Gordon Ramsay Vodka Sauce Food

BASIC HOLLANDAISE

Steps:

• Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve (see Secrets for success on storing, below).
• Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
• Beat vigorously until the mixture forms a foam, but make sure that it doesn't get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
• Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

PENNE WITH SUN-DRIED TOMATO VODKA SAUCE

Steps:

• Bring 4 quarts water to boil in a large pot. Meanwhile, process half of tomatoes in food processor until smooth. Transfer to bowl. Stir in vodka and remaining tomatoes.
• Heat oil in large skillet over medium heat until shimmering. Add onion and sun-dried tomatoes and cook until onion is softened, about 3 minutes. Add garlic, red pepper flakes and italian seasoning and cook until fragrant, about 30 seconds. Stir in tomato-vodka mixture and 1/2 teaspoon salt and simmer until slightly thickened, 8 to 10 minutes. Add cream and cook until heated through, about 1 minute.
• Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain pasta, and return to pot. Add sauce and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.

SHALLOT & RED WINE SAUCE

Steps:

• Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until lightly browned, stirring often.
• Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary.
• Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
• Pour in 5 tbsp balsamic vinegar and cook until evaporated away to a syrup, then pour in 400ml red wine and cook until reduced by two thirds.
• Pour in 400ml beef or brown chicken stock and bring to the boil.
• Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary.
• Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.