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Put the lemon juice and vinegar in a bowl, then add the yolks, butter and salt. Mix with a fork, then incorporate the yogurt. Place the bowl on a bowl with boiling water and mix continuously until it thickens. We can serve it with fish, meat - poultry or beef broth, boiled vegetables or eggs.

Good appetite!


Dutch sauce

You are much too dear to me and I know that you trust my recipes, so I can't lie to you: this time we don't even have a simple recipe, although it would seem so in the eyes of a stranger. But the classic Dutch sauce (there are also fast-food variants, which do not involve baking) is a real adventure in the kitchen. Any wrong step can compromise the sauce, so it's good to have at hand, in addition to the right dishes and a goal and a lot of precision. Prepare the ingredients from the beginning, to get to them as quickly as possible, because once you put the dish on the fire, everything is counter-clockwise.

Ingredient:
& # 8211 3 yolks
& # 8211 one tablespoon of cold water for each yolk used
& # 8211 170 gr of melted butter
& # 8211 1-2 tablespoons lemon juice
& # 8211 a pinch of salt

In a bowl with thick walls, cold and not above the fire, mix the yolks with water for 1 minute, until well blended. Then we put the pot on top of one that is on fire, on a very low heat and in which there is water (bain marie). If the water is too hot, remove the pan from the heat and let it cool a bit, because eggs placed at too high a temperature are granulated and make the omelet instead of Dutch sauce.

It is very important to mix continuously and in the same direction so that the yolks are always in motion. Don't stop mixing in any form, we agreed, okay? Continue to beat the yolks as fast as possible, until it thickens, like a sauce, and when you mix with the whisk, the bottom of the bowl can be seen among the yolks. Take the pot off the heat.

This is the crucial moment when we add the butter. Melted butter should not be hot and should be added little by little, spoon by spoon because if you add too much butter at once, the sauce will not thicken. You can also use soft butter without melting it. In this case, the sauce comes out thicker. We like the thinner sauce, even if it's for Benedict Eggs, so we used melted butter.

When the sauce has thickened and has a homogeneous texture, add the lemon juice and salt to taste.

The Dutch sauce is served hot, so either serve it immediately after cooking, or place the dish with the sauce on top of a bowl of hot water, without being on the fire.

I thought that the link below will help you, respectively a video that will teach you how to make Dutch sauce, maybe you understand better than in the pictures:


Dutch sauce

Dutch sauce is not one of those sauces that demonstrates its flavor through simplicity. On the contrary, even if it is one of the basic sauces of the kitchen, its preparation requires some skill, if you want to get that creamy texture that made it famous. The Dutch sauce is especially suitable for fish, but it can also successfully accompany pork, beef and poultry steaks.


Dutch sauce

Dutch sauce is not one of those sauces that demonstrates its flavor through simplicity. On the contrary, even if it is one of the basic sauces of the kitchen, its preparation requires some skill, if you want to get that creamy texture that made it famous. The Dutch sauce is especially suitable for fish, but it can also successfully accompany pork, beef and poultry steaks.


Sos bearnaise

Béarnaise sauce (pronounced bearnez) is one of the classic sauces of French cuisine. It is obtained from the emulsification of fresh egg yolks with melted butter and is considered the & # 8222 son & # 8221 of Dutch sauce (click on the link for Dutch sauce). Unlike Dutch sauce, which is acidified and flavored with lemon juice, bearnaise sauce is flavored with parsley, pepper, salads and tarragon and acidified with white wine and vinegar. Bearn sauce is usually served with meat, fish, eggs and steamed or blanched vegetables.

Ingredient Sos Bearnaise:

  • 150 grams of melted butter (the amount of butter can increase up to 250 grams, depending on the amount of sauce you need)
  • 4 onion salads
  • 3 tablespoons freshly chopped tarragon
  • 2 tablespoons chopped green parsley
  • 1 teaspoon white peppercorns
  • 4-5 tablespoons of white wine vinegar
  • 130 ml. of dry white wine
  • 4 yolks
  • salt to taste
  • ground white pepper to taste

Preparing Bearnaise Sauce:

1. Melt the butter in a saucepan and keep warm.

2. Prepare two pans that fit one on top of the other (for bain marie) and in the largest one put water to boil.

3. Finely chop the onion and add together with 2 tablespoons of tarragon, white pepper and 2 tablespoons of parsley in a saucepan, add the vinegar and white wine (picture 1).

4. Put the pan on the fire and boil everything for 4-5 minutes then strain everything in the smaller pan prepared for the bain-marie and what is left in the strainer is thrown away. Add the yolks and 1 pinch of salt (picture 2).

