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Jalapeno Pepper Butter
Great to use on corn on the cob!1/2 cup unsalted butter2 jalape?o peppers, finely minced
1/2 teaspoon ground cuminBeat butter with electric mixer until light. Beat in jalape?o peppers, then the cumin. Refrigerate until ready to use.
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Lemon cream sauce
Lemon Cream SauceThis is good served with broccoli florets that have been cooked, cooled and lightly sprinkled with Italian salad dressing, as a dip with steamed artichokes or over steamed vegetables.2 cups mayonnaise2 cups sour cream1/4 cup fresh lemon juice2 1/2 teas (Upload by user)
Lemon Cream SauceThis is good served with broccoli florets that have been cooked, cooled and lightly sprinkled with Italian salad dressing, as a dip with steamed artichokes or over steamed vegetables.2 cups mayonnaise2 cups sour cream1/4 cup fresh lemon juice2 1/2 teas (Upload by user)
Lemon sauce
Lemon SauceMix fresh or bottled lemon juice with mayonnaise. Stir and serve with steamed artichokes. (Upload by user)
Lemon SauceMix fresh or bottled lemon juice with mayonnaise. Stir and serve with steamed artichokes. (Upload by user)
Mock hollandaise sauce
Mock Hollandaise SauceDelicious and easy with fresh vegetables or fish. It is also good served cold. This can be made days or weeks ahead and refrigerated.1 cup sour cream1 cup mayonnaise2 tablespoons lemon juice, or to tasteGently blend all ingredients. Cover and r (Upload by user)
Mock Hollandaise SauceDelicious and easy with fresh vegetables or fish. It is also good served cold. This can be made days or weeks ahead and refrigerated.1 cup sour cream1 cup mayonnaise2 tablespoons lemon juice, or to tasteGently blend all ingredients. Cover and r (Upload by user)
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One-step cheese sauce
One Step Cheese Sauce1/2 cup mayonnaise1/2 cup milk1/2 cup shredded cheeseStir together all ingredients in small saucepan. Heat over medium to low heat about 5 minutes or until heated through and cheese is melted. (Upload by user)
One Step Cheese Sauce1/2 cup mayonnaise1/2 cup milk1/2 cup shredded cheeseStir together all ingredients in small saucepan. Heat over medium to low heat about 5 minutes or until heated through and cheese is melted. (Upload by user)
Sauce for chiles rellenos
Sauce for Chiles RellenosServe this over chiles rellenos.2 tablespoons oil1 tablespoon flour1/4 cup chopped onionSaltPepper1 (15 ounce) can tomato sauce1 bay leaf1/2 cup tomato juice1 garlic clove, mashedHeat oil in a saucepan and brown flour (Upload by user)
Sauce for Chiles RellenosServe this over chiles rellenos.2 tablespoons oil1 tablespoon flour1/4 cup chopped onionSaltPepper1 (15 ounce) can tomato sauce1 bay leaf1/2 cup tomato juice1 garlic clove, mashedHeat oil in a saucepan and brown flour (Upload by user)
Seasoned spread
Seasoned Spread1 envelope Good Seasons Roasted Garlic or Italian Salad Dressing Mix1/4 cup butter or margarine, softenedMix until well blended. Spread on hot cooked vegetables or corn on the cob. (Upload by user)
Seasoned Spread1 envelope Good Seasons Roasted Garlic or Italian Salad Dressing Mix1/4 cup butter or margarine, softenedMix until well blended. Spread on hot cooked vegetables or corn on the cob. (Upload by user)
White butter sauce
White Butter SauceUse as a dip for artichokes.1/4 cup dry white wine1/4 cup white wine vinegar3 shallots, minced1/3 cup half and half1 1/2 cups butter, softenedCombine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 8 minut (Upload by user)
White Butter SauceUse as a dip for artichokes.1/4 cup dry white wine1/4 cup white wine vinegar3 shallots, minced1/3 cup half and half1 1/2 cups butter, softenedCombine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 8 minut (Upload by user)
Cream cheese-chive sauce
Cream Cheese Chive Sauce8 ounces cream cheese, cubed1/2 cup milk1 tablespoon chopped chives1 teaspoon lemon juice1/4 teaspoon garlic saltCombine cheese and milk in saucepan; stir over low heat until smooth. Stir in remaining ingredients. Serve over hot cooked potat (Upload by user)
Cream Cheese Chive Sauce8 ounces cream cheese, cubed1/2 cup milk1 tablespoon chopped chives1 teaspoon lemon juice1/4 teaspoon garlic saltCombine cheese and milk in saucepan; stir over low heat until smooth. Stir in remaining ingredients. Serve over hot cooked potat (Upload by user)
Cream sauce
