It seemed to me if I was going to have a sauce category called mayonnaise based sauces I should finally tell you how you could make the base mayo at home and not have to rely on store bought mayo to tell you how your finial sauce was going to taste ever again. I mean what is the point of being held hostage to store bought mayo when it is super easy to make a health version in your own kitchen that is as thick or thin as you like.
Now a bit of a warning homemade mayo does use raw egg so if you have a health condition that maybe affected by this then forget the homemade kind. Now this is one of the reasons my recipe calls for only the best of eggs in the recipe just like raw fish for sushi is of a higher grade and stiffer safety precautions so are the use of raw eggs. Do a bit of research on the subject so you are an informed consumer and you shouldn’t have any issues doing so.
Now with that word of warning out of the way let me continue that if the consumption of raw egg is not an issue with you than homemade mayo is a huge improvement on store bought as it is fresh each time. And as we all know fresh when it comes to food is usually a huge quality improvement. Like most things in cooking though pick only the best ingredients as quality will only be as good as what you put into it so pick the best if you want the best finial results. Now you don’t need to use an immersion blender you can do this with a whisk (lots of arm work) or even a regular blender on a lower setting. I hope I have you ready to make your own mayo at home and loose the jar next time you want mayo for a sauce recipe or even a sandwich. Continue reading
If you have never used English mustard before let me pre-warn you it has some teeth to it. It is not your normal yellow mustard we get here in the States so taste this before you send it to the fridge and dip into it with that special dipping treat. Try a little dab to taste so you can adjust the amount of heat and sweet with either a bit more honey or mustard if you like it on the hot side. This is really a nice kind of sweet and sour (well hot really) kind of taste which as many of you know is one of my favorite flavor profiles aside from bacon.
I am lucky one of my dear staff members is from the UK so I got turned on to this treat a long time ago with a recipe we were doing where she suggested I give it a try. Frankly I like spicy and I like it in many forms from horseradish to chilies and well anything that perks up the old sinuses. Mustard is something that is usually tame here in America a few brave souls have discovered some of the special deli brands that pack a bit of punch and what a nice way to wake up a sandwich than with a bit of spice to the otherwise ordinary deli meat.
I mean things like corn beef, pastrami and roast beef (which is where the English use this) are just vastly improved in my onion by a bit of tangy mustard in the mix. I mean also think of those plain nuggets and chicken tenders without something to give them a wakeup call. I mean this will go great with pretty much any fried chicken dish not just the crispy little bite size pieces. Try it on a piece of your favorite fried chicken if you want to find out for yourself don’t just take my word for it. Now I give some ideas on specific brands you can always use what you like but the results will vary especial on the “Colman’s Mustard” this is what gives this most of the heat. Continue reading
There are many different kinds of sauces you can make and many come at it from very different directions and one of the more classic sauces out of Spain is this Spanish roasted garlic aioli. It uses the grill to roast the garlic which imparts a wonderful smoky taste into the garlic and roasting the garlic makes it very mild. Although garlic can have a bit of a bit in its raw form when roasted it takes on a very subtle and almost sweet taste just like onions do. So roasting it first then using the roasted garlic in our aioli makes it very mild and a very subtle light sauce for whatever dish you choose to use it with.
This is a very nice sauce to use with a fried white fish such as a bread cod, haddock, or flounder. It is also good with other fried seafood such as clams and shrimp and even could be used with bread scallops. If you want you could also replace the mayonnaise in a sandwich with it. It is great with corned beef, pastrami or even a nice rare roast beef. It will take an ordinary sandwich and elevate it to gourmet status just by this one simple change. Pair it up with a sweet pickle relish like bread and butter and the vinegar and aioli will pair beautifully.
Once you make this recipe you will start to think of all kinds of places and dishes to use it with it really is a very versatile sauce that has way too many applications to describe them all here and I don’t want to limit you either. Use your own imagination and you will start to come up with all sorts of possibilities to use it with and on top to finish off any dish you want to be a bit special. An aioli is a great way to introduce different taste into your recipes and there really is no limit to what you will find to use it with and the fact that it is so easy to make you will want to make another batch real soon. Continue reading
This delicious sauce is very easy to make. In fact all you have to do is whisk the ingredients together and the sauce is ready to serve. Alternatively it can be chilled until required. Bottled honey mustard dressing is available everywhere but why use that when it is so quick and easy to prepare your own? You can use any kind of mustard in this recipe, and the finished sauce is lovely with chicken, fish, or as a dipping sauce for crackers or crudités.
Something else you can do is double the recipe and use half as a marinade for chicken and the other half as a sauce for dipping it. Chicken tenders would work great for that but it is very important to keep the marinade and sauce completely separate to avoid cross-contamination from the raw chicken. The reason honey mustard sauce is so delicious is the way it blends the piquant mustard with the sweet honey to offer a harmonious flavor balance.
