Tag: sauce

This classic blue cheese sauce comes together in under 5 minutes with just 4 ingredients. Loaded with blue cheese flavor and great for salads, steaks, fries, it’s perfectly balanced.

Ingredients

• 25g butter
• 1 tbsp flour or 1/2 tsp corn flour in milk
• 150ml milk
• 50g stilton (or other blue cheese), chopped or crumbled

1. Melt the butter in a pan over a medium heat
2. Stir in the flour slowly and let cook for 1 min or so.
3. Gradually pour in the milk, stirring constantly, until the sauce is smooth 
4. Bring the mixture to a simmer,
5. If using corn flour add AFTER bringing the milk to a simmer.
6. Stir in the cheese.
7. Cook until the cheese has melted and the sauce has thickened slightly.
8. Season to taste and serve.

Substitute for Tarragon

The best substitute for tarragon vinegar is white wine vinegar mixed with fresh or dried tarragon. Use 1 cup of white wine, cava or apple cider vinegar combined with 1 tablespoon of fresh tarragon leaves (bruised) or 1 teaspoon of dried tarragon.
Other alternatives include fennel fronds, chervil, or anise seed for a similar licorice taste.

How to Make Tarragon Vinegar

To make tarragon vinegar, pack 1/2 cup of fresh, bruised tarragon sprigs into a sterilized glass jar, pour over 2 cups of heated white wine vinegar, and seal.
Store in a cool, dark place for 1–2 weeks, then strain the herbs, optionally adding fresh sprigs to the final bottle.

Béarnaise Sauce has the same creaminess as the basic hollandaise but a subtle acidity from the vinegar. Béarnaise sauce’s flavours are much richer and more pronounced than a classic hollandaise.

Ingredients

3 egg yolks
100ml white wine or chicken broth
2 tablespoons tarragon vinegar
2 teaspoons minced shallot
2 teaspoons minced fresh tarragon, divided
8 whole peppercorns, crushed
1/2 cup butter

1. Cook wine, vinegar and onions in a pan over medium heat for 5-6 minutes until liquid is reduced to about 2 tbsp.
2. Blend with yolks then with motor running, slowly add hot melted butter.
3. Stir in tarragon and season.

Substitute for Tarragon

The best substitute for tarragon vinegar is white wine vinegar mixed with fresh or dried tarragon. Use 1 cup of white wine, cava or apple cider vinegar combined with 1 tablespoon of fresh tarragon leaves (bruised) or 1 teaspoon of dried tarragon.
Other alternatives include fennel fronds, chervil, or anise seed for a similar licorice taste.

How to Make Tarragon Vinegar

To make tarragon vinegar, pack 1/2 cup of fresh, bruised tarragon sprigs into a sterilized glass jar, pour over 2 cups of heated white wine vinegar, and seal.
Store in a cool, dark place for 1–2 weeks, then strain the herbs, optionally adding fresh sprigs to the final bottle.