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Tag: Sauce

SBD Joe’s Mustard Sauce

SBD Joe’s Mustard Sauce

1 tsp. plus 1/2 tsp. Colman’s dry mustard

1 C. mayonnaise

2 tsp. Worcestershire sauce

1 tsp. A-1 Steak Sauce

1 tsp. heavy cream

1 tsp. milk

Salt

 

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you’d like a little more mustard flavor, whisk in about 1/2 tsp. more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.

 

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Caramel Sauce

Caramel Sauce

1/2 C. Brown Sugar

1 T. Cornstarch

1/3 C. Light Cream

2 T. Light Corn Syrup

1 T. Butter

1/2 tsp. Vanilla

In heavy saucepan mix sugar and cornstarch.  Stir in 1/4 C. water.  Stir in cream and corn syrup.  Cook and stir until bubbly (it may even look curdled).  Cook and stir for 2 minutes more.  Remove from heat and stir in butter and vanilla.

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Nonfat Chocolate Sauce

Nonfat Chocolate Sauce

1/2 C. skim milk

1 T. strong brewed coffee

1/2 tsp. cornstarch

1/4 C. unsweetened cocoa powder

1/4 C. brown sugar

 

In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat. Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool. Use when cool or cover and refrigerate for up to 2 days.

Jack Daniel Grilling/Dipping Sauce

Jack Daniel Grilling/Dipping Sauce

1 Head of Garlic
1 T. Olive Oil
2/3 C. Water
1 C. Pineapple Juice
1/4 C. Teriyaki Sauce
1 T. Soy Sauce
1 1/3 C. Dark Brown Sugar
3 T. Lemon Juice
3 T. Minced White Onion
1 T. Jack Daniels Whiskey

1 T. Crushed Pineapple

1/4 tsp. Cayenne Pepper

Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 tsp. into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over. Makes 1 C. of glaze.

 

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Blueberry Sauce

Blueberry Sauce

2 C. fresh or frozen blueberries, thawed, if frozen

1/4 C. orange juice

1/4 C. water

2 T. sugar

1 T. cornstarch

1/4 tsp. orange peel, grated

1/8 tsp. nutmeg

1 dash salt

 

Combine all ingredients in saucepan.  Cook and stir over medium heat 4 to 5 minutes or until thickened.

Greek Mushroom Spinach Sauce

Greek Mushroom Spinach Sauce

1 lb. fresh white mushrooms, sliced (about 5 C.)

1/2 C. chopped onion

1 package (9 oz.) frozen creamed spinach, thawed

1/4 C. chopped pitted Kalamata or ripe olives

1/4 C. roasted red pepper (from a 7-oz. jar)

1/2 tsp. oregano leaves, crushed

Pinch crushed red pepper

2 T. (about 1 oz.) crumbled Feta cheese

 

In a nonstick skillet over medium heat cook and stir mushrooms and onion until mushrooms are tender and release their liquid, about 6 minutes. Add spinach, 1/4 C. water, the olives, roasted red peppers, oregano and crushed red pepper; cook until heated through, 2 to 3 minutes. Just before serving stir in Feta cheese. Serve over steamed shrimp, broiled chicken breast or fish fillets, if desired

 

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Skordalia (Greek Garlic-Potato Sauce)

Skordalia (Greek Garlic-Potato Sauce)

Skordalia takes its name from skordo, or “garlic.” Different versions of the sauce are thickened with potato or with bread and nuts or with all three. Some recipes call for only vinegar, while others, such as this one, also add lemon juice. Serve as an accompaniment to fried fresh fish or salt cod, cooked beets, fried zucchini or eggplant, and greens.

