Bedienungsanleitung Cuisinart STM-1000 CookFresh Digital Glass Steamer (Seite 11 von 24) (Englisch)

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Cocktail Sauce

Here is the foundation for the classic seafood

dipping sauce. Make it your own by adding hot

sauce, freshly ground pepper or even freshly

grated horseradish.

Makes about 1 cup

1 cup chili sauce

2 tablespoons prepared horseradish

1 tablespoon fresh lemon juice

1. Stir ingredients together in a small bowl. Serve

immediately or store covered in the refrigerator

until serving.

Nutritional information per serving (1 tablespoon):

Calories 17 (0% from fat) • carb. 4g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0 mg • sod. 241mg

• calc. 0mg • fiber 0g

Hollandaise

This classic and decadent sauce pairs perfectly

with simple steamed vegetables and eggs. This

version, made in a blender, is also foolproof.

Makes 1 cup

½ cup (8 tablespoons) unsalted butter

4 large egg yolks

¼ teaspoon kosher salt

Pinch ground mustard

Pinch freshly ground black pepper

1½ tablespoons fresh lemon juice

1. Put the butter into a saucepan set over low

heat until butter is melted and reaches a slight

simmer.

2. While the butter is melting, put the remaining

ingredients into the blender jar. About a minute

before adding the butter, run the unit on Low

for about 30 seconds to combine.

3. With the blender still running on Low, carefully

remove the pour lid from the cover. Very slowly

drizzle the hot butter through the opening while

using a measuring cup or dish towel to shield

the opening to prevent any splatter. When

adding the butter, be careful not to add the

white milk solids that will be left on the bottom

of the pan.

4. Once all the butter has been added, check

hollandaise for consistency. Use a long,

skinny spatula to stir, as some yolk may have

accumulated in the well by the blade. If overall

consistency is too thick, blend in some hot

water, 1 tablespoon at a time, until desired

consistency is achieved.

5. Taste and adjust seasoning accordingly.

6. Serve immediately or transfer hollandaise to a

double boiler to keep warm for serving.

Nutritional information per serving (1 tablespoon):

Calories 114 (97% from fat) • carb. 0g • pro. 1g

• fat 12g • sat. fat 7g • chol. 82mg • sod. 35mg

• calc. 6mg. • fiber 0g

Remoulade

This sauce complements freshly steamed

seafood, as well as vegetables. For a richer,

thicker consistency, use Greek yogurt in place of

regular.

Makes 2

⁄3 cups

½ medium to large shallot, peeled and cut

into 1-inch pieces

¼ cup fresh Italian parsley, stems

discarded

1 tablespoon fresh dill

1 tablespoon Dijon mustard

3 tablespoons drained capers

½ cup nonfat plain yogurt

¼ cup sweet relish

1¼ cups mayonnaise

⁄8 teaspoon freshly ground black pepper

1. Insert the chopping blade into the work bowl

of a food processor. Add the shallot, parsley

and dill; pulse to chop, about 10 pulses.

Scrape down the sides of the bowl and add the

mustard and capers and pulse 5 to 10 times to

chop.

2. Add the yogurt, relish, mayonnaise and black

pepper; use 5 long pulses to combine. Do not

over-process. Refrigerate until ready to use.

Nutritional information per serving (1 tablespoon):

Calories 64 (89% from fat) • carb. 1g • pro. 1g

• fat 6g • sat. fat 1g • chol. 26mg • sod. 105mg

• calc. 8mg • fiber 0g

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