Quick Barshch
INGREDIENTS:
1/2 ea Juice from 1/2 lemon 1 x Pinch salt
1 x Pinch of white pepper 1/2 c Melted butter
1/2 c Corn oil or peanut oil
1/2 ea Juice from 1/2 lemon 1 x Pinch salt
1 x Pinch of white pepper 1/2 c Melted butter
1/2 c Corn oil or peanut oil
Place lemon juice, egg, salt and pepper in bowl of food processor. Blend for 1 to 3 seconds. Add butter while still running, then add corn or peanut oil. Blend in processor for 20 seconds until smooth and uniform Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen) Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind. All very good sauces for seafood or vegetables