Category Archives: Sauce

Lemon Aioli

  • 1/2 cup mayo (real mayonnaise)
  • 1 – 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, grated (or 1 teaspoon roasted garlic from a jar)
  • 1/2 teaspoon cayenne pepper
  • salt, to taste

In a small to medium sized bowl, mix together all of the ingredients until smooth and creamy; go easy on the salt and add more, if necessary,  once mixed together.

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Filed under dip, food, Sauce

Serious Eats’ Foolproof 2-Minute Hollandaise

From Serious Eats, this hollandaise is super quick and easy; makes about 1 1/2 cups

Active time: 1 minute
Total time:2 minutes

  • 1 egg yolk (about 35 grams)
  • 1 teaspoon water (about 5 grams)
  • 1 teaspoon lemon juice from1 lemon (about 5 grams)
  • Kosher salt1 stick butter (8 tablespoons, about 112 grams)
  • Pinch cayenne pepper or hot sauce (if desired)

 

  1. Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender.
  2. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.
  3. Place head of immersion blender into the bottom of the cup and turn it on.
  4. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice.
  5. Continue pouring until all butter is added. Sauce should be thick and creamy.
  6. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired).
  7. Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Hollandaise cannot be cooled and reheated.
  8. Check out this link for a full video walkthrough of the process.

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Filed under Breakfast, Sauce

Fraser’s Butter Chicken

Based on a recipe from Vice chef Matty Matheson.

  • 6 tablespoons olive oil
  • 5 garlic cloves, minced
    2 birds eye chiles, seeded and minced
    2 long red chiles, seeded and minced
  • 2 medium yellow onion, roughly chopped
  • 3 Tbsp ginger, peeled
  • 1/2 cup ghee
  • 3 tablespoons tomato paste
  • 3 tablespoons turmeric
  • 2 tablespoons chili powder
  • 2 tablespoons garam masala
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 3 1/2 cups  tomato puree (crushed tomatoes)
  • 1 tablespoon dried Fenugreek leaves
  • Protein of choice (for example: 4 boneless and skinless chicken breasts, cut into 1-inch chunks (about 1 kg); a block of paneer or tofu cut into chunks; cooked chickpeas, etc
  • Vegetables (for example: cauliflower floretes; frozen green peas; cubed potatoes, etc)
  • 2 cups heavy cream
  • 2 Tbsp unsalted butter
  • handful of fresh cilantro

1. Place the olive oil, garlic, chilies, onion, and ginger in a blender or food processor and purée until smooth.

2. Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes.

3. Add the tomato paste, turmeric, chili powder, garam masala, coriander, and cumin and cook for 5 minutes, or until dark and sticky.

4. Add in 1 1/2 cups water. Using a wooden spoon, scrape up any browned bits at the bottom of the pan.

 

5. Stir in the tomato puree and fenugreek leaves and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until thick, about 1 hour.

6. Add your protein and vegetables, and simmer until  cooked, about 15 minutes more.

7. Add the cream and butter and stir to combine. Season with salt and serve garnished with fresh cilantro

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Filed under dinner, food, Main Course, Sauce

Roasted Veggies for Grains or Pasta

Roasted vegetables on whole wheat pasta

Roasted vegetables on whole wheat pasta

serves 3, doubles easily but needs larger pans

Preheat oven to 425F, with both racks in the centre of the oven.

In a baking pan or sheet, toss together and set aside**:

  • 2 pints cherry tomatoes (about 4 cups)
  • a good pinch of salt
  • a couple of tablespoons of olive oil

In a large bowl, toss together with hands**:

  • •eggplant, about 225g or 1/2lb, cut into bite-sized pieces
  • •2 medium zucchini, cut into bite-sized pieces
  • •1 red bell pepper, cut into bite-sized pieces
  • •1 or 2 cooking onions, cut into bite-sized pieces
  • •3 to 4 cloves of fresh garlic, minced
  • •a generous splash of olive oil (2 to 4 Tbsp)
  • •balsamic vinegar (a couple of Tbsp)
  • •1/4 tsp salt
  • •freshly ground black pepper (about 20 grinds)
  • •a large pinch of dried chilli flakes

Spread out this mixture on a very large baking sheet, in one layer.

Place both pans into the preheated oven, with the tomatoes on the bottom rack, and the vegetables on the top rack.  Bake for 20 minutes.

Remove pans from oven, and give each a stir, trying to flip the vegetables to brown the other side.

Put back in  oven for 10 minutes, or until golden, and the tomatoes are bursting and juicy.

