CLASSIC RED SAUCE
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
- Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
- Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.
HARD SAUCE
Steps:
- Mix together the sugar, butter, vanilla and egg in a saucepan set over medium heat. Cook, stirring, until the sugar melts. Add the brandy and stir for 1 minute. Add the nutmeg and orange zest, and serve warm.
HARD SAUCE
Serve this hard saue with Figgy Christmas Fruit Roll, Festive Figgy Pudding, or Persimmon Pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Add the vanilla and brandy or Cognac; beat until combined. Transfer to a serving dish, and cover with plastic wrap. Refrigerate until ready to serve.
HARD SAUCE
Provided by Robert Farrar Capon
Categories condiments, sauces and gravies, side dish
Time 5m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Cream the butter and sugar together thoroughly. Beat in the spirit, a little at a time, until the mixture is quite smooth. Serve by spoonfuls over individual slices of pudding.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 11 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 2 milligrams, Sugar 7 grams, TransFat 0 grams
HARDLY HARD SAUCE
An easy hard sauce to serve over cake.
Provided by JJOHN32
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Beat butter or margarine until light and fluffy, about 2 minutes. Sift confectioners' sugar into the butter. Add rum, vanilla, and nutmeg. Beat on high speed for 5 minutes. Serve at once over cake, or cover and refrigerate. Bring to room temperature before using if refrigerated.
Nutrition Facts : Calories 187.2 calories, Carbohydrate 10 g, Cholesterol 40.7 mg, Fat 15.4 g, Protein 0.2 g, SaturatedFat 9.7 g, Sodium 109.2 mg, Sugar 9.9 g
HARD SAUCE
I remember making this sauce for my mom when I was about 8 years old. I loved the aroma and spicy flavor. Today, many cooks spread cream-cheese frosting on spice cake instead, but I think you're really missing something if you bypass this warm, old-time sauce. -Shirley Joan Helfenbein, Lapeer, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/3 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the sugar, flour, nutmeg, allspice and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and extracts. Serve with spice cake. Refrigerate leftovers.
Nutrition Facts :
CLASSIC HOT SAUCE
Serve this firey sauce with our Glazed Chicken Wings.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together ingredients.
CLASSIC HOLLANDAISE SAUCE
Hollandaise is emphatically not an "egg-lemon sauce"; the butter flavor should be paramount, lemon juice can be replaced by vinegar, and both acids can even be omitted entirely. As with Bearnaise sauce (see Recipe # 362638), many published recipes are poorly balanced, with too much acid or salt, or too little butter per yolk. To avoid a harsh raw taste, Escoffier's classic version simmers the vinegar and cracked peppercorns, exactly as for Bearnaise. A full four-ounce stick of butter per yolk, melted and clarified, makes the thickest sauce with the most buttery flavor, but the emulsion is somewhat fragile; if the sauce should start to separate, see Step 6.
Provided by R. L. Wallace
Categories Sauces
Time 50m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Put the cut-up butter in a 1-cup glass measure with a pouring spout, and microwave until completely melted and clear but not bubbling (or heat in a warm oven, 190°F., about 30 minutes). Skim off any foam from the top, and cool until lukewarm but still liquid.
- Combine the vinegar, water, and seasonings in a 3-cup, heavy-bottomed, non-reactive saucepan, and simmer slowly over medium-low heat until the liquid reduces to 1 teaspoon. Mix in 1/2 tablespoon cool water, strain the liquid into a cup, and return it to the saucepan.
- Whisk in the yolk, then 1/4 of the clarified butter. Place over medium-low heat, and continue whisking across the bottom and around the sides of the pan until the yolk-and-butter mixture thickens to a sour cream consistency. If the yolk is overcooked, it will start to scramble; if undercooked (as in "blender Hollandaise" recipes), it will taste raw.
- Dunk the pan briefly in cold water; then slowly dribble in the rest of the butter off heat, whisking constantly, without including the milky liquid at the bottom. When all the butter is absorbed, the sauce should be the consistency of a medium-thick mayonnaise; whisk in the cream (or water) so it forms soft, slowly dissolving peaks.
- To keep the sauce from congealing, set it in a pan of hot tap water, but the sooner it is served, the better.
- If the sauce overheats or the butter is added too fast, the oily fat can separate out. If that happens, during or after cooking, it is easy to fix: Put a teaspoon of water in a small bowl, add a spoonful of the separating sauce, and whisk them together until creamy; then gradually add the rest of the sauce, spoonful by spoonful, until the whole thing is reconstituted.
Nutrition Facts : Calories 879.9, Fat 97.6, SaturatedFat 60.6, Cholesterol 457.3, Sodium 23.1, Carbohydrate 0.9, Sugar 0.2, Protein 3.8
CLASSIC HOLLANDAISE SAUCE
Make and share this Classic Hollandaise Sauce recipe from Food.com.
Provided by Rachel Merrell
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place egg yolks and water in the top of a double boiler and beat well with a wire whip or fork.
- Put all but 2 tbs of the butter in a small saucepan over moderately low heat (about 225F degrees) until just melted.
- Add 1 tbs of the cold butter to the egg and water mixture and place over hot, not boiling water.
- Whip constantly until egg yolks thicken slightly.
- Remove from heat and whip in the second tbs of cold butter.
- Gradually pour the melted butter into the egg mixture, beating constantly.
- Place over hot, not boiling, water (water below should not touch bottom of pan) cook until thickened, whipping constantly.
- Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface.
- Remove from heat and stir in lemon juice, salt, and cayenne.
- Sauce may be placed in top of double boiler over hot, not boiling, water, covered, and kept until serving time.
- Serve with vegetables, baked or broiled fish, and shell-fish.
- Note: if you use salted butter, omit the salt in the recipe.
Nutrition Facts : Calories 296.6, Fat 32.7, SaturatedFat 20.2, Cholesterol 164.3, Sodium 201.7, Carbohydrate 0.5, Sugar 0.1, Protein 1.6
CLASSIC HARD SAUCE
Number Of Ingredients 4
Steps:
- In small bowl, combine all ingredients beat at high speed until well blended. Serve immediately, or cover and refrigerate until serving time. Serve over warm dessert. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 80 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 10 mg 3% * Sodium: 40 mg 2% * Total Carbohydrate: 10 g 3% * Dietary Fiber: 0 g 0% * Sugars: 10 g * Protein: 0 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit, 1 Fat or 1/2 Carbohydrate, 1 Fat
Nutrition Facts : Nutritional Facts Serves
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