Sauce
Balsamic-Tarragon Granita  Makes 2 cups
In medium saucepan, heat water and sugar over medium heat until the sugar dissolves. Add tarragon and bring to simmer. Remove from heat, cover and steep 20 min, taste for flavor. Remove tarragon and let mix cool completely. Stir in vinegar, then freeze in ice cube trays till solid. When ready to serve, process until mix forms coarse crystals. Garnish w fresh rosemary sprigs. Great on a bowl of gazpacho or chilled tomato soup.

Ingredient

Quantity

Comments

Water

1.5

c

Sugar

0.5

c

Tarragon

0.25

c tightly packed leaves

Vinegar

0.75

c balsamic

 

Barbeque Sauce
Heat to dissolve sugar. Serve w hot sauce on the side.

Ingredient

Quantity

Comments

Brown Sugar

1

lb lite

Garlic

30

cloves chopped

Ketchup

5

c

Molasses

24

oz

Mustard

2.5

c

Vinegar

3.5

c cider
Béchamel Sauce

Serves


Cook onions in butter. Add flour and cook without browning. Slowly add boiling milk and simmer 45 minutes. Makes 1 qt.

Onion2
chopped

Butter0.25
c

Flour0.25
c

Milk5
c

Beurre Blanc, RosemaryServes

In small heavy saucepan, simmer wine, vinegar, shallot, garlic, and rosemary until reduced to about 2T. Add cream and simmer until liquid is reduced by about half. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and butter is incorporated. (Sauce must not get hot enough to liquefy. It should be consistency of hollandaise.) Remove pan from heat and stir in lemon juice and s&p.

Wine, White0.5
c

Vinegar3
T white wine

Shallot0.25
c

Garlic1
T chopped

Rosemary2
tsp fresh

Heavy Cream0.5
c

Butter1
stick (4 oz), cold, unsalted, cut up

Lemon Juice, Fresh1
T

Blueberry-Basil VinegarServes

Place all ingredients in bowl of food processor and pulse, then puree. Pour into an aging container with a tight lid. Store in cool, dark place for 4 weeks. Strain through layers of cheesecloth, bottle and label.

Vinegar1
qt white

Berries2
lb fresh or frozen blue

Basil1
bunch, leaves and stems (I use lime)

 Bolognese Sauce Serves

Fry bacon and crumble. Add onions, carrots and celery to pan fat. Push to side of pan. Add butter and chicken liver. Brown. Add beef. Brown. Add seasonings. Stir in tomato and stock. Cover and simmer 30 min. Add mushrooms, browned in butter and wine. Simmer 30 min. Whirl in blender.

Bacon 6
slices

Onion 2
chopped

Celery 1
chopped

Carrots 1
diced

Butter 2
T

Chicken 0.25
lb liver

Beef 1
lb ground

Nutmeg 0.25
tsp

Bay Leaves 0.5

Rosemary 0.5
tsp

Oregano 0.5
tsp

Basil 0.5
tsp

Salt

Pepper

Tomato 1

Stock 0.5
c beef

Mushrooms 1
c sliced

Wine, White 0.5
c

Caramel Sauce  4 cups
Cook cream in heavy saucepan over medium heat, stirring occasionally, until almost boiling. Remove from heat; set aside. Sprinkle sugar in heavy saucepan; drizzle w water. Place over medium heat, and cook, shaking pan constantly, until sugar melts and turns light golden brown. Gradually add hot cream to sugar, stirring constantly. Cook over low heat, stirring constantly, until blended. Stir in butter. Makes 1 qt.

Ingredient

Quantity

Comments

Heavy Cream

3

c

Sugar

2

c

Water

1

T

Butter

0.25

c unsalted

 

Cheese Sauce
Put all ingredients in metal bowl set over barely simmering water. Heat, whisking until cheese and butter are melted, and then stirring with a wooden spoon, until sauce is slightly thickened and registers 165 on instant-read thermometer, 5-8 min. Remove bowl from pan.

