A complex cream cheese blend made with our Nova Style Wild Smoked Sockeye Salmon, onion, garlic, lemon juice, and parsley. Spread it on crackers or toast for appetizers. Pipe onto fresh vegetables for a healthy snack. Stuff a mushroom cap, roll inside a tortilla, or, simply serve with a great crusty bread for a quick lunch. Heat and serve for a hot appetizer. Packed in 6 oz. containers. Add a single container to any order that ships on ice (limit two per order).
Smoked Salmon Spread Freeze upon arrival Unopened in freezer - keeps for 3 months Unopened in fridge - keeps for 21 days Opened in fridge - keeps for 5-7 days
To reheat leftover Béarnaise you will need to pull out the double boiler (if you do not have one, a glass bowl on top of a large pot works great). Over a medium simmer, in your double boiler, add the leftover sauce and a splash of tarragon vinegar. Give it a few moments to start melting and once it has, whisk! Whisk! WHISK! As soon as it has returned to normal consistency (runny mayonnaise), remove it from the heat.
If for some reason while reheating your sauce curdles/separates don’t fret. Not all is lost. Bring out the double boiler (or the glass bowl and big pot), and over a low simmer, add a yolk to the boiler and start whisking. Give it about 20 seconds and then add the curdled/separated sauce 1/4 cup at a time, whisking constantly. And Viola!
Ok so you don’t have another egg? That’s ok, you can add a dash of cream (or fat free plain Greek yogurt) and whisk like the world is gonna end if you don’t whisk hard enough…and again Viola! Beautiful Béarnaise!
Read more at https://thenovicechefblog.com/2011/02/bearnaise/#wrQFImGeHqiUhELH.99
Williams Sonoma Spices https://www.williams-sonoma.com/products/potlatch-seasoning/
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