Egg-butter sauces. Technology for preparing egg-butter sauces

If you want to give a dish a rich, rich taste, but don’t like complex culinary recipes, butter-garlic sauce will come to your aid. To make this sauce you only need a few ingredients and you can use it for... pasta, and also as a dipping sauce for seafood. Classic butter-garlic sauce is great for dipping pieces into. crab meat steamed, or lobster. If you prefer more nutritious meals, prepare thick creamy garlic sauce and pour it over the pasta. For those who prefer dishes with spicy taste, you will definitely like it butter sauce with garlic and lemon. You can enjoy it original, rich taste, dipping seafood or even regular pieces of crusty bread into the sauce.

Ingredients

Butter Garlic Dipping Sauce

• 75 grams butter
• 1 clove garlic, crushed
• 1/4 tablespoon dried basil
• 2 teaspoons dried oregano

You will have 1/3 cup (80 ml) sauce

Creamy garlic sauce

• 2 tablespoons (30 grams) butter
• 2 cloves garlic, minced
• 2 tablespoons flour
• 3⁄4 cups (180 ml) chicken, beef, or vegetable broth
• 3⁄4 cups (180 ml) milk
• 2 teaspoons dried parsley
• salt and pepper to taste

You will get 6-8 servings of sauce

Butter sauce with garlic and lemon

• 1 cup (230 grams) butter
• 1 tablespoon (9 grams) minced garlic
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon ground black pepper
• 2 teaspoons dried coriander

You will get 8 servings of sauce

Steps

How to Make Butter Garlic Dip

1. Melt the butter. Place 80 grams of butter in a small saucepan. Turn the stove to medium heat and let the butter melt slowly. If you put the oil on high heat, it will splatter and may burn.

   • You can use either salted or unsalted butter. Margarine and butter substitutes are not suitable for this recipe because they contain a lot of water and modified fats.

2. Sauté the garlic. Peel one clove of garlic and crush it with the flat side of a knife blade. Add the garlic to the melted butter and sauté for one to two minutes over medium-low heat.

   • When the garlic reaches the desired stage of readiness, you can easily determine this by the smell that appears.

3. Add herbs. Add two teaspoons of dried oregano and a quarter teaspoon of dried basil to the oil and stir thoroughly until they are evenly distributed in the sauce. Use the sauce immediately as the butter will begin to separate as it cools.

   • You can use fresh herbs to make the sauce more rich color. Rub 4 teaspoons fresh chopped oregano and half a teaspoon fresh chopped basil into the oil.

How to make creamy garlic sauce

1. Melt butter with garlic. Place 2 tablespoons (30 grams) butter in a small saucepan. Chop 2 cloves of garlic and add it to the saucepan. Turn the burner to medium heat and wait until the butter is completely melted.

   • During this time, the garlic will fry a little in the melted butter.

2. Add flour and heat the resulting mixture. Add 2 tablespoons of flour to the saucepan and rub it into the garlic-butter mixture. Heat the mixture for one minute, stirring continuously.

   • You should have a thick, homogeneous mixture.

3. Whisk the mixture. Stirring constantly, slowly pour 3/4 cup (180 ml) broth (chicken, meat or vegetable) and 3/4 cup milk into the saucepan. Continue mashing and whisking the mixture until it begins to boil. You should have a thick, smooth sauce.

   • If there are any lumps in the sauce, transfer it to a blender or food processor. Whisk the sauce until the lumps are completely dissolved.

4. Add seasonings and serve the sauce. Turn off the stove and stir the sauce thoroughly, adding 2 teaspoons of dry parsley. Add salt and pepper to taste. This sauce makes a great addition to a pasta dish.

   • If you prefer to cook with fresh herbs, add 4 teaspoons fresh, chopped parsley to the sauce.

Egg-butter sauces are prepared from butter, raw egg yolks with the addition of lemon juice or citric acid and salt. Fresh yolks can be replaced with dry ones. Before use, dry yolks are sifted through a fine sieve and mixed with five times the amount cold water(per 100 g of powder 0.5 l of water), rubbing thoroughly until homogeneous mass.

