"Those who forget the pasta are condemned to reheat it."--Unknown

SAUCES Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for SAUCES, by , is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Kiernan-Lewis

Category:
Category:
 

Crème Fraîche


Ingredients:  
Ingredients:  
1 cup buttermilk
2 cups whole cream

NOTE: The Stolen Recipes suggests only 2TB of buttermilk

Directions:
Directions:
Mix buttermilk with cream. Let sit in covered container on counter for twenty-four hours.

Then stir and refrigerate.
 

Mayonnaise


Ingredients:  
Ingredients:  
1-1/4 cup oil
1 egg
1/2-tsp mustard powder
1/2-tsp salt
Juice of 1/2 lemon

Directions:
Directions:
Place 1/4-cup oil, egg, mustard powder and salt in a blender. Mix thoroughly.

While blender or processor is running (can also use an immersion blender) slowly drizzle in the remaining 1 cup oil. After it's emulsified, add the lemon juice and stir just to incorporate.

ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE

The slower you add the oil, the thicker the emulsion will be.
 

Beurre Blanc


Ingredients:  
Ingredients:  
2 medium shallots, finely chopped
1 cup white wine
1/4-cup lemon juice
1 TB heavy cream
1/2-tsp salt
1/4-tsp ground white pepper
1-1/2 sticks butter--cold and cut into small cubes

Directions:
Directions:
In a heavy saucepan over high heat, combine shallots, wine and lemon juice. Boil until it is thick and syrupy. (10-15 minutes.)

Reduce heat to very low and add cream, salt and pepper. Then whisk in the cubed butter a little at a time.

When the butter is fully combined and the mixture is emulsified, remove f rom heat and serve the sauce immediately.

Sauce can be made up to an hour before serving ing and then reheated.
Do not let it bubble on the re-heat.
 

Bernaise


Ingredients:  
Ingredients:  
1 TB shallots, minced
2 TB fish tarragon leaves, chopped
2 TBs wine vinegar
2 TBs white wine
1 tsp peppercorns crushed
3 egg yolks
1 TB water
2 sticks butter, soft and cut into 1/2-inch cubes
Juice of 1/2 lemon

Directions:
Directions:
Put the shallot, tarragon stalks, 1 TB of chopped tarragon and the vinegar, wine and peppercorns in a heavy-bottomed saucepan and boil until reduced to about 1 TB.

Press the reduced liquid through a st rainer and leave to cool.

Put egg yolks and water in the top of a double boiler. Set over the bottom in which water has come to a simmer. Add the reduced and strained liquid and whisk. Keep whisking as you add the butter, cube by cube, until all is absorbed.

Taste and reason as you like with salt, pepper and lemon juice. Stir in the remaining tablespoon of fresh chopped tarragon as you're about to serve it.

TO AVOID CURDLING: WHISK IN AN ICE CUBE OR PLUNGE SAUCEPAN INTO A SINK OF COLD WATER AND WHISK WELL.
 

Salsa Verde


Ingredients:  
Ingredients:  
Large bunch of parsley
3 anchovy fillets
1 TB capers
2 cornichons or miniature gherkins
8 TBS EVOO
5 TBS of fish poaching liquid
1 TB wine vinegar or lemon juice

Directions:
Directions:
Tear parsley leaves from stalks and pop in food processor. Add the anchovies, the capers and the pickles. Pulse and scrape bowl with a spatula. With the machine running gradually pour the olive oil through the feed tube. Add more oil if needed; spoon in poaching liquid from the fish you're making.

Pour into a bowl with a spoon and stir in the vinegar or lemon a little at a time.

Keeps in fridge in the fridge covered with plastic film.

Really good with spicy sausages.
 

Herbed Butter


Ingredients:  
Ingredients:  
2-TB tarragon
1 clove garlic
1/2 TB minced shallot
1/8-tsp salt & pepper
5 TB soft butter

Directions:
Directions:
Mash all ingredients together.

Perfect on steak! Or toss in hot angel hair pasta!
 

Lemon Butter


Ingredients:  
Ingredients:  
1-1/2 lemons
1 Stick butter
Zest of 1 lemon

Directions:
Directions:
Melt the butter in a heavy-based saucepan. Bring to a boil and cook until it sputters and browns--about 5 minutes. When it reaches a hazelnut hue and smells nutty, remove pan from heat and pour through a fine sieve into a heatproof bowl. Let cool for a minute and then add the lemon juice and zest.
 

Rouille


Ingredients:  
Ingredients:  

Directions:
Directions:
 

Aioli


Ingredients:  
Ingredients:  

Directions:
Directions:
copy to come

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

3W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!