Sauces

 Chicken with Apple, Onion and Cider Sauce

Ingredients

• 4 boneless, skinless chicken breasts (about 2 pounds)
• Kosher salt and freshly ground pepper
• All-purpose flour, for dredging
• 2 to 3 tablespoons vegetable oil
• 1 large red onion, cut into large pieces
• 1 sweet cooking apple, cored and cut into large pieces
• 3 tablespoons apple cider vinegar
• 1 1/2 cups low-sodium chicken broth
• 2 tablespoons cold unsalted butter
• 1 handful fresh parsley, roughly chopped

Directions

Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes. 

Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. 

Remove from the heat, season with salt and pepper and whisk in the butter. Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley. 

Sour Cream and Caviar Sauce for Salmon

Ingredients

• 1 cup sour cream
• 1 (8 ounce) container creme fraiche
• 1/2 cup mayonnaise
• 4 tablespoons chopped fresh dill
• 1 pinch white pepper
• 3 1/2 ounces red lumpfish caviar

• Directions

In a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and white pepper. Carefully mix in caviar. Cover, and refrigerate at least 1 hour before serving.

HORSERADISH CREAM SAUCE

INGREDIENTS

• 1 cup heavy whipping cream
• 3 to 6 tablespoons grated fresh horseradish root
• 2 tablespoons tarragon vinegar
• 1 tablespoon lemon juice
• 1/4 teaspoon prepared mustard
• Dash salt and pepper

DIRECTIONS

In a bowl, beat cream until soft peaks form. Combine the remaining ingredients; fold in cream. Serve with roast beef . Yield: 2 cups.

TOMATO CHUTNEY FROM CHAI, CHAAT & CHUTNEY

INGREDIENTS 

• 8 tomatoes, roughly chopped
• 8 garlic cloves, chopped
• 4 small green chilies, chopped
• 2 tablespoons sunflower oil
• 1⁄2 teaspoon salt
• 1 teaspoon granulated sugar

DIRECTIONS

Using a food processor, blend the tomatoes, garlic and chillies to make a smooth paste.

Heat the oil in a saucepan ?and add the tomato mixture with the salt and sugar. Bring the mixture to a boil, then simmer over medium-low heat for 10–12 minutes, until the chutney thickens a little and the tomatoes are cooked. Leave to cool before serving. This chutney will keep in an airtight container in the refrigerator for 4–5 days

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9 steak sauces

1. Salsa verde

This piquant Italian green sauce doesn’t require any cooking. Chop a small bunch each of parsley, chives and mint into small pieces and mix in a bowl with 1 teaspoon of capers, two or three chopped anchovies, a crushed clove of garlic, the juice of one lemon and three tablespoons of olive oil.Mix it well and season to taste.

2. Smart peppercorn sauce

This classic, creamy steak sauce can be ready in no time. Put 2 tablespoons of red wine vinegar into a large, non-stick frying pan and bring to a simmer. Then add 150ml of chicken stock and reduce the mixture by half over a high heat. Add 2 teaspoons of green peppercorns, crushing a few of them gently in the pan with the back of a spoon. Season and reduce then stir in 4 tablespoons of double cream. Simmer for one or two minutes until the sauce is slightly thickened.

3. Cheat’s béarnaise sauce

If you like thick, creamy, mayonnaise-like sauces, opt for a tarragon-tinged béarnaise. Bypass the whole egg yolk and whisk situation by making it in a pan. Melt 25g of butter over a medium heat and add a finely chopped shallot. Cook for five or six minutes then add 1 teaspoon of white wine vinegar. Cook for another couple of minutes then stir in 100g crème fraiche, 1 teaspoon of Dijon mustard, 1/2 teaspoon of capers and a small bunch of tarragon, chopped. Reduce the heat and cook gently for two or three minutes until simmering, season then serve.

4. Spicy chimichurri

Chimichurri is a South American steak sauce similar to salsa verde – but with a little kick. To make it in five minutes, put 1 clove of garlic, 1 red chilli, a small bunch each of coriander and parsley and 3 tablespoons of red wine vinegar in a small food processor. Blitz until finely chopped then add 2 tablespoons of olive oil and blitz again. Season and refrigerate until serving. We also have a ten-minute version that’s made with green chilli.

