LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
Visit our Youtube channel for latest videos;
Sauces recipe;
Hollandaise Sauce➡️
Peppercorn Sauce➡️
Creamy Garlic Sauce➡️
Classic Buffalo Sauce➡️
Sweet and Spicy Mustard Sauce➡️
Sweet and Sour Chili Sauce➡️
Bbq Sauce➡️
Learn how to make cookies➡️
Rice Pudding➡️
Thank You for watching guys.
Happy Cooking.
#lemonbuttersauce
#saucesrecipe
#lutongbale
How to Make Napa Valley Meyer Lemon & Shallot Cocktail Remoulade: Cooking with Kimberly
Web chef, Kimberly Turner, from shares with you How to Make Napa Valley Meyer Lemon & Shallot Cocktail Remoulade! #meyerlemon #shallot #remoulade
* Recipe & Blog Post:
This show is brought to you by Wine Country Kitchens:
Be a Champion in the Kitchen & Eat Deliciously!
* Like on Facebook:
* Watch on Roku:
* Subscribe on iFood.tv:
* Follow @CookingWithKimE on Twitter:
* Also syndicated on Apple TV:
CREDITS:
Napa Valley Meyer Lemon & Shallot Cocktail Sauce by Wine Country Kitchens:
Styling:
Kimberly's Fitness: Don't Hate...Get in SHAPE! Register for Classes @
Video Production:
Music: Modern Jazz Samba by Kevin MacLeod -
Sounds: Bomb by Mike Koenig @
CWK is Made in Niagara! Are you? List your Biz @
Need Kitchen Gear? Shop @
Easy Fried Oysters Recipe with Japanese Style Tartar Sauce
It’s winter so let’s make some Fried Oysters with a Japanese style tartar sauce! Also known as Kaki Furai it’s a popular set lunch all over Japan. This recipe in particular was inspired by a recent trip I had to Miyajima where oysters are the local speciality. In this recipe I’ll show you the basic batter technique and how to make a tartar sauce from scratch.
Links to order speciality ingredients & equipment I used are provided below.
Ingredients for 2-3 servings:
For the oysters:
15-20 oysters shucked
3 tbsps of flour
¼ cup of water
1 egg
1 cup of panko*
For the tartar sauce:
5-6 tbsps of mayo
1 hard-boiled and chopped egg
¼ of an onion chopped
Handful of parsley chopped
2 tsp of vinegar
Salt & pepper to taste
Shredded cabbage and lemon wedges as a side
*Links for speciality ingredients:
Panko (Japanese breadcrumbs):
Cooking equipment:
Hand blender:
Filmed with:
Nikon Z6:
Nikkor Z 24-70 f4:
GoPro Hero 8 Black:
Nikon D5300:
Nikkor 18-140:
Nikkor 35 f1.8:
Nikkor 50 f1.8:
Wireless Go Lavalier Mic:
Neewer Lights:
Above are some Amazon affiliate links of ingredients and equipment I used, if you order through these links I will receive a small commission at no extra cost to you.
Follow me on Instagram:
Full recipes on Facebook:
Time Stamps:
0:00 Intro
0:11 Brief Background
0:56 Japanese-style Tartar Sauce
2:24 Homemade Mayo
3:15 Mix Together the Sauce
3:38 Shred Some Cabbage
3:48 Clean the Oysters
3:58 Make the Batter
4:10 Let’s Get Ready to Fry!
5:11 Bread the Oysters
6:00 Into the Oil
6:44 Time to Plate
7:14 Tasting
7:40 Outro
Please subscribe for more Japanese home cooking recipes.
Thanks for watching!
Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta #onestopchop
Don’t forget to like, comment and subscribe. Turn on your post notifications and share to ALL your friends and family.
I need yal to make these restaurants a sneaky link and not your main!
Ingredients
2-3 boneless skinless chicken breasts
2 tsp garlic and herb seasoning
1 1/2 tsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp salt and pepper
3 Tsp Avocado Oil, divided
1 box Penne Pasta
4 cloves minced garlic or garlic paste
3 Tbsp unsalted butter, divided
2 tsp tomato paste
1/2 cup chicken broth
2 cups heavy cream, more if you like extra sauce
1/2 cup freshly chopped parsley
3|4 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
Green onion, sliced (for garnish)
Tomato, diced (for garnish)
Join the family and cook with me!
TikTok:
Twitter:
Instagram:
Snapchat:
Facebook:
Pinterest:
For business inquires only ➢ onestopchop21@gmail.com
Louisiana Style Remoulade Sauce
My favorite creamy homemade remoulade sauce recipe, made with mayo, sriracha, mustard, and horseradish with lots of spices. Perfect for seafood like shrimp, fried oysters, crab cakes, or white fish. Very versatile and easy to make your own.
CHAPTERS:
0:00 You need this sauce TODAY
0:15 Adding Ingredients
2:11 Hot Sauce to Taste
2:33 Mix It Up!
3:10 Taste Test
3:23 Serving Suggestions
3:41 Related Recipes
THINGS YOU’LL NEED:
½ cup mayonnaise
2 tablespoons sriracha, or use chili sauce
2 teaspoons spicy brown mustard, or use Creole mustard
1 teaspoon prepared horseradish, I used HOT
1 teaspoon Worcestershire sauce
1 jalapeno pepper minced
1 small shallot minced
2 cloves garlic minced, or use garlic powder
Juice from half a lemon
1 teaspoon Creole seasoning blend
Cayenne pepper to taste
Hot sauce to taste
Salt and pepper to taste
GET THE FULL RECIPE:
YOU MAY ALSO LIKE: related video link
SUBSCRIBE ►
CHECK OUT ALL OF MY BOLD AND ZESTY RECIPES ►
GET YOUR COPY OF ONE OF MY COOKBOOKS ►
SHOP:
FOLLOW ME ON:
Facebook:
Twitter:
Instagram:
Pinterest:
Website:
I had so much fun making this! What other videos would you like to see?
-Mike
#spicysauce #seafoodcooking #spicy #spicyfood #sriracha
7 Secret Sauces of Michelin Star Chefs ⭐⭐⭐
???? ???????????????????????? ???????????????????????? ???????? ???????????????????????????????? ???????????????? ????????????????????
Lern how to make clear cucumber juice, celery juice, cucumber vinaigrette, zorri cress oil, dill oil, carrot green oil, ginger vinaigrette.
Find 200+ tutorials for chefs in the Gronda app ????????
Chefs in this video: Mitja Birlo, Philipp Heid, Rolf Fliegauf (2x), Franck Pontais, Stefan Heilemann, Romain Fornell.