Category: Sauces

Mayonnaise

Mayonnaise

2 egg yolks
1 tbsp fresh lemon juice
1 tbsp white wine vinegar
3⁄4 tsp salt
1⁄8 tsp sugar
1 tsp Dijon mustard
1 cup vegetable oil
1⁄2 cup olive oil

Combine all ingredients. Allow yolks to settle to bottom. Using an emersion blender, slowly pulse at the bottom until the mixture begins to come together, then be more aggressive and blend all ingredients together. If using a normal blender, combine all ingredients except oil. Blend while drizzling oil into mixture. For less tangy mayonnaise, reduce vinegar. Oil combination can also be adjusted as long as a total of 11⁄2 cups is used.

Maple Butter Sauce

Maple Butter Sauce

1⁄2 stick unsalted butter
3⁄4 pkg white chocolate chips
1 pkg cream cheese
1 tsp maple flavor
1⁄4 cup condensed milk

Over low heat, combine all ingredients except maple flavor. Cook until melted. Add maple flavor and whisk to combine.

Gouda Fondu

Gouda Fondu

1 lb gouda cheese, grated
1 tbsp cornstarch
2 cups dry white wine
1 clive garlic, peeled
1 tsp kirsch liqueur
1⁄3 tsp nutmeg
1⁄8 tsp salt

In a large bowl, toss cheese thoroughly in cornstarch. Pour wine into a 2 quart fondue dish drop in garlic and bring to a boil over high heat. Allow wine to briskly boil for 1 to 2 minutes; remove garlic with a slotted spoon and lower heat so wine barely simmers. Stirring constantly with a fork, add cheese mixture, one handful at a time, allowing each installment to melt before adding the next. When the fondue is creamy and smooth, stir in the Kirsch and add seasonings.

Gorgonzola Cream Sauce

Gorgonzola Cream Sauce

2 cups heavy whipping cream
1⁄2 tsp fresh ground black pepper
8 oz gorgonzola cheese
1⁄4 cup parsley, chopped
1⁄3 cup parmesan cheese

In saucepan, heat and simmer whipping cream for 5 minutes. Remove from heat and add about 6 oz of crumbled gorgonzola cheese and whisk to melt. Place remaining gorgonzola in the freezer. Add parmesan cheese and whisk to melt. Stir in pepper and parsley, reserving some parsley to garnish. This is a great sauce for heavier pastas (tortellini, gnocchi, ravioli).

Crème Fraiche

Crème Fraiche

3 parts heavy cream
1 part yogurt (with active cultures)

Combine ingredients. Cover; put in a warm place for 12 hours or until thick. Refrigerate.

Crème Fraiche

Crème Fraiche

2 cups heavy cream (pasteurized, not ultra pasteurized)
3 tbsp buttermilk

On a low flame, barely warm cream (just tepid); remove from heat and stir in buttermilk. Transfer to a covered glass container. Leave at room temperature in a warm place for 24 hours. Stir and transfer to refrigerator for 24 hours. Keeps for 7-10 days in refrigerator.

Chimichurri

Chimichurri

#1

1 onion, in quarters
2 cloves garlic
1⁄2 bunch parsley
1 red chili
1 tomato, cut
3⁄4 cup olive oil
1⁄4 cup vinegar
1 tsp salt
1 tsp pepper, freshly milled

Put all ingredients in a food processor and purée for about a minute.


#2

¼ cup parsley (or other herb [basil, etc.])
¼ cup cilantro
4 cloves garlic
1 red chili, seeded, deveined
2 tbsp red wine vinegar
½ cup extra virgin olive oil
1 tsp salt
½ tsp pepper

Put all ingredients in a food processor and purée for about a minute.

Alfredo

Alfredo

1⁄2 cup butter
1⁄2 cup milk parmesan cheese
1⁄2 cup sour cream
1 can condensed milk

In saucepan, combine ingredients and cook until a creamy consistency is achieved. Serve over pasta

Alfredo

Alfredo

1⁄2 cup butter
2 cloves garlic, minced
2 cups heavy cream
1⁄8 tsp ground black pepper pinch salt
1⁄2 cup parmesan cheese, grated

In saucepan, melt butter over medium heat. Add garlic, cream, pepper and salt. Bring mixture to a slight simmer. Add the cheese and continue to simmer sauce for 6 minutes, or until thickened (careful, too much heat will break the sauce). Serve over pasta.

Aioli

Aioli

1 clove garlic
kosher salt
1 egg yolk
2 tsp lemon juice
1⁄2 cup olive oil

Remove root end and paper from garlic. Smash and chop garlic clove and sprinkle with salt. Use side of knife to crush into a purée. Move garlic to a small mixing bowl; add egg yolk and lemon juice. Whisk in oil starting with just drips for the first tablespoon of then drizzle a steady stream of oil while whisking.