5. Black bean & sesame sauce

Team the umami flavour of steak with a deeply savoury, Asian-style sauce, thickened with hardy black beans. Put half a can of drained and rinsed black beans into a food processor. Add 1 teaspoon of soft dark brown sugar, 2 teaspoons of honey, 1 teaspoon of Chinese five-spice powder, 1/2 teaspoon of grated ginger, 1 red chilli, 2 teaspoons of tahini paste, 2 tablespoons of cider vinegar, 2 teaspoons of soy sauce and 5 tablespoons of water. Blend until very smooth then pour into a saucepan and bring to a simmer. Cook for around five minutes or until glossy and thick, stirring all the time.

6.Teriyaki sauce

This Japanese sauce has the sweet/savoury balance honed to a tee. Make your own by mixing together 5 tablespoons of soy sauce, 3 tablespoons of sake, 2 tablespoons of mirin, 1/2 teaspoon of ginger, grated with 1 teaspoon of honey. Pour the mix into a small saucepan and bring to a simmer and cook for around five minutes or until slightly thickened. Remove from the heat and stir in 1 sliced spring onion. Season to taste and serve.

7. Super-swift mustard sauce

You don’t get much simpler than a two-component sauce. Mix together 2 tablespoons of Dijon mustard with 100g crème fraiche in a saucepan and heat gently until simmering. Season to taste and serve.

8. Blue cheese sauce

Steak and blue cheese is a match made in heaven, and this silky sauce can be made in ten minutes. Melt 25g butter in a pan over a medium heat then stir in 1 tablespoon of flour. Slowly add 150ml milk, stirring all the time until the sauce is smooth and all the milk has been added. Bring to a simmer and add 50g chopped Stilton or another blue cheese and stir. Cook until melted and the sauce has thickened slightly, season to taste and serve.

9. Mushroom sauce

We’d never turn our noses up at a retro-style grilled mushroom, but this creamy sauce is a little more refined. Pour 1 tablespoon of olive oil into a saucepan over a high heat and add 6 chestnut mushrooms, sliced. Fry for 5 minutes or until golden then stir in 1 crushed garlic clove, 2 tablespoons of brandy and cook until the brandy has almost totally evaporated. Then stir in 4 tablespoons of double cream and 1 teaspoon of wholegrain mustard. Reduce the heat and bring to a simmer. Cook for two or three minutes more then season and serve.

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Mexican Red Chili Sauce

Ingredients

• 3 dried Ancho (sometimes called pasilla in the US*) chiles OR 2 Ancho and 2 Guajillo chiles
• Water
• 1 large clove garlic
• 2 whole cloves, crushed
• 2 black peppercorns, crushed
• 1/2 teaspoon of salt, more to taste
• Olive oil

Method

1 Working on one chile at a time, use a paring knife to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can. Reserve a few of the seeds or veins for adding later if you want added heat. Note when working with chilies, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers.

2 Heat a large skillet on medium heat. Flatten out the dried chilies as well as you can and place on the skillet to heat. Press down on the opened chilies and leave for a few seconds. Turn the chilies over and heat a few seconds more. You do not want to toast or burn the chilies, just heat them enough to draw out more of the flavor.

3 Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up. (OR pour place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.)

4 Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, ground pepper, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use water instead). Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.

5 Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam. Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.

Crispy Fish with Sweet-and-Sour Sauce

Ingredients

• 1 cup low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons ketchup
• 2 tablespoons sugar
• 1 tablespoon Shaoxing (Chinese cooking wine) or sherry
• 1 tablespoon cornstarch
• 1 teaspoon Chinese chile-garlic sauce
• 3 tablespoons canola oil
• 1 1/2 tablespoons minced peeled ginger
• 2 large garlic cloves, minced
• Four 4- to 5-ounce branzino, striped bass or trout fillets
• 2 scallions, thinly sliced on the bias
• Steamed rice, for serving

How to Make It

Step 1    

In a small bowl, whisk the broth, soy sauce, vinegar, ketchup, sugar, wine, cornstarch and chile sauce. In a small saucepan, heat 1 tablespoon of the oil. Add the ginger and garlic and cook over high heat, stirring, just until fragrant, 1 minute. Whisk the sauce ingredients, then add them to the pan. Simmer until the sauce is thickened and glossy, 5 minutes. Keep warm over low heat.

