Recipe Tag: Sauces

Mix all ingredients together and chill before serving.

Place the water in a small sauce pan over high heat. When the water boils turn off the heat and add the tomatoes.

Let the tomatoes steep for 20 minutes and drain the liquid. Reserve the liquid.

Place the tomatoes in a blender with the pumpkin seeds, garlic, parmesan, parsley, lemon juice, vinegar and olive oil. Add 1/2 cup of the reserved liquid.

Puree until smooth. Chill until ready to serve.

Gather all ingredients and equipment.

Place the honey, soy sauce, peanut butter, lime zest, lime juice, water, hot sauce, and pepper in a bowl.

Whisk until smooth.

Chill well before serving.

Preheat the oven to broil.

Place the peppers in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow them to cool.

After the peppers are cooled, peel and seed them.

Place the peppers in a blender or mini chopper with the pumpkin seeds, peppers, cilantro, parmesan, salt, lemon juice, liquid from the pickled jalapeno and olive oil.

Purée until smooth.

Chill until ready to serve.

Place the ketchup, maple syrup, preserves, lime, water, hot sauce, salt, chili powder, paprika and pepper together in a bowl. Whisk until smooth.

Preheat oven to 325°F.

Place the tomatoes in a medium pan along with the olive oil, garlic, and shallot.

Roast for about 10 minutes.

Add the almonds to the pan, cover, and roast for another 15 minutes.

Remove from the oven and let cool.

Place the tomatoes, garlic, shallot, and almonds in a blender.

Add the vinegar, salt, cayenne pepper, smoked paprika, and pepper (and optional anchovy if desired).

Puree until smooth.

Place the chicken stock in a small saucepan over medium heat.

Simmer the chicken stock and allow it to reduce until there is about 1/4 cup of stock. Remove and set aside.

Place the milk in a small saucepan over medium heat.

Simmer and reduce the milk until there is about 1/4 cup of milk. Whisk the milk frequently and do not allow the milk to boil. When the milk is sufficiently reduced, remove it from heat and set aside.

Place the truffle oil in a small saucepan over medium high heat.

Add the flour.

Cook for about one minute, whisking continuously, until smooth.

Slowly add the reduced chicken stock while whisking continuously.

Add the reduced milk as the sauce thickens. Whisk continuously to lightly froth the milk.

Add the salt and sherry.

Cook for about 30 seconds, whisking, until the sauce is thick, then serve immediately.

Place the mushrooms in a small mixing bowl.

Pour the boiling water over the mushrooms and let steep for 10 minutes. Stir occasionally.

Place the mushrooms and liquid in a blender and puree until smooth.

Place the pureed mushrooms in a fine mesh sieve over a small mixing bowl.

Use a rubber spatula to force the mushrooms through the sieve.

You will have about 1 cup of thick mushroom broth and probably about 1/3 cup of mushrooms that cannot be forced through the sieve. Discard those mushrooms and set the mushroom broth aside.

Place 1 tablespoon of the butter in a medium skillet over medium high heat.

When the butter begins to foam, add the shallots.

Cook for about 4 minutes. Stir frequently.

Add the white wine and adjust the heat until the sauce is simmering.

Cook until almost all of the wine is reduced.

Add the mushroom broth, mustard, salt, pepper and the remaining 1 tablespoon butter.

Heat through until the butter is melted and the sauce blended.

Serve.

Preheat oven to 325° F.

Place the tomatoes in a medium pan along with the garlic and pepper. Cover and roast for about 30 minutes. Add the almonds to the pan, cover and roast for another 15 minutes.

Remove from the oven and let cool. Remove the peel from the tomatoes and place the jalapeno, tomatoes, garlic, pepper and almonds in a blender. Add the olive oil, vinegar, salt and pepper.

Puree until smooth.