Get sauced
A house made dijonnaise is a perfect accompaniment for a juicy burger at Frost Creek in Gypsum. (Dominique Taylor, Special to the Daily)
As the days lengthen and warm up, it’s not too early to think of barbecue season. And while there’s nothing wrong with simply slapping some veggies, burgers or brats on the grill, a little culinary elevation will never go amiss, either.
That’s where sauces come in. Adding sweetness or spiciness, creaminess or texture, sauces are like the red high heel or statement tie of the culinary world: They can elevate the casual blue jean appeal of your meal into something a little more memorable. And if you make your own? Well, now you’ve gone from a regular condiment to an accompaniment.
Enjoy this simple and decadent home meal from FOODsmith s Allana Smith vaildaily.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from vaildaily.com Daily Mail and Mail on Sunday newspapers.
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Students and staff at Northview Elementary School are mourning the loss of two students, some of the five children who were killed in an early morning crash in Bowie on Feb. 2.
Hollandaise sauce (recipe above)
Fresh chopped parsley, for garnish
1. Combine all ingredients for the white wine reduction in a small saucepan and simmer over medium heat until reduced to about half the original volume. Pour through a strainer and discard the solids. Retain one tablespoon of the white wine reduction for the Hollandaise sauce.
2. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the Eggs Benedict. If the sauce gets too thick, whisk in a few