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| | Sauce - Wikipedia, the free encyclopedia |
 | | Japanese cuisine uses ponzu, yakitori, tonkatsu, and yakisoba sauces. | | | British cooking: Gravy is a traditional sauce used on roast dinner, comprising roast potatoes, roast meat, boiled vegetables and optional Yorkshire puddings. | | | Such sauces, including applesauce and cranberry sauce, are often eaten with specific other foods (apple sauce with pork or ham; cranberry sauce with poultry) or served as desserts. |
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http://en.wikipedia.org/wiki/Sauce
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| | Hollandaise sauce - Wikipedia, the free encyclopedia |
| | Hollandaise sauce (a French idea of a Dutch sauce) is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent. | | | The sauce using egg yolks and butter appeared in the 19th century. | | | Hollandaise sauce is well known as a key ingredient in eggs Benedict. |
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http://en.wikipedia.org/wiki/Hollandaise_sauce
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| | Waitrose.com - Hollandaise sauce - Food Glossary |
| | Hollandaise sauce has a smooth, creamy texture and is a golden yellow colour, it is an emulsion of egg yolk and butter and can be quite difficult to make at home because it tends to curdle easily. | | | Uses: Hollandaise sauce is traditionally served with grilled or poached fish, it is also ideal for serving with plain grilled chicken. | | | A rich creamy classic French sauce made with egg yolks, butter and lemon juice or vinegar. |
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http://www.waitrose.com/food_drink/Recipes/glossary/foodglossary/Hollandaisesauce.asp
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| | History of Sauces |
| | These sauces were usually thickened with wheat flour or crumbled pastry. | | | It is also know as "white sauce." It is a smooth, white sauce made from a roux made with flour, boiled milk, and butter. | | | The sauce is served with beef and some shellfish. |
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http://whatscookingamerica.net/History/SauceHistory.htm
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| | Asparagus Recipe - Asparagus with Hollandaise Sauce |
| | Serve with Hollandaise sauce or melted butter and Parmesan cheese, | | | Hollandaise sauce (below) or melted butter and Parmesan cheese | | | In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. |
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http://www.dianaskitchen.com/page/recipes03/a31005d.htm
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| | Eggs From A To Z - Hollandaise Sauce |
| | Hollandaise sauce is often served over asparagus or poached salmon. | | | A rich, lemon-flavored butter sauce thickened with egg yolks. | | | The French chef who created this sauce named it for Holland probably because Holland was famous for its butter, a main ingredient in the sauce. |
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http://www.georgiaeggs.org/pages/hollandaisesauce.html
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| | How to Make a Satiny, Full-Bodied Hollandaise Sauce |
| | Clarified butter and vigilant whisking are the keys to this thick, sumptuous hollandaise sauce. | | | Hollandaise, or its sister sauce Béarnaise, is wonderful at the holiday table, whether paired with poached eggs for a New Year's brunch or with beef tenderloin for Christmas dinner. | | | Melted butter also has a full flavor but will result in a thinner sauce because butter is about 25 percent water. |
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http://www.taunton.com/finecooking/pages/c00180.asp
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| | Open Directory - Home: Cooking: Sauces, Dips, Gravies, and Toppings |
| | Caramel Sauce from RecipeSource - A Vietnamese recipe which can be used as a marinade for strips of beef, chicken or pork, or used in Satay recipes. | | | History of Sauces - History of sauces including Aioli, Béarnaise sauce, Béchamel sauce, Chasseur sauce, Hollandaise sauce, Mayonnaise, and Newburg sauce. | | | Vietnam Sauces - Nuoc Cham (chili sauce), Nuoc Leo (peanut sauce), lemongrass marinade, and a dipping sauce for pork sticks. |
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http://dmoz.org/Home/Cooking/Sauces,_Dips,_Gravies,_and_Toppings
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| | The Food Timeline: history notes--sauce |
| | This sauce is the base of all brown sauces for meat and poultry. | | | There are many variations on the recipe for tartar sauce; the simplest being a mix of mayonnaise and chopped pickles. | | | These recipes were not called "tartar sauce" but are unmistakably similar to the sauce we know today. |
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http://www.foodtimeline.org/foodsauces.html
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| | EMULSIFIED BUTTERSAUCES |