5. Beat the yolks with the aromatic reduction and place them on top of the pot with boiling water (picture 1).

6. Beat with a whisk on the steamer until it thickens, then remove the pan from the bowl with boiling water and add the melted butter in a thin thread, beating with the whisk continuously (picture 2).

7. After the butter has completely incorporated, the sauce must have the consistency of a more fluid mayonnaise, the taste with salt and pepper matches (picture 1).

8. Add the preserved chopped tarragon (1 tablespoon) and mix (picture 2).

Bearnaise sauce is served hot and it is preferable not to keep it for more than 50-60 minutes before serving.


Pan-fried asparagus with bacon crumble and Zabaglione sauce

Today's recipe is again with & # 8230 asparagus. After a few weeks ago I showed you how to do itIt's baked asparagus with bacon (see here) and then 2 delicious asparagus salads, one with strawberries (see here) and another with spinach and parmesan (see here), today we will "take" the asparagus to another level.

We will cook together something simple to make but a little more refined. Both as a combination / recipe and as a plating. I mean, we'll do it together asparagus with a crumble of bacon and walnuts, along with a Zabaglione sauce with grapefruit.

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. I would dare to say "fine dining" but I try to be modest :)

Instead, it's a very easy recipe to make, even if it sounds so pretentious.

  • Asparagus is quickly cooked in a pan in a little butter or olive oil or a combination of the two.
  • That bacon and nut crumble is made very easily by frying and then crushing the bacon and nuts.
  • Zabaglione sauce is actually steamed egg yolk along with grapefruit juice.
  • And the parmesan chip I used to decorate is actually grated parmesan and cooked a little in the pan.

Well, now that I've revealed the secret to your recipe, don't you find it hard to do? There is nothing so complicated to execute but how good it looks on the plate! It's perfect as a hot appetizer for a festive meal. At least that's what I thought.

Well, after I unearthed the recipe in advance now let me tell you and how did I think of it? Why did I change a little the kind of recipes you are used to and usually look for on the blog.

The motivation to make this recipe came thanks to the friends from Selgros Romania with whom, if you have been following me for some time, I think you know that I have a beautiful collaboration since last year.

The project initiated last year by Selgros and in which I was invited to participate together with other food bloggers from our country continued this year in a different form.

This year we want to give a "restart" to the Romanian cuisine, rediscovering and reinterpreting old recipes or forgotten ingredients from our kitchen that we consider an imported luxury when in fact it is not.

In this way, the project initiated by Selgros and in which I participate joins the project I started a few years ago, through which I set out to cook old recipes from my aunt's cookbook or from the old cookbooks inherited from my grandmother.

Today I did not try to bring to life a recipe from old cookbooks or from my aunt's notebook but an ingredient that we Romanians avoid by considering it "luxury": asparagus.

Some of the comments left on the video recipe by baked asparagus with bacon (see video here) they made it clear to me that many Romanians don't really cook asparagus, that they don't even know what it tastes like. It's a great pity because asparagus is a tasty and healthy vegetable that you can cook in many ways. And especially fast food!

You may say that asparagus is a "steak" vegetable, that it is not from us and that why do I say that it is an ingredient in Romanian cuisine? Well, look, asparagus is an ingredient used in old Romanian recipes.

Initially I found out this from the site of Cosmin (Gastroart) who, in his article "A little about asparagus in Romanian" tells us that

"Asparagus appears in two recipes from a manuscript from the Brancoveanu era (approximately 1700). It is mentioned several times in "The newest cookbook with over 600 selected recipes suitable for all classes, prepared by Romanian and foreign authors", by A. Şt. from 1921, and in "Good Maid or Cookbook" by Ecaterina Dr. S. Comşa, ninth edition. It also appears in Bacalbaşa, Sanda Marin or Silvia Jurcovan. ”

I know that the information in Cosmin's articles is very well documented, so I was sure that if I did investigations through the books in my library, I would surely find asparagus recipes. And so it was. I also did some research on the net to see what asparagus recipe I recommend Mrs. Comșa. On page 172 I found, as you can see, a recipe for asparagus with cream and one for fried asparagus.

In the book, published in 1957 and republished in 1961 (I have this edition) I found several asparagus recipes: with mayonnaise, another asparagus salad and one asparagus with green sauce but also asparagus "with muslin sauce", with baked white sauce or with butter and cheese.

Asparagus recipes can also be found in the cookbooks of Silvia Jurcovan (asparagus with butter) or ale Sandei Marin & # 8211 boiled asparagus, baked asparagus and even asparagus meatballs or asparagus pudding.

