Restaurant Sauces - Light Variations of Hollandaise and Bernaise Sauce

Search:

Restaurant Sauces - Light Variations of Hollandaise and Bernaise Sauce - Read the following do it yourself/diy article to discover more about Restaurant Sauces - Light Variations of Hollandaise and Bernaise Sauce and more about Recipes - Food - Cooking. - Information and article directory provided by S&S Designed Landscaping and The Landscape Design Site.
Home \| Recipes - Food - Cooking
Restaurant Sauces - Light Variations of Hollandaise and Bernaise Sauce

Restaurant sauces seem to bring life to ordinary dishes. A fine restaurants steak sauce can rarely be duplicated at home without a good copycat recipe. My recipes mimic many restaurant recipes, however they are light variations of 2 popular recipes. The original versions of these recipes are served in fine dining restaurants regularly. Now you can try my light variations of these famous restaurant sauces at home. Serve them over entrees or meats where you want a light, yet delicious sauce. The hollandaise sauce tastes great over asparagus and the Bernaise sauce works well over a lean steak or chicken breast. Try them over any dish you like; you will not miss the heavier versions of the recipes. Light Hollandaise Sauce 1 cup skim milk 2 teaspoons cornstarch 1 small egg yolk 1 tablespoon margarine 2 1/2 tablespoons lemon juice 1/2 teaspoon dijon or spicy brown mustard 1 tablespoon light or fat free sour cream 1/8 (or less) teaspoon salt 1/8 teaspoon white or black pepper In a small heavy saucepan over moderately low heat, whisk together the milk, cornstarch and egg yolk. Cook this mixture, stirring, until the mixture comes almost to a simmer and has thickened slightly (5 to 6 minutes). Remove from the heat. Whisk in the margarine, lemon juice, mustard, sour cream, salt and pepper. Serve warm. Makes about 1 1/4 cups. Light Bernaise Sauce Combine 3 tablespoons minced shallots or green onions, 2 teaspoons crumbled dried tarragon, 1/4 cup dry white wine, and 3 tablespoons white wine vinegar in a small heavy saucepan. Bring to a boil over moderately high heat (until the mixture has boiled down to 2 tablespoons; 2 to 3 minutes). Stir in 1 tablespoon cold water and set aside. Prepare the light hollandaise sauce as directed and stir in the tarragon mixture. This Article Was Written By: Pam Myers
Just go to www.squidoo.com/cooking-techniques-from-copycat-restaurant-recipes to read about current cooking techniques and gain access to hundreds of your favorite restaurant recipes (as seen on TV)! Click on my link above to find more Restaurant Sauces and hundreds of popular restaurant recipes. Prepare these secret recipes in the comfort of your own kitchen. Author: Pam Myers Article Source: http://www.the-landscape-design-site.com/diy Please Rate this Article Not yet Rated Click the XML Icon Above to Receive Recipes - Food - Cooking Articles Via RSS! Additional Articles From - Home \| Recipes - Food - Cooking Outback Steakhouse Recipes - How To Copy Your Favorite Outback Menu Items - By : Frank Hagan Coffee \| 6 Steps to The Best Cup of Coffee - By : 10 Benefits of Eating Foods Packed With Omega-3 Healthy Fats Instead of Taking Supplements - By : Joe Pariseau 17 Things You Probably Didn’t Know About Wine - By : Olive Types - A Great Tasting Guide \| Olives - By : Pam Myers Lemon Salmon Recipe - A Healthy Meal Option \| Salmon Recipes - By : Pam Myers Recipe - Scampi Shrimp - A Family Favorite \| Shrimp Scampi - By : Pam Myers Red Lobster Recipe - Fried Soft Shell Crab - Florida Blue Crab - By : Pam Myers Chocolate Homemade Candy Recipe - A Beautiful Presentation - By : Pam Myers Broil Recipe - Delicious Marinated Broiled Shrimp - By : Pam Myers Free Landscaping Ideas Free Landscaping Pictures Directory Pictures Of Backyard Landscaping Buy Landscape Fabric Backyard Landscaping Ideas Front Yard Landscaping Ideas Landscaping Plan Landscaping Plans Lawn Care