Tag Archives: Sauce

Bearnaise Sauce

Bearnaise Sauce
Bearnaise Sauce

Bearnaise sauce is a derivation of the classic Hollandaise sauce, the difference is that it’s flavoured with Tarragon. Bearnaise is my favourite sauce to accompany a good pan seared steak (preferably a big old lump of well aged Rib Eye).

Serves 4 – Gluten Free*

Ingredients

  • 300g clarifed butter or ghee, melted and kept warm
  • 4 tbsp white wine vinegar
  • 4 shallots, finely chopped
  • 3 tbsp chopped fresh tarragon stalks, plus 2 tbsp whole tarragon leaves
  • salt and freshly ground black pepper
  • 4 meduim free-range egg yolks
  • 1 tsp lemon juice

 

Method

  1. Pour the vinegar into a non-reactive saucepan. 
  2. Add the shallots, chopped tarragon stalks and salt, to taste. 
  3. Heat gently over a medium heat until the volume of liquid has reduced by more than half. 
  4. Strain and set aside until completely cooled.
  5. Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice.
  6. Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). 
  7. With an electric whisk, whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume.
  8. Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, continuing to whisk, until the mixture is thick and smooth.
  9. Fold in the tarragon leaves and season, to taste, with salt and freshly ground black pepper.

Pop the bowl back over the water (off the heat) to keep warm until ready to use, then pour over your best grilled steak or some poached Salmon.

*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently

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Whisky Cream Sauce

Whisky Cream Sauce
Whisky Cream Sauce

This rich sauce, made with cream and Scotch Whisky is the prefect companion to Haggis and Clapshot on Burns Night. The subtle smoky notes from the Whisky are perfect with the richness of Haggis.

Serves 4 – 6 Gluten Free*

Ingredients

  • 500ml/17fl oz double cream
  • 2 tsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • 2 tsp whisky
  • sea salt and freshly ground white pepper
  • 1 tbsp chopped fresh chives
  • ½ lemon, juice only

Method

  1. Heat the double cream in a pan over a medium heat.
  2. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine.
  3. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.
  4. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper.
  5. Stir in the tablespoon of chives, then whisk in the lemon juice.

Serve drizzled over slices of Haggis, with a mound of Orkney Clapshot for that perfect Burns Night meal on the 25th January

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently

Classic Tomato Sauce

Tomato Sauce
Tomato Sauce

This is a classic and versatile recipe, I use it regularly and always make a double batch and freeze it in portions, as it makes a quick base sauce for so many other dinners.

Once you’ve made it you’ll never want to use a jar again.

Serves 8 -12 Gluten Free

Ingredients

  • 5 garlic cloves
  • 1 large brown onion, finely chopped
  • large bunch fresh basil
  • 4 tbsp extra virgin olive oil, plus more to serve
  • 2 tbsp tomato purée
  • 4 x 400g/14oz cans chopped plum tomatoes
  • 1 tbsp caster sugar
  • salt and freshly ground black pepper

Method

  1. Heat the oil in a wide saucepan or large frying pan,
  2. Fry the onion for 5 minutes, or until translucent and soft but not coloured.
  3. Add the garlic and finely chopped basil stalks and sizzle for one minute, again not allowing them to colour.
  4. Stir in the tomato purée.
  5. Tip in the chopped tomatoes, and sugar.
  6. Season with a generous amount of salt and pepper.
  7. Simmer slowly for 30 minutes until the sauce is rich and thick.
  8. Tear and stir in the basil leaves just before the end.

This can be frozen but should be used within a month.

For a creamy mascarpone and tomato sauce, add 1 tbsp of mascarpone cheese per person to the sauce and a little bit of the pasta water to thin it a little, Top with some Basil leaves and a generous grating of parmesan. Or fry off some meatballs and add to spaghetti for a quick and easy meal.

It’s just as good on it’s own on some pasta….