Free Recipes Archive
2 or 3 lbs salmon fillets 6 cups chicken stock 1 dried dill blossom or 1/4 teaspoon dill weed 1 shallot, minced(optional) 1 recipe cuisinart hollandaise sauce Place the salmon in a fish poacher or enamel roasting pan and add Read More …
4 each 1-inch thick salmon steaks; about 2 lb total vegetable oil YOGURT HOLLANDAISE 3/4 cup plain yogurt 3 each egg yolks 2 teaspoons grainy mustard 2 teaspoons lemon juice 1/4 teaspoon salt pinch each cayenne and white pepper 4 Read More …
25 g (1/8 cup) butter, melted 4 salmon steaks 1 lemon, sliced black pepper, to season 3 egg yolks 1 teaspoon caster sugar 1 tablespoon water 1 tablespoon white wine vinegar 1 tablespoon lemon juice 175 g (3/4 cup) butter, Read More …
2 tablespoons lemon juice 1 large egg 1/8 teaspoon salt 1/8 teaspoon ground white pepper 1/2 cup butter, melted 1/2 cup peanut oil Place lemon juice, egg*, salt, and white pepper in a food processor. Blend for 1 to 3 Read More …
This is a southern take on the classic poached egg breakfast. The biggest change is going from a Hollandaise to a Remoulade which wakes the dish up and adds the surprise of shrimp. This dish requires some prep work the Read More …
This quick version can be served with the same foods as the ‘traditional’ Hollandaise sauce. 3 large egg yolks 2 tablespoons lemon juice 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 2 tablespoons butter In a blender or food processor, blend Read More …
3 egg yolks 1/4 cup water 2 tablespoons lemon juice 1/2 cup firm cold butter, cut into eighths 1/4 teaspoon salt, optional 1/8 teaspoon paprika Dash ground red pepper In small saucepan, beat together egg yolks, water and lemon juice. Read More …
3 egg yolks 1/2 teaspoon salt Dash of cayenne pepper 1 tablespoon heavy cream 1 cup unsalted butter, melted 1 tablespoon lemon juice or white wine vinegar Place egg yolks, salt, pepper and cream in blender, blend for a few Read More …
3 large egg yolks 1 1/2 tablespoons lemon juice 1/8 teaspoon cayenne pepper 1/2 cup butter 1/8 teaspoon salt 1/8 teaspoon black ground pepper In a blender, process egg yolks, lemon juice, and cayenne pepper for 3 to 5 seconds Read More …
1/2 cup butter, melted 2 tablespoons lemon juice 1/8 teaspoon salt 3 large egg yolks In small saucepan, melt butter; add lemon juice and salt and heat until bubbly. Add slowly to egg yolks*, beating constantly, until thick and smooth. Read More …
1 (10.5-ounce) can condensed cream of celery soup, undiluted 2 tablespoons butter 2 tablespoons lemon juice 2 large egg yolks In a saucepan, combine cream of celery soup, milk, butter, lemon juice, and egg yolks. Cook over low heat just Read More …
This recipe is from the book that came with the Cuisinart, it’s much easier than classic hollandaise. 3 sticks unsalted butter (I use salted and omit the salt) 3 large egg yolks 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/4 Read More …
1-1/4 lb Butter 3 Large egg yolks 2 tablespoon Lemon juice 1/2 teaspoon Salt 1/4 teaspoon Pepper Melt butter in a saucepan until bubbling hot. Place egg yolks, lemon juice, salt, and pepper in a blender jar or food processor Read More …
1 cup Hellmann’s real mayonnaise 2 each Egg whites 2 teaspoons Lemon juice 1/2 teaspoon Dry mustard 1/4 teaspoon Salt (optional) In small saucepan with wire whisk beat all ingredients until smooth. Stirring constantly , cook over medium low heat Read More …
1 oz vinegar 1/4 teaspoon fresh ground pepper 2 ozs water 3 egg yolks 6 ozs clarified butter 1-1/2 teaspoons lemon juice salt and pepper 1 tablespoon ground rosemary Reduce vinegar and black pepper by half. Cool. Add hot water. Read More …
3 egg yolks Juice 1 lemon 1/2 cup butter or margarine Whirls lemon juice and egg yolks in a blender. Melt butter or margarine in a sauce pan until bubbling (it must be really hot to work). Turn the blender Read More …
750 ml potato, sliced 3 cup chicken broth to cover potatoes 75 ml butter or margarine 1/3 cup 15 ml lemon juice 1 tbsp salt to taste 7 ml parsley, finely chopped 1 1/2 tsp Cook potatoes in broth; drain. Read More …
1/2 cup Butter or margarine 1/8 teaspoon Salt 2 teaspoon Lemon juice 3 each Egg yolks In small saucepan, heat butter with lemon juice and salt until bubbly. Add slowly to egg yolks, beating constantly. Makes 3/4 cup. Post Views: Read More …
Servings: 100 Portions (3 Quarts) Portions: 1-3/4 Tablespoons 1 1/3 cup (6-1/2 oz) milk, nonfat, dry 7 1/2 cups water, warm 1/2 cup (4 oz) butter or margarine, melted 1/2 cup (2 oz) flour, wheat, hard, sifted 1-1/2 teaspoon salt Read More …