Recipes Included On This Page Light & Easy Béarnaise Sauce Lobster Sauce (With Ground Pork) Lobster Sauce (Without Ground Pork) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Light & Easy Béarnaise Sauce Recipe By :Edmonton Journal February 1995 Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon lemon juice -- (15 mL) 1 tablespoon minced onion -- (15 mL) 1/2 teaspoon dried tarragon -- (2 mL) * 1/2 cup light mayonnaise -- (125 mL) [reduced fat] 1/2 cup skim milk -- (125 mL) 1 teaspoon mustard -- (5 mL) [prepared mustard] 1/4 teaspoon salt -- (1 mL) 1 pinch pepper * or 2 sprigs fresh, chopped tarragon. In small saucepan cook and stir lemon juice, onion and tarragon over medium-low heat until softened. Reduce heat to low; add reduced fat mayonnaise, milk, prepared mustard, salt and pepper. Whisk until smooth. Cook 3 minutes, stirring occasionally - DO NOT BOIL. From The Edmonton Journal; February 1995. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 19 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 6g Fat (61.4% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 314mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Lobster Sauce (With Ground Pork) Recipe By :Gloria Bley Miller) Serving Size : 0 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons fermented black beans 1 garlic clove 1/4 pound ground pork 2 scallion stalks 1 tablespoon soy sauce 1 tablespoon sherry 1/2 teaspoon sugar 1/2 cup water 1 1/2 tablespoons oil 1 tablespoon cornstarch 2 tablespoons water 2 eggs -- beaten Mix together the soy sauce, sherry, sugar and water in a small bowl. Set aside. Beat the eggs lightly and set aside. Wash black beans and let sit for a few minutes to soften. Mince the garlic clove. Mash it together with the soaked black beans. Cut the scallions into sections approximately 1/2 inch long. Add to the soy sauce/sherry/sugar and water mixture. Heat wok and add oil, swirling to coat the sides. When oil is ready, add the mashed black beans and garlic and stir- fry briefly. Add the ground pork and stir-fry until it changes color. Give the scallion/soy sauce mixture a quick stir and add to the wok. Bring to heat, then cook, covered, under medium heat for about 3 minutes. While the ingredients are cooking, mix together the corn- starch and water to form a paste. Add to wok, stirring to thicken the sauce. Give the beaten eggs a quick stir and add, stirring. Remove the sauce from the heat, pour over shrimp or lobster and serve. This recipe is adapted from "The Thousand Recipe Chinese Cookbook" by Gloria Bley Miller. Contributed to the FareShare Gazette by Art; 12 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lobster Sauce (Without Ground Pork) Recipe By :Emeril Legasse Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 4 tablespoons unsalted butter -- (1/2 stick) 1/2 cup finely chopped yellow onions 1/4 cup finely chopped celery 1/4 cup finely chopped carrots 2 tablespoons minced shallots 1 tablespoon minced garlic 2 tablespoons bleached all-purpose flour 1/4 cup Cognac or other brandy Reserved shells from 1 to 1 1/2-pound lobsters 4 cups shrimp stock -- chicken stock or canned low-sodium chicken broth 3 tablespoons tomato paste 1 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon cayenne 1 cup heavy cream Heat the oil and melt the butter in a medium heavy stockpot over medium-high heat. Add the onions, celery, and carrots and cook until soft, about 4 minutes. Add the shallots and garlic and cook until softened, about 2 minutes. Stir in the flour and continue to stir until the mixture is a light blond color, about 2 minutes. Add the brandy and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release browned bits. Add the lobster shells, then stir in the shrimp stock. Bring to a boil over high heat. Reduce the heat to medium-low. Add the tomato paste, salt, paprika and cayenne. Simmer uncovered, stirring often, until the sauce is lightly thickened, about 1 hour. Strain the sauce through a fine-mesh strainer into a medium saucepan. Add the cream and bring to a boil over medium-high heat. Reduce the heat to medium and simmer briskly until reduced to about 3 cups, about 15 minutes. Use warm. (The sauce can be stored in an airtight container in the refrigerator for up to two days.) Use with Lobster Domes. Yield : about 3 cups From : "Prime Time Emeril" by Emeril Legasse Contributed to the FareShare Gazette by Art; 12 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 258 Calories; 25g Fat (91.2% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 75mg Cholesterol; 441mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat.

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