How saucy are you? - Democratic Underground

GoddessOfGuinness

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Thu Jan-27-05 08:28 PM
Original message

Poll question: How saucy are you?

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RevolutionaryActs

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Thu Jan-27-05 08:29 PM
Response to Original message

1. I'm apple saucy!

HAHA

No, really I'm just a saucy wench. :7

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motely36

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Thu Jan-27-05 08:30 PM
Response to Original message

2. Wusabi

That's a sauce isn't it? :shrug:

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GoddessOfGuinness

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Thu Jan-27-05 08:38 PM
Response to Reply #2

7. hot stuff, eh?

;-)

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greatauntoftriplets

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Thu Jan-27-05 08:31 PM
Response to Original message

3. Bernaise.....

Mmmmm. Should make some next time I have a steak.

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GoddessOfGuinness

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Thu Jan-27-05 08:40 PM
Response to Reply #3

8. Refresh my memory...

I can't remember what the predominant flavor is in Bearnaise...

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greatauntoftriplets

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Thu Jan-27-05 08:52 PM
Response to Reply #8

13. Tastes good...so so good for you (cough) LOL.

Bernaise Sauce

1/2 cup white wine vinegar
5 shallots, minced
2 T. minced fresh tarragon
1/2 tsp. white pepper
4 egg yolks
1/2 cup boiling water
1 cup warm clarified butter
salt
1 Tbsp chervil, minced (optional)

Combine vinegar, shallots, 1 Tbsp tarragon, and pepper in saucepan. Bring to boil and cook, stirring constantly until liquid is almost totally evaporated. Remove saucepan from heat and let cool a few minutes. Add egg yolks one at a time, beating constantly with wire whisk; add the water and blend well; Put saucepan over very low
hear (or to be on the safe side, over hot water double boiler style) and heat sauce again, beating constantly. When sauce has become creamy, remove from heat and let cool slightly. Add clarified butter gradually, beating gently. The butter must be at the same temperature as the egg mixture. Strain sauce through sieve if desires. Season with salt to taste and remaining tarragon and chervil. Sauce should have consistency of mayonnaise.

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GoddessOfGuinness

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Thu Jan-27-05 09:10 PM
Response to Reply #13

16. Thanks for the recipe!

It's the tarragon that I remember!

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Jessica

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Thu Jan-27-05 08:31 PM
Response to Original message

4. Duck.

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GoddessOfGuinness

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Thu Jan-27-05 08:40 PM
Response to Reply #4

9. quack

:hi:

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Merlot

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Thu Jan-27-05 08:35 PM
Response to Original message

5. Getting sauced as we speak...

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GoddessOfGuinness

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Thu Jan-27-05 08:41 PM
Response to Reply #5

10. cheers!

:toast:

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3days

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Thu Jan-27-05 08:36 PM
Response to Original message

6. roumelade

mmmmmmmmmmmmmm

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GoddessOfGuinness

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Thu Jan-27-05 08:44 PM
Response to Reply #6

11. You mean rémoulade?

I've never heard of roumelade...

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catbert836

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Thu Jan-27-05 08:45 PM
Response to Original message

12. Stir Fry

I've perfected the art of making sauces for those. :)

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GoddessOfGuinness

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Thu Jan-27-05 09:16 PM
Response to Reply #12

17. mmmmm

I love stir fry!

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donheld

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Thu Jan-27-05 08:54 PM
Response to Original message

14. I love this

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GoddessOfGuinness

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Thu Jan-27-05 09:22 PM
Response to Reply #14

19. I've never tried it...

It's been around a long time, though. Is it good on the grill?

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SarahB

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Thu Jan-27-05 08:55 PM
Response to Original message

15. Habanero sauce!

Ooooh cha!

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GoddessOfGuinness

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Thu Jan-27-05 09:23 PM
Response to Reply #15

20. Ouch!

Pass the sour cream!

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alittlelark

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Thu Jan-27-05 09:19 PM
Response to Original message

18. I'm Scampi saucy.

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GoddessOfGuinness

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Thu Jan-27-05 09:24 PM
Response to Reply #18

21. That's why the lady is a

scampi. :)

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alittlelark

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Thu Jan-27-05 09:30 PM
Response to Reply #21

22. LOL!!!

;-)

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