The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [419]
4. Strain through a sieve; add the cheese while the béchamel is still hot. Season with salt and pepper. Once at room temperature, the sauce may be refrigerated, covered with plastic wrap placed directly on the surface of the sauce, in an airtight container for up to 3 days. Rewarm in the top of a double boiler over 1 inch simmering water.
vietnamese dipping sauce
MAKES 1½ CUPS
Known as nuoc cham, this Vietnamese table sauce is used to season dumplings, soups, and noodle dishes.
1½ teaspoons minced garlic
1 teaspoon ground chile paste
1 Thai bird chile or serrano pepper, chopped (optional)
¼ cup Asian fish sauce (nam pla)
2 tablespoons fresh lime juice
¼ cup sugar
2 tablespoons grated carrots, for garnish
Using a mortar and pestle, pound the garlic, chile paste, and fresh chile, if desired, into a paste (or mince together with a knife). Transfer to a bowl. Add the fish sauce, 2/3 cup hot water, the lime juice, and sugar. Whisk together until the sugar dissolves. Garnish with the carrots, and serve.
béarnaise sauce
MAKES ABOUT 1½ CUPS
½ cup white wine
2 tablespoons white-wine vinegar
2 tablespoons finely chopped shallots
2 tablespoons plus 1 teaspoon freshly chopped tarragon
3 whole black peppercorns
12 tablespoons (1½ sticks) unsalted butter
3 large egg yolks
½ teaspoon coarse salt
¼ cup boiling water
1 tablespoon fresh lemon juice
1. Place the white wine, white-wine vinegar, shallots, 2 tablespoons tarragon, and the peppercorns in a small saucepan set over medium-high heat. Bring the mixture to a boil, and cook until it is reduced to about 2 tablespoons.
2. Melt the butter in a small saucepan over medium-low heat. Keep warm until ready to use.
3. Place the egg yolks in a copper or stainless-steel bowl that fits snugly in the top of a medium saucepan. Fill the saucepan with 2 inches of water, and bring to a boil. Whisk the yolks, off the heat, until they become pale. Add the wine mixture and salt, and whisk until well combined. Gradually add ¼ cup boiling water, whisking constantly. Place the bowl over the medium saucepan of boiling water; reduce heat to the lowest setting. Whisking constantly, cook until the whisk leaves a trail in the mixture and the sauce begins to hold its shape. Remove from heat.
4. Pour the warm, melted butter into a glass measuring cup. Add to the yolk mixture, 1 drop at a time, whisking constantly. After you have added about 1 tablespoon melted butter, you can begin to add it slightly faster, still whisking constantly. Still, be careful: If the butter is added too quickly, the emulsion will be too thin or will break (separate).
5. Once all of the butter has been added, adjust the seasoning with the lemon juice, and stir in the remaining tarragon. If the béarnaise becomes too thick, you may thin it with a little additional lemon juice or water. If not serving immediately, place the pan of sauce over a pot of simmering water that has been removed from the heat, or in a warm spot on the stove for up to 1 hour. Alternatively, you may store for up to 3 hours in a clean Thermos that has been warmed with hot but not boiling water.
rémoulade sauce
MAKES ABOUT 2 CUPS
If you are concerned about raw eggs, use store-bought mayonnaise, and begin at step 3. The sauce can be made ahead and refrigerated in an airtight container for up to 2 days.
1 large whole egg
2 large egg yolks
½ teaspoon coarse salt
Pinch of sugar
¼ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
1 to 2 tablespoons fresh lemon juice
¾ cup canola oil
1 tablespoon capers, drained and chopped
2 teaspoons Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon snipped chives
1 tablespoon minced shallot
1. Place the egg, egg yolks, salt, sugar, and pepper in the bowl of