Tag Archives: sauces

Mojo Verde from “Tapas” by Ann and Larry Walker, 1998.

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That stuff is like crack cocaine of dips/sauces and my gang love it. I got my recipe from a Tapas cookbook by Ann and Larry Walker, now out of print, that I found in a used book rack several years ago. It has just a few ingredients–green bell peppers, garlic, sherry vinegar, olive oil and cilantro…Tina

 

 

 

 

 

 

 

 

This bright green sauce probably came to mainland Spain from South or Central America via the Canary Islands, where we enjoyed it with virtually every meal. It is exciting to both the palate and the eye. Explore its uses with fish, meat, and cooked vegetables such as boiled potatoes, or as a lively dip for raw vegetables.

4 cloves garlic

1 cup fresh cilantro leaves

1 medium green bell pepper, stemmed and seeded

1/2 cup olive oil

2 tablespoons red wine or sherry vinegar

Salt and pepper to taste

In a blender or food processor, whirl the garlic with the cilantro until it forms a paste, carefully pushing down the solids with a rubber spatula. Add the bell pepper, then the olive oil and vinegar, and puree until smooth. Season with salt and pepper. Let it rest for 30 minutes before serving. The sauce keeps for several hours, but turns a little gray if kept overnight.  Makes about 2 cups.

Spicy Avocado Sauce – Donna Maroni

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1/2 – 1 ripe avocado, pitted and peeled
1 tbsp mayo
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp sugar
1 fresh japapeno or serrano or anaheim, stemmed and minced
1/4 c. milk

Pulse avocado with mayo, lime juice, salt, sugar and 1/4 of the chile in a food processor until chile is finely chopped. Add milk and puree until smooth. Add more chille if desired. Transfer to a bowl and chill, covered.

Halibut with Cream Sauce – 2 servings

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    1 tablespoon and 2 teaspoons butter or margarine, cubed

    1/3 medium onion, sliced and separated into rings

    1/2 pound halibut or salmon steaks

    1/4 cup mayonnaise

    1/4 cup sour cream

    1/4 teaspoon garlic powder

    1/4 teaspoon seasoned salt

    1/4 teaspoon dried basil

    1/4 teaspoon dried thyme

    1/8 teaspoon pepper

    2 tablespoons and 2 teaspoons dry bread crumbs

    1/3 cup shredded Parmesan cheese

  1. Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion.
  2. In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.http://allrecipes.com/Recipe/Halibut-with-Cream-Sauce/Detail.aspx

Lentil Loaf with Mushroom Gravy

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1 onion, diced
2 Tbsp water
2 cups cooked lentils, drained
1/2 cup walnuts, ground
1 cup rolled oats (ground, if desired)
1 cup barley, cooked
1/2 cup pureed tomatoes
1 tablespoon apple cider vinegar (optional)
1/2 tsp each garlic powder, thyme, rosemary, basil and sage
2 Tbsp Braggs or soy sauce

Braise onion in water for about 5 minutes or until onion is tender. Combine all ingredients, including cooked onions in a large bowl. Turn into an oiled loaf pan.

Cover with tin foil and bake at 350 degrees for 45 minutes. Uncover and bake for another 15 minutes. Serve hot with mushroom gravy.

Mushroom Gravy

1 cup chopped mushrooms
1/4 cup onions, diced
1 tsp olive or canola oil
1 1/2 cups water
1/4 cup cornstarch (dissolved in 1/2 cup water)
2 Tbsp miso
3 Tbsp Braggs or soy sauce
1 clove garlic
1/2 tsp each sage and thyme
Pepper to taste

Sauté mushrooms and onions in oil for about 5 minutes. Combine cornstarch with ½ cup of water. Add all ingredients to mushroom, onion mixture. Stir constantly until gravy thickens. Serve hot over lentil loaf.

Deep, Dark Salted Butter Caramel Sauce [Sauce au Caramel au Beurre]

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Makes about 1 1/3 cups
1 cup sugar
3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
1/2 cup plus two tablespoons heavy cream, at room temperature

Melt the sugar over medium to moderately high heat in a larger pot than you think you at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color. Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce.

