Food Fixes and Substiutions

Do it Yourself: Preserved Lemons

by Anne Maxfield on January 6, 2011

Accidental Locavore My Preserved LemonsIt’s really easy to make your own preserved lemons, you just cut them up and cover them with salt and a little lemon juice and let them sit in the fridge.You can make more, just double or triple the ingredients.

  • 2 ripe lemons
  • 1/3 cup kosher salt
  • 1/2 cup fresh lemon juice

Scrub the lemons well and dry them. Cut them into 8 wedges. Toss with the salt and put in a glass jar (canning jars are good here). Pour in the lemon juice. Close the jar tightly and let the lemons sit at room temperature for 7 days, shaking the jar daily to distribute the salt and juice. They will keep in the refrigerator for up to six months. Be sure to rinse them well before using.

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Fixing a Broken Hollandaise Sauce

by Anne Maxfield on January 4, 2011

If you’ve been too enthusiastic pouring the butter into your Hollandaise and the sauce breaks (looks like it’s curdled), it means that the eggs have either started to scramble or they haven’t had time to absorb all the butter. As soon as you see this start to happen, drop an ice cube into the sauce and process or blend until the ice is totally combined. You may need to add more than one cube, but do them one at a time until the sauce starts to look smooth again.

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