3/4 C. blanched almonds or walnuts, optional

1 pound baking potatoes or new potatoes, peeled and cut into 2-inch pieces

8 cloves garlic

Coarse salt

3 T. red wine vinegar, or to taste

1/4 C. fresh lemon juice

3/4 C. virgin olive oil

Salt and freshly ground pepper

 

If using the nuts, preheat an oven to 350 degrees F. Spread the almonds or walnuts on a baking sheet and place in the oven until toasted and fragrant, 8-10 minutes. Remove from the oven, let cool and chop. Set aside.  Meanwhile, bring a saucepan three-fourths full of water to a boil over high heat. Add the potato pieces and boil until tender when pierced with a fork, about 15 minutes. Drain well, return the potatoes to the pan and place over high heat for 1-2 minutes to evaporate the moisture, turning them to prevent scorching. Remove from the heat and, using a potato masher, mash the potatoes until smooth. Set aside.  In a mortar, combine the garlic with a little coarse salt and mash with a pestle until puréed. You should have about 2 T. puréed garlic.  Stir the garlic into the potatoes and, using a whisk or fork, beat in 1 T. of the vinegar, half of the lemon juice and half of the olive oil. Transfer to a food processor fitted with the metal blade. With the motor running, gradually add the remaining 2 T. vinegar, the remaining lemon juice and olive oil, and the nuts, if using. Season to taste with more vinegar, if needed, and the salt and pepper. Transfer to a bowl and serve, or cover and refrigerate overnight. Bring to room temperature before serving.

Authentic White Clam Sauce

Authentic White Clam Sauce

2 cloves garlic, minced

2 T. olive oil

2 T. butter

2 6.5 oz cans minced or chopped clams

1 T. chopped fresh parsley

1 T. chopped fresh basil

1/4 C. white wine

 

In a medium saucepan over medium heat, sauté garlic in oil and butter. Add remaining ingredients and bring to a boil.  Reduce heat and simmer 5 minutes. Serve over hot cooked pasta with grated parmesan cheese. Variation: Add 1 can whole tomatoes, drained and 1 tsp. fresh thyme leaves before bringing sauce to boil.

 

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Arrabbiata Sauce

Arrabbiata Sauce

1 tsp. olive oil

1 C. chopped onion

4 garlic cloves, minced

1/2 C. dry red wine or 2 T. balsamic vinegar

1 T. sugar

1 T. chopped fresh or 1 tsp. dried basil

1 tsp. dried crushed red pepper

2 T. tomato paste

1 T. lemon juice

1/2 tsp. dried Italian seasoning

1/4 tsp. black pepper

2 (14.5-ounce) cans diced tomatoes, undrained

2 T. chopped fresh parsley

 

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 8 ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.

Amatriciana Sauce

Amatriciana Sauce

 

Olive oil for sautéing vegetables

4 onions, coarsely chopped

8 ounces sliced Canadian bacon or smoked ham, cut into 3/4″ squares

4 cloves garlic, passed through a press

2 cans (35 ounces or so) whole plum tomatoes, drained (if you’re using fresh tomatoes, go for 4 cups)

2 tsp. sugar

3/4 C. dry red wine

Salt and pepper

 

Heat the oil in a 10″ skillet and sauté the onions for 10 minutes.  Add the bacon and garlic and continue to cook for another 5.  Stir in the tomatoes, sugar and wine.  Break the tomatoes up a bit with your spoon, and season to taste with salt and pepper.  Simmer, uncovered, for 45 minutes.  Give it an occasional stir.  Toss with roasted spaghetti squash or with pasta (it’s often served with bucatini).

Alfredo Sauce

Alfredo Sauce

Alfredo Sauce

 

2 T. diced celery

2 T. diced carrot

4 T. diced yellow onion

2 cloves minced garlic

3 T. butter

1 T. all purpose flour

4-6 oz. chicken stock

3 T. white wine

8 fluid oz. heavy whipping cream

Salt to taste

1 pinch ground nutmeg

1/4 C. grated Parmesan cheese 1/4 C. grated Romano cheese (or Asiago, Gruyere, Gouda….for fun, try a blue cheese)

1 egg yolk

2 T. grated Parmesan cheese

 

Melt butter or margarine in a saucepan over medium heat. Add celery, carrot and onion and sauté until onion sweats, about 5 minutes. Add garlic, cook for 2 to 4 minutes longer, careful not to burn the garlic or butter. Sprinkle garlic over entire mixture to form a paste like consistency with the vegetables. Cook for about 2 minutes, until the flour toasts a bit. Add the white wine, scrape pan with a wooden spoon or rubber spatula to pull off anything that may have stuck.  Cook for about 3 to 5 minutes and add your heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese(or cheese of  choice). Stir constantly until melted, and then mix in egg yolk.  Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired. Taste and add salt and pepper if necessary. If sauce is too thick, thin it out a bit with more chicken stock.

