Frites Sauce Recipe

HerbGrilled Chicken Frites EatingWell

WEBApr 18, 2024 · Sprinkle chicken with 1/2 teaspoon each salt and pepper. Whisk 2 tablespoons oil, lemon juice and herbs in a medium bowl. …

Rating: 4.4/5(5)
1. Preheat grill to medium-high.
2. Sprinkle chicken with 1/2 teaspoon each salt and pepper. Whisk 2 tablespoons oil, lemon juice and herbs in a medium bowl. Reserve 1/2 cup for sauce, then add the chicken to the bowl and rub the remaining herb mixture onto it. Let stand for 5 minutes.
3. Toss potatoes with 1 tablespoon oil and the remaining 1/4 teaspoon each salt and pepper. Grill the potatoes and chicken, flipping occasionally, until the potatoes are browned and tender, about 15 minutes, and the chicken is crispy and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 20 minutes.
4. Transfer the potatoes to a serving platter and tent with foil to keep warm. Transfer the chicken to a clean cutting board and tent with foil. Let rest for 5 minutes, then add to the platter.

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Steak with Béarnaise Sauce & Frites FODMAP Everyday

WEBNov 8, 2019 · Drain, increase the oil temperature to 350°F (180°C) to 375°F (190°C), and cook until crisp and golden, another 1 to 2 minutes. Drain …

1. Prepare the steaks about 1 hour before cooking. Score the fat at 1-inch (2.5 cm) intervals. Grind lots of black pepper over the steaks and sprinkle on a few drops of olive oil. Turn the steaks in the oil and set aside at room temperature.
2. Make the Béarnaise Sauce: In a shallow, heavy-bottom stainless steel saucepan, boil the vinegar, wine, scallion greens, and pepper until completely reduced and the pan is almost dry but not brown. Immediately add 1 tablespoon of cold water. Remove the pan from the heat and let cool for 1 to 2 minutes.
3. Beat in the egg yolks and then add the butter a piece at a time over very low heat, whisking continuously. As soon as one piece melts, add the next piece; the sauce will gradually thicken. If it shows signs of becoming too thick or slightly scrambling, immediately remove from the heat and add a splash of cold water. Do not leave the pan or stop whisking until the sauce is made. Finally, add the tarragon and season to taste. If the sauce is slow to thicken, it may be because you are being too cautious and the heat is too low. Increase the heat slightly and continue to whisk until all the butter is added and the sauce is a thick coating consistency. It is important to remember, however, that if you are making béarnaise sauce in a saucepan directly over the heat, it should be possible to put your hand on the side of the pan at any stage. If the pan feels too hot for your hand, it’s too hot for the sauce.
4. Another good tip if you are making béarnaise sauce for the first time is to keep a bowl of cold water close by so that you can plunge the bottom of the pan into it if it becomes too hot. Keep the sauce warm in a Pyrex bowl over hot but not simmering water or in a Thermos until you want to serve it.

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