Unold 58916 Instrucciones De Uso página 29

Hollandaise sauce
250 g butter, 2 eggyolks, 4 tblsp. dry white wine,
2 tblsp. lemon juice, salt, white pepper
Melt the butter without stirring. Remove the
foam. Whisk the eggyolks and white wine in
a double-boiler until frothy. Add the clarified
butter slowly. Season with lemon juice, salt and
pepper.
Light sauces
Basic sauce
1 tblsp. butter, 1 small onion, 125 ml dry white
wine, 125 ml vegetable stock, 3 tblsp. crème
fraîche, salt, white pepper
Sweat finely chopped onion in butter, add white
wine and stock. Bring to the boil and simmer for
5-7 minutes. Add the crème fraîche. Season
with salt and pepper and serve immediately.
Tomato sauce
1 tblsp. butter, 1 small onion, 1 clove of garlic,
1 small apple, 1 bay leave , 3 tblsp. tomato
puree, 125 ml white wine, 100 ml vegetable
stock, 2 tblsp. sour cream, salt, pepper
Sweat finely chopped onion and garlic in but-
ter. Add the peeled, cored and finely chopped
apple and the bay leaf. Add tomato puree, wine
Hazelnut/almond-butter
2 tblsp. grated almonds or hazelnuts, 2 tblsp.
butter
Lightly roast almonds or hazelnuts in melted
butter.
Garlic-butter
2 cloves of garlic, 2 tblsp. butter
Sweat finely chopped garlic in melted butter.
Even fruit can be cooked gently in the steam cooker.
Stuffed apples
Serves 4
1,5 l cold water
4 smallish apples, 2 tblsp. raisins, 2 tblsp.
chopped almonds, 2 tblsp. cranberry sauce,
cinnamon, 4 small knobs of butter, 4 round,
plain wafers
Butters for vegetables and fish
Fruit
Tomato Hollandaise
Add 2-3 tblsp. tomato puree to the Hollandaise
sauce.
Double cream Hollandaise
Fold 4 tblsp. whisked double cream in the
Hollandaise sauce.
and stock, bring to the boil and simmer for 5-7
minutes. Whisk in the sour cream. Remove the
bay leaf, season with salt and white pepper and
serve immediately.
Saffron sauce
1 tblsp. butter, 1 small onion, 125 ml dry white
wine, 125 ml vegetable stock, 1 eggyolk,
3 tblsp. crème fraîche, 2 pinches of saffron, salt,
white pepper
Sweat finely chopped onion in butter, stir in
saffron and add wine and stock. Bring to the boil
and simmer for 5-7 minutes. Mix crème fraîche
and eggyoke and stir in. Take off the heat to
avoid curdling. Season with salt and white
pepper and serve immediately.
Breadcrumb-butter
3 tblsp. breadcrumbs, 2 tblsp. butter
Lightly roast breadcrumbs in melted butter.
Lemon-parsley-butter
1 tblsp. finely chopped parsley, 1 tblsp. lemon
juice, 3 tblsp. butter
Melt butter, add parsley and lemon juice.
Core the apples using a corer. Mix raisins,
almonds and cranberry sauce and stuff the
apple. Place each apple on a wafer, sprinkle
with cinnamon and place 1 knob of butter on
top.
Fill the steam cooker with water, insert the lightly
oiled cooking tray. Place the stuffed apples on
the cooking tray, close the lid and steam for
10-15 minutes.
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