Aji-Li Mojili Sauce

Aji-Li Mojili Sauce

 

6 each whole green chiles, stemmed and seeded

1/4 C. minced garlic

6 whole peppercorns

1/4 C. white wine vinegar

1/4 C. strained fresh lime juice

2 tsp. salt

1/2 C. olive oil

 

Combine chiles, garlic, peppercorns, and vinegar in a food processor.  Process to a smooth puree.  Add the remaining ingredients, pulse to mix well.  Cover and chill.  Stir before using.

Bone Broth Tomato Sauce

Bone Broth Tomato Sauce

Bone Broth Tomato Sauce

 

1 bay leaf

4 large hothouse tomatoes (approximately 4 C. tomatoes, pureed)

1 T. butter, ghee, or coconut oil

1/2 C. bone broth (flavored or neutral, or stock)

2 cloves garlic, minced or pressed

1 T. dried oregano

2 tsp. dried thyme

2 tsp. dried basil

1 tsp. black pepper

1 tsp. sea salt

 

Put 4 C. of water into a saucepan and bring to a boil. Put another 4 C. of cold water into a large bowl. Make an X cut in the bottom of each tomato (this makes it easier for the skin to come off); put the tomatoes into the boiling water and boil until the skin starts to come off (about 1 minute). Once skin starts to come off, remove tomatoes from boiling water with a slotted spoon and put them into the cold water. (The cold water will make it easier for you to handle them.) Once the tomatoes are cool enough to handle, peel them. Some people recommend that you squeeze the tomatoes to remove the seeds as well. If you like a really smooth sauce or if you have diverticulitis or a related large intestine challenge, this is a good idea for you. Otherwise, you can skip that step.  Put the tomatoes into a food processor with the S-blade or a high-speed blender and puree. Alternatively, you can mash them up with a large fork or potato masher. Add the butter (or ghee or coconut oil) into a medium-sized deep skillet or braising pan (with lid) with the burner on low. With the lid off, heat the butter and add the minced or pressed garlic, oregano, thyme, basil, and black pepper. Allow to heat on low for 2 minutes, until the aromas are released. This releases the medicinal properties of the herbs and spices. Add the pureed tomatoes into the skillet. Now add the sea salt and bay leaf. Put the lid on the skillet and simmer on low for at least 30 minutes. When finished, remove the bay leaf and serve warm.

Artichoke Cream

Artichoke Cream

10 whole artichokes

2 T. roasted garlic

1 T. minced shallots

1 T. extra virgin olive oil

4 C. vegetable stock or chicken stock

2 oz. unsalted butter

3 oz. heavy cream

sea salt & freshly ground black pepper to taste

 

Remove all of the hard outer leaves and core from the artichoke and place in cold water with the juice from 1 lemon. (Be sure to remove all hair and fibers). In a large frying pan, heat olive oil over medium heat. Add the garlic and shallots and cook, stirring frequently for about 4 minutes. Add the artichokes and the stock, bring to a low boil, reduce heat to low and cook for 20 minutes. Once artichokes have cooked and are tender, place in the blender and add butter, heavy cream, salt and pepper. Blend until smooth, and pass through a strainer. Serve on your favorite pasta or as a dipping sauce for your favorite bread

All Purpose Honey-Lime Dressing and Dipping Sauce

All Purpose Honey-Lime Dressing and Dipping Sauce

2 T. fresh lime juice

2 T. Dijon mustard

2 T. rice vinegar

2 T. honey

2 T. fresh chives, minced (or 1 Tbs. dried)

1 tsp. kosher salt

1 clove garlic

1/2 tsp. black pepper

1/4 tsp. cayenne pepper (don’t skip it, it’s not too hot!)

1/4 c. extra virgin olive oil

Mix all ingredients except for oil in a blender or food processor. With the blender running, slowly add the olive oil to the rest of the ingredients to make a smooth, emulsified dressing.

 

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Parmesan Cream Sauce

Parmesan Cream Sauce

Parmesan Cream Sauce

1/4 C. unsalted butter

2 T. all-purpose flour

1/2 C. heavy cream

1/4 C. whole milk

1/4 C. finely grated Parmesan cheese

1 ounce cream cheese, at room temperature

salt and pepper to taste

Melt butter in a large skillet over medium heat. Whisk in the flour and cook until lightly browned, about 1 minute. Gradually whisk in the cream, milk, Parmesan, and cream cheese until slightly thickened, about 2 minutes. If the mixture is too thick, add more heavy cream as needed.

