A foolproof technique to make a classic French béarnaise sauce using hot butter and a hand blender. This elegant sauce for steaks and fish can be made in five minutes.
Argentine chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes and is an easy, super flavorful addition to grilled meats and so much more. Plus, it takes just 10 minutes to make.
This harissa aioli is quick, easy and good on just about anything!
This recipe is easy to make and tastes great. Amounts can be adjusted to suit individual tastes to make it more or less sweet and spicy. Black bean paste can be used in placed of the peanut butter. Goes well with chicken, pork, beef, wild game and dim sum.
An easy, sweet-spicy orange dipping sauce that's perfect for serving with coconut shrimp, spring rolls, chicken fingers, and more.
XO sauce is made from dried shrimp & scallops, salty Jinhua ham, shallots, garlic, chili, and oil. Originating in Hong Kong, XO sauce is epically delicious and an explosion of umami!
Pasta recipes with gorgonzola cheese turn simple pasta into a gourmet affair. And it couldn't be easier! This will be your go-to gorgonzola cheese pasta recipe.
A few weeks ago, I wanted a nice, rich sauce to go with some hazelnut-crusted tilapia I bought. Since the fish was fairly healthy, and I had eaten pretty healthy all day, I figured I could splurge. I know I wanted creamy (dairy is my downfall!), and I knew I wanted savory, so I googled some beurre blanc recipes. I ended on this Easy Sherry Cream Sauce, which is just as simple and delicious as it sounds. It was everything I was hoping for, and this earned me a "9/10" on the Guinea Pig scale. (See About Me column.) Ingredients: 2-3 tablespoons butter 2 small cloves garlic, smashed 1 shallot, chopped 1 cup heavy whipping cream 3 tablespoons sherry salt and pepper, to taste Spring thyme Melt butter in saucepan over medium-low heat. Smash garlic; add to butter. Add the chopped shallot, and saute for 1 minute. Add cream and sherry; bring to a simmer. (I simmered mine with some thyme, which I removed before serving. The taste was just faint enough.) Reduce heat and simmer for about 10 minutes until sauce reduces and nicely coats the back of a spoon. Taste and add salt and pepper. Some people strain the sauce so you are left with a creamy sauce, and no lumps from the garlic and onions, but I chose to serve my sauce without straining it. Adapted from: http://southernfood.about.com/od/saucerecipes/r/bl51026e.htm.
Sweet, spicy and savory. 3 classic flavors come together in this trio of Asian dipping sauces that showcase authentic Asian flavors for spring and egg rolls.
Chiu chow sauce or chao zhou sauce, is a condiment that you'll want to put on everything. A chili oil with lots of garlic, you won't believe how good it is.
Make McDonald's tartar sauce at home.
Spread the loveA great accompaniment for cold meats or fish – especially for Gravlax (click here for the recipe)! This sauce is the traditional accompaniment for it. Pungent with mustard, a nice sharp twang of vinegar, fresh with lemon zest...
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Earlier this year my father spent a month in India. When he came back he sent us a package that had some wonderful scarves, fabric and dresses for the girls. He also sent a vial with two vanilla beans. I LOVE vanilla, but I've always been scared to work with vanilla beans. They are so expensive and what if I mess it up?? I recently was looking at recipes on pinterest and one caught my attention. I can't even remember what the recipe was for but in the article they mentioned that you can buy vanilla beans in bulk and save money. Needless to say I was googling within minutes. I found www.beanilla.com and immediately ordered 25 beans. (They take paypal, that's something I can really appreciate.) Finally today I decided to try making a simple vanilla syrup. This stuff tastes AMAZING. Waiting for it to cool I've come up with several things I want to try it with. In my coffee, tea or hot chocolate? Rootbeer + vanilla syrup + vodka? Vanilla syrup as the invert sugar in my homemade granola? Without further ado, here is the recipe: Vanilla Syrup 2 1/2 cups sugar 2 1/2 cups water 2 vanilla beans Combine the sugar and water over low heat, stirring until sugar is dissolved. Split the vanilla beans in half the long way. Scrap out the black paste on the inside and stir it into the syrup, add the bean itself. Keep over low heat to encourage the steeping but DO NOT BOIL. (You don't want to reduce the water too much or your syrup will be too thick.) Steep for 30 minutes. Stirring occasionally (I stirred far more than that because I couldn't pry myself away from the fragrance.)
