Tuesday, July 10, 2007
Lemon-Butter Garlic Sauce
After the previous disastrous attempt with pork Chinese style, I needed to build my confidence back before I totally give up on cooking :P. I ear-marked or more accurately, web-marked this site last weekend to try with the salmon steak in my freezer. Looked pretty easy and I was keen to try different sauces for my favourite fish :)
Doesnt the sauce sound simply divine in its simplicity?
I got it from Elise Simply Recipes - one of the new sites I added to my favourites list. Its a great sauce to accompany your favourite seafood.
- 1/2 cup clam juice (goodness wat's this? I used Know chicken cubes hee hee)
- 1/2 cup dry sherry (er, i omitted this but i read that it should be ok to substitute with white wine)
- 1/2 cup whole milk (this i have!)
- 1 Tbsp minced garlic ( i used a lot more )
- 1 Tbsp minced shallots (this too)
- 1/2 bay leaf (Substituted with dried Parsley)
- 1 Tbsp unsalted butter
- 1 Tbsp flour
- 3/4 pounds unsalted butter
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 Tbsp lemon juice
Me being me after coming back from work and starving, didnt follow the measurements. Just went by ear. I guess when it comes to cooking, the exact measurements arent really that necessary to follow. I usually just taste and go along. Mentally converting cup measurements to gms and mls just puts me off - arrggghhh no figures without calculators or my excel please! haha ( I dont have a proper cup measurer yet..)
Reduce first 6 ingredients and cook on medium heat. In another pan, prepare the roux.
(I'm learning a new word everytime I blog. Before you pronounce it in your head as it spells, stop! Its pronounced as 'rue'. Roux is apparently the basis of 3 of the MOTHER sauces in French classical cooking. Wow, my hubby better appreciate this sauce. High class stuff going on here. hee hee)
Sorry back to where I was. How to prepare the basis of a Mother French sauce! Heat 1 Tbsp butter in a saucepan on medium heat until foamy. Sprinkle in the flour and stir with metal whisk until well combined. Be careful not to brown/burn the mixture.
Add reduced mixture to the roux, stir quickly to incorporate. This was fun. As Elise said, the roux bubbled up at this point. Continue adding and whisking to incorporate.
Lower heat. Whisk in the last batch of butter, add lemon juice, salt and pepper
For the salmon, I just rubbed it with a bit of pepper and salt, wrapped in aluminium foil and popped it into a preheated oven for 10 mins.
Rating: 7.5/10 from me! I'll be trying out with sherry if it isnt too expensive in the near future :)
Lots of leftover. Hubby doesnt quite appreciate salmon goodness knows why, so I'm having his share for lunch tomorrow.