Season with salt and pepper to taste. Serve over steaks or steamed veggies.

Sesame Ginger Sauce

Sesame Ginger Sauce

Sesame Ginger Sauce

 

½ C. Tahini

2 T. fresh lemon juice

1 tsp. white miso

1 T. finely grated ginger

2 pitted dates

1 clove garlic, crushed

Freshly ground pepper

2/3 C. water

 

Blend all ingredients in a high-powered blender or food processor. Additional water can be added to achieve desired consistency. Serve with steamed or water-sautéed vegetables. This sauce goes well with bok choy, asparagus, or kale.

 

Yield: 4 servings

Calories: 190

Fat: 14.5g

Fiber: 3.2g

Carbs: 13g

Red Lentil Sauce

Red Lentil Sauce

Red Lentil Sauce

 

1/2 C. red lentils

1 medium onion, chopped

1 clove garlic, chopped

1 C. carrot juice

1 T. VegiZest or other no-salt seasoning blend

1 tsp. cumin

1/2 tsp. balsamic vinegar

1/2 C. water

1.4 C. chopped pecans

 

Add lentils, onions, garlic, and carrot juice to a saucepan over high heat. Bring to a boil, cover, and simmer until the lentils are soft and pale (20-30 minutes). Add more carrot juice if needed. Put the cooked lentil mixture into a food processor or blender with VegiZest, cumin, and balsamic vinegar and blend to a smooth puree. Add additional water if it is too thick. Serve with steamed broccoli, cauliflower, or other vegetables. Top with chopped pecans.

 

Yield: 4 servings

Calories: 176

Fat: 5.4g

Fiber: 9.1

Carbs: 25g

Chervil Pesto

Chervil Pesto

Chervil Pesto

1/2 lb. chervil (mostly leaves, a bit of stem works fine)

about 2 1/2 cups sunflower oil

3/4 cup walnuts or hazelnuts

Juice from one lemon (about 2 T.)

Garlic and Salt to taste

 

Combine these ingredients and blend.  Add the sunflower oil 1/4 cup at a time and stop adding oil when the pesto is the consistency you like.  Makes about 2 1/2 cups.  Toss the pesto with pasta and serve along with baked winter squash, roasted radicchio, stuffed sweet peppers, and other autumn favorites.  Yum.

Green Sauce for Everything

Green Sauce for Everything

Green Sauce for Everything

 

2 T. chopped shallot

2 T. capers, rinsed and drained

2 tsp. Dijon mustard

2 tsp. grated lemon zest, plus 1 T .fresh lemon juice

1 garlic clove, minced or grated

1/2 C. [15 g] coarsely chopped fresh parsley

1/3 C. [15 g] coarsely chopped fresh mint

1/3 C. [80 ml] extra-virgin olive oil

Kosher salt

Freshly ground black pepper

 

In a small bowl, stir the shallot, capers, mustard, lemon zest, and garlic with a fork to combine. Add the parsley and mint and stir, then slowly whisk in the oil and lemon juice. Season with salt and pepper. Cover and keep in the refrigerator for up to 1 week.

Outback Remoulade Sauce

Outback Remoulade Sauce

1 large egg yolk

3 T. Dijon or Creole style mustard

1/4 C. rice wine vinegar

1 T. Paprika

1 C. vegetable oil

2 T. grated horseradish, fresh or prepared (fresh is best)

1 tsp. garlic, chopped fine

1/3 C. scallions (I used shallots instead-better)

1/3 C. celery, chopped very fine

2 T. chopped parsley

2 T. catsup

2 T. mayonnaise

Salt, Sugar & Pepper to taste

Up to ½ C. Oil

 

Combine egg yolk, mustard, vinegar & paprika in bowl & whisk. Add the oil gradually. Whisk until all are combined then add the remaining ingredients & mix well.

