Not only is this sweet chilli sauce recipe easy to make, but it tastes amazing. Gluten free and paleo friendly, it also makes a lovely gift!
This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything.
Just don't call it compound butter.
Try Beurre Monté! You'll just need Butter, cut into chunks - up to 1 pound, 1 tablespoon water*, Using just a little bit of water helps the emulsion process...
Are you a lover of mayonnaise, just like I am? I love using mayonnaise in almost everything from adding them into my salads, to topping my tacos with them, to adding them into my burger and even just dipping my homemade French fries in them, I love using mayonnaise! Well, it isn’t too difficult, all […]
Image courtesy of Daily Telegraph So, my 'new' husband and i are both very into our food. Stay tuned to see how this affects our waistlines! Maybe i should take some before and after photo's ;) Cooking dinner together is genuinely one of our favourite pass-times. We start off with my husband pouring us each a glass of wine or cracking open a cold one and then... the fun begins. A few weeks ago we decided, to challenge ourselves, to choose one recipe a week that is something different to what is served up from our usual repertoire. For our first 'experimental' meal, to make use of the wonderful deep-fryer we received as a wedding gift, we decided on something that has to match well with potato chips. The obvious choice: Steak of course!! I received a gorgeous recipe book (Sauces, Michel Roux, Rizzoli International Publications Inc, 2006) as a gift from my cousin for looking after their dogs while they were away on holiday that i have been very eager to put to use. So, steak and chips... plus which sauce... Bearnaise of course! Michel Roux has a helpful index at the back of the book with a list of foods and the sauces that would pair well with them. On the top of the list for sauces to match with beef: Bearnaise! My husband, using newly learnt techniques from season 2 of MasterChef Australia, was in charge of preparing the T-bones, while i went about making the sauce. I have not much experience with sauces, so was a leeetle bit nervous. To my pleasant surprise, the easy to follow recipe worked a treat! Image courtesy of Wicked Food Serves 6 Preparation time: 20 minutes Cooking time: 12- 15 minutes 2 tablespoons white wine vinegar 3 tablespoons snipped tarragon 62.5 ml minced shallot 10 peppercorns, crushed 4 egg yolks 3 tablespoons cold water 250 ml freshly clarified butter, cooled to tepid 2 tablespoons snipped chervil juice of half a lemon salt and freshly ground black pepper In a small thick-bottomed sauce-pan, combine the vinegar, tarragon, shallots and peppercorns and cook over a low heat to reduce by half. Set aside in a cool place. When the vinegar reduction is cold, add the egg yolks and cold water. Set the pan over low heat and whisk continuously, making sure that the whisk reaches right down into the bottom of the pan. As you whisk, gently increase the heat; the sauce should emulsify slowly and gradually, becoming unctuous after 8-10 minutes. Remove from the heat and whisk the clarified butter into the sauce, a little at a time. Season with salt and pepper. Pass the sauce through a wire-mesh conical sieve into another pan. Stir in the rest of the tarragon, the chervil and lemon juice. Serve at once. My notes: As i am not a fan of any liquorice-flavoured food, i am not a fan of tarragon and don't grow it in my garden. So, i used thyme instead - it was lovely. Another herb exchange: I didn't have fresh chervil in my garden, so i used parsley instead.
A sweet and spicy sauce perfect for using as a barbecue glaze or served with cream cheese and crackers.
Intimidated by hollandaise sauce? This easy, speedy version requires just four ingredients and comes together quickly with the help of an immersion blender.
Sauce Vierge is a French sauce made from diced tomatoes, olive oil, fresh herbs and lemon juice. It pairs especially well with seafoods, such as the Tuna Steak I shared today.Sauce Vierge was popularised by Michel Guérard, a French chef who championed nouvelle cuisine (literally, "new cuisine") in the 1970's, a food style which emphasised freshness, simplicity, and lightness. Really, this sauce couldn't be a better expression of this style of French cooking!Serve with white meats (chicken, pork), vegetables, use as a salsa-type dip (corn chips, mini crostini), pile onto toasted bread to make bruschetta or crostini, pile over an omelette or frittata, or corn fritters! Great made on the day, even better the next day!
This all-purpose chile crisp recipe—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.
This easy, tangy-sweet conserva (aka tomato paste) is a great way to coax great flavor out of supermarket tomatoes.
How to Make Moroccan Hot Sauce (Matbucha): This instructable will show you how to make my version of morrocan hotsauce. I apologize for the lack of quality pictures, as i only thought to document this after I made it. making matbucha is not an exact science, this recipe is easy to follow a…
Try this amped up miso butter recipe next time you want to bring delicious umami flavour to your cooking! Includes loads of uses and recipes ideas too.
My favorite hot pepper jelly recipes are sweet and tangy jewel colored jellies and jams to pair with cream cheese and crackers!
A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.
Create delicious Belgian mayonnaise with this easy to follow Belgian Mayonnaise recipe including tips on how and when to serve it.
This Low FODMAP BBQ Sauce is rich, flavorful, savory, smoky, perfectly sweetened, and absolutely yummy.
These two recipes are a good way of using up gluts in the garden. They are both tried and tested over many years in my family and still as popular as they have always been. I have shared these recipes with many friends so now I will share them with...
The ULTIMATE pickled vegetable relish, its flavor and versatility will astound you! Not just for hot dogs and muffuletta sandwiches, add this giardinera to your burgers, nachos, pizzas, pasta salads and anything else your heart desires!
This vegan cashew queso is cheesy, creamy and so easy to make! Made with just a few pantry staple ingredients, this simple recipe is perfect as a dip, on top of burrito bowls, tacos & more.
I’m not sure where the late Mr. O-P got this recipe for mustard sauce, but what I do know is that it’s my favorite, and soon becomes the favorite of everyone who tries it. This is the mustard sauce that we have been serving with our Easter ham for more than a decade. When we first served it, our friend Stephanie liked it so much, that she wanted her own little bowl on the side. Yep, it’s that good. It’s easy to put together, and keeps 4 to 5 days in the fridge, if it lasts that long. In addition to ham, it goes equally well with corned beef, broiled salmon, and a wide variety of vegetables. Try it on ham sandwiches, or use it as an ingredient in egg salad, ham salad, deviled eggs, potato salad, you name it. I’m guessing that my favorite will soon become your favorite, too! My Favorite Mustard Sauce 2 T. brown mustard seeds 2 t. Worcestershire sauce 1/2 c. good mayonnaise 1/2 c. sour cream (not low-fat) 1/2 c. grainy mustard Toast mustard seeds in a dry 9-inch sauté pan over medium heat until they start to pop. Do not burn! Turn seeds out into a medium mixing bowl. Add the remaining ingredients and whisk to combine. Store in refrigerator. Keeps 4 to 5 days. PRINT RECIPE This post is linked to: Cooking & Crafting with J&J Amaze Me Monday Busy Mondays Merry Monday Over the Moon Make it Pretty Monday Celebrate Your Story Inspire Me Tuesday Reader Tip Tuesday Homestead Wednesday Wow Us Wednesday Wine’d Down Wednesday Full Plate Thursday This post contains affiliate links.
This sweet and sour tamarind sauce requires tamarind powder, chopped peanuts, red onion, and cilantro and pairs well with tofu and egg rolls.
Make these Parmesan crisps and float them on top of creamy tomato soup or creamy broccoli soup for an extra kick of flavor.
