Cooking with Herbs

Sauce & Garnishes

3 egg yolks, pinch sea salt, 1 tab. lemon juice,
100g or 4 oz or 1/2 cup butter, 3 tabs. chopped mixed herbs - chervil, dill, tarragon, and chives.

This trickey sauce is quick  made in a food processor or blender.  Have the container heated by filling with hot water
and standing for a few minutes, drain and dry.
Break in the egg yolks with salt.  Heat butter until almost boiling, then add lemon juice.
Turn on food proecessor, and pour in the butter slowly through the lid. Stop as soon
as it is amalgamated.  Spoon into a bowl, stir in the chopped herbs, and serve immediately.
The sauce can be kept warm for a short time, only if necessary, by standing the bowl over
the hot water, but do not attempt to reheat it.
Serve with poached fish, shellfish, poached eggs, asparagus, broccoli or artichokes.
2 hard-boiled egg yolks,   2 tabs thick (heavy) cream,
2 tabs olive oil,   2 teas white wine vinegar, salt and pepper,
1 tab chopped chives,  1 tab. chopped dill, 1 tab. chopped tarragon.

Mash egg yolks to paste with the cream.  Add oil very gradually, stirring all the time, then the vinegar.  Add salt/pepper to taste, then chopped herbs.  Serve with salads of all sorts; the egg whites can be chopped and added to the salad.
2 egg yolks,  pinch of salt,   1/2 teas Dijon Mustard,
300 ml or 1/2 pt or 1 1/14 cups olive oil,
1 1/2 tabs. white wine vinegar,   1/2 tabs. lemon juice,
4 tab. (1/4 cup) chopped mixed herbs - chervil, dill, chives, tarragon, cress and parsley.

The first 6 ingredients need to be at room temperature before you start.  Break egg yolks into bowl.  beat with wooden
spoon, adding pinch of salt.  Add mustard and beat again.  Put oil in small jug (pitcher) and start to add it to the egg yolks very slowly, literally drop by drop to start with, beating continuously.  After a few moments an emulsion will have been formed and you can start to add the oil in a very thin trickle.
When half oil has been mixted, it can be added more quickly, but beat all the time.
If it gets to othick to work easily, add a little vinegar, not more than a teaspoonful.
When all the oil is finished, add remaining vinegar and lemon juice, tasting as you do it and stopping when you feel it is tart enough.
When the sauce is finished, stir in chopped herbs.
This lovely green sauce is wonderful with cold poached salmon, or salmon trout, hard-boiled eggs or cold fish in aspic.

40 g or 1 1/2 oz or 3 tabs. beef marrow,
1 egg,
about 50 g or 2 oz of 1 cup soft white breadcrumbs,
1 tab finely chopped chervil,
pinch salt.

In a pan, warm the marrow slightly, until semi-melted, and beat until smooth with wooden spoon.  Add beaten egg and beat again, add pinch of salt.

Add breadcrumbs and chervil by degrees, mixing until you have a soft firm dough. Stand for 30 minutes, then form into tiny balls, not much bigger than your thumbnail.
Drop the dumplings into pan of boiling water, lightly salted, and simmer for 4 to 5 minutes with lid on.  (they can be simmered in beef or chicken stock).
The dumplings will float to top when cooked.  Test one by cutting it in half to make sure it is cooked through.  Drain briefly, then serve in a clear soup, or with a game dish.

1/2 tab Dijon mustard,  1/2 tabs olive oil,   4 tabs or 1/4 cup natural yogurt,
juice of 1/2 lemon,   2 tabs. chopped dill.

Put mustard in bowl and stir in oil drop by drop (like making a mayonnaise).  When the mustard and oil have blended together smoothly, stir in the yogurt.  Add lemon juice to taste and stir in chopped dill.  If at any stage the sauce separates, puree it in blender to emulsify.  Serve with grilled (broiled) pork chops, meat loaf, white fish or grilled chicken.
300 ml or 1/2 pt or  1 1/4 cups unflavoured yogurt,   1 cucumber, 1-2 cloves garlic,
salt and pepper to taste,  24 mint leaves.

Beat yogurt in bowl till smooth.  Peel cucumber and grate it coarsely.  Squeeze out excess from cucumber between the hands.  Peel and crush garlic.  Puree yogurt, cucumber, and garlic in blender with salt and pepper and mint leaves.  Chill before serving.
This makes a generous amount to serve with hot or cold roast lamb, grilled skewers of lamb, poured over a dish of hot boiled new potatoes, or spread over a dish of cold slice lamb.  Can be made in half quantities if needed.

2 cooking apples,  1/2 teas sugar,  black pepper, 1 teas.chopped sage.

Peeland core apples and cut into slices.  Put in small pan with just enough water to cover the bottom of the pan.
Stew gently until soft.  Add sugar and a sprinkling of black
pepper.  Stir in chopped sage and stand, covered, for 5 minutes before serving.
If preferred, the sauce can be sieved (strained) before adding the sage.
Serve with Roast Duck and Roast Pork.
This is part of a Cooking with Herb series, so be sure to check the others
CAKE etc
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Series began July 2000
revamped 3 January 2004