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Post by :eolim
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2333
Click below to download : Sauces - Butter - Microwave Hollandaise (Format : PDF)
Sauces - Butter - Microwave Hollandaise
1/2 C unsalted butter, melted in microwave2 egg yolks
2 T fresh lemon juice
dash Cayenne pepper
Whisk yolks, lemon juice and cayenne in microwave proof bowl. Slowly whisk in melted butter (sauce will begin to thicken as you whisk). Cook at 50% power for 30 seconds, whisking after 15 seconds. If not sufficiently thickened, cook in 10 second increments at 50% power, whisking after each 10 seconds. If the sauce separates, sprinkle a few drops of warm water in the sauce &andisk briskly.
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1 pound butter Preheat oven to 200 degrees.Place butter in a medium-large stainless steel bowl. Place in preheated oven for about 30 minutes. Let set for about 15 minutes on counter. Carefully skim off the stuff on top.Pour the clarified butter off slowly so as not to disturb the milk solids underneath too much. Discard milk solids.Reheat gently when ready to use.Store in the refrigerator.
Sauces - Oven Drawn Butter
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1 package (1/2 oz.) Butter Buds® -- prepared according to directions 1/4 cup water 2 tablespoons lemon juice 1 teaspoon corn starch * 1/8 teaspoon salt, or to taste lemon peel (optional) -- grated few drops yellow food coloring (optional) In a small saucepan or microwaveable glass container, mix the water and cornstarch and cook until slightly thickened. Add the lemon juice, optional lemon peel, prepared Butter Buds, and salt. Stir and add food coloring, if desired. Serve over vegetables or fish. * For a thicker sauce add additional corn starch, 1 teaspoon at a time until desired consistency is
Sauces - Butter - Lemon "butter" Sauce
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