* If you are serving over pasta, reserve about 1 cup of the cooking water.  First, toss the tomatoes and some cooking water together with the pasta, so that the tomatoes and their liquid coat the pasta. 

* If serving over grains, just toss the tomatoes and their juices with the grains.

Put the tomatoes and pasta or grains into a serving bowl and top with the contents of the vegetable pan.

Sprinkle on top, if you have it:

  • 1 Tbsp chopped fresh oregano, or 1 tsp dried**
  • 2 Tbsp chopped fresh basil
  • 1 tsp chopped fresh thyme, or 1/4 tsp dried**

Serve with freshly grated parmesan.

** If you are using dried herbs, toss them with the tomatoes and vegetables at the same time as the olive oil and balsamic vinegar.

For an exact recipe, which I have adapted, go to Cookie & Kate.

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Filed under food, Main Course, Sauce, Vegetables, Vegetarian (lacto/ovo), whole food

Browned flour for thickening

In a dry skillet over medium heat, add a cup or two of all purpose flour and stir gently until it’s browned.  Let the flour cool completely, and store in an airtight container; it will keep for roughly a year.

I now use this toasted flour for thickening gravy, as it magically dissolves into the liquid — even hot — without clumping, and the making of a roux is not necessary!

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Filed under Sauce

Quick Falafels with Tzatziki

Though this is quick and easy, it requires pre planning so that the chickpeas can be soaked overnight, and then air dried for two hours.

Falafels*:

  • 2 cups dried chickpeas, rinsed well and soaked overnight
  • 1 small yellow onion, chunked
  • 1 bunch flat-leafed parsley, rinsed and coarsely chopped
  • ½ bunch cilantro, rinsed and coarsely chopped
  • 2 – 3 cloves garlic
  • 1 egg
  • 1 piece bread
  • big pinch of salt
  • ½ tsp freshly ground black pepper
  • 2 tsp ground cumin
  • juice of one lemon
  1. Drain the chickpeas and let air dry for 2 hours or more.
  2. In food processor on low speed, whirl the ingredients until a thick paste forms. No lumps or chunks, or your balls/patties will fall apart!
  3. Form into patties and let rest while Tzatziki is made.
  4. Fry patties in canola oil on medium high heat for 3 minutes each side, or until golden brown.
  5. Serve with the tzatziki in whole wheat pita bread. Add shredded lettuce and chopped tomatoes, if desired.

Tzatziki
Pulse in food processor, just until blended:

  • 1 cucumber, seeded and chunked
  • 1 cup plain Greek yogurt
  • salt and pepper, to taste
  • ½ bunch mint (or less, to taste)
  • 1 clove garlic
  • juice of one lemon

* for authentic — and delicious  — falafel, see Habeeb Salloum’s Falafel

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Filed under Protein, Sauce, Vegetarian (lacto/ovo), whole food

Butterscotch Sauce from Joy of Cooking

This is my never-fail sauce, that I always go back to; it’s from my 1979 copy of the Joy of Cooking, which is literally falling apart, but so wonderful that I can’t let it go!  

The use of corn syrup in this recipe prevents the sugar from crystalizing.

Boil to the consistency of heavy syrup:

  • 1/3 cup corn syrup
  • 1/2 cup PLUS 2 T brown sugar
  • 2 T butter
  • 1/8 tsp salt

Cool the ingredients and add:

  • 1/3 cup heavy cream

Serve the sauce hot or cold.

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Filed under "Sweets"/Cakes/Etc, comfort food, Sauce

Tuna Croquettes à la Alton Brown

  • 2 tins flaked tuna, drained and well shredded by hand (original recipe calls for a 7 ounce pouch of tuna)
  • 2 green onions, chopped finely
  • 2 tsp Dijon mustard
  • 2 large eggs, beaten
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup panko bread crumbs + 1/2 cup panko bread crumbs
  • olive oil for sautéing
  1. Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup panko crumbs into a medium bowl and stir to combine.
  2. Using a small handful of the mixture, form a flattened patty, and place on a cookie sheet or plate.  Repeat with remaining mixture until all of it is used up.
  3. Allow the patties to rest for 15 minutes
  4. Place remaining 1/2 cup of panko onto a large plate. One at a time, coat each round in the panko on all sides.
  5. Heat enough olive oil to cover the bottom of a 12″ pan over medium heat until shimmering.
  6. Add the croquettes and cook for 2 to 3 minutes per side, or until golden brown.
  7. Remove to a cooling rack set over paper-towel-covered cookie sheet ( I just put them directly onto paper towel, and skip the cooling rack)
  8. Allow to cool for 2 to 3 minutes before serving.

