sauce – Paul Homlish's recipes

peanut dipping sauce

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peanut dipping sauce

2016-07-20 15:40:09

Ingredients

1/3 cup smooth peanut butter1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/8 teaspoon cayenne, or to taste
1/3 cup water

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Instructions

In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl.

Notes

The sauce may be made 2 days in advance and kept covered and chilled.

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

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/

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/