Category: Sauce

Servings: —

Ingredients
1 egg
2 tsp dijon mustard
1 tsp salt
1/4 Cup tarragon vinegar
3/4 cup olive oil

Directions
Place egg, mustard, salt, vinegar in Cuisinart and process until blended. Gradually add oil through feed tube until emulsified.

Servings: —
Source: Best of Gourmet – 1990 Edition (Condé Nast)
Make your own strawberry vinegar at home for use on fruits, salads, or in vinaigrette. The vinegar keeps in a dark, cool place indefinitely.

Ingredients
INGREDIENTS:
1 pint strawberries, hulled and sliced
2 cups white wine vinegar
2 tablespoons sugar

Directions
PREPARATION:
In a bowl stir together the strawberries, the vinegar, and the sugar and let the mixture stand, covered, at room temperature for 2 days.

Discard the strawberries with a slotted spoon and strain the vinegar through a fine sieve lined with a triple thickness of rinsed and squeezed cheesecloth into a bowl. Transfer the vinegar to a bottle with a tight-fitting lid and use it in salad dressings and marinades. The vinegar keeps in a dark, cool place indefinitely.

Servings: —
Source: Bon Appétit
May 2000
*Vin Santo is an Italian dessert wine sold at some liquor stores and some specialty foods stores.

Ingredients
1 pound fresh strawberries, hulled, quartered (about 4 cups)
1/3 cup sugar
2 tablespoons Vin Santo,* Muscat wine or cream Sherry
1/4 teaspoon vanilla extract
1/4 teaspoon (packed) grated lemon peel 1 pound fresh strawberries, hulled, quartered (about 4 cups)
1/3 cup sugar
2 tablespoons Vin Santo,* Muscat wine or cream Sherry
1/4 teaspoon vanilla extract
1/4 teaspoon (packed) grated lemon peel

Directions
Puree 1 pound strawberries in processor. Transfer puree to heavy large saucepan. Mix in sugar, Vin Santo, vanilla extract and grated lemon peel. Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes. Cool. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)

Makes 2 cups

Servings: —
Source: Fine Cooking August/September 2001 pg 38
From A Casual Menu from Northeast Spain
Recipe by Bill Devin
This garlicky sauce, which originated in the city of Tarragona, has tons of variations and many uses — it’s served with grilled vegetables, meat, chicken, or fish, or stirred into fish stews. Try it tossed with pasta or as a sandwich spread. It keeps in the refrigerator for at least a week.
Yields 2-1/2 cups.

Ingredients
4 medium-size ripe tomatoes (1-3/4 lb. total), cored
1 head garlic, sliced in half crosswise
2 Tbs. plus 1/3 cup extra-virgin olive oil
1-1/2 oz. (1/4 cup) blanched almonds
1-1/4 oz. (1/4 cup) peeled hazelnuts
1 dried ancho chile, cored, seeded, slit, and opened so it lies fairly flat
1 tsp. coarse salt or sea salt; more to taste
2 to 3 Tbs. red-wine vinegar
2 Tbs. red wine (dry or fruity, but not oaky), if needed
1 slice stale white bread, torn, if needed

Directions
Heat the oven to 375°F. Put the tomatoes and one half of the garlic head in a baking pan. Drizzle about 1 Tbs. of the olive oil into the cored tomato wells and on top of the garlic half. Roast until the tomatoes and garlic are well caramelized but not burnt, about 90 min. From the remaining half head of garlic, coarsely chop 1 Tbs. garlic and put it in a food processor.

While the tomatoes roast, heat about 1 Tbs. of the olive oil in a small sauté pan over medium heat. Toast the almonds and hazelnuts in the pan, shaking the pan or stirring so they don’t burn, until golden brown, 5 to 6 min. Cool the nuts on a paper towel and then put them in the food processor.

If using a dried chile, sear it in the same small pan over medium-high heat (keep it flat with a spatula or a fork) until a smoke wisp appears, about 10 seconds per side. Soak it in 1 cup hot tap water until soft, about 15 min. Drain and put the chile in the food processor.