| | Stir in the Sauce Allemande and melted Glace. | | | Sauce Hollandaise and Sauce Béarnaise are both mother sauces. | | | While Sauce Hollandaise is served mainly with vegetables, eggs and fish, sometimes poached meats, Sauce Bearnaise is served with broiled, sautéed items and is much thicker than Sauce Hollandaise. |
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http://www.cmcchef.com/ButterSauces.html
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| | Blender Hollandaise Sauce |
| | If the sauce is reheated, the butter will break. | | | Melt the butter in a small sauce pot, swirling constantly, until the butter reaches 150 degrees F. The butter should be approximately 140 degrees F. prior to blending. | | | If the sauce cools, the butter will solidify. |
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http://www.jfolse.com/recipes/stocks_sauces/stock_sauce29.htm
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| | Hollandaise Sauce |
| | As you progress and the sauce emulsifies you can gradually increase the amount of butter you add until all the butter is incorporated. | | | If the sauce is too thick you may whisk a couple of drops of cold water to thin it. | | | Melt the butter and allow it to cool partially, it should be warm when it is whisked into sauce. |
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http://www.ingoodtastestore.com/Recipes/Hollandaise.asp
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| | Danish Recipes: Vegetables |
| | Stir in the milk slowly, and when the sauce bagins to thicken, stir in the egg yolk, sugar, cheese and salt. | | | Allow sauce to cook for 15 minutes at a low temperature, stirring from time to time. | | | Fold in cheese until it melts smoothly into sauce. |
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http://www.mindspring.com/~cborgnaes/vegetables.html
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| | Hollandaise Sauce |
| | Hollandaise Sauce is good with seafood, vegetables and eggs, the most well-known of which is Eggs Benedict. | | | As with most sauces, other ingredients may be added to enhance flavor, such as herbs and spices. | | | Note: The sauce can be kept warm for a while by placing in a thermos, or by setting the pan in lukewarm water. |
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http://teriskitchen.com/sauces/hollandaise.html
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| | Hollandaise Sauce Recipe 2 at LoveToKnow Recipes |
| | To prepare this Hollandaise Sauce Recipe 2, first put the butter and the flour into a saucepan, and stir over the fire. | | | Cream sauce may be used in the place of cream, more of a vegetable butter being added the last thing, and beaten in well. | | | Salt to taste; and if a richer sauce is desired, more vegetable butter can be beaten into it. |
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http://www.freerecipe.org/Extras/Sauces/Hollandaise/Hollandais_hide.htm
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| | Recipes - Asparagus with Hollandaise Sauce Recipe at Cooking.com |
| | Before World War I, hollandaise sauce was called Sauce Isigny, after a town in Normandy known for its butter. | | | Once all the butter has been incorporated, strain the sauce and season with salt to taste, a dash of cayenne pepper and the lemon juice. | | | CHEF'S TIP: Hollandaise sauce is an emulsion like mayonnaise, but made with warm clarified butter, which helps to make a smooth sauce. |
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http://www.cooking.com/recipes/static/recipe1862.htm
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| | Print Article |
| | Whisk in lemon juice, pepper sauce, salt and pepper to taste. | | | The magnificence of hollandaise is rendered from humble ingredients: eggs and butter. | | | If the sauce is too thick, whisk in a few drops of warm water. |
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http://www.sltrib.com/portlet/article/html/fragments/print_article.jsp?article=2740521
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| | Science of Eggs: Hollandaise Recipe |
| | In hollandaise sauce, melted butter and water form a creamy mixture. | | | When the sauce is as thick as heavy cream, you may beat in the butter by half tablespoons. | | | Serve at once—or keep the sauce warm by setting it over a pan of lukewarm water. |
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http://www.exploratorium.edu/cooking/eggs/recipe-hollandaise.html
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| | Lazy Cajun Hollandaise Sauce |
| | This sauce is the prefect complement to most fish and chicken dishes. | | | This hollandaise sauce is not cooked therefore I suggest that it be used immediately. | | | (A couple of teaspoons at a time.) Continue until all butter is used and the sauce achieves a velvety consistency. |
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http://www.acadiacom.net/custom/Rec_Sauc/hollandz.html
