream
and continue to cook for 2 minutes. Season with salt and pepper. Remove from the heat and whisk in
the remaining butter. Serve warm.
Yield: 2 cups

Cream Gravy (excellent with steaks and chops)

Recipe By : Jacqueline E. Knight Serving Size : 1 Preparation Time :0:00 Categories : Fish & Game Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons Minced onion 2 Tablespoons Butter 2 Teaspoons Flour 1 1/2 Cups Heavy cream 2 Teaspoons Lemon juice 2 Teaspoons Red-currant jelly -- (optional) Salt -- to taste Freshly-ground black pepper -- to taste Pour off the fat from the pan the meat was cooked in and stir in the minced onion, butter, and flour; cook, stirring, for 2 minutes. Slowly stir in the heavy cream and cook, stirring, until blended and thickened. Add lemon juice and red-currant jelly and cook, stirring, until melted. (Jelly can be omitted if desired.) Season to taste. Or the simplest and quickest way is to deglaze the broiling pan with light or medium cream, stirring constantly and carefully to prevent curdling.

Horseradish Sauce

Recipe By : Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Pan gravy (or 2 cups prepared gravy) 2 Tablespoons Prepared horseradish 1/2 Cup Heavy cream Salt -- to taste Freshly-ground black pepper -- to taste In a saute pan, whisk the gravy, horseradish and cream together, over medium heat. Cook the sauce for 4 to 5 minutes. Season to taste with salt and pepper. This recipe yields about 2 cups of sauce.

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