Sauces

Gail South

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.

Water 1.5c

Sugar 0.5c

Tarragon 0.25c tightly packed leaves

Vinegar 0.75c balsamic

Bearnaise Sauce
Put vinegar, shallots, black pepper and 1T tarragon leaves into small saucepan and set over med heat. Bring just to a boil and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 min. Remove from heat and set aside to cool. Fill small saucepan with an inch or two of water and set over med hi to boil. Pur cooled shallot mix into metal mixing bowl along w a tablespoon pf water and the egg yolks; whisk to combine. Turn heat under saucepan of water to lowest level and put to bol on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, 5-7 min. Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally so eggs are not overcooked. Season w salt.Add lemon juice to taste. If sauce gets too thick, a a bit of hot water. Add remaining tsp of tarragon and serve.
White wine vinegar 1/4 c
Shallot 1 small, peeled and minced
Black pepper 1/2 tsp freshly ground
Tarragon leaves 1T + 1 tsp chopped
Egg yolks 2
Unsalted butter 12 T meltd
Kosher salt to taste
Lemon juice splash, optional

Barbeque Sauce, Gail's (enough for a whole pig)

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

Brown Sugar 1lb lite

Garlic 30 cloves chopped

Ketchup 5c

Molasses 24oz

Mustard 2.5c

Vinegar 3.5c cider

Béchamel Sauce

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

Onion 2 chopped

Butter 0.25c

Flour 0.25c

Milk 5c

Beurre Blanc, Rosemary

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, White 0.5c

Vinegar 3T white wine

Shallot 0.25c

Garlic 1T chopped

Rosemary 2 tsp fresh

Heavy Cream 0.5c

Butter 1 stick (4 oz), cold, unsalted, cut up

Lemon Juice, Fresh 1T

Blueberry-Basil Vinegar

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.

Vinegar 1qt white

Berries 2 lb fresh or frozen blue

Basil 1 bunch, leaves and stems (I use lime)

Bolognese Sauce

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 2T

Chicken 0.25lb liver

Beef 1lb ground

Nutmeg 0.25 tsp

Bay Leaves 0.5

Rosemary 0.5tsp

Oregano 0.5tsp

Basil 0.5tsp

Salt/Pepper

Tomato 1

Stock 0.5c beef

Mushrooms 1c sliced

Wine, White 0.5c

Bolognese Sauce (2)

Put oil, butter and chopped onion in pot and turn heat to medium. Cook and stir onion until translucent, then add celery and carrot. Cook about 2 min, stirring. Add ground meat, salt and pepper. Crumble meat with a fork, stir well and cook until meat has lost its raw olor. Add milk and simmer gently, stirring frequently until it has bubbled away completely. Add a tiny grating of nutmeg. Add wine, let it simmer until it has evaporated, then add tomatoes and stir thoroughly to coat all ingredients well. When tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers. Cook, uncovered for 3 or more hours, stirring from time to time. Add a little water when necessary. At the end no water should be left and fat must separate from sauce. Toss w drained pasta, adding 1 T butter and seve w freshy grated Parmesan.

Vegetable oil 1 T

Butter 3 T plus 1 T for tossing

Onion 1/2 c chopped

Celery 2/3 c chopped

Carrot 2/3 c chopped

Ground beef and/or pork 3/4 lb

Milk 1 c

nutmeg

Wine 1 c dry white

Tomatoes 1 1/2 c canned Italian plum, cut up, w juice

Pasta 1 1/4 lb cooked

Parmesan

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.

Heavy Cream 3c

Sugar 2c

Water 1T

Butter 0.25c unsalted

Cherry Tomato Pesto

Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2-4 min. Cool to room temp. Process almonds, tomatoes, basil, garlic, pepperoncini, salt and red pepper flakes in food processor until smooth, about 1 min. Scrape down. W machine running, slowly drizzle in oil, about 30 sec. Boil pasta until al dente. Reserve 1/2 c water and transfer back to pot. Add pesto and 1/2 c Parmesan to pasta, adjusting consistency w reserved water. Serve passing more cheese.

