Raspberry Coulis

 Ingredients:

1/2 cup granulated sugar

3 Tablespoons water

12 ounce bag of frozen raspberries (thawed)

1 teaspoon of Kirsch or Framboise

Direction:

Heat the sugar and water in a small saucepan over medium heat stirring time to time until the sugar dissolves, about 5 minutes.

Put the raspberries and the sugar syrup in a blender and purée.

Strain through a fine mesh sieve to remove seeds and stir in the Kirsch or Framboise, if using.

The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Hollandaise

 Ingredients:

2 egg yolks

1 1/2 teaspoons of lemon juice

1/2 stick of butter melted

Salt

Pepper

Cayenne pepper

Directions:

Add the lemon juice to the egg yolks and whisk until foamy. Place over a pot of simmering water and start mixing until the yolks and lemon juice start to thicken. Slowly drizzle the warm melted butter into the egg yolk mixture until you get a sauce consistency. Season with salt, pepper and cayenne.

Keep warm until service.