To prevent the yolks from curdling, which leads to the sauce becoming oily, it is necessary to add cold water to the mixture before boiling it (according to the layout).

For the sauce Polish eggs boil hard and chop finely.

When boiling, the sauce temperature should not exceed 70°. Boil the sauce on the stove or in a water bath, and the water temperature should be between 85-90°. During cooking, you must continuously stir the sauce with a whisk.

Yan butter sauce is sometimes prepared with milk or white sauce. To do this in ready sauce add 25-30% milk or white sauce. This sauce has more pleasant taste, its color is slightly yellowish.

Assortment of egg-butter sauces

Natural hollandaise sauce

2 servings (1 glass): 100 g butter, 2 eggs (yolks), 1 tbsp. spoon of water, 1/4 lemon or 1/2 g of citric acid, salt to taste.

Beat the raw yolks into a saucepan, add 1/3 of the butter prescribed according to the recipe and a little cold water or broth (1-1.5 teaspoons per 1 yolk). Place the pan on water bath(in a saucepan with hot water) and, stirring, quickly heat the egg-butter mixture until slightly thickened (under no circumstances let it boil!). Then remove the pan from hot water and, stirring the mass all the time, add the remaining butter into it in small pieces or melted form.

Season the finished sauce to taste with salt and lemon juice or citric acid (lemon and citric acid can be replaced with boiled table vinegar).

You can add the main sauce to the finished sauce white sauce, strain and warm it to 75-80° C.

Before serving, store the sauce in hot (but not boiling) water.

Serve with boiled salmon, taimen, trout, white fish, crabs, crayfish, as well as cauliflower, earthen pear, asparagus, artichokes and other vegetables.

Hollandaise sauce (old recipe)

Pour 1 tbsp into the pan. spoon of cold water, put in 3 raw yolks, strained through a sieve, add salt, whisk until the yolks turn white and foam. Melt the butter (50 g for each yolk) over low heat, without bringing it to a boil, remove the foam from the butter, pour it into another pan, leaving the whey at the bottom of the first. Place the pan with the yolks on low heat and, gradually pouring the dissolved butter into them, whisk constantly until the butter is completely combined with the yolks. Lastly, add salt and the juice of half a lemon. Strain.

Serve with fish, crabs, crayfish, as well as cauliflower and dessert vegetables (asparagus, artichokes).

If the sauce is served with fish, you can prepare it hot sauce season with a piece of anchovy butter.

Hollandaise sauce with vinegar

300 g butter, 6 eggs (yolks), 100 g white sauce, 25 ml 9% vinegar, 25 ml broth, 2-3 peppercorns.

Pour the egg yolks and white sauce into a saucepan, place over low heat or place in a water bath and beat the mixture with a spatula. After the mixture has warmed up and thickened slightly, pour melted butter and vinegar into it (without ceasing to beat) in a thin stream; Pre-boil the latter with coarsely crushed black pepper and let it brew for 1 hour.

When all the oil and vinegar are combined with the yolks and the mass thickens, dilute it meat broth, or vegetable broth, or cream, or hot water. Then add salt and strain the sauce.

Serve with fried fish, meat (fillet, langet) and kidneys.

Hollandaise sauce with vinegar and greens

350 g butter, 6 eggs (yolks), 25 ml 9% vinegar, 25 g onions, 100 ml concentrated broth (fume) or meat juice, 1/2 lemon (small), 15 g parsley, black peppercorns, salt to taste.

Pour vinegar into the pan, add crushed black pepper, chopped onion and cook for 10-15 minutes. Then add the broth, yolks and, with continuous stirring, simmer for low heat. Remove the pan from the stove and pour in the melted butter in a stream, stirring occasionally. Season the sauce with salt and lemon juice. Strain the sauce through a sieve. Before serving, add chopped parsley to the sauce.

Serve with various natural meat and fish dishes; For fish dishes The sauce is prepared using concentrated fish broth.

