CLASSIC SAUCE RECIPES

CLASSIC HOLLANDAISE SAUCE RECIPE | ALLRECIPES

Classic Hollandaise Sauce Recipe | Allrecipes image

The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!

Provided by Stoddard Whitridge

Categories Sauces

Total Time 10 minutes

Prep Time 2 minutes

Cook Time 8 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 egg yolks
½ lemon, juiced
1 teaspoon cold water
1 teaspoon salt
1 teaspoon ground black pepper
½ cup butter

Steps:

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

Nutrition Facts : Calories 164.6 calories, CarbohydrateContent 1.5 g, CholesterolContent 143.1 mg, FatContent 17.6 g, FiberContent 0.5 g, ProteinContent 1.6 g, SaturatedFatContent 10.5 g, SodiumContent 500.9 mg, SugarContent 0.1 g

CLASSIC MARINARA SAUCE RECIPE - NYT COOKING

Classic Marinara Sauce Recipe - NYT Cooking image

Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)

Provided by Julia Moskin

Total Time 25 minutes

Yield 3 1/2 cups, enough for 1 pound of pasta

Number Of Ingredients 6

Ingredients

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Steps:

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

Nutrition Facts : @context http//schema.org, Calories 94, UnsaturatedFatContent 7 grams, CarbohydrateContent 6 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 275 milligrams, SugarContent 3 grams

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From jamieoliver.com
Total Time 1 hours 15 minutes
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Calories 316 calories per serving

1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
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1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
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Calories 378 calories per serving

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