sauces dressings rubs – Paul Homlish's recipes

russian dressing

Russian Dressing

2024-04-01 13:08:47

Ingredients

2 1/2 Tbs mayo
2 Tbs sour cream
1 1/2 tsp ketchup
1 Tbs dill pickle relish
1 Tbs lemon juice
1 tsp horseradish
salt & pepper

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Paul Homlish's recipes https://blog.homlish.net/

Creamy Tahini Dressing with Cucumber and Dill

2020-10-02 01:09:57

For the Creamy Tahini Sauce

2 garlic cloves, coarsely chopped
1 teaspoon kosher salt
1/2 cup tahini
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
1/8 cup extra-virgin olive oil
1/4 teaspoon cayenne pepper

For the Creamy Tahini Dressing with Cucumber and Dill

1 cup coarsely chopped cucumber, seeds removed
1/4 cup buttermilk
1/4 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 cup fresh dill fronds

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Make the Creamy Tahini Sauce

Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.

For the Creamy Tahini Dressing with Cucumber and Dill

Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.

Paul Homlish's recipes https://blog.homlish.net/

Chocolate Sauce

Chocholate Sauce

2019-09-29 09:14:26

Ingredients

1/2 cup unsweetened cocoa powder
1 cup sugar
1/8 teaspoon kosher salt
1/2 cup cold water
1 1/2 teaspoons vanilla

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Instructions

1/2 cup unsweetened cocoa powder
1 cup sugar
1/8 teaspoon kosher salt
1/2 cup cold water
1 1/2 teaspoons vanilla

Notes

The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools. The chocolate sauce may be stored in the refrigerator for up to two weeks. Simply reheat before serving.
This recipe makes 14oz of chocolate sauce and can easily be doubled if desired.

Paul Homlish's recipes https://blog.homlish.net/

German Ham Glaze

2018-12-25 07:58:55

Ingredients

1/2 cup of brown sugar
1/4 cup of dijon or prepared mustard
1/4 cup pineapple juice
2 to 3 teaspoons of ground cloves

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Instructions

mix all except cloves. Brush on ham and sprinkle lightly with cloves. Repeat every hour skipping the cloves.

Paul Homlish's recipes https://blog.homlish.net/

Lemon Aioli Sauce

2018-07-25 04:37:51

Ingredients

1/2 cup mayo
1 tsp lemon zest
2 Tbsp lemon juice
1 garlic clove pressed or finely minced

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Paul Homlish's recipes https://blog.homlish.net/

Mayonnaise Grandma Edith

2018-01-06 08:19:04

Ingredients

1 egg beaten
1 cup sugar
2 tsp salt
1/2 cup flour
1 cup apple cider vinegar

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Instructions

beat it all up, cool

Paul Homlish's recipes https://blog.homlish.net/

Stout Ham Glaze

2017-04-15 07:30:30

Ingredients

1/2 cup Irish Stout
1/2 cup Apple Cider
(or use 1 cup of either)
1/4 cup honey
1/3 cup butter

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Instructions

Bring to boil, simmer 10 minutes

By Paul

Paul Homlish's recipes https://blog.homlish.net/

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chupacabra sauce

2016-07-20 15:37:34

Ingredients

2 cups chopped fresh cilantro
1 cup chopped fresh flat leaf parsley
1/3 cup chopped fresh oregano
1/4 cup minced fresh red hot peppers
1 medium chopped shallot
4 cloves minced fresh garlic
t tsp salt

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Instructions

mix it up.

Notes

Use as a marinade. When finished marinading brush the meat touched marinade while grilling.
Save some back that has not touched the raw meat for a serving sauce.

Paul Homlish's recipes https://blog.homlish.net/

Barbeque Sauce

2016-07-20 15:36:11

Ingredients

6 28 oz cans tomato sauce
2 huge white onions
4 huge garlic bulbs (yes bulbs, not cloves)
1 cup paprika
dried mustard
thyme

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Instructions

simmer the tomato sauce over low heat
puree the onions; add to the sauce
peel and dice the garlic; add to the sauce
pressure canner 10 lbs 15 minutes
note: this recipe isn't sweet at all. The only sugar is from the tomatoes.

At serving time, you can

for sweetness add some honey
for tanginess add some vinegar
for tartness add some lemon juice

Paul Homlish's recipes https://blog.homlish.net/

Mayonnaise

2016-07-20 15:34:29

Ingredients

1 large egg yolk, at room temperature 30 minutes
1/2 teaspoon Dijon mustard
3/4 cup olive or vegetable oil (or a combination), divided
1 teaspoon white-wine vinegar or cider vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon white pepper

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Instructions

Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper.

Notes

Chill, surface covered with plastic wrap, until ready to use.

Paul Homlish's recipes https://blog.homlish.net/

Buttermilk Dressing

2016-07-20 15:32:51

Ingredients

1 cup mayonnaise
1 cup buttermilk
4 tsp. finely grated lemon zest plus 4 tablespoon lemon juice
4 garlic cloves, minced
salt and pepper

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Instructions

Whisk together buttermilk, mayonnaise, lemon zest and juice, and garlic in a bowl. Season with salt and pepper.

