Place the mint, horseradish, maple syrup, and salt in a blender and puree until smooth.
Recipe Tag: Sauces
Low Acid (GERD Friendly) Tomato Sauce
Place the oil in a large stock-pot and heat over a medium-high heat.
Reduce the heat to medium and add the onion.
Cook gently for about 5 minutes. Do not allow the onion to turn brown.
Add the garlic and cook for about ten minutes, until they are translucent.
Stir frequently and do not allow the garlic or onions to brown.
Add the tomatoes and water and reduce the heat to low.
Cook, stirring occasionally, until the tomatoes are soft – about 3 hours.
Remove from heat and let cool for at least 10 minutes, stirring occasionally.
Add the baking soda half a teaspoon at a time. The sauce will bubble each time you add the baking soda; stir and allow the sauce to settle before adding more. Adding it all at once may make the sauce bubble over!
Stir about every 5 minutes until the sauce no longer bubbles.
Serve.
Holiday Gravy
Place the chicken stock, salt, white wine, water, fresh rosemary, and pepper in a stainless steel or non-reactive sauce pan over medium heat.
Bring to a boil and reduce the heat until the liquid is simmering.
Cook for about 20 – 30 minutes until reduced by half.
In a second sauce pan, melt the butter over low-medium heat and then add the flour.
Whisk together over low-medium heat.
After cooking for about two minutes, strain the liquid from the chicken stock mixture (to remove the rosemary) into the pan with the roux, whisking continuously.
As the gravy thickens, reduce the heat to low and simmer for about ten minutes, whisking frequently.
Georgian Cilantro Sauce
Place the water in a small pot over high heat. Add the apricots. When the water boils, let the apricots cook for one minute. Remove from heat and strain out the apricots, reserving about 1 cup of the water. Place the apricots in a small bowl and cover the apricots with the reserved water.
It’s best to let the apricots soak overnight, but they need to soak at least 3 hours.
After the apricots have soaked, place them in a blender along with any liquid remaining in the bowl. Add the walnuts, cilantro, parsley, basil, tarragon, salt, pepper, garlic, onion, lemon juice, and olive oil.
Puree until smooth.
Garlic Tartar Sauce
Place the mayonnaise in a small mixing bowl and add the roasted garlic. Mash the garlic into the mayonnaise until smooth.
Fold in the green onions, capers, caper liquid, milk, salt and pepper.
Chill.
Eggplant Pesto
Preheat the oven to 325°F. Spray a large skillet with oil and place the eggplant in the pan cut side down.
Place the pan in the oven and let the eggplant roast about 30 minutes until tender. Remove and let cool.
While the eggplant is cooling, place the walnuts, basil, olive oil, garlic, Parmigiano-Reggiano, vinegar, salt and pepper in a blender and puree.
When the eggplant is cool scrape the eggplant out of the skin and add it to the blender. Discard the skin. Puree until smooth.
Dukkah
Gather all ingredients and equipment.
Preheat a medium skillet over medium heat. Spread pistachios and pepitas in a single layer and toast for about 3-5 minutes, stirring frequently to avoid burning, until golden brown and fragrant.
Add sesame seeds, coriander seeds, and cumin seeds and toast for another 1-2 minutes, stirring frequently to avoid burning.
Transfer mixture to a bowl immediately to stop the cooking process and allow to cool completely.
Once the mixture has cooled completely, place it in a food processor and add the sumac, salt and pepper. Pulse until chopped, but not a paste.
Store in an airtight container. Try using this topping on vegetable dishes, grilled meats, and salads.
Dill Oil
Place the oil in a small skillet over medium heat.
Heat only until slightly warm.
Place the dill in the warm oil and let stand for about 20 minutes.
Place the olive oil and dill in a blender or mini chopper and process until smooth.
Chill.
Dill Pesto
Combine pine nuts, garlic fresh dill, parmesan, water, lemon juice and olive oil in blender and blend until smooth.
Chill thoroughly.
Curried Tartar Sauce
Place the mayonnaise, relish, shallot, curry powder, garam masala, black pepper, and cayenne pepper in a small bowl.
Fold together until well blended and chill for at least two hours before serving.