Step 2    

In a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the fish, skin side down, and press lightly with a spatula to sear the skin for 10 seconds for each fillet. Cook undisturbed over high heat until the fillets are browned and crispy at the edges and just barely opaque on top, about 5 minutes. Flip the fish and cook just until cooked through, about 1 minute longer. Transfer the fish skin side up to plates. Spoon the sauce on top, garnish with the scallions and serve with rice.

Make Ahead

The sweet-and-sour sauce can be refrigerated overnight.

Notes

If using striped bass fillets, cook the fish for slightly longer.

Roasted Halibut with Fresh Herb Sauce

Ingredients

• 1 cup coarse fresh bread crumbs
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 2 teaspoons minced garlic
• 1 tablespoon dry white wine
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 cup finely chopped arugula leaves
• 1 tablespoon finely chopped marjoram
• 1 tablespoon finely chopped oregano
• 2 teaspoons red wine vinegar
• Kosher salt and freshly ground pepper
• Six 6-ounce skinless halibut or cod fillets

How to Make It

Step 1    

Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.

Step 2    

Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.

Step 3    

Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.

Make Ahead

The sauce can be refrigerated for several hours.

Alfredo Sauce

Ingredients

1 1/2 cups whole milk, plus extra as needed

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 to 1 1/2 cup grated parmesan cheese (3 to 3 1/3 ounces, 85 to 128 grams)

Salt, to taste

Pepper, to taste

 METHOD 

1 Warm the milk: In the microwave (30-second bursts) or on the stovetop, warm the milk until it's warm to the touch and a bit steamy. (It does not need to be boiling hot; just warm.) Set aside.

2 Make the roux: Melt the butter over medium heat. Sprinkle the flour over top, then whisk together using a whisk.

Continue to cook the roux, whisking constantly, for 1 minute. This cooks off the raw flour flavor. It's ok if the roux turns a golden color, but continue immediately to the next step if it starts to brown significantly.

3 Whisk in the warm milk: Add about 1/4 cup of the warm milk to the roux and whisk. Add another 1/4 cup and whisk some more. The roux will seize up into clumps.

Continue adding the milk in small 1/4-cup increments, whisking continuously. The clumps will eventually smooth out and look like mashed potatoes, then a thick puree, and then a sauce. Once it looks like a sauce, whisk in any remaining milk. This step should only take about a minute. You can move through the phases fairly quickly.

4 Cook the sauce: Once all the milk has been added, continue to cook the sauce over medium heat while whisking, for 3 to 5 minutes. It's ready when it looks like heavy cream -- slightly thickened and silky.

5 Stir in the Parmesan: Add all of the cheese at once. Whisk until the cheese has melted into the sauce and is no longer visible. At this point, the sauce should look quite thick and creamy.

You can cook it a little longer, whisking occasionally, to let it thicken a little more if you like, but it's better to err on the side of a too-thin sauce at this point. It will thicken a bit more when you reheat it.

6 Store the alfredo sauce: Transfer the sauce to storage containers and cool completely. A skin will form on the surface of the sauce and the sauce will thicken to a paste-like consistency; this is normal. Refrigerate for up to 5 days, or freeze for up to a month.

7 Reheat the sauce: If your sauce was frozen, transfer it to the fridge to thaw overnight before reheating.

Transfer the sauce into a small saucepan or microwave-safe bowl. Gently warm over low heat, or in 30-second bursts in the microwave, until warmed. Stir occasionally, or between every 30-second burst in the microwave. It will start off very thick and paste-like, but will soften and return to a sauce as it warms.

If the sauce seems too thick, whisk in a splash of milk, broth, or water until the sauce is as thinned as you like.

