News This Noon

“Serve this sauce, hot or cold, along with any roast meat.” “This herbaceous, garlic, spicy, spicy and very green seasoning is ideal for all kinds of grilled meats,” says chef John. Incredibly versatile, Argentina’s famous chimichurri sauce is usually paired with grilled meats. Try it over grilled steak, poultry, seafood and vegetables, or just bake it with grilled bread.

Heat the olive oil and butter over medium heat in a large Dutch oven until the butter melts. Add the garlic and cook, stirring, until it is soft and fragrant but not golden brown, about 2 minutes. Add the pepper flakes and oregano and cook, stirring, until fragrant, for about 1 minute. Add the tomatoes, carrot, onion and basil and stir to combine.

“It has a beautiful, luxurious texture,” says chef John. “It’s fantastic in any grilled meat or vegetables or as a sauce to dip spring rolls. This is one of those recipes that you should try to adapt to your palate. Think of this as a template that you can adapt to your personal taste.” This collection of recipes includes over 15 of my favorite homemade sauces. They are all tasty and range from creamy to salty, herbaceous, spicy and spicy and everything in between. Whether you want to dip, lubricate, lubricate or mix with pasta, here’s a sauce recipe to suit your needs.

If it’s still too thick, add another splash of water. Pour into a clean pot and allow to cool to room temperature. Drain and rinse 1/2 can of black beans and put in a food processor. Mix until very soft, then pour into a pan and simmer. Cook for about 5 minutes, or until it is shiny and thick, stirring all the time. Put 2 cloves of garlic, 1 green chili pepper, a small bunch of coriander and parsley, 1 small sweet onion and 2 tablespoons of white wine vinegar in a small food processor.

Strain the sumac liquid and add it to the pan. Lower the heat and let the pot bubble gently for 15 minutes. This Thai-inspired spicy mango sauce combines perfectly with grilled mahi-mahi, swordfish, salmon, tuna or grilled meats. Farm Rich mozzarella sticks are my favorite!

It’s a great sauce to add some fat and flavor to lean meats. At the Palace Cafe in New Orleans, he had blackened catfish covered with a Christalburre blancand was heavenly. Some beurre blanc recipes (like the one at the Palace Cafe) use heavy cream in addition to butter to help stabilize the sauce, but the original recipe didn’t use it and I find it rich enough without it.

Asian sauces are a game on flavors, using ingredients like soy, oyster, peanuts, chili peppers and others, along with thickening starches and jaggery to make a whole host of tempting sauces. A good sauce is one that is thick and non-liquid, soft, clings to the dish when poured on it, and has a perfect blend of flavors. Pour 1 tablespoon of olive oil into a pan over high heat and add 6 sliced chestnut mushrooms. Bake for 5 minutes or golden brown and then add 1 clove of crushed garlic and 2 tablespoons of brandy.

Traditional Romesco sauce is said to have come from the Spanish region of Catalonia, where fishermen liked it in combination with their fresh catch. Spicy and spicy Mexican barbecue sauce that you like to combine with nachos and other fries. All you need is olive oil, onion, garlic, chili, tomatoes, beer, etc. to make this perfect sauce. This all-time favorite sauce is perfect for mixing your vegetables, chicken or fish to make a delicious dish.

Put 2 egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne pepper, then add 1 teaspoon of tarragon vinegar. Chop a small bunch of fresh tarragon stalks and leaves separately. Melt 125 g of butter in a pan, then add the chopped tarragon stalks and bring to low heat. Turn on the processor and slowly cocktail foamer add the hot melted butter while the processor is running. Once all the butter is added and the mixture is soft and thick, pour it into a bowl and stir through the tarragon leaves. The versatile sauce is a tasty blend of oil-filled tuna, anchovies, capers, garlic, olive oil and lemon juice creamy with lots of mayonnaise.

It also breaks down the oregano sufficiently so that there are no hard pieces left at the end. This is the kind of sauce that Little Italy restaurants rested their reputation on, when Little Italy restaurants had a real reputation to keep. The kind of sauce that starts with the simplest ingredients (some canned tomatoes, some aromatic, some olive oil and maybe some basil) and transforms them alchemically into something so good that families can be built around it.