Nuts, Almonds 0.25c slivered

Tomatoes, Cherry 12oz

Basil 0.5c packed leaves

Garlic 1 clove, pressed

Pepper, Jalapeno 0.5tsp minced

Pepper Flakes, Red pinch

Pasta 1lb

Cheese, Parmesan 1 oz, plus extra for passing

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.

Cheese 0.25lb Italian Fontina, rind discarded and cheese coarsely grated)

Milk 0.5c

Egg Yolks 2 large

Butter 1T

Chive Sauce, Green

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 0.25lb, chopped

Butter 2T

Vinegar 0.25tsp

Heavy Cream 2c

Cilantro-Lime Tartar Sauce

Stir all ingredients together.

Mayonnaise 1c

Pickles 0.25c chopped dill

Onion 0.25c chopped red

Cilantro 0.5c chopped fresh

Capers 2T chopped

Lime Juice 1T fresh or to taste

Chili Peppers 2 tsp minced jalapeno including seeds

Clam Sauce

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

Garlic 1 clove

Oregano 0.25tsp

Basil 0.25tsp

Parsley 2 tsp

Olive Oil 0.25c

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

Cocktail Sauce

Mix all and chill at least 4 hours

Garlic 1 clove minced

Mayonnaise 1c

Chili Sauce 0.5c

Horseradish 1T or more, drained

Cayenne Pepper 0.125tsp

Mustard 0.5tsp dry

Lime Juice 2 tsp fresh

Cranberry Sauce
Put cranberries in heavy bottomed saucepan w remaining ingredients. Stir, then place over medium heat. Cover and cook for 15 minutes, stirring every 5 min to keep from burning. Remove from heat. The sauce will thicken as it cools. Remove cinnamon stick and serve at room temp or chilled.
Cranberries 12 oz fresh
Sugar 3/4 c
Orange Zest 1 T
Orange Juice 1/2 c
Cinnamon Stick 1

Cranberry Sauce #2

In medium pot over medium heat combine all ingredients except pepper. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20-30 minutes, stirring occasionally. Stir in pepper. Chill thoroughly.

Cranberries 24 oz
Dark brown sugar 1 3/4 c
Dry Red WIne 1 c
Honey 3 T
Ginger 4 (1/4 in) slices

Salt pinch
Pepper 1/2 tsp black

Cream Sauce, 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 1c

Egg Yolks 4

Sugar 0.67c

Vanilla 2 tsp or 3" piece bean, split

Heavy Cream 1c

Crème Fraiche

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 2c

Buttermilk 1T plus 2 tsp

Creole Seasoning Emeril

Mix well. Keeps 6 mo in airtight container.

Paprika 2.5T

Salt 2T

Garlic Powder 2T

Pepper 1T

Onion Powder 1T

Cayenne Pepper 1T

Oregano 1T dried

Thyme 1T dried

Dijon Cream Sauce

Combine all ingredients in small bowl.

1/4 cup light mayonnaise
1/4 cup fat-free sour cream
3 tablespoons water
1 1/2 tablespoons country-style Dijon mustard
1 1/2 teaspoons chopped fresh tarragon
1 teaspoon grated lemon rind
1/4 teaspoon salt

Egg Lemon Sauce

Beat whites to stiff peaks. Beat yolks till light and lemon colored (4 min). Fold whites into yolks. Slowly stir in juice. Gradually add 1 c broth to egg mix. Cook and stir over low heat till slightly thickened and smooth (5 min). Season w salt and pepper.

Egg White 2

Egg Yolks 2

Lemon Juice, Fresh 2T

Stock 1c

Gorgonzola Cream Sauce Serves 2

Mix cornstarch w 1T buttermilk to make smooth paste. In heavy-bottomed saucepan, combine mixture, remaining buttermilk, Gorgonzola, and nutmeg. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mix. Add peas and cook just long enough to heat through. Stir in walnuts and serve over pasta w Parmesan on the side.

