Category: Saucy

Posted on

Mac Sauce

Burger sauce popularized at McDonald’s from their employee handbook from the 1980’s. Very similar copy cat recipe.

1/4 cup kraft miracle whip
1/4 cup mayonnaise
2 heaping tablespoons of WISHBONE deluxe FRENCH salad dressing
1/2 Tbls HEINZ sweet relish
2 heaping tsp VLASIC dill pickle relish
1 tsp sugar
1 tsp dried minced onion
1 tsp white vinegar
1 tsp ketchup
1/8 tsp salt

mix well and refrigerate for a couple hours.

Posted on

Ceasar Sallad Dressing

We have made a lot of different Caesar salad dressing, ranging in difficulty from mashing anchovies to a mortar and pestle to emulsifying our own mayonnaise. This creamy recipe tastes just as good without all the pain in the ass steps. Enjoy:

INGREDIENTS

  • 2 small garlic cloves, minced
  • 1 teaspoon anchovy paste (see note)
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • 1 teaspoon Dijon mustard (I like the brand Maille)
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise, best quality such as Hellmann’s Real
  • ½ cup freshly grated Parmigiano-Reggiano
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

INSTRUCTIONS

  1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
  2. Note: Anchovy paste can be found near the canned tuna in the supermarket.
Posted on

Mexican Crema Sauce- Tamale/Enchilada Sauce

Tangy sour cream sauce with a hint of jalapeno and Monterey Jack cheese. Perfect for enchiladas or tamales

Ingredients

  • 12 oz. Monterey Jack Cheese , shredded
  • ½ cup chicken broth , low-sodium
  • 1 cup sour cream
  • ¼ cup corn starch , for thickening slurry
  • 1 cup water , for thickening slurry
  • 2 tablespoons jalapeno juice , from a jar of pickled jalapenos
  • salt , to taste
  • 1 jalapeno , sliced (optional)

Instructions

  • Add chicken broth and sour cream to a large saucepan on medium heat; combine with whisk or fork½ cup chicken broth,1 cup sour cream
  • Add shredded cheese to mixture in handful increments: stir until cheese melts12 oz. Monterey Jack Cheese
  • Make a cornstarch slurry: ( combine ¼ cup cornstarch and 1 cup water: mix well); pour half of this slurry into the cheese mixture; turn the heat up a little and stir constantly for 1-2 minutes until sauce begins to thicken1 cup water,¼ cup corn starch
  • Remove from heat and whisk in jalapeno juice (or vinegar);continue to stir2 tablespoons jalapeno juice
  • Let the sauce cool a little; if you want it thicker, put the pan back on the heat, add the remaining slurry; turn the heat up a little; stir and remove from heat and allow to cool a bit
  • Add salt to taste and serve; garnish with sliced jalapenosalt,1 jalapeno

Notes

IMPORTANT:

After you’ve added the cheese and jalapeno juice; make the slurry and follow these instructions:

Why? The sauce thickens when it starts to cool; by working in steps and removing the pan from the stove, you can a better idea of the texture and thickness of the sauce. 

Cornstarch thickens at a higher heat, so turn the heat up a little after you add the slurry.

  • Add half of the slurry; turn the heat up a little and stir constantly for 1-2 minutes; remove pan from heat and continue to stir.
  • Sauce will thicken slightly. If you want it thicker, repeat this step using the other half of the slurry. (Put the pan back on the stove burner; add remaining slurry; stir 1-2 minutes; remove from heat; stir)
  • If you want it thinner, whisk in a little more broth on low heat

Be sure to remove the sauce from the heat when you add the jalapeno juice

This sauce goes great over enchiladas or tamales because of the jalapeno juice. If you want a more universal flavor, substitute the jalapeno juice with either white vinegar or lemon juice. 

If you make this in advance, you may need to add a little water when you re-heat it

Posted on

Ranchero Sauce

Ingredients

  • 1 tablespoon olive oil
  • 2 shallots, peeled and chopped
  • 2 cloves garlic, minced
  • 15 ounces tomato sauce (1 can)
  • 12 ounces roasted piquillo peppers or roasted red peppers (1 jar)
  • 4.5 ounces chopped green chiles (1 can)
  • 1 cup chicken stock
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1/4 teaspoon liquid smoke
  • 1/2 cup heavy cream

Instructions

  • Place a saute pan over medium heat and add the oil and shallots. Sauté the shallots for 2 minutes. Then add the garlic and sauté another 1-2 minutes.
  • Drain the piquillo peppers. Add all remaining ingredients to the saute pan, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat.
  • Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.
Posted on

Texas BBQ Sauce- Jeromy’s Recipe

Jeromy Esplins BBQ Sauce recipe- the longer it sits the better!