Chili-Lime Sauce for Salmon

Chili-Lime Sauce for Salmon

1/2 cup fish sauce
3 tablespoons freshly squeezed lime juice
2 tablespoons light brown sugar
1 teaspoon finely minced garlic
1 teaspoon finely chopped hot green chillies (jalapeno or thai chilis are good for this; use hotter if you prefer)
1 teaspoon finely minced cilantro or parsley

Combine all the ingredients in a small bowl and stir until the sugar is fully dissolved and all the ingredients have mixed. This can be made in advance of cooking the fish, allowing the flavors to combine.

Horseradish Cream Sauce

Horseradish Cream Sauce

1/4 C. Whipping Cream
1 – 1 1/2 T. grated, drained Horseradish (fresh or prepared)
1/2 T. Lemon Juice
Dash Salt & White Pepper

Whip cream until stiff. Slowly stir in horseradish, lemon juice and seasonings; blend well. Serve chilled with beef.

Yield: 1/2 – 3/4C.
Serving Size: 1 T.

Calories: 21
Fat: 2g
Fiber: 0g

Artichoke Crema Pesto

Artichoke Crema Pesto

1 C. drained canned artichoke hearts in water

1/2 C. extra-virgin olive oil

2 cloves garlic, popped from skin

A handful fresh flat-leaf parsley

A pinch cayenne pepper

Juice of 1/2 lemon

Coarse salt, to taste

 

Heat oil and garlic in small pan on low heat or in microwave, 20 seconds on high, before using.

Pulse all ingredients in a processor or blender until paste forms. Toss with hot pasta (this recipe good for one pound of pasta).

 

 

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Basic Teriyaki Sauce

Basic Teriyaki Sauce

 

1 C. Mirin

1/2 C. sake

1/2 C. dark soy sauce

 

Combine all ingredients. Bring to a boil in saucepan and simmer 10 minutes.    Cool before using as a marinade.

Savory Oregon Blueberry Sauce

Savory Oregon Blueberry Sauce

1½-C. Oregon blueberries

2 T. chopped shallots or onions

2 T. butter or margarine

2 T. flour

½-tsp. dried thyme, crushed

¼-tsp. dried rosemary, crushed

½-C. dry red wine

½-C. water

 

Sauté shallots in butter or margarine in small saucepan. Add flour and herbs. Cook and stir until mixture bubbles and thickens. Gradually add wine and water. Stir in Oregon Blueberries. Cook and stir until mixture thickens and boils. Simmer 2 minutes. Makes 2½-C.

Tangy Remoulade Sauce

Tangy Remoulade Sauce

2 T. Creole or whole-grain mustard

2 T. chopped green onion tops, green part only

1 1/2 tsp. prepared horseradish

1 tsp. chopped garlic

1 tsp. yellow mustard

1 tsp. hot sauce

1/2 tsp. Worcestershire sauce

1 T. fresh lemon juice

1 large egg

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 C. plus 2 T. vegetable oil

2 T. chopped fresh parsley leaves

1 to 2 hard boiled eggs, chopped

1 1/2 T. drained and coarsely chopped capers

 

In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds. With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.

Blue Cheese Sauce

Blue Cheese Sauce

Blue Cheese Sauce

 

2 T. clarified butter

1 shallot, minced

1 oven-roasted garlic clove, minced

1/4 C. dry white wine

2 C. heavy cream

2 C. creamy blue cheese

4 ounces cream cheese

Fresh oregano to taste

Salt and black pepper to taste

 

Sweat shallots and garlic in butter until translucent. Add wine; allow to reduce until wine is almost evaporated. Add cream and continue to reduce by 1/2 the volume. Lower heat; add cheeses and allow to melt into sauce. Season to taste. Set aside and keep warm.

Peach Ginger Vinaigrette

Peach Ginger Vinaigrette

Peach Ginger Vinaigrette

 

½ cup fresh peaches, peeled and chopped

½ cup peach preserves

¼ cup plus 1 Tablespoon rice vinegar

1 tablespoon minced scallion

2 tablespoons vegetable oil

½ teaspoon grated fresh ginger

½ teaspoon soy sauce

⅛ teaspoon salt

⅛ teaspoon pepper

½ teaspoon chili paste

1 teaspoon honey

 

In a food processor puree the peaches and preserves Add in the remaining ingredients and blend until smooth Serve with salads or use as a marinade

