Place the parsley, garlic, lemon zest, lemon juice, olive oil, salt, black pepper and red pepper flakes in a blender or mini-chopper.
Puree until almost smooth.
Chill well and serve.
Recipe Tag: Sauces
Coconut Chutney
Gather all ingredients and equipment.
In a dry pan over medium heat, toast dals until fragrant and brown. Once golden, turn off heat and add cumin seeds. Allow to cool and then add to a blender with the coconut, ginger, chilies, salt, and 1.2 cup water, cilantro with 3 – 4 tablespoons of water. Blend until thick and smooth. If your mixture is to thick add awater 1 Tbsp at a time to reach a thick but fluid consistency.
Heat oil in a small pan. Add musard seeds, dal, cumin and red chilies. Once seeds pop and crackle and dal is golden brown, add curry leaves and hing. Once curry leaves become crispy, remove from heat. Pour over chutney and stir to combine. Serve.
Grilled Pepper Romesco Sauce
Gather all ingredients and equipment.
There are two methods to grilling the pepper:
1. On the grill:
Place whole pepper on preheated grill and char on all sides, about 10-15 minutes.
Remove from grill and place in a covered bowl to cool.
Once cooled, gently rub off the charred skin.
Cut open to remove the stem and seeds.
2. In the oven:
Set the oven to broil and adjust rack to the highest level.
Cut peppers in half.
Place cut side down on a sheet pan lined with aluminum foil.
Place under broiler.
When pepper is completely charred, remove from oven.
Carefully fold the foil around the pepper, creating a sealed pouch.
Allow to cool.
Once cool, gently rub off the charred skin.
To make the sauce
Pulse the red bell pepper, tomato paste, garlic, almonds, parsley, vinegar, smoked paprika, and salt in a food processor until very finely chopped.
With the processor running, slowly drizzle in the olive oil; process until smooth.
Store in an airtight container in the refrigerator.
Quick Tomato Sauce
Heat oil in a medium-sized sauce pan over medium heat.
Once oil is hot, add onions. Cook until onions are translucent, about 3 minutes.
Add garlic and sauté another for about 30 seconds – do not allow garlic to brown.
Add in remaining ingredients and allow to simmer for 15-20 minutes.
Using a blender or stick blender, puree the tomato sauce, leaving some chunks behind if desired.
Basil Pesto with Walnuts
Place the water, lemon juice, olive oil, garlic, walnuts, basil, parmesan and salt in a blender or mini chopper.
Puree until smooth.
If pesto is too thick, add water 1 Tablespoon at a time until desired consistency is reached.
Caramelized Shallot Sauce
Preheat the oven to 325°F.
Place the peeled shallot in a small sauce pan, cover and place in the oven.
Roast for about 45 minutes. Shake the pan about every 15 minutes to prevent the shallots from sticking to the pan.
Add the stock and return the pan to the oven. Cook for about 20 minutes while the stock reduces by about two thirds.
Swirl and add the butter, salt and pepper.
Swirl the pan as the butter melts, and serve when well blended.
Spanish Salsa Verde
Place the parsley, mint, olives, capers, vinegar, lemon juice, lemon zest, olive oil, garlic, salt and pepper in a blender or mini chopper.
Blend by pulsing the blender until the sauce begins to get smoother, but it should be a coarse texture – not as smooth as a pesto or chimichurri.
Serve.
Mayonnaise
Place the egg, lemon juice, vinegar, mustard, and salt in a tall cup.
Using an immersion blender, blend the mixture for one minute.
Add the olive oil 2 tablespoons at a time while blending continuously.
After about 1/2 cup of the oil has been added, begin moving the immersion blender up and down in the tall cup while adding the remaining oil 2 tablespoons at a time.
Blend continuously, moving the blender up and down, until the mayonnaise thickens. This will take about 8 to 10 minutes.
Gremolata
Place the parsley, garlic, lemon zest, lemon juice, olive oil, salt, black pepper and red pepper flakes in a blender or mini-chopper.
Puree until almost smooth.
Chill well and serve.
Buffalo Sauce
Place the butter in a one cup glass or microwave proof bowl.
Heat the butter in the microwave for 15 seconds. (You may have to repeat for an extra 10 or 15 seconds depending on the strength of your microwave.)
When the butter is completely melted, add the hot sauce, lemon, and black pepper.
Stir until a smooth sauce is formed.
Serve.