Cornstarch 1T

Buttermilk 1c, lo fat

Cheese, Gorgonzola 2 T

Nutmeg 1 large dash

Peas 0.5c

Nuts, Walnuts 2T toasted, chopped

Grape Coulis Serves 6

Puree stemmed grapes in blender, reserving 6 small clusters for garnish. Strain to remove skins (do not wash blender yet). Melt butter in medium saucepan over low heat. Add leek, mushrooms, shallots, s&p, and cook until soft but not colored, 5 min. Turn heat to high, add wine, and reduce by half. Add clam juice and reduce again by half. Add cream and reduce again by half. Puree mix until smooth in the unwashed blender, then strain again. Pour back into saucepan and stir in grape juice and hot sauce (do not apply too much heat--do not boil). Serve over sautéed salmon filets.

Grapes, Seedless 1 lb red, seedless

Butter 2T unsalted

Leeks 1 white part, halved & sliced

Mushrooms 3 thinly sliced

Shallot 2 thinly sliced

Wine, White 1.5 c

Clam Juice 1.5 c

Heavy Cream 1 c

Hot Sauce dash

Green Onion Coulis

Combine all ingredients. Mix to incorporate.

Mayonnaise 1c

Onions, Green 0.75c chopped

Shallot 1T minced

Garlic 1T minced

Egg Yolks 1T hard boiled, chopped

Gremolata

This herb blend is terrific stirred into soups and stews (all you need is a few teaspoonfuls). Mix all ingredients in small bowl.

Parsley 0.5 c

Lemon Zest 2 tsp (or use orange)

Garlic 0.75 tsp

Salt pinch

Harissa Oil

Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture. Add the garlic and stir in the olive oil. Pour the mixture into a jar, allowing the spices to settle. Keeps in the fridge for 1 week.

2 dried chilies
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon caraway seed
1 pinch dried mint, crumbled
1⁄2 teaspoon sea salt
2 garlic cloves, peeled and smashed
10 fluid ounces olive oil

Horseradish Sauce, Creamed

Combine all ingredients and mix well. Adjust seasoning to taste w mustard or salt. Serve at room temp

Horseradish 6T fresh grated

Heavy Cream 1.5c

Mustard 2 tsp Dijon

Vinegar 2T white wine

Ketchup
In a large dry heavy pot over medium heat, toast coriander, cumin and mustard seeds until they are several shades darker and fragrant, about 2 minutes. Use a spice grinder, coffee grinder or mortar and pestle to finely grind seeds with bay leaves.
Heat oil in the same pot over medium-high heat. Add onions and cook, stirring occasionally, until well browned, about 10 minutes. Add remaining ingredients along with toasted, ground spices, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until vegetables are very tender, about 45 minutes.
Transfer cooked tomato mixture to a blender or food processor, in batches if necessary, and purée. Return purée to pot, bring to a simmer and cook, stirring occasionally, until it reaches a paste-like consistency, 11/2 -2 hours. Toward the end of cooking, stir ketchup more frequently to prevent scorching.
2 teaspoons coriander seed
1 teaspoon cumin seed
1 teaspoon mustard seed
3 bay leaves
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 pounds ripe tomatoes
1 cup red wine vinegar
⅓ cup dark brown sugar
1 head roasted garlic
¼ cup capers with their brine
¼ cup hot sauce
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon fish sauce
2 teaspoons salt
2 teaspoons paprika
1 teaspoon ground cinnamon
½ teaspoon allspice

Lemon-Roasted Vinaigrette

Preheat oven to 325. Wrap lemons tightly in foil and roast in middle of oven until soft, about 1 hour. Carefully open foil, then cool lemons just enough to handle. Halve lemons and juice them. Whisk together juice, sugar, thyme and salt and pepper. Add oil in slow stream, whisking until emulsified. Serve over fish, chicken or salad greens.

Lemon 2lg (5 oz each)

Sugar 1tsp

Thyme 1.5tsp fresh

Oil 0.67c olive

Mignonette, Shallot-lime

Cut off the skin and white pith from 1 lime. Remove the lime segments and roughly chop. Toss w 1/2 finely sliced shallot; 1 T each lime juice (from another lime), olive oil and rice vinegar; 1 tsp soy sauce; and 1/2 tsp. sugar.

Mint Chutney

Cook onion in small heavy skillet over moderate heat, stirring, until pale golden. Stir in remaining ingredients except mint and simmer 2 min. Transfer to bowl and cool completely. Stir in mint just before serving.

