Dutch Sauce
Ingredients:
Directions:
Beat the egg yolks with the mixer beater set of a Magefesa Mixer, medium low speed. When the yolks are getting white, add drawn butter slowly while beating. Once the yolks have emulsified with butter, add the lemon juice and season with salt and pepper to taste. Texture must be similar to mayonnaise. Drawn butter is got by melting butter bain-marie low heat. Once it has been totally melted, keep the foam away from the surface and leave it to rest so that the whey goes to the bottom part of the bowl. Keep the fat away with a ladle or pour it carefully in other bowl rejecting the whey. Dutch sauce perfectly accompanies fish, vegetables and eggs. We can prepare a huge number of variants with the same recipe by adding some ingredients to taste, for instance: Jerez wine, cava, aromatic herbs, seaweed, spices, etc.
If we make a white wine or vinegar reduction with pretty chopped shallot and tarragon and we add it to the Dutch sauce, we will get Béarnaise sauce.
Tatar Sauce
Ingredients:
Directions:
Place all the ingredients but mayonnaise in a Magefesa Mixer mixing jar. Grind until getting a fine mince. Mix it up with mayonnaise sauce and decorate with much chopped chive or parsley. Tartar sauce is great for salads, fries, vegetables, cool meats, steamed or grilled fish or smoked salmon among other makings. If we add ketchup, some black or green olives and a bit of red pepper we will have Thousand Island dressing.
Blond Sauce
Ingredients:
Directions:
Chop the onion into a fine brunoise. Heat the oil in a Magefesa cooker and add the onion. Leave it low heat until the onion is transparent. Add the flour, stir it up without letting it toast too much, and wet with the wine and hot poultry or meat stock. Boil it for 15 or 20 min. stirring frequently. Adjust salt and pepper.
This sauce will be pretty useful because it is quick made to accompany vegetables, filled peppers, meatballs, coated fillets, grilled chicken breast, etc. The blond sauce admits any ingredient that we want to add in order to strengthen flavour, spices, aromatic herbs, condiments, etc.
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