Chef Michael Salmon - Join me in my Kitchen
One of my favorite sauces in the world is Hollandaise sauce. It is one of the five French “mother sauces” and, like all of the other mother sauces, it is used as a base for many sauce variations. In this case, my Smoked Tomato Choron Sauce is a derivative of Bearnaise Sauce (a Tarragon infused Hollandaise sauce) which is based on Hollandaise sauce.
Compound butters are so versatile, easy to make and convenient. Flavor combinations are endless and the prepared butters can be stored in the freezer for months. Once you learn the basics on making compound butters you can let your creativity go crazy and customize flavored butters to pair with your favorite foods.
These butter cookies, also referred to as “thumb prints,” are similar in taste and texture to shortbread cookies and can be filled with your favorite jam, jelly or preserves. For a chocolate butter cookie, add another 1/4 cup flour in step 2 and drizzle in 1/2 cup of melted dark chocolate at the end of step 2.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
