Category Archives: sauce

Brown Garlic Sauce from food.com

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Adapted from Martin Yan’s Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian.

2⁄3 cup soy sauce
1⁄2 cup chicken broth
1⁄3 cup rice wine
3 1⁄2 tablespoons sugar
1 tablespoon sesame oil
1⁄4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1⁄4 cup water

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Yield: 1 3/4 cups

Brown Sauce from the examiner.com

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  • 1/3 cup soy sauce
  • 1/3 cup water
  • 1/2 c. chicken broth-substitute veggie broth
  • 3 tbsp rice wine vinegar
  • 3 tbsp brown sugar
  • ½ tbsp chili paste
  • 2 tbsp cornstarch
  • 1/4 cup water
  • 1 tbsp sesame oil
  • 1-2 tbsp ginger
  • 1-2 tbsp garlic

 

  1. Mix ingredients (bold) in a mixing bowl.
  2. Dissolve cornstarch and water in small bowl.
  3. Heat pot over high heat. Add oil then add garlic and ginger. Cook for 15 seconds or until fragrant.
  4. Add soy sauce mixture, bring to a boil.
  5. Reduce heat to medium and cook for a minute.
  6. Add cornstarch mixture, stir until the sauce boils and thickens.

 

Pickled Cranberry Preserves from Canadian living

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  • 600x400_pickles-cranberry-preserves14138248711 cup  granulated sugar
  • 1 cup  cider vinegar
  • 1 piece fresh ginger, (1 inch/2.5 cm) thinly sliced
  • 6 whole cloves
  • 2 tsp coarse salt
  • 1 tsp  black peppercorns
  • 3 cups fresh or frozen whole cranberries
  • 4 strips orange zest

In saucepan, bring sugar, vinegar, ginger, cloves, salt and peppercorns to boil; cook, stirring, until sugar is dissolved, about 5 minutes.

Stir in cranberries and orange zest; bring to boil. Reduce heat to medium; cook until cranberries are just beginning to burst, 5 to 7 minutes. Let cool completely, about 2 hours. Strain mixture over bowl, reserving solids and liquid.

Transfer cranberry solids to sterilized 2-cup  jar with tight-fitting lid; top with enough reserved liquid to cover, discarding any excess. Seal tightly. Refrigerate for at least 24 hours. Store in refrigerator for up to 2 months.

 

Beurre Monté from Thomas Keller

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Water
4 tablespoons to 1 pound of butter, cut into chunks

  1. Beurre Monté can be made in any amount using the same cooking method. Bring the water to a boil in an appropriate size saucepan. Reduce the heat to low and begin whisking the butter into the water, bit by bit, to emulsify. Once you have established the emulsion, you can continue to add pieces of butter until you have the quantity of beurre monté that you need (the French Laundry makes 20 pounds at a time). It is important to keep the level of heat gentle and consistent in order to maintain the emulsification.

NOTES

Make the beurre monte close to the time it will be used and maintain it in a warm place. If you have extra beurre monte, it can be refrigerated and reheated to use as melted butter or it can be clarified.

The Workhorse Sauce

Lucky Peach’s Odd Flavor Sauce

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  • 3 tablespoons soy sauce
  • 2 tablespoons tahini, almond butter, or peanut butter
  • 1 tablespoon Chinkiang vinegar (Chinese black rice vinegar) or red wine vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • 3 tablespoons neutral oil (like canola, vegetable, or grapeseed)
  • 1 small scallion, finely chopped (about 1 tablespoon)
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, finely chopped (about 1 tablespoon)
  • 1/2 teaspoon chili flakes (or more to taste)
  • 1/2 teaspoon crushed Sichuan peppercorns
  1. Combine the soy sauce, tahini (or nut butter), vinegar, sesame oil, sugar, and salt in a small heatproof bowl and mix until the sugar is dissolved and tahini is well incorporated. It’s okay if it’s not completely dissolved, though.
  2. Heat a small skillet over medium heat, add the oil, and heat until shimmering. Add the scallions, ginger, garlic, chili flakes, and crushed peppercorns. Remove from the heat and stir for 10 seconds, until the scallion is bright green and everything’s aromatic. Pour all this into the liquid seasonings and whisk until well blended. Once cool, the sauce will keep in the fridge for one or two days.  Makes about 1/2 cup

Author Notes: Serve the sauce with chicken, fish, pork, or tofu—and always some rice. Really, just put it on whatever needs a little extra “oomph,” like soba noodles or roasted or steamed vegetables. It would also work as a stellar sauce for okonomiyaki

thai basil sauce from thewoksoflife.com

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2 tablespoons oil
5 cloves garlic, chopped
½ of a red bell pepper, sliced thinly
1 small onion, thinly sliced
2 teaspoons soy sauce
1 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 tablespoon fish sauce
½ teaspoon sugar
1 cup thai basil leaves, packed

Heat your wok over high heat, and add the oil.  Add the garlic and red pepper to the wok and stir-fry for about 20 seconds. Add the onions and stir-fry until browned and slightly caramelized.

Toss  in  the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it’s just wilted. Serve with jasmine rice!

 

vitamix sauces & salad dressings

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Leanne’s Salad Dressing

2 head of roasted garlic (just the garlic
1/4 cup good quality balsamic vinegar
1 small shallot
2 tablespoon capers
2 tablespoon dijon mustard
2 tablespoon maple syrup
salt & pepper
1 1/2 cup good quality olive oil

put everything into the VM and process until nice and smooth.  Taste it and add more of whatever !!

