Sauces and Dressings

Remoulade Sauce

Great for fish/dippng

1 cup mayonnaise

1 tbsp onion, minced

1tbsp parsley, minced

1 tbsp celery, minced

1 tbsp horseradish

1 tbsp cider vinegar

1 tbsp dijon mustard

1 tsp paprika

1/2 tsp salt

Tabasco - a dash

1/4 cup salad oil

1/2 tsp worcestershire sauce

Mix all ingedients together. Use over fish or to dip.

Bourbon Sauce

1 stick butter or margarine

1 egg, beaten

1 cup sugar

1 jigger bourbon whiskey or to taste

Pour sugar and butter in double boiler and cook until dissolved. Add well beaten egg and whip rapidly so egg does not curdle. Allow to cool and add whiskey.

Butterscotch Sundae Sauce

needs no explanation....

1 1/2 cups brown sugar

1/2 cup light corn syrup

1 tbsp butter

1 small can evaporated milk

1 tsp vanilla extract

Combine sugar and syrup in heavy saucepan. Heat to boiling, stirring often, for 5 minutes. Add butter, pour into bowl and cool for about 10 minutes. Stir in evaporated milk and vanilla. Serve at room temperature.

Bearnaise Sauce

1/4 lb. butter, cut into 3 peices

3 egg yolks

1/4 cup dry white wine

1 tsp chopped capers

1/4 tsp of the following: parsley, tarragon, thyme, sweet basil

1/2 cup vinegar

salt and pepper to taste

In heavy saucepan, combine vinegar, spices, salt and pepper. Reduce to about 3 tbsp liquid, remove from heat and stir in egg yolks stirring in quickly. Pour into a double boiler over low heat. When heated through add first peice of butter, stirring until all is dissolved. Add white wine. Repeat butter process until all butter is added. Continue cooking until sauce thickens completely.

Hollandaise Sauce

1/4 lb butter, cut into 3 sections

3 egg yolks, well beaten

salt and white pepper

pinch of cayenne pepper

dash of Tabasco

1 tbsp lemon juice

To egg yolks add lemon juice and seasonings. Please in heavy duty saucepan and heat on very low heat. Add one section of butter, stirring until completely melted. Repeat until all butter is added. Continue to stir until sauce reaches desired thickness.

Orange-Cointreau Sauce

Great over baked ham

1/4 cup sugar

1/4 tsp salt

2 tsp cornstarch

1 cup orange juice

1/4 cup Cointreau

2 tsp grated orange rind

Combine sugar, cornstarch and salt in small heavy duty saucepan. Stir in orange juice, cook until thickened and clear, stirring constantly. Remove from heat, add Cointreau and orange rind. Serve warm.

Pesto Sauce

2 cups firmly packed fresh sweet basil leaves

3/4 cup parmesan cheese, grated

3/4 cup extra virgin olive oil

4 cloves garlic, minced

2 tbsp pine nuts

Place all ingredients in food processor or blender and blend on medium until all smooth. Scrape sides when necessary.

Great served over pasta. May be frozen and used later.

Seafood Cocktail Sauce

3/4 cup chili sauce

2 tbsp horseradish

1 tbsp lemon juice

1/2 tsp salt

1/8 tsp pepper

1/2 tsp worcestershire sauce

dash cayenne pepper

splash of tabasco for a little more heat

Combine all ingredients until well mixed. Store in refrigerator

until ready to use.

Mustard Sauce

1 tbsp butter

1 egg

1/4 cup light brown sugar, firmly packed

3 tbsp sugar

3 tbsp prepared mustard, stone ground

1 tsp paprika

1/2 cup cider vinegar

Melt butter, set aside.

In small bowl, with beater mix egg, sugars, mustard and paprika. Add vinegar and beat again. Blend into cooled butter. Cook, stirring over low heat, just until thickened,about 4 -5 minutes. Great with pork!

Horseradish Mustard Sauce

2 cups mayonnaise I recommend either Hellman's or Kraft

5 tbsp dijon mustard

2 tsbp horseradish

3 tbsp course stone ground mustard

3/4 cup sour cream

1 tsp course salt such as sea salt or kosher salt

1/2 tsp white pepper

Mix all ingredients together. Serve at room temp. Store in refrigerator.

Great with beef.

Poppy Seed Dressing

1 1/2 cups sugar

2 tbsp dry mustard

2 tsp salt

2/3 cup vinegar

3 tbsp onion juice

2 cups SALAD oil

3 tbsp poppyseed

Using electric mixer, mix sugar, salt and vinegar. Add onion juice and mix thoroughly. Add oil, beating constantly until thickened. Add poppyseeds and mix just a minute more. Store in frig.

Raspberry Vinegar

Fill clean bottle (make sure has a tight closing lid) with fresh, washed raspberries. Cover with apple cider vinegar. Place in a warm sunny location. Near a window is perfect. Let set for at least a week. After a week, pour off vinegar through cheesecloth, discard berries. When serving over your favorite dish, always add a few fresh raspberries to top off.

Herbed Garlic Butter

1/2 cup butter, softened

1 tsp dried basil leaves

1/4 tsp thyme

1/2 tsp tarragon

2 tsp chopped parsley

1/2 tsp lemon zest

1 garlic clove crushed

1 green onion, minced

dash Tabasco

dash cayenne pepper

Press all seasonings together. Add softened butter, mix to combine well. Great served over cooked vegetables. Store remainder in refrigerator.