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| | Hollandaise Sauce - Cajun & Creole |
| | The key to successful Hollandaise Sauce is the very slow addition of the melted butter to the warm egg yolks. | | | Hollandaise Sauce can be reheated in a double boiler over hot (not boiling) water provided it is whisked constantly. | | | Hollandaise Sauce will separate if you add the butter too quickly, so remember: good Hollandaise Sauce takes patience. |
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http://www.bellaonline.com/articles/art13279.asp
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| | Foodgeeks.com: Recipe for Hollandaise Sauce |
| | Continue to wisk the sauce until it is thick. | | | I found this sauce to have no zing to it....it tasted like something was missing from the recipe. | | | Over low heat, wisk in the butter, one piece at a time, making sure that each piece of butter is melted before adding. |
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http://foodgeeks.com/recipes/recipe.phtml?recipe_id=6039
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| | Hollandaise sauce |
| | You have to cook this sauce in a bain-marie. | | | - Maltese sauce: it derives from the Hollandaise sauce. | | | Season to taste with salt and pepper and stir very well. |
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http://www.theitaliantaste.com/italian-cooking/sughi/salse/sughi_022_hollandaise_sauce.shtml
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| | Not Finished: Hittin' The Sauce |
| | The sauce, which they put on everything, is a disgusting concoction containing wine, water, salt and fermented fish entrails. | | | There are stand alone sauces like hollandaise sauce or raspberry coolie, which are produced in complete isolation the foods they are going to go on. | | | Steak served with a pepper sauce is known in France as Steak Au Poivre. |
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http://www.goodeatsfanpage.com/Season8/sauce/sauce_trans.htm
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| | Hollandaise Sauce |
| | The sauce could be made just with melted butter but the milk solids contain a lot of salt and will make the final sauce very salty. | | | Traditional Hollandaise recipes called for nearly twice the amount of melted butter and a vinegar reduction, however this results in a very heavy sauce. | | | It is a sauce derived from the process of emulsion and coagulation. |
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http://www.hub-uk.com/tallyrecip01/recipe0002.htm
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| | Hollandaise Sauce |
| | The creamy Mornay sauce, the spinach and poached eggs basked in | | | That should be enough for this amount of sauce. | | | I was about to tell the waiters to give everyone free Bloody Marys or Mimosas while I made more sauce. |
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http://home.earthlink.net/~bobbowers/hollandaise.htm
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| | Steamed Vegetable Platter with Hollandaise Sauce - Free Recipe |
| | Cook, stirring rapidly, till margarine or butter melts and sauce begins to thicken. | | | While this easy version of classic hollandaise is delicious served with cooked vegetables, try it on poultry, fish, or eggs, too. | | | Cook and stir till sauce thickens, 1-2 minutes. |
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http://freeweeklyrecipes.com/SteamedVegetablePlatter.html
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| | Hollandaise Sauce recipe given by Chef Brad to top your favorite dish. |
| | Hollandaise Sauce recipe given by Chef Brad to top your favorite dish. | | | If your sauce "curdles", whisk in a teaspoon or two of boiling water, a drop at a time. | | | Whether to top your Eggs Benedict, or many other treats, Hollandaise Sauce fresh from the stove just can't be substituted. |
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http://www.oldetimecooking.com/Recipes/Hollandaise_Sauce.htm
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| | Cooks Recipes Hollandaise Blender Sauce Recipe |
| | The sauce will thicken as the hot butter is added. | | | This quick version can be served with the same foods as the 'traditional' Hollandaise sauce. | | | In a blender or food processor, blend together egg yolks*, lemon juice, salt and cayenne pepper. |
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http://www.cooksrecipes.com/sauce/hollandaise_blender_sauce_recipe.html
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| | Hollandaise Sauce |
| | However, if you have overheated the sauce and curdled the yolks, the best thing to do is to heat it more until they release most of their butter, strain it out, then start over using fresh egg yolks, but the same butter. | | | If not, beat a teaspoon of lemon juice and a tablespoon of the sauce in a small bowl until they cream and thicken. | | | Use as much butter as you wish, up to the maximum, to make a thick, creamy sauce. |
