Newburg Sauce
Makes 1 1/2 cups
INGREDIENTS
1 cup half and half
3 large egg yolks
5 tablespoons dry sherry or Madeira
1/2 teaspoon salt
Pinch red (cayenne) pepper
2 tablespoons butter, cut into pea sized pieces
METHOD
1
Insert the black sauce paddle in the pitcher
2
Add half and half, egg yolks, sherry or Madeira, salt and pepper.
3
Cover pitcher with lid and press start button.
4
When pitcher is warm, lift from base to stop unit, remove lid, and add
pea-size pieces of butter.
5
Return pitcher to base, push paddle down, cover with lid, and press
start button.
6
When unit shuts off automatically, remove pitcher form base and use
a heat resistant rubber spatula to stir vigorously against bottom of
pitcher for 30 seconds.
7
Use spatula to scoop and pour sauce into bowl. Serve hot.
Recipe courtesy of Froth Au Lait, Inc.
Light and Simple Hollandaise
Makes 2 - 4 servings
INGREDIENTS
4 ounces liquid margarine
2 large egg yolks
1 tablespoon lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
METHOD
1
Insert the black sauce paddle in the pitcher
2
Add egg yolks, water, lemon juice and mustard.
3
Cover pitcher with lid and press start.
4
After about 10 seconds, while unit is running, remove flavor hatch and
slowly pour liquid or melted margarine through opening into pitcher.
Lock flavor hatch into place.
5
When unit shuts off automatically, immediately remove pitcher from
base and use a heat resistant rubber spatula to stir sauce vigorously
against bottom of pitcher for about 30 seconds.
6
Use spatula to scoop and pour Hollandaise into a bowl and stir.
7
Serve hot, warm or cold.
Recipe courtesy of Froth Au Lait, Inc.
21
22