Recipes by their Ingredients

clarified butter

  • Chex Bar Mix

    Chex Bar Mix
    Chex Bar Mix
    (Serves 1 Bar or 24 people)

    Dry Snack Ingredients
    4 cups peanuts
    3 cups goldfish
    3 cups miniature pretzels
    1 (31oz) bag of chex corn cereal, (or make your own blend of wheat, corn & rice chex)

    Spices
    1 ½ tblsp cayenne pepper
    2 tblsp garlic powder/granulated
    2 tblsp onion powder/granulated
    2 tblsp salt
    2 tblsp white pepper
    2 tblsp thyme

    Liquids
    8 oz clarified unsalted butter
    2 tblsp Tobasco sauce

    NOTES: To clarify butter, slowly warm it up in a sauce pan once its hot, skim off the foam on top and discard, then carefully pour the top layer (the clarified butter) into a different small bowl, do not include any of the runny milky substance at the bottom, discard that stuff.
     

    Preheat the oven to 250° F.

    Clarify the butter, then add the Tobasco sauce, mix well and set aside.
    Mix the spices together in a small bowl, then add them to the clarified butter and Tobasco mixture and stir until mixed well.

    In a large bowl, mix all your dry snack ingredients together then drizzle the spiced butter mixture over, a little at a time, mixing/tossing the ingredients until you have an evenly coated mixture.

    Spread the coated mixture evenly across a sheet pan (or 2 or 3 or 4) depending on the volume you make. At the bar we did two pans at a time.

    Bake for 7 minutes, then turn the mixture over and place back in oven for 7 more minutes. Keep repeating until the mixture looks dried and not wet.

    After the cool down, keep them fresh in an air tight zip lock bag or Tupperware, that is if there's any left!

  • Hollandaise Sauce

    Hollandaise Sauce
    Hollandaise Sauce
    (Serves 2)
    2 tblsp water
    4 egg yolks
    ¾ cup clarified butter,(2 sticks),(ghee),
    juice of 1 lemon (@1 tblsp)
    NOTES: Excellent over eggs or fish! If you 'break' a hollandaise (the fats become separated), you can 'fix it' by getting a new bowl with a tablespoon or so of boiling water in it. Slowly whisk into the water the broken sauce. BAM!

    INSTRUCTIONS

    Combine the yolks and water over low heat. I use a double boiler.
    Stir quickly with a whisk until it becomes smooth and creamy.
    Slowly add the clarified butter in a thin stream, (while whisking quickly), until you've incorporated all of it.

    At this point you can turn off the heat. Whisk in the lemon juice and a pinch of salt to taste.

    A proper hollandaise is thick and airy. If you need to turn the heat back on, watch things as it can turn into scrambled eggs or break. Serve immediately!