ROASTED GARLIC SAUCE
Make and share this Roasted Garlic Sauce recipe from Food.com.
Provided by RecipeNut
Categories Sauces
Time 40m
Yield 3 cups
Number Of Ingredients 6
Steps:
- To roast garlic Preheat oven to 350°F.
- Rub individual garlic cloves with olive oil, place in a small oven proof pan, and season with salt and pepper.
- Cover the pan with aluminum foil and roast for 45 minutes, or until garlic is soft and lightly browned.
- Peel garlic.
- Method for Sauce-----------.
- In a medium saucepan over high heat, combine the garlic, onion, and white wine, bring to a boil, and reduce by three-fourths.
- Reduce the heat to medium, add cream, and let simmer for 15 to 20 minutes.
- Season to taste with salt and pepper.
- Transfer to food processor and puree.
- May be prepared up to two days ahead, covered, and refrigerated.
- Bring to room temperature before serving.
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
ROASTED GARLIC AND HERB BEURRE BLANC - AN AMAZING SAUCE
We made this sauce recently during class at Culinary Communion - it was intended to go along with the Pork Loin with Spinach and Pernod recipe, but frankly, it went really well on just about everything served with the meal! Especially with the Green Glop (aka Puree Verte, recipe # 122434). Here's Chef Gabriel Claycamp's recipe for Roasted Garlic and Herb Beurre Blanc - I can assure you that it's a rich, creamy, flavorful, delicious sauce that's well-worth the relatively small effort of making it to accompany your meals! (It's not exactly fat-free, but remember: everything in moderation.) Posted with permission.
Provided by Julesong
Categories Sauces
Time 30m
Yield 3 1/2 cups, approx
Number Of Ingredients 10
Steps:
- In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
- Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
- Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).
- Do not allow the sauce to become either too hot or too cold or it will break.
- Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
- Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
- Also, feel free to experiment with other herbs than listed above.
Nutrition Facts : Calories 1169.2, Fat 116, SaturatedFat 73.3, Cholesterol 316.8, Sodium 770.8, Carbohydrate 10.7, Fiber 0.8, Sugar 1.6, Protein 3.1
CRYSTAL BEURRE BLANC
This wonderful sauce was created by Gus Martin, executive chef at Dickie Brennan's Palace Cafe in New Orleans, to drizzle over Recipe #319201. Crystal hot sauce is the main ingredient. If you cannot find Crystal hot sauce you can substitute with Louisianne but not Tabasco, it does not have the same flavor. Honestly, Crystal hot sauce has the most amazing taste you really should have it shipped if you can't get it locally. This sauce is so good with just about any fish, or cheese grits, scrambled eggs, you name it!
Provided by Penny Stettinius
Categories Sauces
Time 23m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Cook the hot sauce in a saucepan over medium-high heat until reduced to a syrupy consistency, whisking constantly to avoid burning.
- Whisk in the cream and reduce the heat to low.
- Add the butter a few pieces at a time, whisking constantly to incorporate completely after each addition.
- Cook until completely smooth, whisking constantly to keep the mixture from breaking.
- Serve.
Nutrition Facts : Calories 435.7, Fat 48.9, SaturatedFat 30.9, Cholesterol 132.2, Sodium 1075, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 0.8
ROASTED BABY ARTICHOKES WITH A LEMON HERB BEURRE BLANC
Don't let Beurre Blanc scare you. It is a basic white wine and butter sauce. Now my other favorite is artichokes. This is a simple quick dish that utilizes frozen baby artichokes. Now I like Birds Eye, but any brand will work. Now if they are fresh, obviously they will take longer to make. But this is a quick elegant side dish you can make any night of the week or you can make this for a dinner party. I roast the artichokes with some simple seasoning and olive oil and then drizzle with the sauce. As the artichokes roast in the oven, make the sauce. A Beurre Blanc sauce is very classic; the base sauce with out any seasoning is often used over steak, add some lemon and dill to go over seafood, you can even add some cumin and chili powder to go over a mexican grilled fish or pork dish. Fresh herbs for this are important.
Provided by SarasotaCook
Categories < 60 Mins
Time 40m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Artichokes -- In a large bowl add the artichokes (thawed) and add the olive oil, lemon pepper and salt and toss well to combine. Line a baking sheet with parchment or foil and cook at 425 for 15-20 minutes until they are warmed through and starting to get brown. Remove to a serving platter.
- Sauce -- In a small sauce pan, add the white wine, vinegar and the shallots and heat to medium to medium-high until the sauce is reduced by half. It doesn't take long 3-4 minutes is all. Add the cream and cook another 1-2 minutes -- Don't boil. Remove from the heat and slowly whisk in the butter until creamy and melted. Then add in the lemon and fresh herbs.
- Serve -- Drizzle the sauce over the roasted artichokes. If you have any sauce left, serve a small sauce container on the serving platter for people to help themselves.
- Remember all "veggies" are good with this. Asparagus, cauliflower, beans, zucchini, mushrooms, etc.
- ENJOY!
Nutrition Facts : Calories 352.5, Fat 35.4, SaturatedFat 20.6, Cholesterol 84.8, Sodium 550.6, Carbohydrate 7.5, Fiber 3.4, Sugar 0.2, Protein 2.7
LEMON-DILL BEURRE BLANC
From: http://www.finecooking.com Delicious over any kind of sear-roasted or salt-baked fish. Note: The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time.
Provided by MomLuvs6
Categories Sauces
Time 25m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the wine and shallot in a 3-quart saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes.
- Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.
- Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.
Nutrition Facts : Calories 171, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 150, Carbohydrate 1.8, Fiber 0.1, Sugar 0.5, Protein 0.3
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
BASIC BEURRE BLANC
This wine and shallot reduction sauce mixed with butter is usually served with fish.
Provided by Jay
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
- Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.
Nutrition Facts : Calories 225 calories, Carbohydrate 0.8 g, Cholesterol 67.8 mg, Fat 24.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 15.7 g, Sodium 166.4 mg, Sugar 0.1 g
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