SARASOTA'S SUNDRIED TOMATO HOLLANDAISE SAUCE
A nice easy blender hollandaise sauce with a bit of sundried tomatoes. This is wonderful served over grilled fish; salmon, tilapia or any white fish and I love it over scallops. It is also good over fresh vegetables. My favorite is to serve this over Recipe #421491. It is easy and quick to make. Just make sure to use the sundried tomatoes packed in oil and also fresh lemon juice.
Provided by SarasotaCook
Categories Sauces
Time 15m
Yield 1 cup sauce, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Butter and Oil -- In a small sauce pan, add the butter and oil and heat on medium low heat until the butter is melted and heated through.
- Base -- In a blender, add the egg yolks, lemon juice and the sundried tomatoes and blend until smooth.
- Finish -- Slowly add the melted butter and oil until the blender on low speed until the sauce thickens.
- Serve -- Just enjoy it. Serve it over your favorite grilled seafood or vegetables.
Nutrition Facts : Calories 404.7, Fat 44.1, SaturatedFat 18.2, Cholesterol 202.6, Sodium 43.9, Carbohydrate 1.7, Fiber 0.2, Sugar 0.8, Protein 2.3
TOMATO HOLLANDAISE
Provided by Robert Irvine : Food Network
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place the egg yolks and water in a medium mixing bowl and place the mixture over a double boiler, whisking constantly until frothy. Cook until thick enough to coat the back of a spoon, 3 to 5 minutes, removing from the heat for a moment if the eggs become too warm. Whisk in the clarified butter slowly, season with salt and pepper, remove from heat, and whisk in the tomato paste.
ROASTED-TOMATO SALSA
A little time under the broiler intensifies the aroma and flavors of the tomatoes, jalapenos, onion, and garlic, adding a rich, smoky flavor to this spicy dip that's a crowd-pleasing appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
- Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.
ROASTED TOMATO SALSA
Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. -Donna Kelly, Orem, Utah
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 32 servings (8 cups)
Number Of Ingredients 15
Steps:
- Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well., In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl., Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.
Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
HOLLANDAISE SAUCE
Hollandaise sauce, that staple of brunch, is a classic accompaniment to eggs benedict and steamed asparagus. It is a "mother sauce," one of the five classic French sauces that provide the base for so many others. Master it and you've added a versatile weapon and technique to your culinary arsenal. As with bearnaise sauce and beurre blanc, keep an eye on your heat, and serve the sauce warm, not hot.
Provided by Craig Claiborne and Pierre Franey
Categories brunch, weekday, condiments
Time 10m
Yield About 3/4 cup
Number Of Ingredients 7
Steps:
- Put the butter inside a heatproof bowl or glass measuring cup and set it in a basin of simmering water. Let it heat until the butter is melted.
- Carefully spoon off the white residue on top of the clear yellow liquid in the center. Carefully pour off and reserve the yellow liquid. Discard the milky bottom portion.
- Combine the egg yolks and water, beating rapidly with a wire whisk. Place the saucepan in a larger basin of simmering water, beating constantly. Gradually add the clear yellow liquid, beating constantly while heating the mixture in the simmering water. Do not overheat. Beat and heat until the sauce has the consistency of a thin mayonnaise.
- Add the salt, cayenne pepper and lemon juice and blend thoroughly.
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