Onion 0.5c chopped

Olive Oil 1T

Raisins 0.25c chopped golden

Vinegar 3T white wine

Water 0.25c

Pepper Flakes, Red 0.25tsp

Coriander 0.25tsp ground

Salt 0.25 tsp

Mint 0.5c fresh leaves chopped

Mint Pesto

In food processor, combine mint leaves with parsley, scallions, garlic and lemon zest and pulse until chopped. With the machine on, add olive oil in thin stream and process until smooth. Season w salt.

Mint 0.75 c packed leaves

Parsley 0.25 c flat leaf leaves

Onions, Green 2 thickly sliced

Garlic 2 med cloves

Lemon Zest 0.5 tsp finely grated

Olive Oil 2 T

Mint Sauce

Combine all ingredients except cornstarch in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours. Strain into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temp. (Can be prepared ahead. Cover and refrigerate.) Stir in remaining 2 T mint. Season w s&p. Makes 1 c.

Mint 1 c plus 2 T chopped fesh

Beef broth 1/2 c

Shallots 1/3 c chopped

Vinegar 6 T red wine

Sugar 1/3 c

Rosemary 1 T chopped

Cornstarch 3 tsp

Mint Sauce w Preserved Lemon

Put the mint, garlic, preserved lemons and juice, and half the oil into a bowl and patiently blitz with an immersion blender. When most of the leaves have been incorporated, pour in the remaining oil and blitz again, until you have a deep emerald, emulsified sauce. Taste to see if you want to add salt, though I find the preserved lemons give all the salinity you need, and I am an enthusiastic salter. Serve w roasted or grilled lamb.

2 cups loosely packed fresh mint leaves
1 fat garlic clove, peeled and sliced into 3
2small quartered preserved lemons, plus 2 tablespoons of juice from the jar
1/2 cup olive oil
1bunch leaves of your choice (I'm keen on pea shoots here)

Mushroom Cream Sauce

Heat butter in 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté shallot and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5-8 min. Add wine and deglaze skillet by boiling, stirring up any brown bits, until wine is reduced by half, about 1 min. Add heavy cream, season and boil until sauce is thickened and reduced by half, 2-4 min. Serve with pork tenderloin.

Heavy Cream 1 c

Butter 2 T unsalted

Shallot 1 T chopped

Mushrooms 0.5 lb, sliced

Wine, Red 0.5 c Merlot

Mustard Sauce

In non-aluminum saucepan, combine wine, onion and garlic. Heat to boiling and reduce heat to simmer for 5 min. Cool and discard solids. In a medium bowl, place mustard, add flavored wine and blend until smooth. Blend in honey, oil and salt. Return saucepan (keep face away from steam) and heat slowly until thickened, stirring constantly. Cool; place in sterile jars. Age in cool dark place 2-8 weeks, depending on pungency desired, then refrigerate.

Wine, White 2c dry

Onion 1 minced

Garlic 3 cloves, pressed

Mustard 1c dry

Honey 3T

Vegetable Oil 1T

Salt 2tsp

Mustard Dill Sauce

Mix juice, mustard and brown sugar well. Whisk in oil in stream to emulsify. Add dill and brandy.

Lemon Juice, Fresh 6T

Brown Sugar 6T

Mustard 0.5c

Vegetable Oil 1c

Dill 1c chopped

Brandy 2T

Orange Syrup

Combine ingredients in small saucepan. Stir over low heat until butter melts and sugar dissolves. Do not boil. Remove from heat and cool slightly (Can be made 2 days ahead.) Keep refrigerated. Rewarm over low heat.

Orange Juice 0.75c frozen concentrate

Butter 0.5c

Sugar 0.5c

Pecan Pesto Butter Sauce

In food processor, combine basil, garlic, pecans and cheese. With machine running, add oil in a steady stream. Process until paste is formed. Season w salt and pepper. Place in a saucepan, over low heat, and heat mixture. Whisk in the butter, a cube at a time, until all of the butter is incorporated. Adjust seasoning. Set aside and keep warm.

