Recipe By: N. Jay Sorensen, RD
Yield: 2 cups Preparation Time: 0:10
Categories: Sauces, Stocks and Accompaniments
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2 cups mayonnaise
1 cup ketchup
½ cup sweet relish
1 tablespoon lemon juice — fresh
¼ teaspoon salt
In a large bowl, combine the mayonnaise, ketchup, sweet relish, lemon juice, salt and mix well. Store in an airtight container in the refrigerator.
Recipe By: N. Jay Sorensen, RD
Serving Size: 14 Preparation Time: 0:15
Categories: Sauces, Stocks and Accompaniments
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1 pint heavy cream
½ teaspoon salt
¼ teaspoon white pepper
2 dashes Tabasco sauce
1 teaspoon Gray Poupon Mustard
6 ounces prepared horseradish
Chill medium size bowl. Whip heavy cream in bowl until stiff. Add ingredients and fold into whipped cream. Refrigerate until served.
Recipe By: N. Jay Sorensen, RD
Serving Size: 12 Preparation Time: 0:15
Categories: Sauces, Stocks and Accompaniments
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6 each egg yolks
1 ounce water
16 ounces clarified butter — hot
1 tablespoon lemon juice – fresh
dash tobasco sauce
¼ teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon white pepper
In a small stainless steel mixing bowl, add egg yolks and a 1/2 ounce water. Whip mixture and place over a pot of boiling water on a range top, making sure that the bowl does not touch the water. Whip continually until cooked to a soft peak, about 3 minutes. DO NOT OVER COOK. Remove from range. Place bowl on a wet towel to prevent slipping. Slowly pour clarified butter into eggs using a 4 ounce ladle and continue to whip. When half the butter has been added, add remaining water, continue to add butter. Add lemon juice, tobasco, Worcestershire sauce, salt and white pepper. Hold in a double boiler (warm) until needed. A safe time limit is two hours.
Recipe By: N. Jay Sorensen, RD
Serving Size: 6 Preparation Time: 0:30
Categories: Sauces
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1 tablespoon butter
2 tablespoons shallots — chopped
¼ cup white wine
½ cup whipping cream
½ pound butter, unsalted — softened
salt and white pepper — to taste
½ teaspoon lemon juice
Add 1 tablespoon butter to small saucepan and sauté shallots until soft. Add white wine. Bring to a boil, reduce heat and cook for 4-5 minutes. Add whipping cream, reduce heat a little more and reduce mixture for 10 - 15 minutes. Once the mixture has reduced by half. Slowly whip in the soft butter by using a wire whip. Add butter in a little at a time allowing it to mix in before adding more butter. Do not allow mixture to boil once you begin adding the butter. When all butter is mixed in well, remove sauce from heat. Whip mixture vigorously, and then strain shallots from the sauce. Season sauce with salt and pepper and add in lemon juice. Before serving keep sauce in a warm place. Do not reheat the sauce because it will break.
Recipe By: N. Jay Sorensen, RD
Yield: 4 quarts Preparation Tim: 0:15
Categories: Sauces, Stocks and Accompaniments
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4 pounds veal bones
1 cup celery — chopped
1 cup leeks — chopped
¾ cup carrots — chopped
1 ½ cups onions — chopped
3 cloves garlic — halved
1 each bay leaf
1 teaspoon thyme — leaves
1 teaspoon black peppercorns
1 tablespoon salt
3 tablespoons tomato paste
4 quarts water — to cover
In a roasting pan, brown veal bones in 350F oven for about 1 hour and 45 minutes (be careful not to burn bones). Meanwhile, in a separate roasting pan, roast vegetables in 350F degree oven for approximately 1 hour. Place roasted bones and vegetables in stock pot (8 or 10 quart). Add all spices and tomato paste. Fill with water to cover all ingredients by 1 inch. Bring stock to a boil and reduce heat to simmer. Let stock cook for 12 hours or longer. Occasionally skim oil from stock. Drain liquid and strain into another stock pot. Return to stove, over medium heat and reduce stock by two-thirds. Strain through strainer into storage container. May be refrigerated up to 2 days or frozen for 3 months.
Recipe By: N. Jay Sorensen, RD
Yield: 4 quarts Preparation Time: 0:15
Categories: Sauces, Stocks and Accompaniments
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2 pounds raw and/or cooked chicken bones and scraps
½ cup onion — chopped
½ cup carrot — chopped
½ cup celery — chopped
4 quarts water
1 each bay leaf
2 teaspoons salt
1 teaspoons black peppercorns
In a large stock pot ( 8 or 10 quart), add chicken, onion, carrot, and celery. Add water to cover by 1-inch. Season with bay leaf, salt, and pepper. Bring to a boil and simmer for 1 hour or more. Strain broth and discard solids. Broth can be covered and refrigerated for up to 2 days or frozen for 3 months.