Ingredients with Measurements:
- 1 cup heavy cream
- 1/4 cup lemon juice
- 1/4 cup white wine
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
Special equipment needed:
- Whisk
- Saucepan
Step-by-step instructions:
1. In a saucepan, combine the heavy cream, lemon juice, white wine, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, dried oregano, and dried parsley.
2. Whisk the ingredients together until well combined.
3. Heat the saucepan over medium heat, whisking constantly, until the mixture comes to a boil.
4. Reduce the heat to low and continue whisking for 5-7 minutes, until the sauce thickens and coats the back of a spoon.
5. Remove the saucepan from the heat and let the sauce cool to room temperature.
6. Once cooled, transfer the sauce to a container and refrigerate until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 1 cup of sauce
Nutritional information:
- Calories: 100
- Fat: 10g
- Carbohydrates: 2g
- Protein: 1g
Substitutions for ingredients:
- You can use half-and-half or milk instead of heavy cream for a lighter sauce.
- You can use lime or orange juice instead of lemon juice for a different flavor.
Variations:
- Add chopped fresh herbs, such as basil or parsley, for extra flavor.
- Add a pinch of saffron for a unique twist.
- Use this sauce as a marinade for chicken or fish.
Tips and tricks:
- Whisk the sauce constantly to prevent it from burning or sticking to the bottom of the saucepan.
- Let the sauce cool completely before refrigerating to prevent condensation from forming.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, whisking constantly, until heated through.
Presentation ideas:
- Serve the sauce drizzled over grilled chicken or fish.
- Use the sauce as a dip for vegetables or bread.
Garnishes:
- Garnish the sauce with a sprig of fresh herbs, such as thyme or basil.
Pairings:
- This sauce pairs well with grilled chicken, fish, or vegetables.
Suggested side dishes:
- Serve this sauce with a side of roasted vegetables or a salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the sauce is too thin, continue cooking it over low heat until it thickens.
Food safety advice:
- Make sure to refrigerate the sauce promptly after making it to prevent bacterial growth.
Food history:
- Chaudfroid is a French term that refers to a cold sauce that is typically used to coat cold meats or fish.
Flavor profiles:
- This sauce has a tangy, lemony flavor with a hint of sweetness and a subtle kick of spice.
Serving suggestions:
- Serve this sauce chilled or at room temperature.
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Region: French