Sarasotas Sundried Tomato Hollandaise Sauce Recipes
10-MINUTE SUN-DRIED TOMATO PASTA
Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 11
Steps:
- Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
- While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
- Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
- Finish with the torn basil and serve immediately!
Nutrition Facts : Calories 234.9 kcal, Carbohydrate 40.6 g, Protein 10.5 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 177.9 mg, Fiber 3.5 g, Sugar 8 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
HOLLANDAISE SAUCE
This creamy lemon sauce is a standard. Make it just before serving.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
- Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.
Nutrition Facts : Calories 449.6 calories, Carbohydrate 1.4 g, Cholesterol 275.7 mg, Fat 49.4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 30.4 g, Sodium 12.3 mg, Sugar 0.2 g
SARASOTA'S SUNDRIED TOMATO HOLLANDAISE SAUCE
A nice easy blender hollandaise sauce with a bit of sundried tomatoes. This is wonderful served over grilled fish; salmon, tilapia or any white fish and I love it over scallops. It is also good over fresh vegetables. My favorite is to serve this over Recipe #421491. It is easy and quick to make. Just make sure to use the sundried tomatoes packed in oil and also fresh lemon juice.
Provided by SarasotaCook
Categories Sauces
Time 15m
Yield 1 cup sauce, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Butter and Oil -- In a small sauce pan, add the butter and oil and heat on medium low heat until the butter is melted and heated through.
- Base -- In a blender, add the egg yolks, lemon juice and the sundried tomatoes and blend until smooth.
- Finish -- Slowly add the melted butter and oil until the blender on low speed until the sauce thickens.
- Serve -- Just enjoy it. Serve it over your favorite grilled seafood or vegetables.
Nutrition Facts : Calories 404.7, Fat 44.1, SaturatedFat 18.2, Cholesterol 202.6, Sodium 43.9, Carbohydrate 1.7, Fiber 0.2, Sugar 0.8, Protein 2.3
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