SAUCE
Lemon Caper Sauce
1/4 cup fat free plain Greek yogurt
3 tablespoons light mayonnaise
1 tablespoon drained capers
1 tablespoon fresh minced chives
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Mix together and serve.
Source: www.skinnytaste.com
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Chimichurri Sauce
1 bunch Italian flat-leaf parsley, roughly chopped
3 tablespoons red wine vinegar
4 large garlic cloves, minced
2 tablespoons roughly chopped fresh oregano leaves
3/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup extra-virgin olive oil
Add all the ingredients except the olive oil to a food processor. Pulse several times until it is coarsely chopped. Stop the motor occasionally to scrape down the sides.
Pour the mixture into a bowl and whisk in the olive oil. Taste and add additional red pepper flakes according to taste preference.
To Serve:
Let the sauce sit for 30 minutes before serving for the flavors to meld together.
Notes:
Use flat-leaf parsley and not the curly-leaf parsley.
Parsley is a mildly bitter herb. Over-processing in the blender causes the chimichurri sauce to be more bitter.
Stir the oil into the blended herb mixture. If adding the oil to the processor, use the pulsing action. Over-processing the mixture with the olive oil will make it bitter.
Chimichurri sauce will keep in the refrigerator for 2 weeks in a covered container.
This sauce can be frozen in a covered container for up to 3 months
Source: https://savorthebest.com
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Skinny Basil Pesto
1 cup basil
1 clove garlic
1/4 cup grated parmesan
salt & pepper to taste
2 1/2 tbsp olive oil
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
Slowly add the olive oil while pulsing.
Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.
Serving: 1Tbsp, Calories: 86kcal, Carbohydrates: 1g, Protein: 2.5g, Fat: 8.5g, Sodium: 94mg, Fiber: 0.5gBlue Smart Points:3Green Smart Points:3Purple Smart Points:3Points +:2
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Cranberry Pear Sauce
12 oz fresh or frozen cranberries
2 ripe pears, peeled and cored, cubed small
1/2 cup honey or agave
1 cup water
Bring all the ingredients to a boil on high heat in a medium saucepan.
When boiling, reduce heat and simmer for about 15 minutes, or until the cranberries burst and the sauce thickens. Remove from heat and let it cool before refrigerating. Serve chilled or room temperature. Makes 3 1/4 cups.
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Cranberry Sauce ala Alex
1 pound fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced
In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.Recipe courtesy of Alex Guarnaschelli
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Remoulade Sauce
1 1/4 cups mayonnaise
1 tablespoon capers
1 teaspoon seafood seasoning (recommended: Old Bay)
1/2 teaspoon crushed garlic
2 1/2 teaspoons lemon juice
1 scallion, finely chopped
Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion.
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Hollandaise Sauce
5 egg yolks, room temperature
3 Tbs. lemon juice
salt, to taste
pepper, to taste
pinch nutmeg
olive oil
Place the egg, lemon juice , salt, pepper, and nutmeg into a blender and blend until smooth (should take about a minute).
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Ina's Easy Basic Pesto
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days. Source: Barefoot Contessa
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Caper Sauce for Fish
4 tbsp. butter
1 1/2 tbsp. lemon juice
1 tbsp. capers
1 tsp. chopped parsley
Pepper to taste
Melt butter. Add lemon juice, capers, parsley and seasonings.
Heat until sizzling. Pour over steamed or baked fish.
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Roasted Turkey Gravy
5 tablespoons extra-virgin olive oil
1 large, smoked turkey wing or 2 small ones
1 medium onion, quartered
2 carrots, chopped
1 ribs celery, chopped
1 head garlic, split through the equator
4 stems fresh sage
4 sprigs fresh thyme
6 parsley stems
1 1/2 tablespoons all-purpose flour
6 cups chicken stock
Kosher salt and freshly ground black pepper
Heat the oven to 400° F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper. Recipe courtesy Tyler Florence
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Cranberry Chutney
1 Orange, peeled, remove membrane, chopped
1 large Golden Delicious Apple, peeled, cored, chopped
¼ cup Orange Juice
1 package fresh cranberries (12 oz)
1-1/2 to 1-3/4 cups sugar
½ cup golden raisins OR dried cherries (I like the dried cherries)
¼ cup chopped pecans or walnuts
1 tablespoon apple cider vinegar
½ teaspoon ground ginger
½ teaspoon ground cinnamon
Combine all ingredients in a large a saucepan, bring to a boil. Reduce heat, simmer, stirring occasionally for 5 to 8 minutes, or until cranberries are bursting.
Chill until serving time. Freeze surplus in small containers. Makes about 4 cups of chutney.
Red Hat Society
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Pacific Fish Marinade
l cup soy sauce
l/2 cup Asian Sesame oil
l/2 cup lime juice
l/4 cup Mirin (sweet cooking saki)
2 tbls. chopped fresh ginger
2 cloves garlic chopped
2 tbls. red pepper flakes
Soak fish a couple hours or overnight.
