Sauces ect.

Hollandaise Sauce

4 L. Egg yolks

2 teaspoons lemon juice

8 tablespoons butter

1 pinch salt

1 small pinch cayenne

7 spears of blanch asparagus

Here is where I do things a little unconventional, my way so to speak. No 

need to fuss with a double boiler, place that bowel right on the

heating element. Yep, crazy I know but it works like a charm.

Separate yolk from whites either with your hand or passing the

yolk between each shell half.

Add lemon juice to egg yolks.

 

   Whisk egg yolks to a pale yellow directly

    over heat.

Add butter and whisk egg yolks until
consistency is slightly thick  3-5 min.

                                                                       

  Add salt and very small pinch of cayenne.

                                                            

    In a pot of boiling water drop your egg(s) let cook

         2-3 min, remove with a slotted spoon.

Place in a bowl of ice water, chill and plate.

Enjoy!

BBQ Sauce

1cup ketchup
1/2 cup grandmas molasses
1 tablespoon white vinegar
1 tablespoon dijon mustard
1/4 cup brown sugar
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon worcestershire Sauce
(drop of liquid smoke optional)

Whisk all ingredients in a bowl and store in a air tight container in fridge.

Creole Seasoning

6 tablespoon Spanish smoked paprika
3 tablespoons garlic powder
2 tablespoon onion powder
2 tablespoons dried oregano
2 tablespoons dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon celery seeds
1 tablespoon cayenne