Links For 21 March 2008

Posted on 22 March 2008 by Jennifer M. Dodd

1

Naan: Recipe for the Indian grilled flatbread.
Chimichurri: Recipe for the classic Argentinian parsley sauce.

Basic Hollandaise Sauce

Posted on 26 September 2004 by Jennifer M. Dodd

Ingredients

¹/₂ C butter, diced
2 egg yolks
juice of one lemon

Procedure

Over low heat or in a double broiler, whisk ingredients together. Stir constantly. As soon as the mixture begins to thicken to a loose custard consistency, reduce heat and stir briskly to avoid breaking the sauce.

Serving suggestions

Serve over steamed vegetables.