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This sauce can be used in many dishes, including eggs benedict
24
tablespoons
3
)
sticks
unsalted butter
3
larGe eGG yolks
1
tablespoon
mustard
½
teaspoon kosher salt
¼
teaspoon freshly
Ground black pepper
2
tablespoons fresh lemon
juice
This tartar sauce is good not only with fish and shellfish,
2
ounces shallots or Green
,
onions
trimmed and cut
1-
into
inch pieces
3
ounces drained sweet
Gherkin pickles
4
tablespoons fresh
i
talian parsley
1
tablespoon dill weed
1
tablespoon
mustard
½
teaspoon dried thyme
3
tablespoons drained
capers
1½
cups mayonnaise
½
cup nonfat plain yoGurt
*
drained
overniGht
¹∕
teaspoon freshly Ground
8
black pepper
BASICS
12
HOLLANDAISE SAUCE
and steamed vegetables .
makes 1½ cups
Place butter in a saucepan over low heat to melt.
(¾
;
pound
Insert the large chopping blade into the large work bowl of
the Cuisinart
and pepper and process for 90 seconds. Once the butter is
d
-
ijon
style
melted, turn heat up to bring the butter just to a boil. With
the machine running, very slowly drizzle ¼ of the hot butter
through the feed tube drop by drop, being sure each drop is
incorporated with the yolks before adding the next. This step
should take about 5 minutes. Once the mixture is emulsified
and homogenous, slowly add remaining butter until
incorporated, about 1 minute. Sauce will thicken to a
mayonnaise consistency. When all butter has been
incorporated, add the lemon juice and pulse to incorporate.
Taste and adjust seasoning accordingly. Serve while still warm.
Nutritional information per serving (1 tablespoon):
Calories 108 (98% from fat)
sat. fat 7g
TARTAR SAUCE
but also with steamed fresh vegetables .
makes about 2 cups
Insert the large metal chopping blade into the large work
bowl of the Cuisinart
gherkins and parsley and pulse to chop, about 15 pulses.
Add the dill, mustard, thyme, and capers and pulse 5 times
to chop. Add the mayonnaise, yogurt and black pepper;
pulse to combine, 5 times. Do not overprocess. Refrigerate
until ready to use.
*To drain yogurt, place in a strainer lined with a coffee filter or
a yogurt strainer. Cover and let drain until desired thickness is
d
-
reached.
ijon
style
Nutritional information per serving (1 tablespoon):
Calories 72 (88% from fat)
sat. fat 1g
,
Approximate preparation time: 15 minutes
Food Processor. Add the yolks, mustard, salt
®
|
|
chol. 57mg
Approximate preparation time: 5 minutes
Food Processor. Add the shallots,
®
|
|
chol. 13mg
|
|
carb. 0g
pro. 0g
|
sod. 45mg
calc. 3mg
|
|
|
carb. 2g
pro. 0g
|
sod. 86mg
calc. 10mg
|
|
fat 12g
|
fiber 0g
|
fat 7g
|
fiber 0g
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