Sauce Recipes

Please select from one of the following recipes:

Bearnaise Sauce

Beurre Blanc 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.  

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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.  

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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.  

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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.  

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