Currently viewing the tag: "sauce"
Allioli, or Alioli (Catalan and Spanish) is Spain’s answer to the French garlic mayonnaise called “aioli”. Originally just pounded garlic and oil, typically it is made with egg yolk now. Here, I cheat and use jarred mayonnaise. Version 2 is a lower cholesterol version with bigger flavor based on a sherry vinaigrette. Allioli is used with fish, seafood, potato dishes, or grilled dishes.
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This sauce walks a fine line between charred and simply burnt. The flavor hits something primal-earthy, funky, yet sweet. Some people are taken aback or put off by the first taste, but feel compelled to try it again, and then they slather on whatever they are eating. The sauce seems to bring flavors out of whatever it is with-steak tastes more beefy, yet gains sweetness. Salmon tastes more of the sea. Used with roasted winter squash and you get more nutty and sweet characteristics, and a gorgeous plate. It keeps well and is great to have on hand for adding to sandwiches, eggs, or dipping carrots into.
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This is a very traditional teriyaki sauce from my sushi bar days. We used it for a while, and then of course had to modify it. This is also the sauce that you find on “yakitori” in Japanese restaurants.
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There are many dishes where the greens of things such radishes, turnips, and carrots are combined with used as a sauce for the roots they are attached to. Here is a recipe that has a powerfully “green” flavor to it similar to that of nettles, and is colorful as well. Be sure to wash the leaves in several changes of water as they seem to hold sand and fine particles well.
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This is another recipe where cooked vegetables stand in for a normal sauce. The “sauce” could be used on its own or with pasta or grains as well. The recipe uses tilapia, but feel free to substitute other firm white fish such as cod, halibut, etc. Swordfish would work also, or toss it with grilled or sautéed shrimp. This dish is easiest to make the day after you have cooked artichokes. Cook a 2-3 extra to have with this dish, or just eat the leaves one night and use the hearts the next.
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This is a quick and easy sauce that is popular, even with those who do not usually care for sauces with tomatoes. The tomato and cream reduction give the sauce a sweetness, and the cream, butter, and garlic give it a nutty quality. I like this sauce for gnocchi, especially for those made with winter squash. For gnocchi, use the option where you add in some of the water from cooking the gnocchi. The starch in the water will add some viscosity, but it will thin out the cream enough so it will lightly nap the gnocchi and not mask the flavor of the squash.
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Béchamel is a classic and is known by many names. It is a sauce of butter and flour cooked together-this is known as a “roux”- that has milk added to it. There is a set ratio that works every time-1 tablespoon butter to 1¼ tablespoon flour, to 1 cup milk. I will add that this is very hard to do with less than 2 tablespoons of butter.
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This is a more delicate salsa than standard Pico de Gallo. The garlic is blanched to mellow it, and the amount of chili is pretty light. And instead of straight cilantro, cilantro oil is used. Use this as a topping for grilled or poached fish or chicken, or on slices of barely wilted summer squash.
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This treatment of favas is especially good when you have more mature beans which can have a more assertive taste and are starchier. This recipe works fine with young favas, and the taste is really bright and makes a great sauce for fish like halibut or other firm white fish. Depending on how much you mash the beans and how much oil or stock you use, this recipe can be used as a topping or dip for crostini or as a sauce for fish or vegetables or pasta.
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The inspiration for this is in the classic fruit sauces for game, and is me playing in the savory kitchen with things normally found in the sweet side. Use this sauce on duck, pork, chicken, buffalo, or even beef. It will work great for any game as well. This recipe is the more refined version where the sauce is pureed and strained, with notes for a simpler, quicker, more rustic/casual version in the Chef’s Notes at the end.
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Although this recipe calls for fresh red bell peppers, feel free to substitute the ones that come on a jar. They keep it simple, and allow you to enjoy this wonderful sauce now. You can use whole canned tomatoes, although I have gone ahead and made the recipe without tomatoes. Instead I put in a dollop of tomato paste and added more oil. It tastes different, but still excellent.
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This sauce will seem creamy, but the texture comes from the pureed green garlic and leek or onion, not from any dairy product. Use this on fish and seafood, chicken, or tofu. It can be stirred into soups or pots of grains or beans to add depth of flavor as well. When the green garlic season is over, you can still use this recipe, just use blanched or roasted garlic cloves instead. This sauce can be used hot or cold.
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INGREDIENTS:
1 bunch green garlic
1 medium brown onion*
Thyme leaves from two sprigs
1 tablespoon olive oil or olive oil/ butter combined
Salt and fresh ground pepper to taste
½ cup water, white wine, white vermouth, or a combination
1 teaspoon sugar (or as needed)
1 tablespoon white wine vinegar (you may or may not need this)
1 bunch green garlic
1 medium brown onion*
Thyme leaves from two sprigs
1 tablespoon olive oil or olive oil/ butter combined
Salt and fresh ground pepper to taste
½ cup water, white wine, white vermouth, or a combination
1 teaspoon sugar (or as needed)
1 tablespoon white wine vinegar (you may or may not need this)
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Not sure what to call this. Not quite a sauce, not quite a salad. I guess I’d call it a condiment or topping, which is how this came to life. I had a bunch of Meyer lemons to use up, and was looking for something to top some grilled fish with, and stumbled onto this idea. This won’t really work with other lemons as they are too sour and the rind is usually too thick. Look for Meyers with the thinnest skin, or cut back a little on the amount of lemon you use. Try this on grilled fish or chicken, pan seared scallops, or toss with boiled shrimp. Goes well with broccoli and pasta, too. You will want to use a very sharp knife for this recipe!
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I like the idea of using vegetables to make sauces. I feel it can make for a lighter dish with unusual flavor combinations, and it allows me to get another vegetable on the plate in some instances. I frequently make a carrot sauce using carrot juice which I reduce to a glaze, but I wanted something less sweet, and more directly “carroty”, and light. This is the result. This was used with grilled sturgeon that was dusted with curry powder, and served with a quenelle of mint yogurt.
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This is my riff on a dish from “The Silver Spoon Pasta” book, and it is the epitome of “easy”. It is perfect for when you are bushed and want something quick and simple. However, because it is so simple, there is nowhere for inferior ingredients to hide, so only use tomatoes that are full of flavor, and basil that is fresh and aromatic.
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