I like to serve these with a sauce created by mixing together:

  • 1 part mayonnaise
  • 1 part sour cream
  • dill, to taste
  • salt and pepper, to taste
  • sometimes a finely chopped dill pickle, again, to taste
  • sometimes some very finely chopped green or red onion
  • a squeeze of lemon juice

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Filed under comfort food, dinner, Protein, Sauce

White Sauce: four ways

This is a very good, basic recipe to have in your repertoire.  It is a base for so many things, such as cheese sauce, and with added flavours, can substitute for processed canned soup in other recipes.

Ingredients:

I.  Thick:

  • 3 Tablespoons butter
  • 3 Tablespoons all purpose flour
  • 1 cup milk, warmed up
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste

II. Medium

  • 2 Tablespoons butter
  • 2 Tablespoons all purpose flour
  • 1 cup milk, warmed up
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste

III. Medium Thin

  • 1 1/2 Tablespoons butter
  • 1 1/2 Tablespoons all purpose flour
  • 1 cup milk, warmed up
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste

IV. Thin

  • 1 Tablespoons butter
  • 1 Tablespoons all purpose flour
  • 1 cup milk, warmed up
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste

Directions:

Melt butter over medium-low heat.  Blend in flour, and cook, stirring constantly until smooth; cook for a minute or two.  Add the warm/hot milk, stirring constantly.  Cook over medium heat until sauce thickens and comes to a boil.  Reduce heat, simmer for two or three minutes to remove floury taste.

For added flavour, toss in whatever you feel like.  For example, try one of the following, or a combination:

  • 1/2 to 1 teaspoon of dried mustard, or Dijon mustard
  • 3/4 to 1 cup of shredded cheese
  • hot pepper flakes or Tabasco
  • sautéed minced onions (sauté in the butter before adding the flour)
  • herbs, fresh or dried
  • sautéed vegetables, minced

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Filed under food, Sauce, Soups

Dipping Sauce for Dumplings, Spring Rolls, etc.

  • 2 Tablespoons vinegar (rice vinegar is good)
  • 2 Tablespoons soy sauce
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon pureed or finely minced garlic (you could use ginger instead)
  • ½ teaspoon to 1 Tablespoon sesame oil (start with ½ tsp, taste, and adjust)

Whisk all ingredients together thoroughly.

 

 

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Filed under Appetizers, Main Course, Sauce, Vegetarian (lacto/ovo)

Super Easy, Super Fast Tomato Sauce

  • 2 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup beef stock
  • 1 (28-ounce) can crushed tomatoes
  • A handful chopped flat-leaf parsley OR 1 Tbsp dried, if absolutely necessary
  • 10 leaves fresh basil, thinly sliced  OR 1 tsp dried basil

Heat a medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion is soft and translucent. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Great with these meatballs and pasta.

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Filed under food, Grains, Main Course, Sauce, Vegetarian (lacto/ovo)

Gravy (without the use of “drippings”)

The amounts are for ~1 cup  of gravy.  Up the amounts accordingly for what you need.

  • 2 tablespoons butter*
  • 2 tablespoons all purpose flour
  • 1 cup stock/liquid — use canned chicken or beef stock, stock from a carton, some you’ve mixed up from vegetarian or non-vegetarian cubes and boiling water, or a flavourable vegetable water (from cooking your veggies); alternatively, add water or broth to the roast pan and scrape up all of the brown bits on the bottom
  • salt and pepper, to taste
  • bay leaf or two
  • fresh herbs, if desired

Melt the butter* in a small saucepan, and carefully let it lightly brown.  Add the flour and stir constantly until it is also lightly browned; this will not take very long.  Add the liquid gradually, stirring constantly.  Before you add more liquid, make sure that you’ve blended well.  Keep stirring, even if it looks as though you’re getting a big mess!  It will get smooth if you keep stirring 🙂  .    A whisk might help.  Once all the liquid is added, drop in bay leaf, and cook and stir until thickened.  Add the fresh herbs, if using, and let simmer for a bit.

Taste and add salt and pepper if needed.