As you can see, my dear ones, asparagus not to mention a new vegetable introduced to us by the latest trends. That we lost "contact" with this vegetable, that's another story.

But it would be time to restore it and cook it at least now, in the spring when it is his season and we find it quite often in stores, often even at a reduced price.

As a combination, asparagus goes very well with bacon, egg but also butter. The most popular recipes are those with poached egg and Dutch sauce or asparagus wrapped in bacon. And they are easy recipes to make. But I wanted something else, not an ordinary recipe but one that could be put on a festive table. That's how I came up with today's recipe pan-fried asparagus with bacon crumble and Zabaglione sauce.

But, "long talk, human poverty" so let's get down to business, that is, tell you how I did this pan-fried asparagus with bacon crumble and Zabaglione sauce.


SALMON FILLETS WITH DUTCH SAUCE AND SPINACH

For those who want fish and more, today we prepared a recipe with salmon fillets, Dutch sauce with sage and sauteed spinach. I really like salmon, either steamed, baked or pan-fried, I always prepare it with different vegetables or sauces. Yesterday he caught a glimpse of some fresh spinach in my market and I immediately thought about what I would associate it with to satisfy both my cravings…

Ingredients for one serving:

  • 250 gr. salmon fillet
  • salt and pepper
  • spices for fish
  • 70 gr. fresh spinach
  • 1 tablespoon olive oil
  • ½ small onion
  • 1 clove of garlic

I wash the salmon well, clean its stray scales, then dry it in a paper towel. I am going to grease it with a drop of oil and season it with salt and pepper.

It's time to prepare a non-stick pan that I place over the stove over medium heat and place the salmon fillet in it with the skin facing up.

Bring to a simmer and let it brown for about 10 minutes.

Meanwhile, sauté the spinach in another pan with a little olive oil in which I fry the finely chopped onion, add the chopped garlic, then the spinach.

I only leave it for 4-5 minutes. I kept its leaves whole and I don't want it to soften a little so that it is as fresh as possible, so as not to destroy its nutritional properties.

Season with a pinch of salt and turn off the heat.

I return the salmon to the skin side, add the special spices for the fish on the already browned surface, and let it simmer for about 10 minutes, during which time I start the Dutch sauce.

I take a bowl, mix an egg yolk with a pinch of salt and the juice of half a lemon, put the bowl on top of a pot of hot water, mix continuously for a minute, then add the butter little by little without stopping. When it has thickened enough, season with a pinch of salt and add the sage leaf, which I chopped very finely.

The Dutch sage sauce is ready and the spinach is already waiting to be placed on the plate.

The fish was browned as much as I wanted. I present below the prepared plate and a section of salmon to see the pink interior.


Eggs Benedict with Dutch sauce

Re & # 539eta de Egg & # 259 Benedict with Dutch sauce is an American breakfast or a kind of brunch, consisting of two and a half English brioche, topped with a poached egg.

Photo: Or & # 259 Benedict & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
4 & # 8239ou & # 259
2 & # 8239brio & # 537e or 4 & # 8239felii de p & acircine
4 & # 8239 finely sliced ​​bacon slices
a few sprigs of green onion
150 & # 8239ml or & # 539et
1 & # 8239lingur & # 259 ras & # 259 de sare
& Icirc & # 539i need for dutch sauce:
2 & # 8239g & # 259lbenu & # 537uri
2-3 & # 8239linguri zeam & # 259 de l & # 259m & acircie
1 & # 8239salt powder
100 & # 8239g soft butter
white pepper
Preg & # 259te & # 537ti a & # 537a:
Take the butter out of the fridge in time and cut it into pieces. Separate the egg whites for the sauce, squeeze the juice and boil the water in both pots (saucepans), as well as to boil the eggs, as well as for the bain-marie. Fry the pan and fry the bacon slices (without oil as it will leave the bacon), then remove them on an absorbent paper towel. When the water boils in the container prepared for the bain-marie, proceed to the preparation of the Dutch sauce.
Prepare your Dutch sauce:
Put the egg whites, the salt and the juice from the bowl in the bowl and wash them well, then put the bowl in the bain-marie and continue to wash it with a whisk. As the composition begins to thicken, add the soft butter, chop the butter, and chop it further. Ba & # 539i p & acircn & # 259 c & acircnd the sauce becomes frothy & # 537i bound. As soon as the sauce is ready, take the bowl from the bowl with hot water and season, to taste, with the white pepper. Keep the sauce warm for a few minutes (above a closed eye on the stove).
When the water boils, put it in the bowl prepared for boiling the eggs, add the salt and a little oil and reduce the heat to a minimum. Carefully add the egg to the pot and boil until it boils for 3 minutes, then simmer with a whisk on a baking sheet. # 259t & # 259rie. Do the same with each egg. Fry the breadcrumbs, then place it on the plate, grease it with a little sauce, add the slices of fried bacon, and on top add the boiled egg. Cover the egg with the Dutch sauce and sprinkle with finely chopped green onions.

