Tag: sauce

peanut dipping sauce

peanut dipping sauce
Ingredients
  1. 1/3 cup smooth peanut butter1 garlic clove
  2. 2 tablespoons fresh lime juice
  3. 2 tablespoons soy sauce
  4. 1/8 teaspoon cayenne, or to taste
  5. 1/3 cup water
Instructions
  1. 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
  1. The sauce may be made 2 days in advance and kept covered and chilled.
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Paul Homlish's recipes https://blog.homlish.net/

chupacabra sauce

chupacabra sauce
Ingredients
  1. 2 cups chopped fresh cilantro
  2. 1 cup chopped fresh flat leaf parsley
  3. 1/3 cup chopped fresh oregano
  4. 1/4 cup minced fresh red hot peppers
  5. 1 medium chopped shallot
  6. 4 cloves minced fresh garlic
  7. t tsp salt
Instructions
  1. mix it up.
Notes
  1. Use as a marinade. When finished marinading brush the meat touched marinade while grilling.
  2. Save some back that has not touched the raw meat for a serving sauce.
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Paul Homlish's recipes https://blog.homlish.net/

Barbeque Sauce

Barbeque Sauce
Ingredients
  1. 6 28 oz cans tomato sauce
  2. 2 huge white onions
  3. 4 huge garlic bulbs (yes bulbs, not cloves)
  4. 1 cup paprika
  5. dried mustard
  6. thyme
Instructions
  1. simmer the tomato sauce over low heat
  2. puree the onions; add to the sauce
  3. peel and dice the garlic; add to the sauce
  4. pressure canner 10 lbs 15 minutes
  5. note: this recipe isn't sweet at all. The only sugar is from the tomatoes.
At serving time, you can
  1. for sweetness add some honey
  2. for tanginess add some vinegar
  3. for tartness add some lemon juice
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Paul Homlish's recipes https://blog.homlish.net/

Mayonnaise

Mayonnaise
Ingredients
  1. 1 large egg yolk, at room temperature 30 minutes
  2. 1/2 teaspoon Dijon mustard
  3. 3/4 cup olive or vegetable oil (or a combination), divided
  4. 1 teaspoon white-wine vinegar or cider vinegar
  5. 1 1/2 teaspoons fresh lemon juice
  6. 1/4 teaspoon white pepper
Instructions
  1. 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
  1. Chill, surface covered with plastic wrap, until ready to use.
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Paul Homlish's recipes https://blog.homlish.net/

Mint Sauce

Mint Sauce
Ingredients
  1. 1 cup + 2 Tbs fresh mint
  2. 1/2 cup beef broth
  3. 1/3 cup minced shallots
  4. 6 Tbs red wine vinegar
  5. 1/4 cup sugar
  6. 2 tsp corn starch
Instructions
  1. 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.
  2. 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.
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Paul Homlish's recipes https://blog.homlish.net/

Creamy Caper Sauce

Creamy Caper Sauce
Ingredients
  1. 1 cup mayonnaise
  2. 2 tablespoons extra-virgin olive oil
  3. 1 tablespoon fresh lemon juice
  4. 1/2 cup drained capers, coarsely chopped
  5. 1/2 cup chopped fresh parsley
  6. 1/2 cup chopped fresh chives
Instructions
  1. Mix it up and chill before using at least 15 minutes.
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Paul Homlish's recipes https://blog.homlish.net/