When the tomatoes and garlic are caramelized, let them cool. Pinch off the tomato skins (discard them) and squeeze out the garlic pulp. Put the tomatoes and garlic pulp in the processor. Add the salt and start the processor, pouring in the remaining 1/3 cup olive oil in a slow, steady stream, as if making mayonnaise. Add the vinegar, pulse to incorporate, and taste; the sauce should have some zing, so add more if needed. Add salt to taste. Process the romesco until it comes together as a sauce but not so much as to lose its coarse, nutty texture. The sauce should be thick and creamy. If it seems too thick, add 1 or 2 Tbs. red wine. If it’s too thin, add bread, pulsing a few more times.

Servings: 4-6

Ingredients
1 ounce dried porcini mushrooms*
2 8-ounce packages dried three-cheese tortellini (such as Barilla)
2 tablespoons (1/4 stick) butter
1 cup sliced shallots
4 teaspoons chopped fresh thyme,divided
1/2 cup whipping cream
3/4 cup freshly grated Parmesan cheese, divided
*Available in the produce section of many supermarkets and at specialty foods stores

Directions
Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
Cook tortellini or ravioli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; sautée until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 2 minutes. Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
Drain tortellini/ravioli; return to same pot. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme.

Servings: —

Ingredients
2 Cups loosely packed basil
salt to taste
1 to 2 cloves garlic crushed
2 Tblsp pine nuts
1/2 Cup EVOO
1/2 Cup parm cheese

Directions

Combine basil, salt, garlic, nuts and half of the olive oil in the food processor
process, scraping down sides occassionally and adding the rest of the olive oil, if needed
stir in parm right before serving

Servings: —
Source: From Fine Cooking #67
The woodsy flavor of porcini makes this gravy something special. Start soaking the mushrooms at least 15 minutes before the turkey is done.

Ingredients
1/2 oz. (1/2 cup) dried porcini mushrooms
1 recipe turkey broth (below)
1/4 cup turkey fat or vegetable oil
6 Tbs. all-purpose flour
2 to 3 sprigs fresh thyme
1 1/2 tsp. fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper

Yields about 1 quart.

Directions
Soak the porcini in 1 cup very hot water until soft, 10 to 15 minutes. Fish out the porcini and slowly pour the soaking liquid into the turkey broth, leaving any sediment from the mushrooms behind; you should have about 4 cups combined liquid. Chop the porcini finely.

After transferring the turkey to a cutting board, pour the drippings from the roasting pan into a heatproof measuring cup. Let the fat rise to the top and then spoon 1/4 cup of the fat back into the roasting pan. Set the roasting pan over two burners on medium heat. Sprinkle the flour into the pan and use a flat whisk or wooden spoon to combine it with the fat. Cook for about 2 minutes.

Slowly pour 1/2 cup of the broth into the pan while whisking vigorously to disperse the flour. The liquid should thicken quickly and become gluey. As soon as it thickens, whisk in another 1/2 cup broth. Repeat until the gravy starts to look more like a smooth sauce; then whisk in the remaining broth and bring to a simmer. Add the thyme and simmer for 5 minutes. Strain the gravy through a medium siev

Servings: 8
Source: Fine Cooking June/July 2004

Ingredients
1/4 Cup Sugar
1/4 Cup Water

grated orange peel
grated lemon peel
grand marnier

Directions
Heat sugar and water until it simmers. Add the infusing ingredient, lower the heat, and cook for 7 minutes to let its flavor seep in the syrup.
Chill the syrup and drizzle it over the fruit just before serving.

Servings: —
Source: Jim Lee’s Chinese Cook Book
Can be used as a marinade for chicken to be broiled or for a sauce on the grill.

Ingredients
1+ Tbs hoisin sauce (or to taste)
1/2 Cup ketchup
2 Tbs soy sauce
2 Tbs sherry
1/2 tsp salt
2 cloves garlic minced
1/4 tsp Tabasco (optional)

Directions