Find out more about this magazine. Practically & icircn buc & # 259t & # 259rie. It can be purchased from press outlets throughout the country, but in electronic format. through Magzter.


Similar recipes:

Fish in red wine sauce

Fish (carp) in red wine sauce, baked with carrots and tomato paste and fresh or canned mushrooms

White sauce with fish wine

White wine sauce recipe made from fish soup, lemon, butter, eggs and flour

Green sauce for fish

Green fish sauce prepared with spinach, tarragon, green onions and green parsley

Marinated fish with orange juice and.

A marinade recipe for fish in which the mixture of orange juice, soy sauce and ketchup makes a sensation!


Dutch sauce

You are too dear to me and I know that you trust my recipes, so I can't lie to you: this time we don't even have a simple recipe, although it would seem so in the eyes of a stranger. But the classic Dutch sauce (there are also fast-food variants, which do not involve baking) is a real adventure in the kitchen. Any wrong step can compromise the sauce, so it's good to have at hand, in addition to the right dishes and a goal and a lot of precision. Prepare the ingredients from the beginning, to get to them as quickly as possible, because once you put the pot on the fire, everything is counter-clockwise.

Ingredient:
& # 8211 3 yolks
& # 8211 one tablespoon of cold water for each yolk used
& # 8211 170 gr of melted butter
& # 8211 1-2 tablespoons lemon juice
& # 8211 a pinch of salt

In a bowl with thick walls, cold and not above the fire, mix the yolks with water for 1 minute, until well blended. Then we put the pot on top of one that is on fire, on a very low heat and in which there is water (bain marie). If the water is too hot, remove the pan from the heat and let it cool a bit, because eggs placed at too high a temperature are granulated and make the omelet instead of Dutch sauce.

It is very important to mix continuously and in the same direction so that the yolks are always in motion. Don't stop mixing in any way, we agreed, okay? Continue to beat the yolks as fast as possible, until it thickens, like a sauce, and when you mix with the whisk, the bottom of the bowl can be seen among the yolks. Take the pot off the heat.

This is the crucial moment when we add the butter. Melted butter should not be hot and should be added little by little, spoon by spoon because if you add too much butter at once, the sauce will not thicken. You can also use soft butter without melting it. In this case, the sauce comes out thicker. We like the thinner sauce, even if it's for Benedict Eggs, so we used melted butter.

When the sauce has thickened and has a homogeneous texture, add the lemon juice and salt to taste.

The Dutch sauce is served hot, so either serve it immediately after cooking, or place the dish with the sauce on top of a bowl of hot water, without being on the fire.

I thought that the link below will help you, respectively a video that will teach you how to make Dutch sauce, maybe you understand better than in the pictures:


Pangasius rolls with vegetables and Dutch sauce

  • I propose a delicious recipe that can be prepared both in the steamer and in the oven.

Salt and pepper the fish on both sides. You can use white pepper.

Cut the carrot sticks, the julienne pepper and the broccoli bunches in half and boil them in salted water.

When the vegetables are cooked, take a fish fillet, put 2 halves of broccoli in the middle, 2 slices of pepper, 2 carrot sticks and a few fresh parsley leaves.

We roll and catch with toothpicks.

Put aluminum foil and a little oil on a tray, place the fish rolls on top and put them in the preheated oven at 180 gr for 20 minutes.

If you use the steamer, put the "fish" option for 15 minutes

Meanwhile, prepare the sauce:

In a bowl put water, vinegar, wine, pepper and chopped onion. Boil on low heat for 15 minutes. (Until the liquid is reduced by half)
Melt the butter in the microwave or in a bowl on the fire and let it boil, then with a strainer or a spoon remove the foam that has formed on top.
In a bowl on a bain marie We put the yolks and with the mixer we slowly incorporate the soup in which the onion boiled (we use the same procedure as for the mayonnaise.
When we have finished incorporating the soup, we add the butter little by little and continue beating with the mixer until the sauce thickens slightly .. (I didn't manage to take too many pictures because you have to move quickly, but next time I ask my husband to face)

Season with salt, pepper and lemon juice and serve with fish and boiled vegetables.


Video: Wagner: Der fliegende Holländer Ouvertüre hr-Sinfonieorchester Marek Janowski


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