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onion crema from chefsteps.com

This onion crema is fabulous. Just delicious. It would be wonderful as a sauce under (or drizzled over) vegetables.

Preheat oven to 400F x

Don’t peel, drizzle with a little olive

Terry used 3 onions about the size of a baseball, then added about 1/4 to 1/3 cup olive oil and a good hit of salt to the VitaMix with the onions. baked for about 45 minutes.

Buzz until very smooth. Depends on the texture you want.

Watch the video in the link.

This is such a good technique Terry’s going to try it with other vegetables.

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Shrimp Dipping Sauce

1/4 cup ginger root
1/4 cup rice vinegar
2 tablespoon honey
4 teaspoon soy sauce

VitaMix or blend the whole Shootin’ match. Use as a dipping sauce for pistachio crusted shrimp

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Roasted Sweet Pepper Sauce
Recipe By: Dean James Max

4 sweet red bell or lipstick peppers
1 shallot
3 tablespoon olive oil
1 tablespoon garlic (chopped)
1 tablespoon paprika
2 tablespoon honey
2 tablespoon Champagne vinegar
1 1/2 cup chicken stock
1 cup cream

Peel and roughly cut the peppers into chunky pieces.  Roast the peppers with the olive oil in a 350 degree oven for 10 minutes using an ovenproof saute pan.

Mince the shallot. Add the shallots, garlic and paprika and mix it with the roasted peppers. Continue roasting for an additional 10 minutes.

Take the saute pan out of the oven and on to a medium high burner. Add the honey and let it cook for a minute. Deglaze with the vinegar and then add the chicken stock. Reduce by half. Add the cream and bring it to a boil.

Place the mixture into the Vita-Mix Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30-45 seconds.

Season to taste with salt and white pepper. If desired, press sauce through a fine strainer.

  • Recipe Notes:  this creamy sauce gets its body from the bright, sweet flavor of the roasted peppers. It adds a sweet, spicy, and creamy flavor to any dish.

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    Gretl’s Harissa

    1 cup red pepper flakes
    3 tablespoon paprika
    3 garlic clove
    1 teaspoon ground coriander
    3 teaspoon ground caraway
    2 tablespoon water
    olive oil

    In a food processor or blender combine the pepper flakes, paprika, garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive oil.

    Puree until mixture forms a paste, adding additional water and/or oil if necessary. Transfer to a jar and cover with olive oil. Harissa will keep in the refrigerator for up to 6 months.

    Notes from Gretl:Here’s the Harissa recipe. Oh, it’s SPICY and very good. I put about 3 Tbs water in the VM before adding the dry stuff. I didn’t have ground caraway, I just added the seeds. I buzzed it low until it sort of came together, then increased the speed to about 7 and added the olive oil. It’s not smooth, still chunky. I’ll take some along tonight. It’s good for many uses.

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    Celery Seed Dressing

    2/3 cup sugar
    2 teaspoon Lemon Juice
    1 teaspoon Dry mustard
    1 teaspoon Salt
    1/4 teaspoon White pepper
    1 small onion
    1/3 cup cider vinegar
    1 cup oil
    1 teaspoon Celery Seed

    1. Place the first 6 ingredients and half of the vinegar into a blender.
    2. Blend well. With blender still running, slowly add the oil and
    3. remaining vinegar. Blend all thouroughly. This will prevent the
    4. dressing from separating. Stir in the celery seed. Serve. Makes 2 cups.

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    Apple Vinaigrette

    1/2 cup chopped flat-leaf parsley
    1/4 cup cider vinegar
    1/4 cup extra virgin olive oil
    1/4 cup apple juice
    3 Whole fresh basil leaves
    1 teaspoon honey
    3/4 teaspoon salt
    1/4 teaspoon dry mustard
    1/8 teaspoon ground black pepper

    Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in your Vitamix blender. Process until smooth.

    Notes: this is terrific with the chicken, apple, bacon salad

    Linguine with Shrimp Scampi from damndelicious.net and dmv

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    • 8 ounces linguine
    • 1-2 tablespoons unsalted butter
    • 1 pound medium shrimp, peeled and deveined
    • 3 cloves garlic, minced
    • 1/4 teaspoon red pepper flakes, or more, to taste
    • 1/4 cup white wine
    • 1/4 cup freshly squeezed lemon juice
    • Kosher salt and freshly ground black pepper, to taste
    • 2 tablespoons chopped fresh parsley leaves
    • 1/4 cup freshly grated Parmesan
    • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    • Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
    • Serve immediately, garnished with Parmesan, if desired.
    • NOTES, dmv–brine shrimp with lime or lemon juice, salt and sugar for 45 min. drina and marinate with olive oil, pinch of thyme, pinch or oregano, pinch of red pepper flakes and olive oil.  Heat pan add butter, sautee shrimp and marinade for 2 min adding a bit more olive oil.  Add drained pasta and cooking liquid to desired consistency.  Add parsley and serve with parm cheese.

    Mustard-Roasted Fish from Ina

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    4 (8-ounce) fish fillets such as red snapper
    Kosher salt and freshly ground black pepper
    8 ounces crème fraîche
    3 tablespoons Dijon mustard
    1 tablespoon whole-grain mustard
    2 tablespoons minced shallots
    2 teaspoons drained capers

    Preheat the oven to 425 degrees.

    Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

    Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.  (Serves 4)