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Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts or mac nuts
3 medium garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of
pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.)
Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 cup.
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Tzatziki Sauce
1 cucumber, peeled and grated
1 1/2 cups full fat creamy yogurt
1 tbl. virgin olive oil
1 tsp. white vinegar
1 tbl. lemon juice
2 tsp. finely chopped dill or mint
2 cloves garlic, finely chopped
Place all ingredients in deep bowl and mix well.
Cover and place in fridge for at least one hour. The Little Big Cook Book, McRae Books
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Cilantro Aioli
1 large FRESH egg
1/2 teaspoon Dijon mustard
2 teaspoons minced garlic
1/4 cup chopped fresh cilantro leaves
1 cup olive oil
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
Place the egg, Dijon, garlic, and cilantro in a food processor, cover, and process until smooth.
Slowly drizzle in 1/2 cup of the olive oil through the feed tube in the top of the blender in a slow but steady stream, until mixture begins to emulsify.
Add the lime juice and continue drizzling in the remaining olive oil. Turn the blender off, add salt and pepper, and pulse to incorporate.
Chill if not using immediately. Emeril Live, Food Network
More Varieties:
Caper Aioli Sauce
1 tablespoon capers
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1 tablespoon roasted garlic
Salt and freshly ground black pepper
2 tablespoons fresh chopped parsley
2 whole scallions, cleaned and chopped
Garlic Aioli Dipping Sauce
1 to 2 cloves garlic, minced
2 lemons, halved
*4 to 6 egg yolks
Olive oil
Finely mince 1 or 2 cloves of garlic in a food processor. Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl. Blend the ingredients together until they fully integrate. While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies.
Chipotle Aioli
6 cloves garlic
3 tablespoons olive oil
3/8 cup mayonnaise
3/8 cup sour cream
3/4 teaspoon lemon juice
1 1/2 stalks garlic chives, chopped
3 tablespoons chipotle sauce, to taste
Salt
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Fresh Cranberry Sauce Goz
1-12oz. bag of fresh cranberries
3/4 cup sugar
1/2 cup orange juice (preferably fresh squeezed)
the grate of one whole orange
1/4 teaspoon of fresh nutmeg
1/8 teaspoon of ground cloves
1/4 teaspoon of cinnamon
3 tablespoons of Grand Marnier
Combine the sugar, orange juice, orange rind, nutmeg,
cloves and cinnamon and simmer on low heat for 5 minutes.
Add the cleaned cranberries to the above mixture
and cook only till berries begin to pop. (About 5-10 minutes).
Remove form heat, and add the Grand Marnier.
Cool, and refrigerate till serving.
Bring to room temperature before serving. From: "Goz" -
ref:11/18/00
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Ham Glaze
1 jar ham glaze
1 cup 7 Up
1/2 cup brown sugar
Combine all ingredients in small sauce pan and bring to a boil. It will not be thick. Using a meat injector, inject meat with glaze. Bake ham.
Note: You might want to use the glaze for outside meat, too. Kathy's Kitchen
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Kathy's Spaghetti Sauce
1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, minced
½# ground beef
½# sweet sausage
½# hot sausage
2 cans tomato paste
4 cans tomato sauce
1 can diced tomatoes
parsley (flakes or fresh)
Salt
Pepper
Oregano
Italian seasoning
Worcestershire sauce
Cinnamon
Chili pepper (optional)
In large glass bowl combine onion, garlic, pepper and meat. Microwave until meat is brown (about 10 min.). Drain. Place in large crock pot (spray inside of crock pot with Pam). Add spices and then tomato sauces. Mix well and cover. Cook for 6-8 hours or overnight.
Kathy's Kitchen
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Chunky Applesauce
10 to 12 Granny Smith apples (about 5 1/2 pounds), cored and cut into eighths
1 cup water
2 tablespoons unsalted butter
2 cinnamon sticks
1/2 teaspoon fresh lemon juice
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch salt
2 tablespoons sugar, or more, to taste
In a large saucepan or stockpot, combine all the ingredients, except the sugar. Cook over high heat until the apples begin to release their liquid, about 5 minutes. Cover and reduce the heat to medium, and cook until the apples soften and begin to break apart, about 1 hour, stirring frequently. Reduce the heat to low and partially cover. Cook until the apples fall apart and the mixture reaches sauce consistency, about 30 minutes.
Remove from the heat. Add the sugar (if needed) and stir well. Put the mixture through a food mill or a fine mesh strainer, pushing with the back of a spoon to extract as much sauce as possible. Discard the cinnamon sticks and apple skins.
Yield: 6 cups
Source: Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
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Easy White Sauce
3 tablespoons butter
4 cups milk
1/4 cup flour
Salt and pepper
Melt butter. Whisk in flour and cook a minute. Slowly add milk, whisking vigorously. Simmer for 5 minutes or until thick and smooth. Season to taste with salt and pepper. Cool to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze until needed. Kathy's Kitchen
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tested and liked by me)
Aioli Sauce (Variety) 