Hollandaise sauce with tarragon

300 g natural hollandaise sauce, 700 g white sauce, 100 g onions, 30 g tarragon, 150 ml 3% vinegar, 1 teaspoon (partial) black peppercorns, 10 g salt.

Place finely chopped onion, crushed pepper, tarragon in a shallow saucepan with a thick bottom, add vinegar and evaporate, covering with a lid, by one third, then pour in white sauce and cook for 5-7 minutes without a lid. Then remove the sauce from the heat, add Hollandaise sauce, salt, stir gently and strain through a napkin.

After combining white sauce with hollandaise, do not boil the sauce to avoid oiling.

Serve with natural fried meat, langet, kidneys, and fried fish.

Hollandaise hot sauce

160 g melted butter, 4 eggs (yolks), 40 ml table vinegar, 40 ml water, 1 tbsp. a spoonful of finely chopped shallots, 5 black peppercorns, 1 cm. spoon of lemon juice, salt to taste.

Mix vinegar with water, add shallots and peppers and cook under the lid until the liquid has evaporated by half. Strain the finished broth and cool, then add the raw yolks and steam until thickened. Gradually pour in the melted butter. Season with salt and lemon juice.

If desired, you can add mustard, mashed anchovies, chives, horseradish or tomato paste to the sauce.

If the sauce curdles, add 1 tbsp. a spoonful of cold water and stir, then it will again acquire a homogeneous consistency.

Serve to boiled fish.

Hollandaise sauce with mustard

1 kg of natural hollandaise sauce, 50 g of ready-made mustard.

Add mustard to the prepared hollandaise sauce and stir well.

Serve with fried fish, mainly sturgeon. This sauce can also be served with seafood dishes.

Hollandaise sauce with capers (option 1)

900 g natural hollandaise sauce, 200 g capers, 25 g parsley.

Chop the capers, heat in a saucepan and combine with the prepared hollandaise sauce. When serving, add chopped parsley.

Serve with boiled, poached and fried fish.

Hollandaise sauce with capers (option 2)

1 kg natural hollandaise sauce, 200 g capers (without brine).

Place warm capers in their entire form on top of the hollandaise sauce - on the surface of the sauce (without brine, 10-15 g per serving).

Serve with boiled and fried fish.

Hollandaise sauce with olives

900 g natural hollandaise sauce, 100 g olives, 100 g gherkins, 25 g parsley.

Chop the olive pulp, put it in a saucepan, add chopped gherkins, pour in a little cucumber pickle and boil until the brine has completely evaporated. Combine the mixture with hot hollandaise sauce. When serving, sprinkle the sauce with chopped parsley.

Serve to fried meat and fish.

Hollandaise sauce with heavy cream

850 g of natural hollandaise sauce, 150 g of cream 25-30% fat.

Before serving, add whipped cream to the prepared hollandaise sauce and stir well until smooth.

Serve with boiled fish, asparagus, cauliflower, artichokes and other vegetable dishes.

Hollandaise sauce with spicy cheese

500 g natural hollandaise sauce, 400 g milk sauce, 100 ml fish broth, 100 g cheese, juice of 1/2-1 lemon, salt to taste.

Combine Hollandaise sauce with fish broth and milk sauce without sugar, add finely grated cheese, lemon juice, salt, mix everything thoroughly.

Serve with poached fish, especially flounder and catfish.

Hollandaise sauce with fruit juice

900 g natural hollandaise sauce, 100 ml tangerine or orange juice.

Pour tangerine or orange into hot hollandaise sauce. Orange juice, add finely grated zest, a few drops of beetroot broth (for color) and mix carefully.

Serve hot boiled vegetables or vegetables and fruits.

Polish egg-butter sauce

butter 350g, hard-boiled eggs 4 pcs. , lemon juice 1 tsp. spoon, parsley to taste, salt to taste

Melt the butter, mix with finely chopped eggs and salt, add lemon juice and finely chopped parsley, mix carefully. You can add 1/4 cup fish broth.

This sauce can be prepared by adding basic white sauce (200 g) cooked in fish stock, reducing the amount of butter accordingly (150 g). Serve with poached or boiled fish (pour the sauce over the fish or serve it separately in a gravy boat).

