posted by Saucy on Jul 27
Pesto sauce is another very flavorful sauce that is simple to prepare. The basil and garlic provide a bright strong flavor base. The cheese and pine nuts add richness and texture. If you have fresh basil and garlic on hand (we highly recommend your own herb garden) this is an option for a quick and refreshing pasta dish. The pesto sauce recipe below is for a classic pesto.
2 cups basil
3-4 garlic cloves
1/3 cup pine nuts
1/3 cup grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup lemon juice
1/4 cup olive oil
Combine all ingredients in a food processor or blender and puree until it forms a smooth paste. The sauce can be stored covered in the refrigerator for 2-3 days, or it can be frozen.
posted by Saucy on Jul 25
Red curry is a staple in the Thai household. This coconut based curry is bold and spicy, while hitting all of the taste areas of the pallet. Red is the most popular of the coconut based curries, but there are also green and yellow versions as well.
The curry sauce recipe below calls for several ingredients that can be found at asian markets or in the international section of some supermarkets (Thai red curry paste, unsweetened coconut milk & fish sauce). Our favorite store bought Thai red curry paste is Mae Ploy
brand. The red curry paste has a lot of heat to it, so you may want to start out with a little less and work your way up to 1/2 tablespoon. However, if you’re more adventurous and impervious to pain, you can use more!
2 tablespoons vegetable oil
1/2 tablespoon Thai red curry paste
1 14-ounce can unsweetened coconut milk
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1 tablespoon brown sugar
1 lime, juiced
2 tablespoons asian fish sauce
Heat vegetable oil in small sauce pan over medium heat. Add curry paste and stir for about 30 seconds until it gets aromatic. Add coconut milk slowly, stirring to incorporate. Add the chopped lemongrass, brown sugar, lime juice and fish sauce. Simmer to thicken and reduce the mixture, about 5-10 minutes.
posted by Saucy on Jul 23
This classic French sauce is a creamy emulsion of butter and egg yolks. The richness of the sauce goes wonderfully with beef, but equally well with chicken or vegetables. Preparation of the sauce requires close attention to achieve the proper consistency. Try this recipe over a filet mignon for a wonderful and elegant dish.
2 Tablespoons tarragon vinegar
2 Tablespoons dry white wine
1/4 Cup very finely chopped shallot
1 Tablespoon finely chopped tarragon leaf
3 large egg yolks
1/2-3/4 Cup unsalted butter, soft and cut into small pieces
1 Tablespoon Lemon juice
1/4 Teaspoon ground black pepper
Kosher salt, to taste
In a small saucepan simmer vinegar, wine, shallots and tarragon until reduced to about 1 Tbsp. Remove from heat and set aside. In a separate saucepan whisk beaten yolks, salt and pepper and lemon juice over low heat until thickened to consistency of heavy cream. Beat constantly and add butter a piece at a time until whisk is coated heavily. Fold in wine mixture and serve. If desired, a pinch of cayenne pepper can be added as well.