Cream SauceMelt two tablespoons butter in a pan. When it bubbles, add 2 tablespoons flour. Cook and stir about 1 minute to cook the flour. When it is cooked (don`t let it brown!), add 1 cup milk and stir to blend. (The flour likes to stick around the edges, so get it out with a spoon.) I (Upload by user)
Cream SauceMelt two tablespoons butter in a pan. When it bubbles, add 2 tablespoons flour. Cook and stir about 1 minute to cook the flour. When it is cooked (don`t let it brown!), add 1 cup milk and stir to blend. (The flour likes to stick around the edges, so get it out with a spoon.) I (Upload by user)
Creamy citrus mayonnaise
Creamy Citrus MayonnaiseUse as a dip for artichokes.3/4 cup mayonnaise2 tablespoons frozen orange juice concentrate, thawed and undiluted1 tablespoon lemon juice1/4 to 1/2 teaspoon lemon pepper seasoningCombine all ingredients; cover and ch (Upload by user)
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Creamy Citrus MayonnaiseUse as a dip for artichokes.3/4 cup mayonnaise2 tablespoons frozen orange juice concentrate, thawed and undiluted1 tablespoon lemon juice1/4 to 1/2 teaspoon lemon pepper seasoningCombine all ingredients; cover and ch (Upload by user)
TAG: citrus, creamy, ,
Easy blender hollandaise sauce
Easy Blender Hollandaise Sauce1/2 pound butter4 egg yolksDash white pepper or 2 to 3 drops Tabasco� sauce1 tablespoon lemon juice1 tablespoon waterMelt butter until bubbling. Remove from heat. Place egg yolks, lemon juice, water and seasoning in blender; blend at h (Upload by user)
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Easy Blender Hollandaise Sauce1/2 pound butter4 egg yolksDash white pepper or 2 to 3 drops Tabasco� sauce1 tablespoon lemon juice1 tablespoon waterMelt butter until bubbling. Remove from heat. Place egg yolks, lemon juice, water and seasoning in blender; blend at h (Upload by user)
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Easy dilled hollandaise sauce
Easy Dilled Hollandaise SauceUse as a dip for artichokes.1/3 cup butter or margarine1 (0.9 ounce) envelope Hollandaise sauce mix1 cup milk1 tablespoon chopped fresh dill*1/2 teaspoon grated lemon rind1 tablespoon lemon juiceMelt butter in a small saucepa (Upload by user)
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Easy Dilled Hollandaise SauceUse as a dip for artichokes.1/3 cup butter or margarine1 (0.9 ounce) envelope Hollandaise sauce mix1 cup milk1 tablespoon chopped fresh dill*1/2 teaspoon grated lemon rind1 tablespoon lemon juiceMelt butter in a small saucepa (Upload by user)
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Foolproof hollandaise sauce
Foolproof Hollandaise Sauce3/4 cup waterSalt, red pepper and paprika, to taste2 tablespoons fresh lemon juice1 tablespoon cornstarch2 egg yolks, beaten3 tablespoons butter, dividedPour water in top of double boiler. Heat water and add salt, red pepper, paprika (Upload by user)
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Foolproof Hollandaise Sauce3/4 cup waterSalt, red pepper and paprika, to taste2 tablespoons fresh lemon juice1 tablespoon cornstarch2 egg yolks, beaten3 tablespoons butter, dividedPour water in top of double boiler. Heat water and add salt, red pepper, paprika (Upload by user)
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Garlic sauce
Garlic SauceServe sauce over fish, meat or vegetables.5 cloves garlic1/4 cup water1/2 teaspoon salt2 slices white bread, trimmed1/3 cup slivered almonds2 tablespoons white vinegar1/2 cup olive oilPosition knife blade in food processor bowl; add garli (Upload by user)
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Garlic SauceServe sauce over fish, meat or vegetables.5 cloves garlic1/4 cup water1/2 teaspoon salt2 slices white bread, trimmed1/3 cup slivered almonds2 tablespoons white vinegar1/2 cup olive oilPosition knife blade in food processor bowl; add garli (Upload by user)
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Herbed lemon butter
Herbed Lemon Butter1/4 cup butter or margarineGrated peel and juice of 1/2 lemon1 tablespoon chopped parsley1/4 teaspoon oregano or basil leaves, crushedCooked vegetablesIn small saucepan, melt butter. Add lemon peel, juice, parsley and oregano; heat. Serve over co (Upload by user)
TAG: lemon, butter, oregano, juice, herbed, ,
Herbed Lemon Butter1/4 cup butter or margarineGrated peel and juice of 1/2 lemon1 tablespoon chopped parsley1/4 teaspoon oregano or basil leaves, crushedCooked vegetablesIn small saucepan, melt butter. Add lemon peel, juice, parsley and oregano; heat. Serve over co (Upload by user)
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