Butter, which is the main component of this group of sauces, does not contain organic acids, extractives and other substances that stimulate the appetite.

To give a more pronounced taste to egg-butter sauces, add citric acid (1 - 2 g per 1 kg) or lemon juice.

Cracker sauce. The butter is melted, heated until moisture is removed and filtered. Ground toasted wheat crackers, salt and lemon juice or citric acid are added to the prepared oil. This sauce is poured over boiled cabbage and boiled lean poultry (chickens, chickens, turkeys).

Polish sauce. Add hard-boiled and finely chopped eggs, chopped parsley or dill, salt, citric acid or lemon juice to the melted butter.

According to other recipe options, pieces of butter, finely chopped hard-boiled eggs, salt, citric acid and herbs are added to the white sauce. Served with boiled fish.

Hollandaise sauce. When making this sauce, butter emulsifies, so although great content fat, the sauce does not feel greasy and has delicate taste. To obtain an emulsion egg yolks grind with a small amount of water, then add 1/3 of the oil specified in the recipe, grind thoroughly and, stirring continuously, heat in a water bath (at 75 - 80 ° C) until thickened, stop heating and, without ceasing to stir, add the rest of the oil. The sauce is seasoned with salt, lemon juice or citric acid and filtered.

Hollandaise sauce should not be heated above 70°C. To reduce the fat content and make the sauce more stable, a flour sauté diluted with broth and boiled is sometimes added.

Served with dishes of boiled asparagus, cauliflower and lean fish (pike perch, whitefish, sterlet, etc.).

Hollandaise sauce with mustard. Prepared mustard is added to the basic hollandaise sauce and served with fried sturgeon fish.

Hollandaise sauce with cream. Whip the cream and, stirring carefully, add it to the finished sauce.

Butter mixtures are prepared by rubbing softened butter with various products. After preparation, the oil mixtures are formed into sticks, cooled, cut into pieces and placed on fried fish, meat or used for making sandwiches, etc.

Green oil. Prepared with the addition of chopped parsley, lemon juice or citric acid.

To obtain sprat oil, the sprat pulp is separated, wiped and beaten with butter.

Soaked and grated herring fillets and ready-made mustard are added to the herring oil, in cheese butter- grated Roquefort cheese.

Butter with mustard is prepared by beating butter with prepared mustard.

• — Seafood sauce according to Hugh Acheson’s recipe —

  Ingredients for 4 servings:

  2 tbsp. pine nuts
  4 tsp extra virgin olive oil
  2 medium shallots, chopped
  2 cups dry white wine
  2 sprigs thyme
  1 cup fish stock
  1 tbsp. heavy cream
  115 gr. unsalted butter, chopped in small pieces and cool
  1 tbsp. chopped green onions
  Salt and pepper
  1 cup spinach
  1 tsp lemon juice
  2 tbsp. vegetable oil
  16 large scallops

  Preparation:

  In a skillet over moderate heat, toast pine nuts until golden, 2 minutes; Place on a plate and let cool. Lightly crush.

  In a medium saucepan, heat 1 teaspoon olive oil. Add shallots and cook over moderate heat, stirring, until browned, about 4 minutes. Add wine and thyme; simmer until liquid is reduced to 1/4 cup, 15 minutes. Add broth and simmer until liquid is reduced again to 1/4 cup, 9 minutes. Add cream, bring to a boil and remove from heat.

  Strain the sauce into a clean saucepan. Add butter, 4 pieces at a time, until sauce thickens; if necessary, place the pan on slow fire to help melt the butter. Add onion and season with salt and pepper. Remove from heat.

  In a medium bowl, toss spinach with lemon juice and remaining olive oil; season with salt and pepper. Heat vegetable oil in a frying pan. Season scallops with salt and pepper, place in skillet and cook over high heat, turning once, until browned, 2 minutes per side. Place scallops and spinach on plates. Decorate pine nuts. Gently heat the sauce, spoon the sauce over the scallops and serve.

