The Art of Calm » Sauces and Marinades

Tarragon Mayonnaise with Capers

admin — Fri, 27 Jun 2008 15:53:04 +0000

This recipe for tarragon mayonnaise with capers works particularly well as a dip for fried vegetables or cucumbers.

1 cup mayonnaise
2 tablespoons each chopped tarragon, chives and parsley
1 tablespoon chopped capers
2 tablespoons finely chopped cornichon pickle

Combine all, and mix well.

Mushrooms with Tarragon and Cream

admin — Fri, 27 Jun 2008 15:45:32 +0000

This recipe is very nice over toast, noodles or barley.

2 tablespoons butter
1 pound mushrooms, sliced at an angle about ‘/3 inch thick
Salt and pepper
1/2 cup dry white wine
1/4 cup cream
1/4 cup creme fraiche or sour cream
2 tablespoons chopped parsley
1 garlic clove
2 teaspoons chopped tarragon

Heat the butter in a large skillet over high heat, add the mushrooms, and sauté until they’re nicely colored. Season with salt and pepper, add the wine, lower the heat, and simmer until the wine is reduced by half. Add the creams and simmer until thickened slightly. Chop the parsley, garlic, and tarragon together, add them to the mushrooms, and serve. Serves 2 to 4.

Mint Pesto

admin — Fri, 27 Jun 2008 15:16:02 +0000

Great on pasta and vegetables.

2 cups loosely packed fresh mint leaves, well washed and dried
1/2 clove garlic, crushed (optional)
1/4 cup pine nuts or walnuts, lightly toasted in a dry skillet
2 tablespoons freshly squeezed lemon juice
Salt and black pepper to taste
1/4 cup canola or other neutral oil

Place the mint in a food processor or blender with the garlic, nuts, lemon juice, salt, and 1/4 teaspoon pepper. Add 1/4 cup oil and pulse a few times. With the motor running, add additional oil to make a creamy sauce, stopping the machine occasionally to scrape down the sides if necessary. Use within a day. Makes about one cup.

Bernaise Sauce

admin — Thu, 26 Jun 2008 12:16:12 +0000

Excellent with beef, fish, eggs or, of course, vegetables. This is a great way to use up some of that tarragon growing in your herb bed!

5oz butter
1 tbsp finely chopped shallots
4 white peppercorns, crushed
2 tbsp white wine vinegar
4 tbsp water
2 egg yolks
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh tarragon

Melt the butter in a small pan or the microwave and set aside. In another pan, place the onion, peppercorns, vinegar and 2 tablespoons of the water. Bring to the boil and continue to boil until most of the water has evaporated.

Add the remaining 2 tablespoons of water to the onions, stir well then strain and discard the onion if desired. Return the strained mixture to the pan and place over another larger pan of very hot water. The water should be touching the pan but not boiling. Add the egg yolks to the strained mixture and whisk gently then add the melted butter, a very little at a time, whisking continuously. Stir in the parsley and tarragon. Serve hot.