Basil 1c leaves

Garlic 6 cloves, crushed

Nuts 0.3c toasted pecan pieces

Cheese, Parmesan 0.5c

Olive Oil 0.5c

Butter 2 sticks, cold, cubed

Pesto Sauce

Wash basil and dry leaves carefully. Place in bowl of blender with remaining ingredients except olive oil. If you plan to keep the sauce over the winter, do not add cheese at this point, but stir it in when you are ready to use it. Add 2 tsp oil and blend, scraping sides of blender or food processor. Gradually add remaining oil until the texture is like mayonnaise or creamed butter. Makes 2 c.

Basil 3c leaves

Garlic 3 cloves

Salt/Pepper

Nuts 0.5c pignoli

Cheese, Parmesan 6T

Olive Oil 0.5- .75 c

Pesto, Asparagus

Cut asparagus crosswise into 2" pieces, reserving tips. Steam, covered, 4 min. Add tips & steam just till tender (1 min). Immediately transfer to ice water to stop cooking. Drain well and pat dry. In food processor pulse nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until coarsely chopped. Transfer to large bowl and stir in cheese. Serve tossed w 1 lb penne or other pasta, adding cooking water if needed.

Asparagus 1lb

Nuts, Pine 0.25c

Garlic 2 or 3 cloves

Olive Oil 0.5c

Cheese 2oz freshly grated Parm.

Pesto, Lemon (lo cal)

Process all in food processor or blender.

Basil 2c

Garlic 12 cloves

Olive Oil 1.5tsp

Nuts 0.5tsp pignoli

Lemon Zest 0.25tsp

Lemon Juice, Fresh 1.5T

Pesto, Pecan

Blend all ingredients except beans and season w s&p. Crisp cook beans 3-5 min. Toss w half pesto.

Nuts, Pecans 0.5c toasted and chopped

Parsley 0.5c flat leafed, chopped

Cilantro 0.5c chopped

Garlic 1 lg clove, chopped

Olive Oil 0.5c

Beans, Green 4lb, trimmed

Pesto--Roasted Pecan

Preheat oven to 350. In shallow baking pan, toast pecans 5-7 min. and cool. Chop all ingredients but butter and oil in food processor. Add remaining ingredients and blend until smooth. Serve over roasted oysters

Nuts, Pecans 0.25c

Garlic 2 small cloves

Basil 3c packed

Bread 2.5T

Cheese, Parmesan 2.5T

Water 2.5T

Lemon Juice, Fresh 2tsp

Butter 2.5T unsalted, softened

Olive Oil 2.5T

Pomegranate-Wine Sauce

Heat oil in heavy saucepan over medium heat. Add shallots; sauté until golden brown, about 18 min. Add garlic; sauté 3 min. Add 1 c pink wine and boil about 10 min until most of liquid evaporates. Add broths, juices, honey, marjoram and bay leaf. Boil until mix is reduced to 1.5 c, about 20 min. Discard bay leaf (can be made 3 days ahead). Bring to simmer. Warm duck fat over medium heat. Add flour; stir 1 min, the gradually whisk in sauce. Add 1/4 c wine to roasting pan and scrape up brown bits. Add to sauce and simmer 5 min to blend flavors.

Olive Oil 1.5 T

Shallot 1 c minced (about 6 large)

Garlic 4 cloves, minced

Wine, Pink 1.25 c

Stock 2 c chicken

Stock 1 c beef

Orange Juice 0.5 c

Pomegranate Juice 2 c

Honey 0.5 c

Marjoram 2 tsp

Bay Leaves 1

Port Wine Sauce

Heat oil in large saucepan over high heat. When oil is hot, add shallots and garlic. Season w salt and pepper. Sauté 1 min. Stir in sugar and port; bring to boil and cook 3 min. Stir in stock and cook over high about 20 min. Remove from heat and serve hot. (1/3 c)

Olive Oil 1tsp

Shallot 0.25c minced

Garlic 1T

Salt/Pepper

Sugar 1tsp

Wine, Port 1c

Stock 3c

Raspberry Sauce

Puree 10 oz thawed raspberries w .25 c light corn syrup. OR: Cook raspberries w .5 c sugar in .5 c fruit syrup for 5 min. Puree and strain through sieve OR process raspberries in blender or food processor 10 sec, pour mix through sieve, mix w 1T sugar and 1Tsp lemon juice until sugar dissolves