• — Tomato sauce with butter —

  Ingredients for 6 servings:

  5 cups canned peeled tomatoes in their own juice
  1 small onion, chopped
  115 gr. unsalted butter
  1/2 tsp. salt
  3 tbsp. finely chopped fresh basil, parsley or mint
  Freshly ground pepper

  Preparation:

  Place tomatoes in a sieve set over a bowl; allow excess liquid to drain. Remove seeds from tomatoes. Mash the tomatoes well and place them in a separate bowl; reserve the liquid from them for another use.

  In a large saucepan, sauté onion in 6 tablespoons butter over moderately low heat until golden brown. Add tomatoes and salt and cook over moderate heat for 20 minutes.

  Just before serving, stir the sauce with 2 tablespoons butter and basil and season with pepper.

• — Sauce according to Jerry Traunfeld’s recipe —

  Ingredients for 1/2 cup:

  3/4 cup dry white wine
  2 tbsp. chopped shallots
  1 tbsp. fresh lemon juice
  1/4 teaspoon salt
  3 tbsp. cold unsalted butter, cut into tablespoons
  1/2 cup chervil leaves or 1/4 cup parsley leaves + 2 tsp. tarragon leaves

  Preparation:

  In a small saucepan, combine the wine with the shallots, lemon juice and salt and cook over medium-high heat until reduced by half. Reduce heat. Add oil, 1 tablespoon at a time, until smooth.

  Before serving, place the chervil or parsley in a blender. Heat the sauce over low heat without letting it boil. Pour the sauce over the greens and mix until smooth and serve immediately with the main course.

• — Sauce according to Dean Fering’s recipe —

  Ingredients for 4 servings:

  1 tbsp. rapeseed oil
  2 shallots, finely chopped
  1/4 cup celery, finely chopped
  Half a red pepper, seeds removed, finely chopped
  3 cloves garlic, finely chopped
  1 tbsp. parsley stems, finely chopped
  3 sprigs fresh thyme
  1 tsp black peppercorns
  2 whole chiles de arbol
  1/4 cup champagne vinegar
  2 tbsp. white wine
  2 tbsp. Tabasco sauce or to taste
  1/2 cup heavy cream(optional)
  6 tbsp. butter, cut into cubes
  Lemon juice to taste
  Salt to taste

  Preparation:

  Heat oil in a frying pan over medium heat. Add shallots, celery, bell pepper and garlic. Fry for 2 minutes until soft. Add parsley, thyme, chili pepper. Sauté for 1 minute, then deglaze the pan with vinegar and white wine. Let the liquid evaporate. Add Tabasco and cream. Bring to a boil and cook for about two minutes until the sauce thickens. Remove the sauce from the heat and add the butter, one cube at a time. Strain the sauce through a fine sieve. Season with lemon juice and salt. Keep warm until use.

• — Wine sauce with mushrooms —

  Ingredients for 4 servings:

  340 gr. porcini mushrooms, chopped coarsely or finely, depending on size
  2 tbsp. olive oil
  2 cups red wine
  
  2 tbsp. demi-glace
  6 tbsp. cold unsalted butter, cut into small pieces
  Salt and freshly ground pepper

  Preparation:

  In a large frying pan, saute the mushrooms in the oil over high heat for about 10 minutes until soft and fragrant.

  In a medium saucepan, combine wine, mushrooms, shallots and demi-glace. Cook over high heat, stirring and deglazing pan, until reduced to 2 cups, about 10 minutes. Remove from heat and whisk the butter. Season with salt and pepper and serve with meat dish or steak.

• — Bechamel with cheese —

  Ingredients for 1.5 cups:

  2 tbsp. butter
  2 tbsp. flour
  1.5 cups whole milk
  1/4 cup heavy cream
  110 gr. smoked Gouda cheese, coarsely chopped
  1/2 tsp. smoked paprika(optional)
  Pinch of nutmeg
  Salt and freshly ground pepper

  Preparation:

  Melt butter in a medium saucepan. Add flour, stirring constantly, and cook over moderately high heat for 30 seconds. Add milk and bring to a boil, whisking constantly. Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes. Add cream, cheese, paprika and nutmeg and whisk until cheese is melted, about 2 minutes. Season with salt and pepper. Use immediately or cover with plastic wrap and refrigerate.