You use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
Serve over everything.

This is from checkout the blog for photos and further instructions.

Blender Hollandaise Sauce

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3 egg yolks

2 tbsp. lemon juice

1/4 tsp. salt

Dash of cayenne pepper

1/2 c. butter

Put egg yolks, lemon juice, salt and cayenne in blender jar. Heat butter in small pan until bubbly. Do not burn. Cover blender and whirl at high speed for 2 or 3 seconds. Remove center section of cover or entire cover and at high speed pour in hot butter in a thin, steady stream. It will take about 30 seconds. Don’t use residue in pan.

Leftover Hollandaise may be kept refrigerated in a tightly covered jar 2 or 3 days. Don’t let it stand around in warm temperature. To re-use, heat in top of double boiler over barely simmering water and stir constantly.

To re-heat the hollandaise I turn the blender on and add a couple of tablespoons of very hot water. That warms it up and thins it a bit.

Cider Sauce With Crystallized Ginger

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Serve with Triple Gingerbread

2 tablespoons sugar
2 tablespoons cornstarch
2 cup unsweetened apple cider
1 tablespoons fresh lemon juice
2 tablespoons minced crystallized ginger

Whisk sugar and cornstarch in heavy small saucepan to blend. Gradually whisk in cider. Whisk over medium heat until sauce boils and thickens, about 3 minutes. Remove from heat. Whisk in lemon juice and ginger. pour over warm gingerbread …..

Vegetarian Onion Gravy – Makes About 4 1/2 Cups

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1 tablespoon butter or margarine
3/4 cup diced onion
3 cloves minced garlic
4 tablespoons flour
4 cups low sodium vegetable stock ( used mostly water next time would add more stock for taste)
5 tablespoons low sodium or light soy sauce ( used 4 tbsp low sodium would use even less in the future
2 teaspoons minced parsley
pepper to taste

Melt butter in a heavy skillet and saute onion and garlic for about 2 minutes. Transfer to a bowl and wipe skillet clean. Add flour to skillet and cook, stirring constantly until flour gets brown and toasted – stir constantly, you don’t want it to burn! Whisk in water or stock and soy sauce and cook, Whisking constantly until mixture comes to a boil and thickens, about 5 minutes. Stir in onion garlic mixture and parsley. Cook for one minute more. If gravy becomes too thick, thin with additional water or stock.

Tuna Rolls with Peanut Dipping Sauce

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Tuna Rolls
16 8-1/2″ (21 cm) round rice paper wrappers
8 leaves leaf lettuce, halved or mesculan leaves
1/3 cup hoisin sauce
2 cups grated carrot or finely julienned
1-1/2 cups bean sprouts (about 1/4 lb./125 g) or rice noodles
6.5 oz. Flaked Light Tuna, drained
1/2 cup chopped fresh cilantro
1/2 cup chopped green onion

Peanut Dipping Sauce
3 Tbsp. peanut butter
1 tsp. sesame oil
1/2 tsp. chili paste
1/4 cup soy sauce
1/4 cup unsweetened orange juice
2 Tbsp. lime juice

Peanut Dipping Sauce: In bowl, whisk together peanut butter, sesame oil and chili paste until blended. Whisk in soy sauce, orange and lime juices; setaside.

Tuna Rolls: Briefly dip rice paper wrappers, one at a time, into water to soften. Place in a single layer on damp tea towel; fold wrappers in half.

Place lettuce leaf halves on wrapper, with top of lettuce extending slightly over folded edge of wrapper. Spread about 1 tsp. hoisin sauce over lettuce.

Divide carrot, bean sprouts, tuna, coriander and green onion among the wrappers. Drizzle 1 tsp. of Peanut Dipping Sauce over top of each. Fold up rounded edge of wrapper, then roll wrapper around filling to make a neat cylinder-shaped package. Repeat with remaining wrappers. (Rolls can be covered with damp paper towel and refrigerated for up to 6 hours.)

Serve with Peanut Dipping Sauce.

MAKES: 16 rolls