Sauces
Her are some of my favorite go-to sauces.
Dill
Sauce (For Salmon)
Cranberry Fig Sauce (For Pork)
Pesto Alfredo Sauce
Chicken Cutlet Dipping Sauce
1/3
cup sour cream
1/3 cup mayonaise
2 tblsp. minced fresh dill
1 tsp. lemon juice
1/4 tsp. garlic powder
salt, pepper to taste
2 tsp. horseradish
After
making this sauce, I normally start adding more minced dill, (some might say
a "a lot more") until the dill becomes the dominant flavor.
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Cranberry Fig Sauce (for pork)
This recipe makes about 1-1/2 pints. I normally make this and can it in 1/4 pint jars. You can cut the recipe down for single recipe use. I have a fig tree in the yard, so that was my inspiration.
3
tblsp butter
1 large shallot, finely chopped
1 tblsp rosemary, finely chopped
12 oz bag cranberries
8 oz figs, coarsely chopped
1/2 cup light brown sugar
1/4 cup balsamic vinegar
1/2 tsp kosher salt
pinch of red pepper flakes
Melt
butter in a pan with shallots and rosemary, cooking about 4 minutes until
shallots are lightly browned.
Add the rest of the ingredients.
Cook on medium, stirring occasionally, about 14 minutes.
Cranberries and figs should be syrupy, with chunks here and there.
Taste
and add additional seasonings if desired, cook a bit more.
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2
tblsp olive oil, or butter
2 cloves crushed garlic
3 tblsp basil pesto
2 cups heavy cream
1/4 cup grated Parmesan cheese
24 oz Marinara sauce
Brown
garlic with pesto in oil (or butter), about 1 minute.
Add heavy cream, simmer about 5 minutes until thickened.
Add cheese, stir on low heat until the cheese has melted.
Mix
with marinara sauce for a pink pasta dish
OR
Drizzle over pasta with marinara.
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1/2
cup mayonaise
2 tablespoons mustard
1/4 cup barbecue sauce
1 tablespoon lemon juice
1/4 cup honey
sash of Siracha sauce optional
I
prefer honey or brown mustard. A nice squirt of Siracha sauce is better than
without. Combine all ingredients, and serve or refrigerate. This quantity
was perfect for four large cutlets.
This sauce recipe is from "Walking on Sunshine Recipes."
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