Sauces: Difference between revisions

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''Sauces'' Michel Roux

===Alex's Stick blender Hollandaise===

;Ingredients

:3 egg yolks

:1 tsp water

:115g unsalted butter

:juice of ½ a lemon

:salt & pepper

;Method

#in a cup just large enough for the stick blender put the egg yolks, water and lemon juice

#Melt the butter gently and transfer to a jug - it needs to fluid but not too hot. Put the stick blender in the cup and with it running pour the melted butter in a slow stream into the cup. Continue pouring until all butter is added. Sauce should be creamy and thick enough to coat a spoon but still flow off of it. If it is too thick, whisk in a small amount of warm water, a tsp at a time. Season with salt and pepper/cayenne

Alex

===Stick blender Hollandaise===

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#in a cup just large enough for the stick blender put the egg yolks, water and lemon juice

#Over high heat, melt the butter swirling all the time until the foaming subsides and transfer to a jug. Put the stick blender in the cup and with it running pour the melted butter in a slow stream into the cup. Continue pouring until all butter is added. Sauce should be creamy and thick enough to coat a spoon but still flow off of it. If it is too thick, whisk in a small amount of warm water, a tsp at a time. Season with salt and pepper/cayenne

This is essentially the same as Alex's recipe - it didn't work for me because I misread the recipe and added all the butter at the beginning as for mayonnaise. Doh! 🙄

[https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe]

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==Thai dipping sauce==

[[Haddock fish cakes with lime leaves and dipping sauce]]

==Thousand Island dressing==

This is the classic sauce for prawn cocktail, as I make it. I like it with a decent heat kick, but if not, reduce the sambal oelek. All the quantities are indications - adjust to your taste.

;Ingredients

:4 Tbsp mayonnaise - Hellmann's is fine.

:2 Tbsp creme fraiche (or greek-style yoghurt)

:1 tsp tomato paste

:1 tsp sambal oelek (or to taste - see below)

:1 tsp grated horseradish or shop bought horseradish sauce, e.g. Kühne mierikswortel

:1 Tbsp finely chopped shallot or white part of spring onion.

:1 Tbsp chopped gherkin

:1 Tbsp chopped capers

;seasonings

:salt & pepper and hot chilli - chill powder, cayenne, Tabacso or Encona

;Method

#Mix all the ingredients together. Adjust the quantities as you like. Add more tomato paste for a deeper pink. Adjust the seasoning and make hotter with addition of Encona, Tabasco, chilli powder or cayenne.

==Tomato sauce==

@@ Line 120: / Line 120: @@
 <small>''Sauces'' Michel Roux</small>
+===Alex's Stick blender Hollandaise===
+;Ingredients
+:3 egg yolks
+:1 tsp water
+:115g unsalted butter
+:juice of ½ a lemon
+:salt & pepper
+;Method
+#in a cup just large enough for the stick blender put the egg yolks, water and lemon juice
+#Melt the butter gently and transfer to a jug - it needs to fluid but not too hot. Put the stick blender in the cup and with it running pour the melted butter in a slow stream into the cup.  Continue pouring until all butter is added. Sauce should be creamy and thick enough to coat a spoon but still flow off of it. If it is too thick, whisk in a small amount of warm water, a tsp at a time.  Season with salt and pepper/cayenne
+<small>Alex</small>
 ===Stick blender Hollandaise===
@@ Line 132: / Line 146: @@
 #in a cup just large enough for the stick blender put the egg yolks, water and lemon juice
 #Over high heat, melt the butter swirling all the time until the foaming subsides and transfer to a jug.  Put the stick blender in the cup and with it running pour the melted butter in a slow stream into the cup.  Continue pouring until all butter is added. Sauce should be creamy and thick enough to coat a spoon but still flow off of it. If it is too thick, whisk in a small amount of warm water, a tsp at a time.  Season with salt and pepper/cayenne
+<span style="color:maroon">This is essentially the same as Alex's recipe - it didn't work for me because I misread the recipe and added all the butter at the beginning as for mayonnaise. Doh! 🙄 </span>
 <small>[https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe]</small>
@@ Line 227: / Line 243: @@
 ==Thai dipping sauce==
 [[Haddock fish cakes with lime leaves and dipping sauce]]
+==Thousand Island dressing==
+This is the classic sauce for prawn cocktail, as I make it. I like it with a decent heat kick, but if not, reduce the sambal oelek.  All the quantities are indications - adjust to your taste.
+;Ingredients
+:4 Tbsp mayonnaise - Hellmann's is fine.
+:2 Tbsp creme fraiche (or greek-style yoghurt)
+:1 tsp tomato paste
+:1 tsp sambal oelek (or to taste - see below)
+:1 tsp grated horseradish or shop bought horseradish sauce, e.g. Kühne mierikswortel
+:1 Tbsp finely chopped shallot or white part of spring onion.
+:1 Tbsp chopped gherkin
+:1 Tbsp chopped capers
+;seasonings
+:salt & pepper and hot chilli -  chill powder, cayenne, Tabacso or Encona
+;Method
+#Mix all the ingredients together. Adjust the quantities as you like. Add more tomato paste for a deeper pink. Adjust the seasoning and make hotter with addition of Encona, Tabasco, chilli powder or cayenne.
 ==Tomato sauce==