Creolehollandaisesauce Recipes

Steps:

• Heat the butter and oil in a medium saucepan.
• Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender.
• Stir in all remaining ingredients.
• Simmer over low heat for about 10 minutes.
• Taste and adjust seasoning.
• Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.

Steps:

• Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
• Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Steps:

• Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.
• Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.
• Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.

Steps:

• Melt butter in sauce pan, add flour and stir until smooth.
• Pour stock or hot water in slowly, stirring to blend smooth.
• Add lemon juice, chili powder, mayo, white pepper, and salt.
• Whip with a whisk and add egg yolk.
• Can be served hot or cold.
• If thinner mixture is desired, use vinegar to cut consistency.

Steps:

• Beat yolks in the top of a double boiler.
• Add butter by the tablespoon & whisk in completely before adding the next tablespoon. Keep whisking.
• Add remaining ingredients. Whisk more. Serve warm.
• Good on eggs benedict, crab cakes, in a bowl -- .

Steps:

• In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
• Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.
• Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

Steps:

• Put egg yolks in glass heatproof bowl (or top of double boiler) and beat in the vinegar and cream. Season with salt and a little cayenne.
• Stand bowl in pan of hot water (or top of double boiler over hot water) over a slow fire and beat with a small wire whisk until the mixture is as thick as heavy cream. It is important that the water should not boil; add cold water if it gets too hot.
• Beat in the frozen butter, piece by piece, adding another piece only when the previous one has been absorbed. When all the butter is absorbed, add lemon juice. To hold, stand bowl in a pan of lukewarm water, cover top with foil.

Steps:

• In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

Steps:

• In a medium size saucepan, over medium heat, heat the oil.
• Add the chopped onion, celery, bell pepper and garlic cooking until slightly wilted.
• Add the tomatoes and cook for an additional 1 to 2 minutes.
• Add about 1 1/2 cups stock, taking care not to add to much. You can always add more if needed.
• Add the seasonings, bay leaves, hot sauce and Worcestershire sauce; stir and reduce heat to simmer.
• Mix the cornstarch with equal amounts of water and stir 1 tablespoon of mixture into sauce.
• Allow to cook for a few minutes, stir and add additional water/cornstarch mixture if the sauce looks thin or add additional stock if sauce is to thick.
• Simmer about 20 minutes adding additional stock as necessary.
• The last 10 minutes of cooking time, stir in the parsley and green onions.
• Remove bay leaves, taste and adjust seasonings as needed.
• Use the sauce to make your favorite recipe for shrimp creole, etc.
• This sauce can be frozen in sturdy container and thawed in refrigerator before reheating and using.

Steps:

• Heat oil in a medium saucepan until nearly smoking.
• Add the onion, bell pepper and celery, stir to coat with oil.
• Reduce heat to medium, add the garlic, spice mix and bay leaf.
• Cook until the vegetables are soft.
• Add the stock and tomato sauce.
• Bring to a boil, then reduce to a simmer.
• Simmer until reduced to 2 cups.
• Taste, and add hot sauce, salt and pepper to taste.
• Remove the bay leaf, and serve.

Steps:

• Melt butter over low heat; let white milk solids settle to the bottom. Skim white froth off surface. Pour off clear yellow liquid, leaving sediment in pan. Set aside 1 cup clarified butter.
• Combine yolks and water in top of double boiler and whisk over warm water, until mixture is thick. Set in pan of ice water to halt cooking process.
• Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.

Steps:

• Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
• Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
• Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
• Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
• Allow the sauce to cool completely.
• To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.

Steps:

• Stir together the paprika, New Mexico chile, chile de árbol, cayenne, garlic and onion powders, the thyme, and the oregano in a small bowl.
• Bring 1 inch of water to a simmer in a medium saucepan (or in the bottom of a double boiler). Whisk together the egg yolks and lemon juice in a medium nonreactive metal bowl and set over the simmering water. Whisk the yolks until pale yellow and fluffy, about 4 minutes.
• Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, the salt, and the pepper. Serve warm.