Classic Hollandaise Sauce for Eggs Benedict
Ingredients {makes enough for 2-3 people} 3 egg yolks 1/4 teaspoon Dijon mustard 1 Tablespoon lemon juice 1 dash hot pepper sauce (ie: Tabasco) 1/2 cup butter, melted Directions: 1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot sauce. Cover, and blend for about 5 seconds. 2. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water Recipe by: Diane Baker for Canning and Cooking at Home
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Now now now - I know you've read the Title of the recipe and say to yourself "the best?" Well, heck ya! This sauce is so good you can sit down with a spoon and eat it all by itself (dare you not to!) What makes mine different? I think I am one of the few that adds a dash of nutmeg to all things Swiss or Gruyere because it really deepens the flavor and brings out the nuttiness in the cheeses. Without further ado - here is my 'schauce', its da boss!! and WHY am I sharing this now? Because you will need this sauce for my next recipe - Chicken & Spinach Swiss Crepes. ~Enjoy! Diane
My Swiss Cheese Sauce Ingredients: 3 Tbs Butter 1/2 tsp Minced Garlic 3 Tbs Flour 3 Cups Half and Half Cream 2 Cups Grated Swiss Cheese 1-2 teaspoons Worcestershire Sauce 2-3 Tbs Hot Sauce (I use Louisiana Hot Sauce) 1 tsp Kosher Salt 1 tsp Ground Black Pepper 1/8 tsp Ground Nutmeg Directions: In a medium saucepan melt butter over medium heat. Add in garlic and flour and whisk until the butter and flour roux become fragrant (it will brown and smell nutty.) Reduce heat to medium-low and slowly add in the half and half. Keep whisking until completely mixed in and starts to thicken. Add in the grated Swiss cheese until all melted. Stir in all your remaining spices and let cook for 2-3 minutes over low heat. Check seasonings and add any more hot sauce, salt, pepper, or nutmeg as preferred. Makes approx 5 cups of sauce. Recipe and photos by: Diane Baker for Canning and Cooking at Home This recipe is an approved recipe from Ball Fresh Preserving (do not make any adjustments to quantities listed.) The ONLY "additional" work that needs done to make this more of a Pizza Sauce then a Pasta Sauce is adding a Cornstarch/Water Slurry *when opening the jars for reheating/use. This is a versatile sauce - you can use it "as-is" as a great and simple Pasta Sauce but, using approx. 2 Tbs Cornstarch/1 Tbs water *enough water to make a thick slurry - should thicken up this sauce into nice sauce for spreading onto homemade pizza dough - you can thicken, once opened to your desired sauce. I have used tapioca flour and even clear-jel to thicken in a slurry mix - all three work great. ~Enjoy! Diane Basil-Garlic Pizza Sauce
Ingredients:
DIRECTIONS: Prepare boiling water-bath canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Wash tomatoes; drain. Remove core and blanch tomatoes. Remove tomato skins, cut into quarters. Set aside. Saute onion and garlic in olive oil until transparent. Add in tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Puree mixture with an immersion blender, a food processor or kitchen blender, working in batches. Strain puree to remove seeds if preferred. Combine tomato mixture and fresh basil in large sauce pot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking. Add ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar. Ladle hot sauce mixture into hot jars leaving 1/2 inch head-space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS filled jars in a boiling water-bath canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed. Clean jars, label and store without bands. Yield: 7 Pint Jars Recipe adapted from: Ball Fresh Preserving "Tomato Sauce" Photos by: Diane Baker for Canning and Cooking at Home Want a super easy but, impressive dinner using leftover cooked chicken? use leftover cooked chicken and dress it up with a simple sauce. I served this over fresh cooked spinach with stuffing and a side salad...this is an excellent sauce for chicken and pasta too - the photo doesn't look too great but, it is just a white sauce, can't really showcase a plain sauce in a photo but, trust me - the taste is excellent! ~Enjoy! Diane
White Wine Sauce **adding mushroom/optional 2 cups heavy cream 1 cup white wine 2 tablespoons butter 2 tablespoons corn starch 2 1/2 teaspoons chicken bouillon granules black pepper In a saucepot, add white wine, butter and chicken bouillion granules. Bring to medium-high heat, stirring to dissolve boullion. In a separate cup or bowl whisk the corn starch into the cream, add half the cream mixture into the wine mixture and bring to a medium boil, adding remaining cream mixture until all added, once thickened at a boil, lower heat and let simmer to thicken. Stirring in black pepper (and mushrooms if wanted) and add in cooked chicken until chicken is warmed through. This sauce is also great with pasta and chicken. Diane Baker for Canning and Cooking at Home What do you do with a bag of Summers frozen pineapple and sweet cherries in the middle of Winter? You create a sauce! Simple. Why a sauce and not go for a jam? Mostly, because I want to be able to use this in many recipes from baked goods, desserts, main dishes...drizzle on oatmeal, stir into yogurt, spread onto sandwiches, and always can be used as a humbly sweet BBQ sauce. Enjoy! ~ Diane Cherry & Pineapple with Rum Sauce Ingredients: 2 Cups Sweet Cherries, whole and pitted 3 Cups Pineapple, sliced 3/4 Cups Brown Sugar 1 Tablespoon Clear Jel, Cook Type 1 teaspoon water 3 Tablespoons Spice Rum* optional Directions: Place fruit in a large stock pot and let simmer on low for 20 mins, use an immersion blender to break up large fruit pieces into a smoother sauce (I left mine semi-chunky) add in sugar and stir until bubbly (you could substitute honey instead - to your taste) and cooked down, about 10-15 minutes. In a separate cup, add the clear jel and water and stir together until smooth, add clear jel mix to fruit sauce mixture, stirring constantly and bring to a medium boil - until sauce thickens. Stir in Rum, cook additional 2-3 minutes. I like the sauce to stay on the spoon as I tip the spoon, it shouldn't just run off...its almost 'jam-like' but, not as set/thick. Jar sauce and refrigerate. Use within one week or freeze for future use *defrost in refrigerator to maintain the same consistency before freezing, do not defrost in microwave. Pinterest: http://www.pinterest.com/pin/530510031080439249/ Recipe & Photos by: Diane Baker for Canning and Cooking at Home |