This sauce is based on mayonnaise to add a nice creaminess, and you can use regular or reduced-fat mayonnaise as you prefer. You can also swap some of the honey for an artificial sweetener if you want, and take your pick from various kinds of paprika. You can also leave the paprika out if you do not have any. The finished sauce keeps for a couple of days in a covered container in the refrigerator. It is delicious served as a sauce or dip, or you can add some to your next chicken or ham sandwich. It is also very good drizzled over salad, or served with chunks of cheese as a dipping sauce. Continue reading
tartare sauce (with an E) in the UK, Australia and New Zealand, it is surprisingly easy to make yourself, so forget picking up a bottle or jar and simply make your own. Pickles, capers, lemon juice, and tarragon often feature in UK recipes for this sauce, while in the US pickles or relish, parsley, onions, and chives are more common.
Chopped olives and/or hard-boiled eggs might also feature, along with Dijon mustard or anchovy puree. This sauce has been around since at least the 1800s and the name comes from ‘tartare’ which is a French sauce named after the Tatars who used to occupy parts of Russia and Ukraine. There is not much more to the explanation of the name than that. One recipe dating back to 1861 called for mustard, horseradish vinegar and cayenne pepper.
Our recipe calls for dill pickles. If you only have sweet pickles you can use those, but you will also need to add a splash of lemon juice, since the acidity will be needed to balance out the sweetness. In the ‘haute cuisine’ era which was from 1890 to the start of World War II in 1914, raw minced beef was dressed with tartar sauce and served as ‘steak tartare’. One theory behind the dish stems from the tale of ancient Tatars who rode their horses with beef steaks under the saddles to tenderize it so it could be eaten raw. This is probably untrue and a lot of dishes in that era were named after legends or historical figures to make them sound more important. Today tartar sauce is a popular condiment for fish or seafood. Try it with crispy battered cod, some hot calamari or your favorite type of pan-fried or grilled fish filets. Continue reading
This tasty mixture is known as green goddess sauce because it is greenish in color. It is believed that Philip Roemer, the executive chef of San Francisco’s Palace Hotel in 1923, wanted something to serve George Arliss, who wrote a hit play called The Green Goddess. This sauce is similar to sauce au vert, a green sauce traditionally served over eel which was invented by one of King Louis XIII’s chefs.
You can get bottled Green Goddess sauce or dressing, but nothing beasts the delicious flavor you get when making your own. This recipe is based on mayonnaise, and has crème fraiche (or sour cream) and white wine vinegar to add a nice tang, along with scallions and various herbs to add the green color and a herbal, aromatic taste. The creamy base complements the tasty herbs perfectly, and the result is a tangy sauce which is very good with salmon or turkey sandwiches, salads, vegetable crudités, or even served as a dip for crackers or chips.
You will need a food processor to make this sauce. You could make it without one but it will take longer and be more labor-intensive. If you do not have a food processor you could use a mortar and pestle to get the liquid out of the herbs and make them into a paste. Simply combine all the ingredients and your reward will be a thick, tasty sauce which is versatile and definitely something you will want to make again. Also known as Green Goddess dressing because it is served cold and great with salad, the fresh flavor combining with the tangy, creamy mixture is what gives it the characteristic appeal, along with that immediately-recognizable light green shade. Making this will take just a few minutes so it is easy enough to make a new batch if you run out. Continue reading
Crab Louis, which can also be spelt Crab Louie, is known as the ‘King of Salads’ and it originated on the West coast of the United States. Whichever spelling is used, this salad is pronounced ‘LOO-ee’ and it dates back to the early 1900s. Although the origins of this recipe are unknown, we do know it was served at Solari’s in San Francisco in 1914. Some historians think the name comes from King Louis XIV who was known for the huge amounts of food he could eat.
Crabmeat is the main ingredients in this salad, Dungeness crab if possible. Although some people choose to serve thousand island dressing or green goddess dressing over this salad, marie rose dressing, which is also known as Louis dressing, seems to complement the crab flavor the best. The salad is made with hard-boiled eggs and tomato, and served on a bed of iceberg lettuce. Asparagus or cucumber might also feature. The dressing can be served on the side or tossed with the other ingredients.
Once you have combined the ingredients to make the sauce, you can assemble the salad. Line 4 chilled plates with shredded iceberg lettuce then top with about one and a half pounds of jumbo lump crabmeat. Add tomato wedges, hard-boiled egg and lemon wedges, as well as asparagus, cucumber or capers too if you wish. The following dressing is mayonnaise-based and includes minced green olives and scallion, chili sauce or spicy ketchup, lemon juice, horseradish, and Worcestershire sauce. All you need to do is combine these ingredients and the sauce is ready to serve. You can then put plastic wrap over it and chill it until required. This recipe makes 4 entrée-sized salads, or you could get 8 appetizer-sized portions out of it. Either way, such a wonderful salad deserves such an amazing homemade sauce. Continue reading
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