133747 fondue bearnaise sauce Recipes
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sauce, more) water, divided, cornstarch, unsalted butter and14 Moresauce, more) water, divided, cornstarch, unsalted butter, halved pitted fresh bing cherries or other dark sweet cherries (about 14 oz unpitted cherries), golden brown sugar, fresh lemon juice, pancakes, unbleached all purpose flour, sugar, baking powder, salt, whole-milk ricotta cheese, egg yolks, whole milk, egg whites, vegetable oil (for brushing ), plain greek-style yogurt or plain regular yogurt (optional)18 ingredients
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sauce, apricot preserves, white wine vinegar and10 Moresauce, apricot preserves, white wine vinegar, dijon style mustard, red pepper flakes, vegetable oil for deep frying, eggs separated, milk, cornmeal, baking powder, salt, freshly ground black pepper, shredded zucchini , dried in a clean kitchen towel13 ingredients
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white wine, tarragon vinegar and8 Morewhite wine, tarragon vinegar, chopped shallots or 1 tbsp onion, white pepper, tarragon leaves (preferably fresh , but dried will do), chervil, fresh parsley or 1 tbsp dried parsley flakes, egg yolks, salt, real butter (stick margarine will do in a pinch)25 min, 10 ingredients
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here are the basics of making an excellent cheese fondue ... and3 Morehere are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.15 min, 5 ingredients
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Sauce For Seafoodmayonnaise, sour cream, tomato puree, dijon mustard and4 Moremayonnaise, sour cream, tomato puree, dijon mustard, parsley or dill (chopped), onion (grated ), lemon juice, hot pepper sauce8 ingredients
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Sauce for Barbecue Beefketchup, brown sugar, coke or zero, liquid smoke and4 Moreketchup, brown sugar, coke or zero, liquid smoke, vinegar of choice, worchestershire sauce, spicy brown mustard, tobaso sauce8 ingredients
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Shortcut Bearnaise Saucewhite vinegar, dried tarragon, chopped fresh parsley and2 Morewhite vinegar, dried tarragon, chopped fresh parsley, garlic powder, mayonnaise5 min, 5 ingredients
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Mango Bearnaise Saucecanola oil, butter, shallots, finely chopped and7 Morecanola oil, butter, shallots, finely chopped, fresh tarragon, chopped (2 or 3 springs), fresh parsley, chopped, mango, diced, vinegar, egg yolks, at room temperature, cold water, salt and pepper30 min, 10 ingredients
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Avocado Bearnaise Sauceshallots, diced, dry white wine, white wine vinegar and6 Moreshallots, diced, dry white wine, white wine vinegar, dried tarragon, genuine california avocados, peeled and chopped, mayonnaise, lemon juice, salt, freshly ground pepper9 ingredients
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Peppercorn Bearnaise Saucebutter melted and cooled, egg yolks whipped, water and6 Morebutter melted and cooled, egg yolks whipped, water, white wine vinegar, shallots finely diced, tarragon fresh, peppercorns multi colored if desired, au jus or broth from meat, scant salt & pepper to taste9 ingredients
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Asian Fondue (Emeril Lagasse)beef bones with marrow, cleaned and soaked overnight and26 Morebeef bones with marrow, cleaned and soaked overnight, oxtails, cut into small pieces, water to cover, onions, unpeeled, halved and studded with cloves, shallots unpeeled, whole fresh ginger, unpeeled, star anise, garlic cloves, cinnamon stick, parsnips cut into 2-inch chunks, salt, tripe and tendons, flank steak, beef brisket, garnishes for asian fondue, green onions , sliced thinly on the bias, chiffonade of cilantro, onions , julienned, fish sauce (nuoc mam), wide dried rice noodles , soaked in warm water for 30 minutes and drained, beef sirloin, sliced paper -thin, fresh ground black pepper, fresh bean sprouts, fresh jalapenos pepper , julienned, limes, cut into wedges, chinese basil , chiffonade, pairs chopsticks7 hour 25 min, 27 ingredients
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