Morton's Sauces and Butters Flashcards
Hollandaise sauce
egg yolks, Tabasco, Worcestershire, butter, cream, lemon juice, salt and white pepper
Blue Cheese Butter
Blue cheese, butter, Worcestershire, lemon juice, chives, parsley, salt and pepper.
Mustard Mayo
Dijon mustard, mayo, Worcestershire, horseradish
Bearnaise
Hollandaise base with tarragon reduction: tarragon, white wine, white wine vinegar, shallots
Creamed Spinach
Spinach, garlic, butter, cream, Parmesan, nutmeg, morton’s seasoned salt, pepper, flour
Morton’s Dressing
Sour cream, mayo, blue cheese crumbles.
Sabayon
egg yolks, cream, marsala wine, sugar
Truffle Butter
Black truffles, mushrooms, truffle oil, 80/20 oil, butter, shallots, salt and pepper
Cocktail Sauce
Chili sauce, Worcestershire, horseradish, lemon juice, white pepper, salt
Beurre Blanc
White wine, butter, cream, shallots, lemon juice, salt, white pepper
Black Eyed Pea Relish
White and yellow corn, tomatoes, black eye peas, shallots, butter, salt and pepper.
Peppercorn Sauce
Demi-glace, butter, shallots, 5 peppercorn, peppercorn powder, cognac, cream, salt.
Dijon Vinaigrette
Dijon mustard, white balsamic vinegar, Italian dressing mix, olive oil.
Bechamel Sauce
Butter, shallots, onions, chicken base, bay leaves, flour, milk and cream, salt and pepper
Apricot Chutney
Apricot preserves, horseradish, black pepper