Garlicky Hoisin Sauce

Garlicky Hoisin Sauce

This recipe goes with Garlicky Hoisin Beef

1 1/2 T. olive oil
3 T. minced scallion (white parts only)
2 T. minced garlic
1 tsp. crushed red pepper flakes (optional)
3/4 C. hoisin sauce (available in the Asian-food aisle of most supermarkets)
1/2 C. water
1 1/2 T. soy sauce
1 1/2 T. sugar

Heat a wok or skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the scallions, garlic, and pepper flakes, if using, and cook until fragrant, about 15 seconds. Add the remaining ingredients and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

Yield: 4 servings
Calories: 180
Fat: 6.8g
Fiber: 1g

Tomato-Basil Sauce

Tomato-Basil Sauce

This flavorful, yet basic, sauce embodies the simple, rustic elegance of classic Italian cooking at its best. It is used in a wide range of Italian dishes, including soups, pastas, baked dishes, risotto and, of course, pizzas, to which it adds a deeper, more fully developed flavor than the uncooked tomato sauce at left. If you find that your tomatoes lack a good balance of sweetness and acidity, add a few pinches of sugar to bring out their natural sweetness.

 

1/4 cup extra-virgin olive oil

2 cloves garlic, minced

12 plum (Roma) tomatoes, peeled, seeded and chopped, or 1 can (28 oz) plum (Roma) tomatoes, chopped, with their juices 

8 large fresh basil leaves, coarsely chopped

Salt and freshly ground pepper

 

In a large frying pan over medium heat, warm the oil. Add the garlic and sauté for a few seconds just until fragrant. Add the tomatoes and cook, stirring frequently, until they begin to break down and form a sauce, about 10 minutes.  Add the basil, season to taste with salt and pepper and raise the heat to medium-high. Cook, stirring occasionally, until the sauce thickens and is no longer watery, 15 to 20 minutes. Use immediately, or transfer to a container with a tight-fitting lid and refrigerate for up to 2 days.

Genovese Pesto

Genovese Pesto

Few sauces represent a season as perfectly as this summer sauce from Liguria. The distinct flavors of basil and garlic, mellowed with Italian Parmesan, give it a versatility matched by few other sauces. It can be used for pasta and pizza, spread on crostini and panini, even used as a marinade for roasted meats. Vary the amount of olive oil according to your own preferences: use less for a light, fluffy texture and more for a denser, heavier and more flavorful sauce.

1/4 cup pine nuts or walnuts

2 cups firmly packed fresh basil leaves

4-6 cloves garlic

1/2-1 cup extra-virgin olive oil

1/4 cup freshly grated Italian Parmesan cheese

1/4 cup freshly grated Italian pecorino romano cheese 

Preheat an oven to 350 degrees F.  Spread the nuts in a single layer on a baking sheet. Place in the oven until lightly toasted and fragrant, about 8 minutes. Remove from the heat and let cool. In a food processor fitted with the metal blade or in a blender, combine the basil and garlic and pulse until finely chopped, scraping down the sides of the bowl as necessary. With the motor running, add 1/2 cup of the olive oil in a slow, steady stream. Scatter the cheeses over the top, then pulse until the cheeses are absorbed. Again with the motor running, slowly add the remaining oil and process until creamy. Season to taste with salt and pepper, add the nuts and pulse just until the nuts are coarsely chopped. Use immediately, or pour into a container and top with a thin layer of olive oil. Cover tightly and refrigerate for up to 4 days.

Uncooked Tomato Sauce

Uncooked Tomato Sauce

This simple sauce is the traditional topping on a Neapolitan pizza and suits a wide range of pizza preparations. It is light on the palate and fulfills its role as an undernote to pizza, allowing the additional toppings to stand out. If you are using canned tomatoes, look for the sweetest ones you can find. Taste them out of the can and, if they are a bit too acidic, add a pinch of sugar.

