An Inside Look at Healthy Living...

Sunday, December 18, 2016

Beurre Blanc Sauce: French (white butter sauce)

 Beurre Blanc Sauce: French (white butter sauce)

 

Ingredients

    • 1/4 cup dry white wine
    • 1/4 cup white-wine vinegar
    • 2 tablespoons finely chopped shallot
    • 1/3 cup heavy cream
    • 1/4 teaspoon salt
    • 1/8 teaspoon white pepper, or to taste
    • 2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled

Preparation

    1. Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
    2. Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.
Cooks' note:
Wine mixture can be reduced, and cream and seasoning added, up to 1 hour ahead. Boil cream 1 minute before adding butter.

A Quick Buttermilk Substitute



                                            A Quick Buttermilk Substitute

Ingredients:

1 cup of milk
1 tablespoon of lemon juice


Instructions:
 
If we don't have buttermilk in the fridge, the closest substitute would be another dairy product with a little acidity added — milk with a spoonful of lemon juice or white vinegar does the job quite nicely. This mixture won't get as thick and creamy as buttermilk, but it will perform its role in the batter just as well. Incidentally, yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes. 


LudoBird Fried Chicken Recipe

  • 6 chicken thighs
  • For the Ranch dressing
  • 180g sour cream
  • 180g mayonnaise
  • 80ml buttermilk
  • 1 1/3 tablespoon fresh lemon juice
  • 2 1/2 tablespoons red wine vinegar
  • 1 1/3 garlic cloves, crushed
  • 3 teaspoons Worcestershire sauce
  • 3 teaspoons Worcestershire sauce
  • 2 or 3 tablespoons minced shallot
  • 2 or 3 tablespoons Dijon-style mustard
  • 2 or 3 teaspoons celery seed
  • For the chicken brine
  • 28g fresh thyme
  • 28g fresh rosemary
  • 2 lemons
  • 226g chopped garlic
  • 4 bay leaves
  • 85g black pepper
  • Sea salt
  • 226g clover honey
  • 316ml water
  • For the chicken breading
  • 480g flour
  • 85g paprika
  • 28g smoked paprika
  • 14g garlic powder
  • 14g onion powder
For the Ranch dressing, in a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, red wine vinegar, garlic, Worcestershire sauce, chives, shallot, mustard and celery seed. Refrigerate for one hour to allow the flavours to blend.

For the buttermilk brine bring all the ingredients to a boil in a sauce pot. Set the brine in ice to cool and add 4.5L cold water and then add the chicken thighs. Allow this is brine for twenty four hours.
For the chicken breading, combine all the ingredients, then in a separate bowl combine the buttermilk and mixed herbs.
Then remove the chicken thighs from the brine, coat in the buttermilk, then the breading, then cover in the buttermilk again, followed by the breading.
In a deep fat fryer, heat up some rapeseed oil to 180°C. Put the chicken in and fry and four and a half minutes. Serve with the Ranch dressing.

Recipe Courtesy of Ludo Lefebvre
  • Bearnaise Sauce

     Bearnaise Sauce
    Recipe courtesy of Tyler Florence
     
    Ingredients

    1/4 cup chopped fresh tarragon leaves
    2 shallots, minced
    1/4 cup champagne vinegar
    1/4 cup dry white wine
    3 egg yolks
    1 stick butter, melted
    Salt and pepper


    Directions

    Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

    Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

    Recipe courtesy of Tyler Florence