Recipes On Rails: New Recipes tagged butter

Bernaise Sauce

Mon Jan 05 10:38:50 UTC 2009

Ingredients:

1.0 teaspoon Tarragon, dried
3.0 tablespoon Wine, White
1.0 tablespoon Vinegar, Tarragon
1.0 pinch Pepper, Black or to taste
1.0 each Shallots small, quartered
0.25 pound butter
3.0 each egg yolks
2.0 tablespoon Lemon Juice
1.0 pinch salt

Instructions:

Thermomix

Put the shallot into the TM and pulse 4 times

Add the wine, vinegar tarragon and salt. (Can substitute 2 tsp. fresh tarragon).

Process in TM at 100C, stir speed, cap off, for 5 minutes.

Reduce to about 1 Tablespoon.

Insert butterfly. Add remaining ingredients.

Process at 80C, speed 3 for 4 minutes. If made in advance, you can hold sauce at 60C with butterfly at speed 2 for an hour or so.

Press through a fine sieve and serve.

Servings: 4
Prep Time: 15 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/626-bernaise-sauce

Butter Sauce (Beurre Blanc)

Mon Jan 05 21:54:40 UTC 2009

Ingredients:

1.0 each Shallots Large - minced
2.0 tablespoon Tarragon minced
0.25 cup Wine, White
0.25 cup Vinegar, White Wine
0.25 pound butter

Instructions:

Finely mince the shallot (use two if they're smaller. You want about a quarter cup) and the fresh tarragon.

Place the shallots, tarragon, vinegar and wine in a sauce pan.

Reduce until the liquid is almost totally evaporated.

Remove from heat, and stir in butter, a chunk at a time. You want to cream the butter, but not truly melt the butter, so keep stirring the sauce.

Continue adding butter ...

... until you have sufficient sauce.

Strain the sauce through a fine sieve, pressing on solids to extract everything.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/600-butter-sauce-beurre-blanc-

Lobster Buttter

Thu Jan 08 11:59:03 UTC 2009

Ingredients:

1.0 each Onion small, diced
1.0 rib Celery diced
1.0 clove Garlic minced
1.0 each Carrot peeled, minced
1.0 teaspoon Thyme fresh, minced
1.0 teaspoon Tarragon fresh, minced
1.0 each Bay Leaves
1.5 pound Lobster
2.0 tablespoon Cognac
3.0 tablespoon Tomato Paste
2.0 pound butter unsalted

Instructions:

Clean and prepare the first 6 ingredients.

We only need the lobster shell and legs. To prepare the lobster, you can either cook it whole and reserve the meat for another purpose, or cut it up raw. I needed raw meat to make the lobster ravioli, so I cut it up whole.

To quickly kill a lobster, place the point of the knife at the first seam behind the eyes (about an inch or more back).

Pierce the shell, straight down, and then cut forward between the eyes. Then cut the remaining body in half.

Coarsly chop up the shell. You need the proper knife for this; I'm using a Japanese style deba. Then finish chopping the shell in a food processor. The finer the shell, the better.

In a large saucepan, melt some of the butter (about two tablespoons). Add the first 7 ingredients and saute over high heat for about 3 minutes, stirring constantly. Add the lobster shells and the cognac, and stir for another 3 minutes. Lower the heat and add the butter and tomato paste. Simmer for about 3 hours. Strain, pressing on the solids. Then, strain again through a triple thickness of damp cheesecloth.

Servings: 12
Prep Time: 4 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/559-lobster-buttter