 

8 ripe plum (Roma) tomatoes or 1 can (16 oz) plum (Roma) tomatoes with their juices 

1 tablespoon extra-virgin olive oil

salt and freshly ground pepper

 

Fit a food mill with the coarse or medium blade and place over a small mixing bowl. Pass the tomatoes through the mill into the bowl. Alternatively, use a food processor: Peel the fresh tomatoes, if using. Place the fresh or canned tomatoes in a food processor fitted with the metal blade and pulse to form a coarse purée. Add the olive oil and season to taste with salt and pepper. Use immediately, or transfer to a tightly covered container and refrigerate for up to 2 days. Makes about 1 1/2 cups, enough for six 9-inch pizzas

Chive Beurre Blanc

Chive Beurre Blanc

2 shallots, peeled and finely sliced

1 T. white wine vinegar

2 T. lemon juice

4 T. white wine

1 T. cold water

8oz salted butter, cut into cubes

Plenty of finely snipped chives

 

Place the finely sliced shallots, wine vinegar, lemon juice and white wine in a saucepan. Bring to the boil and reduce the liquid until you have about 2 T. Add the cold water and reduce again until you have 1 T. liquid. Turn the heat down and, over a low heat, slowly whisk in the butter, about 25g (1oz) at a time. The sauce will emulsify (thicken and lighten in color). Once all the butter has been added, remove the pan from the heat, then pass the sauce through a sieve into another saucepan. Set aside until needed, but do not refrigerate or the sauce will separate. To serve, gently reheat the sauce, stirring continuously and add the finely snipped chives.

Tomato Beurre Blanc for Seafood

Tomato Beurre Blanc for Seafood

1 C. fish stock, preferably homemade

1 C. dry white wine

1 ripe medium-size tomato, seeded and finely chopped

2 T. finely chopped fresh basil

3/4 C. plus 2 T. (1-3/4 sticks) unsalted butter, cut into small pieces

Salt and freshly ground black pepper, to taste

2 tsp. fresh lemon juice

1 T. snipped fresh chives

 

Heat the stock, wine, tomatoes, and basil to boiling in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until the mixture is reduced to 1 C.. Reduce heat to low and whisk in the butter, 1 piece at a time. Season to taste with salt and pepper and stir in the lemon juice. Just before serving, stir in the chives. Serve hot.

Beurre Blanc

Beurre Blanc

2 T. shallots, finely minced

1/4 C. white wine or dry vermouth

1/4 C. white wine vinegar

4 ounces unsalted butter, cut into pieces

Salt to taste

White pepper to taste

Lemon Juice

 

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the lemon juice or vinegar and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. Taste and adjust seasonings, adding drops of lemon juice if more acidity is needed. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos

Lemongrass Beurre Blanc

Lemongrass Beurre Blanc

1 C. white wine vinegar

2 medium shallots, peeled and minced

2 stalks lemongrass, thinly sliced

1 C. unsalted butter, cut into tablespoons

Salt and white pepper to taste

1/4 C. rice wine vinegar

1 C. white wine

3 T. heavy cream

 

Combine both vinegars, wine, shallots and lemongrass in a medium saucepan and reduce over a medium high heat until the liquid is almost gone. Add cream, return to boil, then reduce heat to low and begin whisking in butter, a few T. at a time, until all are incorporated and sauce is homogenous. Taste for acidity, add salt and pepper to taste. The sauce should taste slightly acidic, forming a pleasant balance with the richness of the butter and yet not be too tart. Reserve warm until ready for service.

Tangy Mustard-Tahini Sauce

Tangy Mustard-Tahini Sauce

2/3 cup Dijon mustard
1/2 cup tahini
1/2 cup soft silken tofu
1/3 cup fresh lemon juice

Combine all ingredients in a blender and blend until smooth. For a thinner sauce, add 1 to 2 tablespoons water. Pour into an airtight container and refrigerate.

Yield: 2 cups; 32 (1-tablespoon) servings
Calories: 31
Fat: 2g
Fiber: 0g

Sweet Chili Sauce

Sweet Chili Sauce

1 (7-ounce) bottle hot chili sauce with garlic

1/2 cup water

1/2 cup rice wine vinegar

1/4 cup sugar

1/4 cup lemon juice

2 tablespoons chili paste

 

Stir together all ingredients until blended. Chill until ready to serve.

 

Red Bell Pepper Sauce

Red Bell Pepper Sauce

2 large red bell peppers
1 T. olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1 jalapeo chili, seeded, minced
1 cup low-salt vegetable broth

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers. Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; saut until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and vegetable broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

Yield: 2 1/3 C.
Calories: 200 (entire recipe)
Fat: 13.5g (entire recipe)
Fiber: 3.9g (entire recipe)