Ingredients:
1 cup ketchup
1/2 can tomato paste (~2 tbls)
1 med onion- finely minced
4 cloves crushed garlic
1 med bell pepper finely minced
1 tsp black pepper
1/2 tsp cumin (or more to taste)
1 tsp chili powder
1/2 tbls salt
3 tbls Worcestershire
2 tbls hot sauce (crystal, tapatio, something vinegar based)
2 tlbs brown sugar, honey, or molasses
1/2 cup apple cider vinegar
1 tbls paprika
2 tsp cayenne (or more to taste)
1/8 tsp liquid smoke
1/4 tsp dry mustard (or yellow)
2 tbls butter (or bacon grease)
1 habanero (optional- float at end)

Instructions:
Sauté veggies in butter or bacon fat until onions are translucent (veggies should be finely finely finely minced)! Add the rest of ingredients except sugar and bring to boil. Once at a boil whisk in sugar. Let simmer for 20-30 minutes. Can be served immediately or chilled. Adjust heat by adding more or less cayenne, red chili flakes, include one jalapeño, or float a habanero in whole during the simmering phase.

Posted on

Flaming Peppercorn Cognac Sauce (Steak Sauce)

Delicious sauce to smother a steak in, best with mushrooms.

Ingredients:

2 Tbs. unsalted butter
1/4 cup minced shallot
1/2 cup Cognac
3 cups unsalted or lower-salt chicken stock or broth
4 small sprigs fresh thyme
2 cups heavy cream
2 tsp. freshly cracked black pepper
1/4 oz. nely grated Parmigiano-Reggiano (1/4 cup using a rasp grater)
2 tsp. Dijon mustard
2 tsp. fresh lemon juice; more as needed
2 tsp. Worcestershire sauce

Make the sauce
Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook,
stirring occasionally, until tender, about 3 minutes.
Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes.
Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to
20 minutes. Discard the thyme sprigs.
Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook,
stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy
cream, about 20 minutes.
Remove from the heat and whisk in the Parmigiano, mustard, lemon juice, and
Worcestershire sauce. Once the cheese has melted, season to taste with more salt,
pepper, or lemon juice.
Serve

Note: I often make this with mushrooms and it gives it an excellent flavor. To cook with mushrooms, put 1lb of cut up mushrooms in before the shallot and sweat down (10 minutes or so). Cook the rest of the recipe as described.

Posted on

Shrimp Tacos- Cilantro Lime Sauce

Ingredients

Shrimp

  • 1 pound (~45) medium shrimp, peeled and deveined
  • 2 small cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 4 tablespoons olive oil, separated
  • 1 tablespoon unsalted butter (or use additional olive oil)
  • 1-2 fresh limes
  • 2 cups shredded green cabbage
  • 1 large avocado
  • Corn (or flour) tortillas

Cilantro Lime Sauce

  • 1 lime juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
  • 1-2 cloves garlic add to desired preference, minced
  • 1/2 of a large bunch of cilantro
  • 1/2 jalapeno (or 1 full jalapeno for a spicier dressing)
  • 1/2 cup regular full fat mayo
  • 1/2 cup sour cream, I use fat-free
  • Optional: olive oil cooking spray

Instructions

Shrimp

  1. Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).
  2. In a large skillet (if you don’t have a big enough skillet to cook all the shrimp in a single layer, separate this process AND the butter + olive oil into 2 parts), melt butter and remaining 1 tablespoon olive oil.
  3. Add shrimp in a single layer and saute until they just turn pink, flipping shrimp over halfway through, 2 to 4 minutes depending upon their size. Remove from heat and set aside to a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.

For the Cilantro Lime Sauce

  1. Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you’re worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.

Assemble Tacos

  1. Remove 1/2 a cup of the cilantro lime sauce and toss it with the shredded green cabbage to combine.
  2. OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and “grill” tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave.
  3. Fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.
Proudly powered by WordPress