Melt butter. Add flour until you have a paste. Add water and cook until thickened.Add egg yolks and dry ingredients and beat thoroughly.Add lemon juice, vinegar, and oil, gradually, mixing as you go ...
Combine all ingredients in large saucepan. Bring to a boil on medium high, stirring often. Simmer, uncovered, for 1 1/2 to 2 hours, stirring occasionally, until thickened to desired sauce consistenc ...
Make lemon sauce ahead of time: Dissolve arrowroot in a little milk; place in a saucepan with rest of milk and cinnamon stick.Stir and cook over low heat, stirring, until slightly thickened.Stir in ...
In a small saucepan, heat the oil. Add the ginger and scallions, cook 1 minute or until slightly browned.Add chicken broth, soy sauce, brown sugar, chili powder and red pepper. Bring to a boil.Disso ...
Remove husks and stems from tomatillos. Place whole tomatillos in a sauce pan, cover with water and bring to a boil. Boil 5 minutes or until easily pierced with a fork. Drain the water and allow to ...
Saute onion and garlic in oil until soft.Add beef and mushrooms and saute. Drain fat.Add all seasonings and one to one and a half cans tomato sauce, paste and tomatoes and beef consume.Cook, covered ...
Mix all ingredients, except canola oil, together. With wire whisk, slowly whisk in canola oil until well blended.Chill, serve & enjoy. ...
Wash the gai lan and trim the ends of stalk (about 1/2 inch) and discard the ends.Mix the chicken stock, sake, and sugar in a small bowl and set aside.In a large wok or pan heat 1 1/2 T vegetable oi ...
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs.Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan.Combine the sugar and remaining f ...
Melt butter in pan.Add water, wine, crumbled chicken stock cube and mustard; mix well.Season and simmer for 5 minutes.Combine cornflour and cream, stir into pan.Stir until sauce boils and thickens. ...