How To make Crab Custard with Lemon Butter Sauce
1 Brocolli;bunch, medium
-cut into small florets 1/2 lb Crab meat;fresh or frozen
-trimmed of cartilege 3 Eggs
3/4 c Whipping cream
3/4 c Milk
-salt & ground white pepper 1 pn Nutmeg, ground
LEMON BUTTER SAUCE:
1/2 c White wine
1 Shallot, dry;finely chopped
1 c Butter; cut in pieces
1/4 c Whipping cream
1 Lemon;juice of
In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent). Cook brocolli florets in boiling salted w
How To make Crab Custard with Lemon Butter Sauce's Videos
Lemon Caper Butter Sauce
Check my new website for story, recipe and more details. Enjoy!
Béarnaise Sauce
Bearnaise Sauce is one of the 5 French mother sauces, and is considered by many to be one of the most magnificent sauces for steaks. Notoriously difficult to make by hand, this recipe uses an easy method that yields exactly the same result in 2 minutes flat!
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A Terrible Discovery! - Historic Stewed Crab Dish
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Creamy Garlic Sauce | How To Make Recipe
How to make Creamy Garlic Sauce with recipe and instructions. Creamy Garlic Sauce is something I've been making for a long time, with every time making it, I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Fish, Vegetables, Pie's and used as a pasta sauce. This recipe is extremely versatile. Enjoy!
Serves - 4
Ingredients -
1 Tbsp (14ml) - Olive Oil
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Small to Medium Sized Brown Onion, Finely Diced
3 Large Cloves - Garlic, Thinly Sliced (6 - 7 Cloves if you like it very strong)
2 Tbs (4g) - Flat Leaf Parsley, Chopped
2 tsp (3g) - Thyme, Chopped
2 Tbs - White Wine (Use a cheap White Wine, I used Sauvignon Blanc) It can be substituted for Vegetable Stock or Chicken Stock.
400ml - Full Fat Cream (Thickened Cream)
Salt & Pepper To Taste
How To Make Vegetable Stock -
How To Make Chicken Stock -
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video
Song - Coffee and Unicorns
Artist - Henyao
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
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Gourmet Dessert with Marco | MasterChef Australia | MasterChef World
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White Butter Sauce
This is the best basic butter sauce I've tasted or worked with. This primary sauce can be used to make hundreds of flavor combinations and allows for a lot of creativity for the cooks who use it. Highly recommended.