Ingredient

Quantity

Comments

Cheese

0.25

lb Italian Fontina, rind discarded and cheese coarsely grated)

Milk

0.5

c

Egg Yolks

2

large

Butter

1

T

 

Chive Sauce, Green

Serves


 Sauté chives in butter w 1T water, salt and pepper for 10 min. or until tender. Add vinegar and stir. Add cream. Simmer 10 min over very low heat. Allow to cool and then briefly liquefy in a blender, making sure not to churn into butter by over blending.

Chives 0.25
lb, chopped

Butter 2
T

Vinegar 0.25
tsp

Heavy Cream 2
c

Cilantro-Lime Tartar Sauce Serves

Stir all ingredients together.

Mayonnaise 1
c

Pickles 0.25
c chopped dill

Onion 0.25
c chopped red

Cilantro 0.5
c chopped fresh

Capers 2
T chopped

Lime Juice 1
T fresh or to taste

Chili Peppers 2
tsp minced jalapeno including seeds

Clam Sauce Serves

Sauté all ingredients but clams for 3 min. Add clams and juice. Simmer 5 min.

Garlic 1
clove

Oregano 0.25
tsp

Basil 0.25
tsp

Parsley 2
tsp

Olive Oil 0.25
c

Clams 1
doz, minced or 1 can w .25 c juice

Cocktail Sauce Serves

Mix all and chill at least 4 hours

Garlic 1
clove minced

Mayonnaise 1
c

Chili Sauce 0.5
c

Horseradish 1
T or more, drained

Cayenne Pepper 0.125
tsp

Mustard 0.5
tsp dry

Lime Juice 2
tsp fresh

Cream, Chilled
Combine cream, yogurt, and sour cream. Whisk well. Sprinkle w brown sugar and chill at least 12 hours. Whisk before serving over fresh berries.
 
Heavy Cream 1 c
Sour Cream 1 c
Yogurt 1 c
Brown Sugar 0.5 c
Crème Anglaise

 Preheat oven to 350. Place almonds on baking sheet and toast until browned, stirring twice, about 10 min; watch carefully to prevent burning. Place in saucepan w milk (if using vanilla beans, scrape in seeds) and bring just to a boil. Remove from heat, cover and let stand 15 min. Whisk together the yolks and sugar until pale yellow. Bring the milk mix back to a simmer. Whisking constantly, add the milk to the yolk mix. Return sauce to pan over low heat and cook, stirring constantly, until thick enough to coat the back of a spoon; do not let it boil. Strain through a fine sieve. Stir in vanilla. Refrigerate until cold

Nuts, Almonds 1
c, unblanched, chopped

Milk 1
c

Egg Yolks 4

Sugar 0.67
c

Vanilla 2
tsp or 3" piece bean, split

Heavy Cream 1
c

Crème Fraiche Serves

Must be made at least 1 day before using. May be refrigerated, covered up to 10 days. In small saucepan, over low heat, heat cream just until warm (no higher than 100 degrees). Stir in buttermilk. Pour into clean glass jar. Loosely cover (do not screw on top); let stand in warm spot (80-90 degrees) until consistency of yogurt or sour cream, about 12-24 hours; tighten lid and refrigerate at least 4 hours. Makes about 2 c. (Another version: mix 1 c heavy cream, 2T buttermilk, and 2 tsp lemon juice in glass bowl. Cover and let stand at room temp up to 24 hours. It can keep in frig up to a week, tightly covered)

Heavy Cream 2
c

Buttermilk 1
T plus 2 tsp

Creole Seasoning EmerilServes

Mix well. Keeps 6 mo in airtight container.

Paprika2.5
T

Salt2
T

Garlic Powder2
T

Pepper1
T

Onion Powder1
T

Cayenne Pepper1
T

Oregano1
T dried

Thyme1
T dried