MUSTARD SAUCE
We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!
Provided by QuoVadis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Beat egg and sugar in a saucepan over medium heat.
- Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
- Cook and stir the mixture until hot.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 2.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 17.6 mg, Sugar 25.1 g
BRENNAN'S EGGS HUSSARDE
Our trips to N'awlins would not be complete without a stop at Brennan's for their Eggs Hussard. I have never made it myself, this recipe is posted by request.
Provided by Lorac
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Melt butter in a large sauté pan and warm the Canadian bacon over low heat.
- Place 2 Holland rusks on each plate and cover with slices of warm Canadian bacon.
- Spoon Marchand de Vin sauce over the meat, then set a poached egg on each slice.
- Ladle Hollandaise sauce over the eggs; serve.
- ---Marchandde Vin Sauce---.
- Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes.
- Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
- Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf.
- Simmer until the sauce thickens, about 1 hour.
- Before serving, remove the bay leaf and add the parsley.
- Season with salt and pepper to taste.
- Yields three cups.
- ---PoachedEggs---.
- Bring the water and vinegar to a boil in a large saucepan.
- Crack the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks.
- Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.
- When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving.
- ---HollandaiseSauce---.
- Melt the butter in a medium saucepan, skim and discard the milk solids from the top of the butter.
- Hold the clarified butter over very low heat while preparing egg yolks.
- Place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly.
- Fill a saucepan or Dutch oven large enough to accommodate the bowl with about 1 inch of water.
- Heat the water to just below the boiling point.
- set the bowl in the pan over the water; do not let the water touch the bottom of the bowl.
- Whisk the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly.
- If the bottom of the bowl becomes hotter than warm to the touch, remove the bowl from the pan of water for a few seconds and let cool.
- When all of the butter is incorporated and the sauce is thick, beat in the water.
- Serve the Hollandaise immediately or keep in a warm place at room temperature until use.
- Yields 2 cups.
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