* after the butter is melted, and before adding the liquid, you can finely mince a couple of tablespoons of onions and saute them with the butter if you’d like a little more flavour

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Filed under food, Sauce, Vegetarian (lacto/ovo)

Creamy Blue Cheese Dressing/Dip

  • 1 cup real mayonnaise (we like Hellman’s or Hellman’s reduced fat)
  • 1/2 cup sour cream (we like Western Creamery’s because it doesn’t have added “stuff”)
  • 1/4 cup finely chopped fresh parsley (don’t use dried)
  • 1 or 2 tablespoons freshly squeezed lemon juice (don’t use the bottled kind)
  • 1 teaspoon minced garlic
  • 6 dashes Worcestershire sauce
  • salt and freshly ground black pepper, to taste
  • pinch of ground red pepper (the kind we use for Indian cooking)

In a medium-sized bowl, whisk these ingredients until well blended.  Then crumble in:

  • a big chunk of blue cheese (our favourite for this in Canada is Danish blue, because of its creaminess)

With the back of a spoon, or a fork, mash the cheese until it is the consistency that you like it to be in your dressing.  Stir well to combine, and taste for seasonings.  Can be used as a very thick  dressing, or as a dip .

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Filed under food, Salad Dressing, Salads, Sauce, Vegetables, Vegetarian (lacto/ovo)

Blue Cheese Dip

•    1/3 cup real mayonnaise
•    1/4 cup light sour cream
•    1 tbsp freshly squeezed lemon juice
•    1 tsp sugar
•    1/2 tsp minced garlic
•    1/2 tsp dry mustard powder
•    1/4 tsp salt
•    Freshly ground black pepper, to taste
•   1/2 cup crumbled blue cheese

Whisk all ingredients together, mashing up blue cheese until you have a consistency that you like. Use for vegetables, chicken wings, etc. Refrigerate.

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Filed under food, Salad Dressing, Salads, Sauce, Vegetables, Vegetarian (lacto/ovo)

Coleslaw Dressing (creamy)

  • 1/2 cup good mayonnaise (we like Hellman’s Real)
  • 2 Tablespoons cider vinegar
  • 1/2 teaspoon granulated white sugar
  • 2 Tablespoons milk
  • 1/2 to 1 teaspoon Dijon mustard
  • dollop of yogurt or sour cream
  • 1 teaspoon ground celery seed (optional)
  • sea salt, to taste
  • freshly ground black pepper, to taste

Whisk all ingredients in a salad bowl until smooth.   Taste for seasonings and adjust.  This is a perfect amount to coat about 1 pound or 454 grams of cole slaw veggies.

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Filed under Salad Dressing, Salads, Sauce, Vegetables, Vegetarian (lacto/ovo)

Bolognese Style Meat Sauce (I even like it)

  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 carrot, peeled and minced
  • 1 celery stalk, minced
  • 1/4 cup minced bacon
  • 1/2 pound lean ground pork
  • 1/2 pound lean ground beef (you can use all beef)
  • 3/4 cup dry wine (red or white will do)
  • 1 28-ounce can of plum tomatoes, drained, then scrunched with your fingers
  • 1 cup chicken stock
  • salt
  • freshly ground black pepper
  • 1 cup cream, half-and-half, or milk

Put the olive oil in a large, deep saucepan.  Turn the heat to medium-low and, a minute later, add the onion, carrot, celery and bacon.  Cook, stirring occasionally until the veggies are tender, about ten minutes.

Add the meat and cook, stirring and breaking up any lumps, untill all pinkness is gone, about 5 minutes.  Add the wine, raise the heat a bit, and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes.

Add the tomatoes to the pot, stir, and add the stock.  Turn the heat to low and cook at a slow simmer, stirring occasionally and breaking up the tomatoes and any clumps of meat that remain.  After an hour or so, add salt and pepper to taste.  Cook for at leaast another hour, until much of the liquid has evaporatd and the sauce is very thick.

Add the cream, and cook for another 15 to 30 minutes, stirring occasionally, taste and add more salt and pepper as needed.

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Filed under food, Main Course, Protein, Sauce

Tahini Sauce

This makes a very large quantity of tahini sauce, so I normally halve it, and still end up with leftovers.

  • 1 cup Tahini (sesame paste)
  • 2/3 cup Water
  • 1/2 teaspoon Salt
  • 2 Lemons, juiced
  • 1 Garlic Clove, crushed, or more, to taste
  • a large pinch of minced hot pepper (you could use Tabasco if you don’t have any peppers on hand), or to taste
  • 1 Tablespoon Parsley, chopped

Put tahini into a bowl.  Slowly drizzle in water, whisking constantly until blended well.  Add other ingredients and blend well.   Add more water or lemon juice if you prefer a runnier consistency.

This is wonderful with falafel.  If you want a really delicious “instant” falafel mix, I recommend Casbah’s.

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Filed under Salad Dressing, Sauce, Vegetarian (lacto/ovo)