Some sauces deserve their own special place in the recipe kingdom. Hollandaise Sauce is such an animal. Please CLICK HERE<\/strong><\/a> to view about a dozen different recipes for Hollandaise.<\/p>\n Another sauce deserving special recognition is BBQ sauce. Spanning the range from ketchup to cayenne pepper sauce, and sweet to savory, meat toppings have regional fanatical followers. Explore them BY CLICKING HERE<\/strong><\/a>.<\/p>\n Just interested in Ketchup? CLICK HERE<\/strong><\/a>.<\/p>\n BASE: Champagne vinegar, white wine, egg yolks, butter<\/p>\n Mix and reduce down to 2 TBL in liquid volume Mix 3 egg yolks, 2 TBL hot water When all butter is in add 1 tsp chopped chervil and 1 TBL chopped tarragon<\/p>\n Strain vinegar mixture into egg sauce<\/p>\n Serve over grilled steak, fish or vegetables<\/p>\n 1\/3 c salad dressing \/ mayo Simple: jar of horseradish and ketchup<\/p>\n Better: peel 1\/2 cup fresh horseradish root 1\/3 c sifted Flour, 2 tbl butter Thicken Velout\u00e9 with egg yolk and heavy cream Thicken Velout\u00e9 with cream and mushrooms<\/p>\n Consistency of gravy<\/p>\n Similar to Hollandaise Sauce INGREDIENTS<\/strong><\/p>\n STEP BY STEP<\/strong><\/p>\n EXTRA STUFF<\/strong><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Hollandaise Sauce – COLLECTION Some sauces deserve their own special place in the recipe kingdom. Hollandaise Sauce is such an animal. Please CLICK HERE to view about a dozen different recipes for Hollandaise. BBQ Sauce, ketchup, etc – COLLECTION Another sauce deserving special recognition is BBQ sauce. Spanning the range from ketchup to cayenne pepper … Continue reading “Sauces – COLLECTION and HUB”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[196,97],"tags":[],"class_list":["post-4710","post","type-post","status-publish","format-standard","hentry","category-collection-index","category-condiments-sauces"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4710"}],"version-history":[{"count":17,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4710\/revisions"}],"predecessor-version":[{"id":14092,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4710\/revisions\/14092"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nBBQ Sauce, ketchup, etc – COLLECTION<\/h2>\n
B\u00e9arnaise<\/h2>\n
\n– 1\/2 cup each vinegar and wine
\n– Add 2 tsp black cracked peppercorns
\n– 1\/4 C shallots – finely minced
\n– 1\/2 TBL tarragon leaves – finely chopped<\/p>\n
\nMix in double boiler
\nStir continually
\nSalt, pepper
\nStart incorporating cold butter chips
\n. 1\/2 LB (2 sticks)
\nBe careful NOT to cook the egg yolks . Don’t let it get too hot<\/p>\n
\nTartar Sauce<\/h2>\n
\n1 TBL Finely chopped shallots
\n3 TBL Finely chopped dill pickles
\n2 TBL rough chopped rinsed capers
\nSalt, pepper, 1\/2 lemon juice<\/p>\n
\nShrimp Cocktail Sauce<\/h2>\n
\nGrate
\nDampen with white wine vinegar
\nAdd to 3\/4 cup ketchup
\n1\/2 lemon, salt, 1\/4 tsp sugar
\nTabasco or Franks to taste<\/p>\n
\nVelout\u00e9<\/h2>\n
\nCook in sauce pan till barelt browned
\n4 c chicken stock while whisking vigerously
\nSeason with lemon juice, pepper, salt
\nSpoon over chicken<\/p>\n
\nAllemande<\/h2>\n
\n….<\/p>\nPoulette<\/h2>\n
\nMornaise Sauce<\/h2>\n
\n-Topping for baked fish or egg<\/p>\n\n
\n
\n