Sauce Recipes

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     Return to top   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     Return to top   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     Return to top   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   Return to top   Featured Foods CD010 Creole Delicacies Streetcar Tin with 12 Original pralines Price: $22.95 More Information CMFMTURCR 15 lb. Turducken w/ Shrimp & Crawfish Jambalaya Price: $69.99 More Information CMFMTURRL Turducken Roll Price: $29.99 More Information CO015 Cafe Du Monde Coffee & Chicory- 15 oz Price: $6.50 More Information DS001 Cafe Du Monde Beignet Mix - 28 oz. Price: $2.95 More Information OS001 Boscoli Olive Salad - 32 oz. Price: $10.95 More Information Use the selections on the left to browse our store