8 Use reheated sauce immediately: Toss with cooked pasta or pour over cooked vegetables, chicken, or fish.

Cucumber Mint Raita

Ingredients

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• One large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated
• 2 cups (475 ml) plain whole milk yogurt
• 10 large mint leaves, thinly sliced* (can sub cilantro)
• 1/2 teaspoon ground cumin
• Pinch of cayenne
• Pinch of paprika
  
• Salt and pepper

Method

1 

Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.

2

 Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve

Giblet Gravy

Ingredients

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• Giblets (neck, gizzard, heart, liver) from a turkey (or chicken)
• 2 tablespoons butter
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 tablespoon minced garlic
• 1 bay leaf
• 1 teaspoon dried thyme
• 5 cups water
• Drippings from the turkey or chicken
• 2-3 tablespoons flour (or 2-3 Tbsp of corn starch, dissolved first into 1/4 cup of water)
• Salt to taste
• 1-2 teaspoons of mustard (yellow or Dijon)

1 Brown the giblets in butter: Heat the butter in a 2-quart saucepan on medium-high heat. When hot, add the giblets to the pan. Brown them on all sides.

2 Add onion, celery, carrot, garlic: Add the onion, celery and carrot and sauté until the onions turn translucent, about 3-5 minutes. Add the garlic and sauté another minute.

3 Add bay leaf, thyme, water, bring to simmer: Add the bay leaf, thyme and water. Bring to a simmer. Lower the heat, partially cover so that some steam escapes, and cook on a low simmer for several hours, while the turkey (or chicken) is cooking.

4 Strain the stock, mince the giblet meat: Once the bird is close to being done, strain the giblets and stock through a fine mesh sieve into a bowl. Set aside the stock. Remove the giblets from the sieve. Finely mince the giblet meat. If you want, you can pull some of the meat off of the neck and mince that as well.

5 Add flour or cornstarch to roast drippings: Once the bird is done, move it to a cutting board to let it rest. Pour off the excess fat (all but a tablespoon or two) from the roasting pan. Set the roasting pan over two burners of the stovetop set over medium heat.

Add the flour (or corn starch slurry) and whisk it into the drippings. Stir in the minced giblets. Let cook for a few minutes, stirring while cooking.

6 Add stock and minced giblets: Add the strained giblet stock to the pan drippings and giblets and mix well to combine. Bring to a boil and stir constantly until the gravy thickens, about 2-3 minutes.

Add 1-2 teaspoons of mustard (to taste). Check for salt and add more salt to taste if needed. Serve it as-is, or purée the gravy in a blender for a smoother texture.

Butterscotch Sauce

INGREDIENTS

• 4 tablespoons unsalted butter
• 1 cup of tightly packed dark brown sugar
• ¾ cup heavy whipping cream (not ultra-pasteurized)
• 1 tablespoon vanilla extract
• 1 teaspoon kosher salt

METHOD

Butterscotch sauce takes about a half an hour to make, from start to finish.

1 Have everything ready to go: 

First, before you begin, make sure you have everything ready to go - the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.

2 Melt butter, add brown sugar:

 In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet. 

3 Stir infrequently:

 Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes.

4 Note the texture:

 Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.

5 Add the cream, let boil:

 At this point add all the cream at once and replace your spoon with a whisk. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.

6 Let rest, then transfer to storage vehicle to cool: 

After liquid has been boiling on the stove for its 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (I prefer a stainless steel or glass bowl.) Cool to room temperature.
7 Taste, add salt and vanilla extract to taste: 

When butterscotch liquid is room temperature, take a small taste. It's important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the marvelous taste of real butterscotch is achieved.

Marinara Sauce

Ingredients

1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt 

1/2 teaspoon freshly ground black pepper

METHOD 

Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

Homemade BBQ Sauce

Ingredients

1 tablespoon canola oil
2 cloves garlic, minced
1/2 onion, diced
1 cup ketchup
1/3 cup molasses
1/3 cup brown sugar
4 tablespoons minced chipotle peppers in adobo sauce
4 tablespoons distilled vinegar
1 tablespoon Worcestershire sauce
Dash salt

Directions

Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).

