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April 17 #542 Four Sauces for Spring
The market really has us inspired these days, and it’s great to just go shopping and then dream up a dish when you get home with your ingredients. To give you a little inspiration, we thought we would give you a few ideas for some easy sauces that have a Springtime accent and let you invent the application. So here are four ideas that are really handy for this time of the year.
Orange Hollandaise Sauce (Great for crab, chicken or mild fish)
1 stick of butter, clarified 3 egg yolks, well beaten with a little water 1 tsp white wine vinegar 2 tbs fresh squeezed orange juice 1 tbs grated orange zest
1. Over a double boiler with gently simmering water, heat the egg yolks. Just as they start to thicken, gradually pour in the clarified butter a little at a time. Whisk vigorously, and take care not to let the sauce get too warm. 2. As the sauce starts to thicken and lighten in color, stir in the vinegar. After it is incorporated, slowly add the orange juice and blend it in well. To remove any egg solids, pour the sauce through a fine strainer. Return the sauce to the sauce pan on the double boiler. 3. Add the grated zest and continue to whisk over very low heat until the sauce takes on volume. When it begins to peak, it is ready to serve.
Lemon Beurre Blanc (great with vegetables) ¼ cup shallots, finely minced ¼ cup dry white wine ¼ cup heavy cream 1 stick unsalted butter, cut in pats 2 tbs lemon juice salt and white pepper to taste
1. In a small sauce pan, cook the shallots and wine together over high heat until the wine is nearly evaporated. 2. Add the cream and cook over high heat until reduced by half. 3. Reduce heat to medium, and whisk in the butter one pat at a time. When the butter is completely blended with the cream, strain the sauce into another saucepan, and add the lemon juice, salt and pepper. Stir over medium heat until the sauce coats the back of the spoon. Remove from heat and serve at room temperature.
Mint Aioli
3 egg yolks 10 roasted garlic cloves 1 teaspoons fresh lemon juice the zest of one lemon ¼ cup fresh mint leaves ½ teaspoon of Worchester Sauce salt, pepper and Tabasco sauce to taste 16 oz. blended oil
1. Place all of the ingredients except the oil in the bowl of a food processor fitted with the chopping bade. 2. Process until combined well. 3. With the motor running, slowly add the oil until the aioli has emulsified. 4. Adjust seasoning with salt, pepper and Tabasco sauce.
Crème Anglaise
1 cup sugar 8 egg yolks 2 cups heavy cream 1 vanilla bean
1. Combine the sugar and egg yolks in a bowl with a whisk until they form ribbons. 2. heat the milk and the vanilla bean over medium high heat until just before boiling. 3. Slowly add the milk to the egg and sugar mixture with constant stirring. 4. Place the mixture back on the stove and cook until thick with constant stirring. Strain the mixture through a chinoise and refrigerate.
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