Red Pepper Cream, Roasted

Roast pepper, peel and discard seeds. Process pepper, garlic, saffron and cayenne in food processor until smooth. With processor running, pour oil through food chute to emulsify. Add cream and salt. Pulse 2 or 3 times. (2/3 c)

Peppers, Red 1 large

Garlic 1 large clove, minced

Saffron 0.5tsp

Cayenne Pepper 1 pinch

Olive Oil 3T

Heavy Cream 1.5T

Red Pepper Puree

Roast peppers (see "How-tos"). Put in blender and add lemon juice, sugar and salt.

Peppers, Red 2 large sweet

Lemon Juice, Fresh 2T

Sugar 1T

Salt 0.5tsp

Remoulade Sauce

Mix all ingredients. Chill.

Mustard 1T

Mayonnaise 0.5c

Ketchup 2T

Celery 2T minced

Parsley 2T minced

Lemon Juice, Fresh 2 tsp

Cajun Seasoning 0.5tsp

Onions, Green 1 minced

Salsa Verde

Whisk together lemon juice, anchovy paste, and oil until blended. Stir in shallot, capers, and parsley and season w s&p.

Lemon Juice, Fresh 1T

Anchovy Paste 0.125 tsp

Olive Oil 3T

Shallot 1T chopped

Capers 1T drained and chopped

Parsley 2T chopped

Sauce Belle Aurore

Melt 3T butter and stir in flour. Cook till golden. Add broths. Cook 1 hour. Add tomato sauce. Cook 5 min. Stir in heavy cream. Boil and swirl in 3 T butter. Add port and heat.

Butter 6T

Flour 3T

Stock 1.75c chicken

Stoc k0.75c ham

Tomato Sauce 2c

Heavy Cream 1c

Wine, Port 0.25c

Spicy Sauce for Sushi

Mayonnaise 1/2 c

Sriracha Sauce 2 T

Sesame Oil 1 tsp

Lime juice 1 tsp

Mix all

Tartar Sauce

In food processor, puree garlic and salt. Add shallot, capers, cornichons and their juices and pulse a few times. Add remaining ingredients and pulse.

Capers 2T

Chives 1 T

Dill 1T

Lemon Juice, Fresh 1 lemon

Mayonnaise 1c homemade

Relish 2t sp sweet (or use 2 T cornichons) w juice

Shallot 1 minced

Garlic 1 clove, minced

Salt, Kosher 1 tsp

Sour Cream 0.5c

Tartar Sauce, Tarragon

Stir together in a medium bowl. Sauce can be refrigerated in airtight container up to one week.

Mayonnaise 1 c

Relish 3 T sweet

Lemon Juice, Fresh 1 T

Capers 3 T drained and rinsed

Tarragon 1 T

Salt 1 tsp coarse

Pepper 0.125 tsp

Thyme, Peppercorn & Garlic Vinegar

Place peppercorns and garlic in a sterilized 1 qt. bottle. Add enough thyme sprigs to loosely fill bottle and pour vinegar over all ingredients until bottle is full. Seal tightly and age for at least 3 weeks. Store in a cool dark place and the vinegar will hold for 6 months.

Vinegar 1qt white

Pepper 2T mixed corns

Allspice 0.5tsp

Garlic 4 large cloves, quartered

Thyme fresh

Toffee Sauce, Hot

Mix all ingredients. Heat til sugar dissolves and butter melts. Bring to boil and switch stove off

Brown Sugar 6 oz soft

Butter 4oz

Double Cream 1c

Tomato Garlic Sauce

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 sec. Transfer to ice water, then peel, seed and chop. Cook garlic in oil in a 4-5 qt stockpot, stirring occasionally, until golden, 3-5 min. Add tomatoes, red pepper flakes and salt and simmer, covered, stirring occasionally, 1 hour.

