of 5 lemons or 1 c. bottle lemon juice-3 tsp.
Capers with packing liquid- ¼ tsp. Cayenne
pepper- ½ tsp. Salt- ½ tsp. Cracked black
pepper- 1 tbsp. Fresh parsley (chopped).
the ingredients for 10 seconds in a food
c. red wine vinegar- 4 large shallots, peeled
(substitute one small onion and one garlic clove,
peeled)- 2 tsp. Cracked black pepper- ½ tsp.
Salt- ¼ tsp. Cayenne pepper- juice of a whole
the ingredients for 20 seconds in a food
processor. Mignonnette, by
way means black pepper.
c. Soy sauce- ¼ c. rice wine vinegar (or red wine
vinegar)- ¼ tsp. Tabasco sauce- 1 clove garlic,
peeled and pureed- 1 small coin fresh ginger,
peeled and finely chopped (or two ground ginger)-
4 tbsp. Sliced scallions.
and serve at room temperature.
often is the key to cooking success. One simple
step to enhancing the flavor of your main fish
course is to use a compound butter.
butters- flavored butters- are used as a sauce,
Whether you bake, broil, poach, sauté, or steam
your fish- any fish- compound butters often a
variety of sauces to please any palate. Best of
all, the butters are inexpensive, take less than 5
minutes to prepare, and can be made weeks ahead of
time because they store well in the fridge or
lb. Butter, unsalted- 2 tbsp. Olive oil- 2 large
cloves fresh garlic (optional) pinch cayenne
pepper- 1 tbsp. Lemon juice- 1 heaping tbsp.
Flavoring ingredients (suggestions follow)- salt
the butter so you can easily press a finger
through the stick. Use only fresh herbs. Don’t
over salt. Generally, don’t use more than 2
flavoring ingredients. Add all ingredients except
the butter to the work bowl of a food processor or
blender. Process for 30 seconds. Add the butter.
Process for another 30 seconds. Taste and adjust
for seasoning (salt and pepper). Use it
immediately, roll it in waxed paper or foil and
freeze it, or keep it in a covered cup in the
fridge until you’re ready for it.
a food processor or blender is available, chop the
ingredients as finely as possible and stir them in
to the softened butter until well blended. Beat in
the olive oil. Let stand at room temperature for
at least one hour before use or storage.
mustard, chives, parsley, tarragon, capers,
anchovies, smoked salmon, red or golden caviar,
sun-dried tomatoes, basil, sorrel, others.
DIJON MUSTARD BUTTER WITH CHOPPED
and hand: butter, olive oil, garlic, cayenne
pepper, lemon juice, salt, Dijon Mustard,
scallions, and parsley.
everything except the butter.
the butter and process 30 seconds
less than 5 minutes, for about 5 cents a
serving, the finest accompaniment known to
man. And it stores well.
is the time for the Lush, creamy, lemon-and-butter
satin famous throughout the world as sauce
Hollandaise. I can’t think of a fish that doesn’t
rise to the occasion in its company, or a table
that isn’t more elegant for its presence.
a wondrous Hollandaise is easy. In a few simple
steps, you can create half-a-dozen classical
French sauces that can accompany and enhance fish
at any time and for any occasion.
oz. Melted butter (4 oz. Melted butter and 4 oz.
Any tasteless oil will do)- 4’egg yolks- ¼ tsp.
Salt- 1 tbsp. Water- 2 tbsp. Lemon juice- pinch
a blender or food processor add 4 egg yolks plus a
tablespoon of water. Turn on the machine and then
add 6 teaspoons of very hot butter (or a
combination of butter and oil) one at a time to
the egg-yolk-and-water mixture.
add the remainder of the hot butter to the yolk
mixture in a thin stream about half the thickness
of a pencil. Add lemon juice and cayenne. Taste
and adjust the seasoning. Add salt and pepper if
necessary. This recipe yields approximately 1-½
cups of Hollandaise.
to basic Hollandaise in the processor: A few tbsp
of Dijon mustard to get Sauce Moutarde. A few tbsp
of orange juice to get Sauce Maltaise. A few
cloves of fresh garlic to get Sauce garlic. A few
tbsp of capers to get Sauce Copernicus. A few tbsp
of fresh tarragon to get Sauce Tarragonas. A few
tbsp of red or golden caviar to get Sauce Haute. A
few tbsp of freshly chopped tomato to get Sauce