Please
select from one of the following recipes:
Bearnaise
Sauce
Beurre
Blanc Sauce
Bourbon
Pecan Sauce
Hollandaise
Sauce
Rum
Sauce
Bearnaise
Sauce
Ingredients
1/4 c. white wine or
vinegar
2 tbsp tarragon vinegar
1 tbsp chopped shallots or onion
2 crushed peppercorns
2 sprigs tarragon, chopped
1 sprig chervil or parsley minced
3 egg yolks
3/4 cups melted butter
Cook first 6 ingredients
over medium heat and reduce by half. Cool. Over hot water, slowly beat in egg
yolks, then butter until the consistency of hollandaise. © 1984
John Albrecht, CEC
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Beurre
Blanc Sauce
Ingredients
1 c. white wine
1/4 c. vinegar
2 tsp shallots
2 tsp parsley
2 tbsp garlic
Salt and white pepper to taste
1 # cold butter chips
Combine the first five
ingredients in a sauce pan. Reduce to about 2 tablespoons, add the chipped
butter slowly while swirling the pan. Do not stir with a metal spoon. Season to
taste with salt and pepper. © 1984 John Albrecht, CEC
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Bourbon
Pecan Sauce
Ingredients
1 cup half & half or
whipping cream
2 cup granulated
sugar
2 cup water
2 cup brown sugar
Pinch of salt
2 cup bourbon
2 tsp vanilla
1 cup pecans
Scald
the cream and set aside. Combine water and sugar, and boil until the mixture
turns a golden brown. Add brown sugar and salt, pour in cream and bourbon, and
simmer until blended. Add vanilla and pecans.
© 1984 John Albrecht, CEC
Hollandaise
Sauce
Ingredients
4 tbsp. water
egg yolks
3/4 cups clarified butter
Cayenne pepper to taste
Lemon juice to taste
Combine the egg yolks
and water. Over a water bath and in a stainless steel bowl, cook the egg yolks
slowly until they thicken and lighten in color. Slowly begin to whisk in the
clarified butter. As more butter is absorbed, you may add more faster. When a
good consistency, season to taste with cayenne and lemon juice.
© 1984 John Albrecht, CEC
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Rum Sauce
Ingredients
2 egg yolks
1 c. confectioner's sugar
6 tbsp rum
1 c. whipping cream
1 tsp vanilla
Beat egg yolks, add
confectioner's sugar, continue beating, slowly add rum. Beat whipping cream
separately until it gets firm, add vanilla. Fold egg mixture into whipping
cream. © 1984 John Albrecht, CEC
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