Notes

Chill overnight.

Paul Homlish's recipes https://blog.homlish.net/

Mint Sauce

2016-07-20 15:30:50

Ingredients

1 cup + 2 Tbs fresh mint
1/2 cup beef broth
1/3 cup minced shallots
6 Tbs red wine vinegar
1/4 cup sugar
2 tsp corn starch

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Instructions

Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper.

Paul Homlish's recipes https://blog.homlish.net/

Creamy Caper Sauce

2016-07-20 15:23:30

Ingredients

1 cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup drained capers, coarsely chopped
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives

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Instructions

Mix it up and chill before using at least 15 minutes.

Paul Homlish's recipes https://blog.homlish.net/

Hot Wing Sauce

2016-07-20 15:18:38

Ingredients

6 lbs hot peppers, most of the seeds removed, a mixture of fresh and frozen (see tips below)
use a mixture of your favorites or just whatever is growing in the garden: scotch bonnet, banana, poblana, cherry, jalapeu00f1o, thai
2 large sweet red peppers (adds sweetness and color)
1/4 cup safflower oil
2 lbs okra, chopped coarsely
1 or 2 cups vinegar (see instructions)
2 whole bulbs of garlic, peeled and chopped coarsely (yes it is a lot)
2 Tbs black pepper
2 Tbs salt

see instructions

butter: 1 lbs now or 2 Tbs per serving later
vinegar: 1 cup now or 1 Tbs per serving later

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Instructions

Prepare the peppers (see hints tips below). In a large pot, sautu00e9 the peppers, okra and oil until soft. Simmer for an hour. They should make their own juice. Add the remaining ingredients and simmer another hour or two. If brave you can taste it and adjust the spices. Optionally let it cool overnight to set the flavors.
Blend, puree or mill the sauce. The food mill removes all of the seeds and skins, but the other methods still make a smooth sauce.
Add one cup of vinegar now. This makes a thicker sauce and saves freezer/can space. Optional: add 2 cups of vinegar now and don't add any when you make the final sauce below. If you are canning, don't add any butter now. If you are freezing, you can add the entire 1 lbs of butter now and don't add any when ready to serve.
Freeze or can the sauce in 4 oz containers/jars for 2 servings of hot wing sauce. To can I use a pressure canner to be safe, hot packed, 5# for 30 minutes.
Serving: for 8 small or regular sized wings, mix 2 Tbs hot wing sauce with 2 Tbs vinegar and 2 Tbs butter in a large container with a lid. Add deep fried wings right from the fryer, put the lid on and shake for 15 seconds. Take the lid off, let cool for 2 minutes, put the lid back on and shake for 15 additional seconds. Promptly remove the lid (unless you like soggy wings). Serve immediately.

Tips

Use disposable nitrile gloves. They will not let the pepper juice soak through to burn your hands and if you get the correct size for your hands you won't chop the tips off while working. Pull the fingers down so they are tight. As a precaution I have my wife dial 91 before I start cutting the peppers in case there are any problems. Keep your work area clean, discard the gloves after each use, and wash your hands thoroughly after every session of dealing with the peppers.
You can freeze the peppers all summer, and then make one huge batch in the Fall per the ingredient list above. Wash the peppers and put in freezer bags until you are ready to use them. Let them thaw before you start to work with them. Make sure to use a very sharp knife to cut the previously frozen peppers as they will be leathery. Cut the pepper lengthwise and to one side of the stem. Use your finger to scrape out the seeds and rip off the stem. No need to dice the pepper.

Paul Homlish's recipes https://blog.homlish.net/

Enchilada Sauce

2016-07-20 15:10:07

Ingredients

3 TBSP Vegetable Oil
1 TBSP flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp salt

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Instructions

In a medium saucepan, heat oil, add flour, smoothing & stirring with a wooden spoon. Cook for one minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano & cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. Sauce will thicken and smooth out.

Paul Homlish's recipes https://blog.homlish.net/

Ranch

2016-07-20 14:56:53

Ingredients

5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder

For dressing

1 cup mayonnaise
1 cup buttermilk or sour cream

For dip

2 cups sour cream or Greek Yogurt.

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Instructions

Mix together and store in an air tight container.

For dressing

Mix 2 tablespoons dry mix with mayonnaise and buttermilk or sour cream.

For dip

Mix 2 tablespoons dry mix with sour cream or Greek Yogurt.
Mix up a few hours before serving, so the flavors all blend.

Paul Homlish's recipes https://blog.homlish.net/

Dry Onion Soup Mix

2016-07-20 14:53:53

Ingredients

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

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Instructions

Mix all ingredients in a jar, then give the jar a good shake.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix.

Paul Homlish's recipes https://blog.homlish.net/

Taco Seasoning

2016-07-20 14:52:51

Ingredients

2 Tbs onion powder
2 Tbs garlic powder
2 Tbs paprika
1 Tbs ground cumin
1 tsp black pepper
1 tsp salt

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Instructions

Put ingredients into a jar and shake

Paul Homlish's recipes https://blog.homlish.net/