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http://www.shashek.com/Recipes/DataFiles/Recipe/hold.recipes/Hollandaise_Sauce.shtml
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| | GourmetSleuth - Hollandaise Sauce |
| | Add the salt and cayenne and beat the sauce until it is thick. | | | This hollandaise sauce can be served at room temperature or heated on the stove or in your microwave. | | | Continue to beat the mixture as you slowly pour in the melted butter. |
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http://www.gourmetsleuth.com/recipe_hollandaise.htm
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| | RecipeSource: Mock Hollandaise Sauce |
| | For a sauce that is faster (4 mins.) and more foolproof, but not as authentic tasting or Low in caloires as the one above, melt 4 Tbsps. |
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http://www.recipesource.com/side-dishes/sauces/mock-hollandaise1.html
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| | Hollandaise Sauce |
| | TIP: If sauce curdles, stir in hot water, 1 tsp at a time until sauce is smooth again. | | | I find that one of the most time consuming parts of making eggs benedict is making the hollandaise sauce. | | | or until sauce is thick enough to coat back of spoon. |
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http://www.canadabbhosts.com/recipes/HollandaiseSauce.htm
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| | How to Make Hollandaise Sauce at Home |
| | As you near the milk solids, be at your most diligent not to add too much as the hollandaise is more likely to split at this stage, then slowly pour in the milk solids while still whisking, this will loosen the hollandaise and set the consistency. | | | However, nine out of ten times that people ask me for a recipe it's for that delicious butter sauce that makes what they all claim to be the absolute most favourite brunch dish of all time. | | | Add chopped basil to the finished hollandaise, perfect in spring with new season asparagus and a great sauce for vegetables. |
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http://www.reluctantgourmet.com/hollandaise_sauce.htm
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| | How to Make Hollandaise Sauce - eHow.com |
| | A central part of many dishes, including eggs benedict, hollandaise (French for "Dutch") sauce is about as rich and luxurious as a sauce gets. | | | A too-thick sauce can be thinned by whisking in a little hot water. | | | The traditional recipe includes 1 stick (1/2 cup) of melted sweet butter and the following in a blender: 3 egg yolks, 2 Tbsp of lemon juice, 1/4 tsp of salt, and 1 pinch of cayenne pepper. |
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http://www.ehow.com/how_13904_make-hollandaise-sauce.html
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| | Blender Hollandaise Sauce |
| | Serve immediately or reheat by standing the sauce in a basin of hot but not boiling water. | | | This sauce will keep for 2 to 3 days in the refrigerator. | | | NOTE - Hollandaise does not need to be boiling hot. |
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http://lynnescountrykitchen.net/crepes/blender.html
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| | Hollandaise Sauce |
| | Add lemon juice and salt, cooking and stirring until sauce is thick and smooth, about 2 minutes. | | | NOTE: If sauce curdles, add an ice cube and stir with whisk until smoothness is recovered. | | | Add sour cream and egg yolks, stirring well. |
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http://lynnescountrykitchen.net/lostrecipes/hollandaise3.html
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| | Low Carb Luxury: Recipe - Hollandaise Sauce |
| | Continue to whisk the sauce until it is thick. | | | Over low heat, whisk the butter - one piece at a time - making sure that each piece of butter is melted before adding more. |
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http://www.lowcarbluxury.com/recipes/recipe-sauce01.html
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| | Hollandaise Sauce |
| | Hollandaise Sauce is from the Cook'n with Pillsbury collection. | | | TIP: If sauce curdles, add hot water 1 teaspoon at a time; beat until sauce is smooth. | | | I hope Hollandaise Sauce is what you were looking for. |
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http://www.dvo.com/recipe_pages/pillsbury/Hollandaise_Sauce.html
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| | Catholic Culture : Liturgical Year : Hollandaise Sauce (Recipe) |
| | Hollandaise sauce cooks in about 3 minutes, but it is tricky to make and must be served the minute it is completed. | | | Five minutes before you plan to serve the sauce, add boiling water, a little at a time. | | | After all the water has been added place mixture in upper part of double boiler over boiling water and stir vigorously until sauce thickens like soft custard and coats spoon. |
