Chicken Mock Hollandaise
Serves 3
3 T butter
1 T minced onion
½ C cornstarch
2 C chicken broth
½ C chopped celery
1 T lemon juice
2 C cubed cooked chicken
2 egg yolks, lightly beaten
Salt
Pinch of cayenne pepper
Melt the butter in a saucepan and add the onion. Cook, stirring, until soft. Stir in the cornstarch and cook over medium-low heat until smooth and blended. Slowly add the chicken broth, celery, lemon juice, and chicken. Cook, stirring, for 3-4 minutes. Beat ¼ cup of the hot sauce into the yolks and then return the yolk-sauce mixture to the saucepan. Cook for 1 minute more, and add salt and cayenne to taste.
Sunday, April 13, 2008
Recipe: Chicken Mock Hollandaise
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