Perfect Cheese Sauce

Ingredients

3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 tablespoon taco seasoning
3 cups milk, heated
4 ounces cream cheese, softened
2 cups grated sharp Cheddar
1/2 cup grated Parmesan

Directions

Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.

Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.

Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.

Cranberry Sauce

Ingredients

One 12-ounce bag fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored and chopped
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon

Directions

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.

FUDGE SAUCE

Ingredients

1 1/2 cups sugar
1 cup unsweetened cocoa powder
1 cup heavy cream, half and half or whole milk
1/2 cup butter
2 teaspoons vanilla extract
1/4 teaspoon salt

Instructions

1. In a 2 quart saucepan, combine sugar, cocoa and milk, stirring with a whisk until completely combined and smooth.
2. Turn heat on stove to medium and stirring occasionally, bring to a boil.
3. Stir in butter and continue to boil until sauce thickens, about 5 minutes.
4. Remove from heat, stir in vanilla and salt. Let cool for 5 minutes before serving over ice cream. Store in container in the refrigerator. To reheat, microwave for 30 seconds at a time until warm.

Notes

keeps for 2 weeks refrigerated

Easy Asian Dipping Sauce

Ingredients

1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoons honey
3 cloves minced garlic
2 tablespoons minced fresh ginger root
2 teaspoons sesame seeds
2 teaspoons sesame oil

Directions

Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

Better Burger Sauce

Ingredients

2 teaspoons sugar
1 cup mayonnaise
1/2 cup ketchup
1/3 cup sweet pickle relish
1 tablespoon chopped fresh parsley
1/2 bunch green onions, chopped
2 hard-cooked eggs, peeled and chopped
salt and pepper to taste
Worcestershire sauce to taste

Directions

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Drain water, and allow to cool, then peel, chop, and set aside.
In a bowl, stir together the vinegar and sugar until sugar is completely dissolved. Stir in mayonnaise, ketchup, relish, parsley, green onions, and chopped egg, and stir until well blended. Season to taste with salt, pepper, and Worcestershire sauce. Cover and refrigerate until ready to serve.

Hollandaise Sauce

INGREDIENTS

• 3 egg yolks 
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne (لال مرچ)
• 10 tablespoons unsalted butter (if using salted butter, skip the added salt)

Method

1 Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.

2 Blend egg yolks, lemon juice, salt, until lightened in color: Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.

The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

3 Lower blender setting, slowly drizzle in melted butter: Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going.

Continue to blend for another couple seconds after the butter is all incorporated.

4 Adjust salt and lemon juice to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.

If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.

Store until needed in a warm spot, like on or next to the stove top. Use within an hour or so.

Mignonette Sauce for Oysters Recipe

Ingredients

• 1/2 cup minced shallots (about 2 1/2 ounces)
• 1/4 cup white vinegar
• 1/4 cup clear, unseasoned rice vinegar*
• 1/8 teaspoon of sugar
• 1/8 teaspoon of salt
• 1 1/4 teaspoon of finely crushed white peppercorns (do not use pre-ground or powdered white pepper)

*If using seasoned rice vinegar, omit the sugar and salt

Method

1 Finely mince the shallots: Peel and coarsely chop the shallots. Put them into a food processor and pulse a few times, until the shallots are finely minced, but not mush, with pieces no smaller than the tip of a match.

You can also finely mince by hand if you wish. The advantage of using a food processor is that the food processor bowl captures all of the liquid released by the shallots as they are minced, which will enhance the flavor of the mignonette.

2 Stir in white vinegar, rice vinegar, sugar, salt: Place the minced shallots and any liquid released from them in a non-reactive (glass or pyrex) bowl. Add the white vinegar, rice vinegar, and sugar and salt. Stir with a fork.

Add the freshly crushed white pepper. Stir with a fork.

3 Chill: Cover with plastic wrap and chill in the refrigerator for a minimum of four hours. For best results, store for at least 2 days before using.

The mignonette flavor will be better blended the longer it sits. You may notice that the crushed white peppercorns may sink to the bottom of the bowl as the mignonette rests. If you see this, just give it a little stir.

The mignonette will last up to a month in the refrigerator.