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http://www.catholicculture.org/lit/recipes/view.cfm?id=269
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| | Hollandaise Sauce & Recipes |
| | This sauce is used at room temperature, it must be in a warm place, not hot or cold. | | | Chefs Note: This sauce is excellent for vegetables beef and fish! | | | Taste and adjust seasonings with salt and white pepper. |
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http://www.chefdepot.net/hollandaise.htm
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| | Easy Hollandaise Sauce |
| | If you try to reheat leftover hollandaise sauce in the microwave, or on a stovetop, the results are likely to be disappointing, the egg portion of the sauce cooking hard, or the sauce separating. | | | If your sauce is more of a custard, or if it resembles curdled milk, then you added the butter too quickly. | | | The texture should be that of a thick sauce. |
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http://mcraigweaver.com/hollandaise.htm
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| | Food Matters. Jennifer Harvey. Preserves, Stocks, Pastries, Sauces 1996 - 2003 |
| | To make the sweet chilli sauce, combine all sauce ingredients in a small saucepan and stir over a low heat until the sugar is dissolved. | | | Japanese Noodles are served hot in a broth or with a dipping sauce. | | | If the sauce is cooking too quickly or becoming too hot, remove the pan from the heat and add a few pieces of butter off the heat. |
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http://www.users.bigpond.com/Food_Matters/Cookin/preserves.html
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| | Hollandaise Sauce Recipe 4 at LoveToKnow Recipes |
| | To prepare this Hollandaise Sauce Recipe 4, first this is one of the best sauces for fish. | | | Place the bowl in a saucepan of boiling water, and stir rapidly until the sauce thickens like boiled custard. | | | Beat the butter to a cream with a silver spoon, add the yolks of the eggs, one at a time, and beat well, then add the lemon juice, salt and pepper. |
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http://www.freerecipe.org/Extras/Sauces/Hollandaise/Hollandais_hbab.htm
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| | LIGHT HOLLANDAISE A quick and easy Hollandaise sauce - Recipe |
| | Any egg yolk and butter sauce can be kept only warm, not hot, or it will curdle. | | | Combine the lemon juice and water in a small sauce pan. | | | Also remember that sauces with egg yolks are prime breeding grounds for sick-making bacteria. |
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http://www.worldwideschool.org/library/books/tech/recipes/sauces/hollandaise-1/Chap1.html
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| | Lex Culinaria: On Hollandaise and Sauce that is most definitely NOT Hollandaise. |
| | I thought hollandaise sauce only has butter, yolks, and lemon juice - and some salt and pepper of course. | | | Bearnaise, maltaise, choron--there are several sauces that are derived from hollandaise. | | | I have discovered, during this time that there is good Hollandaise, there is great Hollandaise, there is crappy Hollandaise, and then there is sauce that is not Hollandaise at all. |
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http://gorgeoustown.typepad.com/lex_culinaria/2005/07/on_hollandaise_.html
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| | MomsMenu Recipe Finder Hollandaise Sauce |
| | 2 lbs lightly salted butter in sauce pan until clear and butter fats are in the bottom of the pan. | | | This is the best Hollandaise I have ever eaten in my life and I used to make it from scratch a lot. | | | My husband never really liked Hollandaise sauce until he tried this recipe. |
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http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:1078238550-5142.txt
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| | SS5 |
| | Keep the sauce warm in a bain marie (warm water bath) or a Thermos. | | | When ready to use the sauce, beat evenly with wire whisk for 30 seconds until smooth. | | | Do hot hold for more than 90 minutes; if you need to hold the sauce longer, discard the old one after 90 minutes and make more. |
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http://www.xrecipes.com/ss5.htm
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| | WRAL.com - Health - Enjoy Asparagus With Light Hollandaise Sauce |
| | Prepare sauce by combining salad dressing and sour cream in a small sauce pan. | | | While asparagus is low in calories, hollandaise sauce, an traditional accompaniment, is not. | | | This recipe slims down the rich sauce so it has only a fraction of the fat. |
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http://www.wral.com/health/3264125/detail.html
(293 words)
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