BASIL INFUSED BUERRE BLANC SAUCE

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Basil infused Buerre Blanc Sauce
A delicious and elegant sauce that goes with anything from seafood to steak.
Course Sauces
Cuisine American
Cook Time 20 minutes
Servings
people
Ingredients
Course Sauces
Cuisine American
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. 1st prepare the sauce: In a small sauce pan, combine the wine, vinegar, shallots, peppercorns and thyme sprigs. Scrape the seeds from the vanilla bean and add to the pan with the bean. Turn the heat to medium high and reduce the contents until the pan is nearly dry.
  2. Add the heavy cream and cook until slightly reduced and the sauce coats the back of a spoon. Remove the pan from the heat. Whisk the butter into the sauce a piece at a time. Add the basil and let rest 10 minutes. Strain the sauce through a fine sieve. Season with a bit of salt. Use right away or hold in a warm bath. Serve with fish or steak. Makes 1/2 Cup
Recipe Notes

Filet mignon is a cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de bœuf, which translates in English to beef fillet. © Galley Chef All Rights Reserved

TURKEY BRINE

Brining will make your turkey moister by imparting flavored liquid on a cellular level to the muscle tissue of the meat before cooking. This is done via the process of osmosis, by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking, preventing the meat from dehydrating – particularly useful for turkey since the breast meat often dries out. The salt is also desirable as a preservative. The flavor in the brine ends up flavoring the meat from the inside out so make sure you season your brine with flavors you want in your turkey.

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Turkey Brine
Brining your turkey is the best way to impart moisture and flavor into your turkey.
Course marinades
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 12 hours
Servings
Course marinades
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 12 hours
Servings
Instructions
  1. Add all ingredients to a pot of water.
  2. Boil 3 minutes and stir to dissolve sugar.
  3. Add 4 cups ice water Cool completely before adding turkey.
  4. Leave turkey in brine over night for about 12 hours.
  5. Pat dry and roast as usual.
Recipe Notes

This makes enough brine for up to a 20 pound turkey.