Here are three sauces to give your meals an extra zing. Serve these over vegetables, poultry or fish. It takes chicken breast and pollock to a whole new level.
Hollandaise Sauce
Don’t be afraid of this sauce. It is so easy, my teenage son has mastered it. It is the sine quo non of Eggs Benedict. It is delicious served over asparagus and pretty much any other steamed vegetable. It does not reheat well, so make only as much as you need.
You will need a double boiler and a wire whisk. If you do not have a double boiler, set a small metal bowl over a pan of simmering water. The only tricky part is to keep the water simmering. Do not let it boil!
Use this chart to determine the amount of ingredients you will need:
Also, a dash of cayenne and a pinch (or two) of salt to taste.
Directions:
Cut the butter into small pats. Put 1/3 of the butter into a the top of a double boiler along with the rest of the ingredients. Put over the pot of simmering water and begin whisking.
Whisk steadily until the butter is melted and fully incorporated into the yoke. Add the remaining butter, one or two pats at a time until it is all melted and incorporated into the eggs. Taste for seasoning and add more cayenne or salt if needed.
If the eggs begin to curdle, add a couple drops of water and whisk until smooth. This usually only happens if you overcook or the water is boiling. Check your water temperature and take the sauce off the heat as soon as all the butter is incorporated.
Parmesan Herb Sauce
1/2 C parmesan
1/4 C butter
3 Tbsp mayonnaise
2 Tbsp lemon juice
1/4 tsp basil
1/4 tsp black pepper
1/8 tsp onion powder
1/8 tsp celery salt
Mix together and put on top of fish fillets or chicken breast, then bake the meat until done.
Mexican Cheese Sauce
½ C salsa
½ C sharp cheddar cheese
½ C mayonnaise
Mix together and put on top of fish or chicken breast and bake until meat is
done. For extra crunchiness, sprinkle crumbled corn chips on top for the last 5 minutes of cooking.
