Alfredo Sauce

1 1/2 cups heavy cream 1 large egg yolk 2 tablespoons butter 1 small garlic clove, finely chopped 1 cup finely grated Parmesan (about 1 1/2 ounces) Black pepper, to taste In a medium bowl or large measuring cup, whisk the cream and egg yolk together until combined; set aside. In a medium saucepan, heat… Continue reading Alfredo Sauce

Ninfa’s Green Sauce (Tomatillo and Avocado Sauce)

3 medium-sized green tomatoes, coarsely chopped 4 tomatillos, husked and chopped 1 to 2 jalapeños, stemmed and coarsely chopped 3 small garlic cloves 3 medium-sized ripe avocados, peeled, pitted and sliced 4 sprigs cilantro 1 teaspoon kosher salt 1 1/2 cups sour cream Combine chopped tomatoes, tomatillos, jalapeños, and garlic in a saucepan. Bring to… Continue reading Ninfa’s Green Sauce (Tomatillo and Avocado Sauce)

Hatch Chile Creamy Salsa Verde

4 jalapeño chiles 4 Hatch chiles 8 cloves garlic, peeled 1/2 cup grapeseed or other neutral oil 1/2 teaspoon kosher salt Turn on the broiler and position the rack 6-inches away from the heating element. Place the jalapeño chiles, Hatch chiles, and garlic in a cast-iron skillet, then slide the skillet under the broiler. Cook… Continue reading Hatch Chile Creamy Salsa Verde

Tomatillo Salsa

1 1/2 pounds tomatillos 1/2 cup chopped white onion 2 cloves (or more) garlic, optional 1/2 cup chopped cilantro leaves and stems 1 tablespoon fresh lime juice 2 jalapeño or serrano peppers , stemmed, seeded and chopped (you can use whole for more heat if you want) Salt to taste Oven Roasting Method Preheat the… Continue reading Tomatillo Salsa

Sauces for Crab Cakes

Seasoned Tartar Sauce: 1/4 cup tartar sauce 1/2 tablespoon Old Bay Seasoning, more or less depending on preferance 1/2 of a small lemon juice 1/2 teaspoon worcestershire sauce In a small bowl, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and worcestershire sauce. Serve immediately with crab cakes or store in a glass… Continue reading Sauces for Crab Cakes

Mayo Chup: Fry Sauce, Secret Sauce, Marie Rose Sauce, Salsa Golf, and Comeback Sauce

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise. Secret Sauce and Marie Rose Sauce are pretty similar. Fry sauce 1 cup mayonnaise 3/4 cup ketchup 1 teaspoon Worcestershire… Continue reading Mayo Chup: Fry Sauce, Secret Sauce, Marie Rose Sauce, Salsa Golf, and Comeback Sauce

(American) French Dressing

1/2 cup neutral oil, such as vegetable, canola, or grapeseed 1/4 cup ketchup 3 tablespoons apple cider vinegar 2 tablespoons granulated sugar 1/2 teaspoon paprika 1/2 teaspoon onion powder 1/4 teaspoon kosher salt Place 1/2 cup neutral oil, 1/4 cup ketchup, 3 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, 1/2 teaspoon paprika, 1/2 teaspoon… Continue reading (American) French Dressing

Sweet and Sour Dressing

1 c. oil 2/3 c. ketchup 2/3 c. sugar 1/2 c. vinegar 2 tsp. paprika 2 tsp. salt 1 small chopped onion Or, alternatively: 3/4 cup white sugar 1/4 cup apple cider vinegar 1 tablespoon Worcestershire sauce 1 cup minced onion 1/3 cup ketchup 1 cup vegetable oil Combine all ingredients and refrigerate over night… Continue reading Sweet and Sour Dressing

Eggplant Puttanesca Sauce

3 tablespoons olive oil- divided 1 medium eggplant – cut into a small dice ( 4 cups) 1 red onion- diced 4–6 cloves garlic- rough chopped 1 red bell pepper- diced 14 ounce can crushed or diced tomatoes 1 tablespoon dry Italian herbs ( or sub oregano and thyme) 1 teaspoon kosher salt 1/4 teaspoon… Continue reading Eggplant Puttanesca Sauce

