Holiday Hp Sauce Recipes

HOLLANDAISE SAUCE

Steps:

• In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
• Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.
• Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

HP SAUCE

Steps:

• Combine all ingredients in a dutch oven.
• Bring to a boil, lower heat& cook, uncovered, for an hour, stirring occasionally.
• Strain through a food mill& bottle in hot, sterilized jars.

HOLIDAY HP SAUCE

Steps:

• Cook fruit, onions, and garlic. Press though sieve, puree in a blender, or use a berry press.
• Add spices and boil down until fairly thick (this can take quite awhile).
• Process in hot water bath for 15 minutes.

ULTIMATE HP SAUCE RECIPE -HOMEMADE CONDIMENT

Steps:

• Cut apples into pieces, removing the core.
• Cut prune plums into pieces, removing the pit.
• Chop onions.
• Put these ingredients into a large stockpot and add just enough water to prevent any scorching on bottom of pot. I used 2 cups water.
• Bring to a boil, then simmer until ingredients are soft.
• Use an immersion blender or potato masher to begin crushing the apples and plums.
• Once soft and cooked, press this through a sieve. Press hard to remove as much as possible. Press into a large cooking pot.
• Set aside the pulpy skins.
• To the sauce, add the vinegar, seasoning, sugar and Worcestershire sauce. Stir well.
• Bring to a boil, then reduce to a simmer. Let this mixture thicken (will take a couple of hours).
• Once thick, ladle into canning jars. Leave 1/2 inch headroom, add seal and ring.
• Water bath can the jars for 10 minutes (up to 1000 ft elevation). Above 1000 ft, boil jars for 15 minutes.
• Using canning tongs, remove jars and set on a thick towel on the counter. Leave alone for 24 hours.
• After the 24 hours, check each jar that it has sealed. Unsealed jars can be water bath canned again or placed in fridge to use within 3 weeks.

CLASSIC HOLLANDAISE SAUCE

Steps:

• In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.