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Pour the satsuma reduction over the egg yolks in a bowl and whisk well. Whisk in 1 tablespoon water. Place the bowl over a pot of simmering water, to make an improvised double boiler.
Hollandaise sauce (/ h ɒ l ə n ˈ d eɪ z / or / ˈ h ɒ l ə n d eɪ z /; French: [ɔlɑ̃dɛz], from French sauce hollandaise meaning “Dutch sauce”) [1] is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.
Start by blanching the asparagus in simmering water for 3-5 minutes until just-tender but still bright green. Remove from the water and place in ice cold water to shock them and to stop the cooking.
Muślinowy sauce – A sauce perhaps similar to Hollandaise mixed with whipped cream or beaten egg whites. [citation needed] Polonaise – Sauce in Polish cuisine – Garnish made of melted butter, chopped boiled eggs, bread crumbs, salt, lemon juice and herbs. In Poland it's usually used as a dressing, served with cooked vegetables like green ...
Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
Eggs Woodhouse – includes two eggs and artichoke hearts, creamed spinach, bechamel sauce, Iberico ham, black truffle and beluga caviar. The recipe is featured in the book How To Archer, inspired by the television series Archer on FXX. [35] Eggs Zenedict – adds toasted scone and peameal bacon smothered in sundried
Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh). Tomato sauce (sometimes Tomate or Tomat): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth.
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