Sauces

 
Her are some of my favorite go-to sauces.

Dill Sauce (for Salmon)

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.

 

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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