Chipotle Mayo (Mexican Secret Sauce)

1/2 cup mayo or sour cream 1 tablespoon water 1 –2 teaspoons lime juice (to taste) 1/2 teaspoon salt, more to taste 1/2 teaspoon chili powder 1 teaspoon smoked paprika 1/4 teaspoon ground chipotle powder – you can also use one canned chipotle pepper (blending it with the mayo in a blender) or just stir… Continue reading Chipotle Mayo (Mexican Secret Sauce)

Restaurant-Style Salsa

2 1/2 pounds tomatoes (any medium to large ripe tomato) oil (any neutral oil with a relatively high smoke point) 1-2 jalapeño peppers 1-2 serrano peppers 1/2 medium Spanish onion (or 1 small yellow onion) 3 cloves garlic 1/4 cup fresh cilantro (roughly chopped) 1/4 cup white vinegar 2 teaspoons salt 1 teaspoon liquid mesquite… Continue reading Restaurant-Style Salsa

Pressure Cooker Meat Sauce

1 teaspoon fennel 1 tablespoon butter 1/2 onion, roughly chopped 2 cloves garlic, crushed 1 lb ground meat (see note above) 1/2 tube double concentrated tomato paste 1 14oz can finely chopped or crushed tomatoes Toast the fennel in your instant pot on saute medium mode. When the fennel is aromatic, add butter, onions, and… Continue reading Pressure Cooker Meat Sauce

Chimichurri

1/2 cup olive oil 2 tablespoons red wine vinegar 1/2 cup finely chopped parsley 3-4 cloves garlic, finely chopped or minced 2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili) 3/4 teaspoon dried oregano 1 level teaspoon coarse salt pepper, to taste (about 1/2 teaspoon) Mix… Continue reading Chimichurri

Moroccan Onions Mezgueldi (Two Versions)

Mezgueldi With Cinnamon: 1 kg/2 lbs. 3 oz. yellow onions (or white onions) 1/4 cup olive oil (or vegetable oil) 2 tablespoons sugar 1 1/2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon turmeric 1/4 teaspoon salt 10 to 20 turns of a pepper mill (coarse grind) Optional: pinch of saffron threads (crumbled) Water, as needed… Continue reading Moroccan Onions Mezgueldi (Two Versions)

Tfaya: Moroccan Caramelized Onions With Raisins

1 cup raisins 2 pounds (1 kilogram) onions 4 tablespoons (1/4 cup) unsalted butter 1/4 cup honey 1 teaspoon freshly ground black pepper 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon turmeric 1/4 teaspoon saffron threads, crumbled 1/4 teaspoon salt 1/2 cup water 2 to 3 teaspoons orange flower water, optional Place the raisins… Continue reading Tfaya: Moroccan Caramelized Onions With Raisins

Trinidadian Green Sauce

8 scallions or green onions 1 bunch cilantro 1/2 bunch parsley 8-10 culantro leaves (optional) 13-15 garlic cloves 12-13 sprigs of thyme 1/2 red bell pepper 1/2 yellow bell pepper 1/2 green bell pepper 1-2 habanero peppers 2 cubanelle peppers 1/4 inch ginger 1/4 cup fresh lemon juice Wash all herbs and peppers and pat… Continue reading Trinidadian Green Sauce

Super Quick Pickled Carrots and Daikon

3/4 cup shredded carrots 3/4 cup thinly sliced Persian, Kirby or European cucumbers 1/2 cup shredded daikon radish 2 tablespoons unseasoned rice wine vinegar 2 tablespoons sugar 1/4 teaspoon kosher salt In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.

Honey Mustard Dip

1/4 cup / 60g Mayonnaise (full fat) 1/4 cup / 60g Dijon Mustard 1/4 cup / 60g Honey 1 tbsp Sour Cream 1 tsp Lemon Juice Salt & Black Pepper, to taste Combine all of your honey mustard dip ingredients, adjusting the seasoning to taste.