Sauces are a great way to make any simple meal enticing. The hollandaise and homemade mayonnaise have greatly increased our enjoyment of broccoli, asparagus, green beans, fish. The Tzatziki goes well with fish, asparagus and other vegetables. Pestos add a nice touch to veggies or meat dishes.
Tzatziki Sauce - a Greek yogurt and cucumber sauce.
yield: 2 cups prep time: 20 minutes
INGREDIENTS:
1 medium cucumber, peeled, seeds removed and cut into large chunks
1½ teaspoons kosher salt (for draining cucumber)
1½ cups plain whole fat yogurt
1 small clove garlic, grated
4½ teaspoons lemon juice
1½ teaspoons chopped fresh dill
DIRECTIONS:
1. Place the cucumber in a colander in the sink and sprinkle with the kosher salt. Let sit and drain for 30 minutes. Dry thoroughly with paper towels, then chop very finely.
2. Combine the finely chopped cucumber with the yogurt, garlic, lemon juice and dill. Refrigerate for at least 2 hours before serving. The sauce can be kept in the refrigerator in an airtight container for up to three days.
http://www.browneyedbaker.com/2013/09/23/tzatziki-sauce-recipe/
Tzatziki Sauce - a Greek yogurt and cucumber sauce.
yield: 2 cups prep time: 20 minutes
INGREDIENTS:
1 medium cucumber, peeled, seeds removed and cut into large chunks
1½ teaspoons kosher salt (for draining cucumber)
1½ cups plain whole fat yogurt
1 small clove garlic, grated
4½ teaspoons lemon juice
1½ teaspoons chopped fresh dill
DIRECTIONS:
1. Place the cucumber in a colander in the sink and sprinkle with the kosher salt. Let sit and drain for 30 minutes. Dry thoroughly with paper towels, then chop very finely.
2. Combine the finely chopped cucumber with the yogurt, garlic, lemon juice and dill. Refrigerate for at least 2 hours before serving. The sauce can be kept in the refrigerator in an airtight container for up to three days.
http://www.browneyedbaker.com/2013/09/23/tzatziki-sauce-recipe/
Blender Hollandaise Sauce Yield: Makes about 1 cup of sauce, good for about 4-6 servings.
INGREDIENTS
· 3 eggs
· 1/2 tablespoon lemon juice
· 1/2 teaspoon salt
· 1/8 teaspoon cayenne (optional)
· 10 tablespoons unsalted butter (if using salted butter, skip the added salt)
METHOD
A Garnish of Sauteed Slivered Almonds, and Onions Saute onions. As they begin to soften, add slivered almonds: a great topping for fish or vegetables.
Mayonnaise
Comnventional mayo is often full of hydrogenated or omega six oils, preservatives and sugar.. This simple recipe adds to the pleasures of vegetables AND it is a probiotic food!!
Prep and set aside:
1/2 cup coconut oil (melted)
1/2 cup olive oil (avocado or macadamia nut oil if you'd like a less strong olive oil flavor)
1/2 tb raw apple cider vinegar or lemon juice
1 tsp stone ground mustard
1/4+ tsp natural sea salt (to taste)
3 eggs (1 whole egg and 2 yolks will be used, bring the eggs to room temp before preparing)
Combine in blender until mixed:
1 raw egg + 2 yolks
1.5 tsp sugar
1/2 Tb raw apple cider vinegar
1 tsp Dijon mustard
1/4+ salt
Set blender on the lowest speed add the oil VERY SLOWLY– dripping in 1 tablespoon at a time while slowly increasing the blender speed. When all the oil is added the mixture should have emulsified. Set on the counter for 7-8 hours to ferment and then move to the refrigerator. The mayo will keep for about 2 weeks.
INGREDIENTS
· 3 eggs
· 1/2 tablespoon lemon juice
· 1/2 teaspoon salt
· 1/8 teaspoon cayenne (optional)
· 10 tablespoons unsalted butter (if using salted butter, skip the added salt)
METHOD
- Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away. Cool for a few minutes.
- Separate the eggs and, using a flat bottomed whisk, whip the egg whites into the butter. Whisk vigorously until the whites thicken the mixture.
- Add egg yolks, lemon juice, salt and cayenne (if you wish) into your blender. Blend the yolk mixture at a medium to medium high speed about 20-30 seconds. The blending action will introduce a little air, making your hollandaise a bit lighter.
- Turn the blender down to its lowest setting (or carry on with a hand whisk!!), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
- Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
- Can be stored a few days.
A Garnish of Sauteed Slivered Almonds, and Onions Saute onions. As they begin to soften, add slivered almonds: a great topping for fish or vegetables.
Mayonnaise
Comnventional mayo is often full of hydrogenated or omega six oils, preservatives and sugar.. This simple recipe adds to the pleasures of vegetables AND it is a probiotic food!!
Prep and set aside:
1/2 cup coconut oil (melted)
1/2 cup olive oil (avocado or macadamia nut oil if you'd like a less strong olive oil flavor)
1/2 tb raw apple cider vinegar or lemon juice
1 tsp stone ground mustard
1/4+ tsp natural sea salt (to taste)
3 eggs (1 whole egg and 2 yolks will be used, bring the eggs to room temp before preparing)
Combine in blender until mixed:
1 raw egg + 2 yolks
1.5 tsp sugar
1/2 Tb raw apple cider vinegar
1 tsp Dijon mustard
1/4+ salt
Set blender on the lowest speed add the oil VERY SLOWLY– dripping in 1 tablespoon at a time while slowly increasing the blender speed. When all the oil is added the mixture should have emulsified. Set on the counter for 7-8 hours to ferment and then move to the refrigerator. The mayo will keep for about 2 weeks.
Pestos
I realized recently that the pesto concept can be applied to cilantro. This keeps really well and is great thing to keep in the frig to sparkle up a meal. I imagine parsley will be just as good. I'll keep you posted!!
Ingredients:
One bunch of cilantro* (about 3 cups lightly packed)
3 cloves garlic
¼ to ½ c grated parmesan cheese
½ c olive oil
2 Tbsp lemon juice
I realized recently that the pesto concept can be applied to cilantro. This keeps really well and is great thing to keep in the frig to sparkle up a meal. I imagine parsley will be just as good. I'll keep you posted!!
Ingredients:
One bunch of cilantro* (about 3 cups lightly packed)
3 cloves garlic
¼ to ½ c grated parmesan cheese
½ c olive oil
2 Tbsp lemon juice
- Add garlic to a food processor or blender and chop until minced.
- Add cilantro and cheese.
- Drizzle in the olive oil while blending until a smooth paste is formed.
- Add lemon juice and salt and pepper to taste.
- Serve over pasta or use as a dip for bread. Can be stored in an airtight container in the fridge for up to a week or stored in the freezer!