Tomato 2 lb ripe plum

Garlic 2 HEADS, cloves peeled and halved lengthwise

Olive Oil 6 T

Pepper Flakes, Red 0.25 tsp

Tomato Jam

Put all ingredients in medium saucepan over med-hi heat. Whisk together and simmer 15 min, whisking frequently. Let rest at room temp until ready to serve.

Canned crushed tomatoes 28 oz

Sugar 1 1/4 c

Lemon juice 3 T

Ginger 1 1/2 tsp tsp fresh

Red pepper flakes 3/4 tsp

Salt 1 1/2 tsp

Cinnamon 1/2 tsp

Cumin 1/2 tsp

Tomato Sauce w Butter and Onions by Marcella Hazan
Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Before tossing with pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese for the table.

2 pounds fresh, ripe tomatoes, blanched and peeled, or 2 cups canned imported Italian tomatoes, cut up, with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste

Tomato Sauce--Provencal Roasted

Preheat oven to 450. Lightly brush 2 shallow baking pans w oil. Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams tightly to seal. Cut tomatoes into 1/2" thick slices and arrange in one layer in baking pans. Sprinkle 2 tsp each of herbs over tomatoes and season w s&p. Put foil-wrapped garlic in one of the pans w tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching halfway through, about 35 min or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp w warm tomatoes and herbs through food mill fitted w small disk into a bowl. Finely chop remaining herbs and stir into sauce w juice. Keeps 4 days ,or frozen, 4 months. Makes about 3 c.

Olive Oil

Garlic 1head

Tomato 4lb (about 10 medium)

Rosemary 1T fresh

Thyme 1T fresh

Orange Juice 3T fresh

Tomato Sauce w Sambuca

Heat olive oil in medium, high sided saucepan over medium-low heat. Add garlic slices and cook several minutes until slightly golden, stirring occasionally. Invert tomatoes and cut them into quarters, leaving stem ends intact. Turn on sides and cut into 1/4 inch slices. Add tomatoes and juices, red pepper flakes, sugar and s&p to pan. Cook, uncovered 5 min, stirring once or twice, then add Sambuca and cook 3 min, stirring occasionally. Remove from heat and add basil. Drizzle w a little oil just before serving.

Olive Oil 0.25 c

Garlic 2 med cloves, sliced

Tomato 2.5 lb ripe Romas, peeled and seeded

Pepper Flakes, Red 1 tsp

Sugar 0.5 tsp

Sambuca 0.25 c

Basil 4 T fresh leaves shredded

Walnut Sauce, Roasted for pasta or meat/poultry/vegetable dishes

In the work bowl of a food processor, pulse walnuts until they are the texture of very coarse meal (do not overprocess). Add cinnamon, nutmeg, s&p, and pulse two or three times more. With machine running, pour a mixture of the olive oil, cream and wine through the feed tube and process only until emulsified.

Walnuts 18 oz, lightly roasted

Cinnamon 1/2 tsp

Nutmeg several gratings

Olive Oil 1/4 c

Heavy cream 1/4 c

Late harvest white wine (Vin Santo or Moscato) 1/4 c

Walnut Mustard Sauce

Combine egg, sugars and mustard and add to butter in small saucepan. Blend cornstarch and vinegar to a smooth paste and add to pan. Bring to boil over medium heat, stirring constantly, until mixture just starts to thicken. Add cream and stir until sauce is thick and smooth. Remove from the heat and stir in walnuts.

Egg 1 slightly beaten

Brown Sugar 2T

Sugar 2T

Mustard 2T Dijon

Butter 1T, melted

Cornstarch 2 tsp

Vinegar 0.25c

Heavy Cream 0.5c

Nuts, Walnuts 0.5c chopped

Wasabi Cream

Mix all ingredients to combine.

Wasabi Powder 0.5c mixed wet

Sour Cream 0.25c

Heavy Cream 1C

Horseradish 1T

Sugar 2T

Wasabi Sauce

Boil soy sauce, honey and lime juice in small saucepan, stirring frequently, until thickened, about 4 min. Stir together wasabi powder and water in small bowl.

Soy Sauce 2T

Honey 0.25c

Lime Juice 1T fresh

Wasabi Powder 2 tsp

Water 1T