Hollandaise Sauce

[photo from ciaprochef.com]

Doesn't that just look delicious? When people think of Hollandaise sauce, they think of asparagus or egg benedicts, which are the two most

popular things that it is used on. Well, let's make our own Hollandaise sauce.

Ingredients

• 2 each egg yolks [ not the egg whites]
• 2 tsp fresh lemon juice
• 6 oz hot clarified butter [check butters for the recipe]
• To Taste cayenne pepper
• To taste white pepper
• To taste salt
• as needed, cold water.

Directions

1. Combine egg yolks and lemon juice in a non-reactive mixing bowl.
2. Place the bowl over a hot water bath and whisk the yolk mix until it is lemon colored and nappe.
3. While whisking constantly, slowly add the butter to form an emulsion. [be mindful of to keep whisking because the yolks could curdle]
4. Adjust seasoning and consistency to your liking.
5. Hold over warm water until needed but no more than 1 to 2 hours!

Yield: 8 fl oz

Red Wine Demi-Glace

If you're serving a nice and juicy veal cutlet or even a nice sirloin steak, but you can't seem to find a exquisite sauce to go with it. Try the red wine demi-glace. It has a nice combination of flavors that will enhance your taste-buds. This sauce is great if you're serving a meal set for a romantic evening.

Ingredients

• 1 each shallot, sliced thin
• 1 tsp vegetable oil
• 8 oz red wine
• 8 oz veal stock or 4 oz glace de veau [I'll have the recipe for this posted soon]
• 1/2 sprig of rosemary, keep whole
• 1 tsp butter

Directions

1. Heat oil in small saucepan. Sweat the shallots and deglaze the pan with red wine.
2. Bring to a simmer and let reduce by half.
3. Add the veal stock [or glace] and rosemary. Continue to simmer.
4. Reduce until nappe ["to coat." In order to do this, you would take your spatula in the sauce, hold it up and take your finger and run it through the sauce on the spatula. If the sauce is creamy and doesn't run back together, then you have nappe]. Strain the sauce through a chinois [or a strainer] into a clean saute pan. Finish with a monte au buerre [to give sauce a sheen by adding butter] right before serving. For the monte au buerre, you have to do it in pieces as you stir [without heat] or the sauce could break [the oils will separate; wouldn't be emulsified].

Need a sauce for your chicken wrap?

This sauce is yummilicious and it will go really well with a chicken sandwich or a chicken wrap [or anything chicken!!].

Ingredients

• 1/4 cup sugar
• 1/2 cup water
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp ketchup
• 1 tbsp lemon juice
• 1/4 tsp sesame oil
• 1 tbsp hot mustard
• 2 tsp  hot water
• 1-2 tsp garlic clove, minced
• 1-2 tsp red chile paste

Directions

1.  Dissolve sugar and water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate until needed.
3. Combine hot water with hot mustard, set aside. Combine minced garlic with chile paste. Add both the hot mustard mix and garlic mix to the refrigerated sauce. Mix well. Refrigerate until needed.

Side note: When combining acids[vinegars, lemon juices, etc] and oils, always put the acids first, then the oils. You can whisk it in a bowl, use a blend or shake it up really good in a mason jar!