• — Zach Pelachio's recipe for kimchi sauce —

  Ingredients for 6 servings:

  1/4 cup chopped kimchi + 1/4 cup kimchi liquid
  1/4 cup rice vinegar
  1 medium shallot, chopped
  115 gr. + 2 tbsp. cold unsalted butter
  1.5 tbsp. chopped tarragon
  Salt and freshly ground pepper

  Preparation:

  In a small saucepan, combine kimchi and its liquid. rice vinegar and shallots and cook over moderately high heat until liquid is reduced to 3 tablespoons, about 3 minutes. Remove from heat and add 6 tablespoons butter, 1 tablespoon at a time, until smooth and silky. Add tarragon, season with salt and pepper.

EGG AND EGG-BUTTER SAUCES

Egg sauce. Beat eggs and egg yolks with sugar, add grated lemon zest, pour in hot white wine in small portions, whisking continuously and heating over low heat until a fluffy mass is formed. The sauce is served immediately after preparation for sweet puddings and casseroles.

Eggs– 140 g, egg yolks– 70 g, powdered sugar or granulated sugar– 180 g, white grape wine – 550 g, lemon– 100 g, salt– taste.

Yolk sauce. Raw yolks grind with softened butter, add lemon zest and fish broth, steam, without bringing to a boil, until a thick mass is formed. Remove from heat, season with salt and lemon juice. The sauce is served with fish and vegetable dishes.

Eggs (yolks)– 140 g, butter– 770 g, lemon– 70 g, fish broth– 700 g, salt– taste.

Egg sauce with mustard. Boiled yolk rub through a sieve, chop the protein, then combine both components with vegetable oil and table mustard, mix. The resulting sauce should be thick; it is recommended to serve it with cold meat.

Boiled eggs– 360 g, vegetable oil– 450 g, table mustard – 230 g, salt– taste.

Sweet egg sauce. Mix the eggs and egg yolks thoroughly with granulated sugar, white grape wine, lemon zest and cook over low heat, whisking continuously with a metal whisk. When the sauce increases in volume by 2-3 times (turns into a fluffy foam) and its temperature reaches 70 - 75 ° C, remove the zest from the sauce.

During storage, the sauce liquefies, so it is served immediately after preparation for puddings, charlotte, asparagus, and pear.

Eggs – 120 g, egg yolks– 90 g, sugar– 300 g, white grape wine– 450 g, lemon– 100 g.

Egg butter sauce with white sauce. Add egg-butter sauce with lemon juice to the white sauce, salt to taste, stir, strain. Served with vegetable and fish dishes.

White sauce– 480 g, egg-butter sauce with lemon juice-580 g, salt - to taste.

Egg-butter sauce with mustard. Add prepared brewed mustard to the main egg-butter sauce and mix thoroughly. Served with meat dishes.

Egg-butter sauce – 1000 g, mustard-50 g.

Egg-butter sauce with herbs. Add boiled, finely chopped eggs, heated butter, chopped parsley, squeezed lemon juice, salt and mix to the egg-butter sauce. Served with boiled fish.

Egg-butter sauce– 650 g, eggs– 120 g, butter– 100 g, parsley– 50 g, lemon– /50 g, salt– taste.

Egg-butter sauce with breadcrumbs. Fry ground wheat crackers in a frying pan. Heat the butter until the moisture is removed, then add toasted crackers, citric acid, salt and mix everything well.

Served with cauliflower, asparagus and other vegetables.

Ground wheat crackers– 250 g, butter-500 g, citric acid, salt– taste.

Egg-butter sauce with tomato. Mix egg-butter sauce with lemon juice thoroughly with tomato paste, season with salt and pepper. Served with vegetable dishes.

Egg-butter sauce with lemon juice-900 g, tomato paste – 180 g, pepper, salt– taste.