Chimichuri
Ingredients:
1/4 cup olive oil
1 tablespoons red wine vinegar
1/2 cup finely chopped herbs *
2 small red chilies , or 1 tsp. crushed red pepper
3/4 teaspoon dried oregano
1 to 2 level teaspoon coarse salt (I like it salty)
Instructions:
Mix all ingredients together in a food processor. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using.
* I prefer mostly oregano my son prefers 100% cilantro. I have also used a mix of oregano, parsley and cilantro. It is always good.
Romesco
Ingredients:
Half an ounce jar of roasted red peppers , drained (I
prefer piquillo peppers but roasted red bell peppers work)
½ cup raw or roasted almonds
2 medium-to-large cloves garlic, peeled and quartered
2 tablespoon sherry vinegar
1 teaspoon smoked paprika
½ teaspoon fine sea salt
½ cup extra-virgin olive oil
Instructions:
In a food processor, combine everything but the olive oil.
Securely fasten the lid and blend, starting on low and increasing the speed as
you are able to gain traction.
Once the ingredients are mostly blended, start drizzling
in the olive oil while running the blender. Blend until you reach your desired
consistency. I like my romesco sauce pretty creamy, but you might prefer it
with a more chunky texture. My son prefers adding in a small tomato or using a few sun dried tomatoes.
Horsey Sauce
Ingredients:
Creamed horseradish
Dijon mustard
White Balsamic
Olive oil
Directions:
Whisk together equal amounts
of each ingredient.
Steak Sauce
1/4 cup ketchup
2 Tablespoons worcestershire sauce
1 to 2 teaspoons granulated garlic
Mix all.
Figgy Mustard
1/4 cup fig jam
2 Tablespoons Dijon
Mix all.
Spicy Blue Mustard
1/2 pint blueberries
1 tsp lemon juice
1 Tbls water
1/4 cup spicy brown deli style mustard
Place blueberries, lemon juice and water in small pot. Cook until the berries burst and liquid reduces. I like the sauce a bit chunky if you want it smooth cook a bit longer and press it through a sieve. Mix blueberry mixture with mustard.
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