Courses Archives: Sauce

Remoulade Sauce

Remoulade Sauce
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Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
Servings Prep Time
1.5 cups 10 minutes
Servings Prep Time
1.5 cups 10 minutes
Remoulade Sauce
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Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
Servings Prep Time
1.5 cups 10 minutes
Servings Prep Time
1.5 cups 10 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated. If you don't have any pickle juice on hand, use a little lemon juice or vinegar.
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Pico de Gallo

Pico de Gallo
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In Mexican cuisine, pico de gallo, also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice.
Servings Prep Time
10 Servings 10 Minutes
Servings Prep Time
10 Servings 10 Minutes
Pico de Gallo
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In Mexican cuisine, pico de gallo, also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice.
Servings Prep Time
10 Servings 10 Minutes
Servings Prep Time
10 Servings 10 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
  2. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
  3. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
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Blue Cheese Coleslaw

Blue Cheese Coleslaw
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Servings Prep Time
8 Servings 20 Minutes
Servings Prep Time
8 Servings 20 Minutes
Blue Cheese Coleslaw
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Servings Prep Time
8 Servings 20 Minutes
Servings Prep Time
8 Servings 20 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Whisk together yogurt, mayonnaise, vinegar, mustard, pineapple juice, sea salt, celery seeds and blue cheese. .. In a large bowl combine cabbage, carrots, and ½ of green onions. Toss with yogurt mixture and sprinkle with remaining green onions, blue cheese, and parsley.
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Argentine Chimichurri Sauce

Argentine Chimichurri Sauce
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In Argentina, where grilled beef (“asado”) is an art form, chimichurri is an essential condiment—meats, like this Grilled Tri-Tip, are never served without it. Here, it’s a bright-green, pesto-like sauce containing herbs, garlic, and tangy vinegar (note that, while fresh oregano adds an earthy punch, dried is an acceptable substitute). If you can, make the chimichurri a day before serving to give the flavors time to meld.
Servings Prep Time
1 1/2 Cups 10 Minutes
Passive Time
24 Hours Chill in Fridge
Servings Prep Time
1 1/2 Cups 10 Minutes
Passive Time
24 Hours Chill in Fridge
Argentine Chimichurri Sauce
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In Argentina, where grilled beef (“asado”) is an art form, chimichurri is an essential condiment—meats, like this Grilled Tri-Tip, are never served without it. Here, it’s a bright-green, pesto-like sauce containing herbs, garlic, and tangy vinegar (note that, while fresh oregano adds an earthy punch, dried is an acceptable substitute). If you can, make the chimichurri a day before serving to give the flavors time to meld.
Servings Prep Time
1 1/2 Cups 10 Minutes
Passive Time
24 Hours Chill in Fridge
Servings Prep Time
1 1/2 Cups 10 Minutes
Passive Time
24 Hours Chill in Fridge
Ingredients
Servings: Cups
Units:
Instructions
  1. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
  2. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
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