Love Houston's? Make their Buttermilk Garlic Salad Dressing at home with this copycat recipe.
I'm backkkkk! Well, I actually got back on Monday night--but things have been quite hectic since then. As it turns out, our power was out the entire week we were on vacation. No good. Very no good. It was really really no good on Tuesday morning when I threw entirely everything away from my rotting, stinky refrigerator. Next weeks grocery bill is going to break the budget, that's for sure. But alas, vacation was splendid--it was nice to see everyone that we only get to see every half a year or so (the Hubs & I are both from Michigan so most of our family and friends are still there...) My plants all survived the week--this year, unlike last year, I remembered to find them a sitter. So, are you drooling from the preview of the recipe I'm about to share with you? I am. I actually made it a few weeks ago--and the thought of it still has me weak at the knees. Portobello Ravioli with Smoky Sun-dried Tomato Sauce Inspired by Ravioli de Portobello from Olive Garden (Printable Recipe) What you'll need: For the raviolis: 1 batch of pasta dough 1 pound of portobello mushrooms 1 onion 1/4 cup butter salt, pepper, garlic powder, and oregano For the sauce: 2 cups of milk 1/4 cup flour 1/4 cup butter 8 ounces of smoked gouda 1 cup grated parmesan 1/4 cup sun-dried tomatoes, chopped For the ravioli: You'll need 1 pound of portobello mushrooms--I used the baby ones. To wash mushrooms--I usually run them under cold water for a second, just to get them wet, then with a paper towel, just wipe off any gunk or dirt. They will probably still look dirty, but as long as they are free of dirt, they are fine. You will never be able to scrub them entirely white. Chop the mushrooms into a fine dice... Annnd...keep chopping... You'll need to do the same with a small onion. This would have been a nice time to have a food processor. If you have one, please, by all means, use it. It's worth it. Heat a medium fry pan on medium high heat. Once the pan is hot, add 1/4 cup of butter. When the butter is melted, add the onion stirring until translucent, then add the mushrooms. Cook the mushrooms and onions until they are soft. Season this mixture with salt, pepper, garlic powder (or fresh chopped garlic--I was rushed), and oregano--to taste. Set this aside to let it cool. With the pasta dough (recipe here), I left you with your dough rolled into a ball, resting. Uncover your dough, and start rolling it out. If it's sticky, dust the countertop with flour (it's okay to use a lot). Cut the dough into 4 sections--this will make rolling much, much easier. At this point, I started to use my pasta machine to roll the rest of the dough. If you don't have one of those--just keep rolling! You want your dough to be relatively thin--about the thickness of a quarter. Keep rolling, rolling, rolling...Keep that pasta rolling...Rolling, rolling, rolling...Roll outtttt. When your dough is ready--lay it out in a sheet on the counter. Spoon tablespoon sized scoops of the filling onto the dough in a grid-like pattern. With a finger, brush water or egg yolk in the seams. Place an equal sized sheet of dough on top of your filling-mounds. Carefully, start pressing the two layers of dough together around the mounds... With a pizza cutter (or a knife), cut the ravioli into squares. Seal each individual ravioli--pressing out all the air pockets. You may to, then, trim the edges so the pieces are more uniform in shape. Tada! To cook these--heat a large pot of water. Bring it to a rapid boil and throw in a large handful of salt. I cannot stress two points enough: LARGE pot. LARGE handful of salt. You need the large pot so the raviolis have room to swim around and not stick to each other. You need a lot of salt in the water to season the pasta. The water should taste like saltwater. This really makes a difference, I promise. These will only need to cook for about 3-4 minutes. For the sauce: Git yer gouda... And shred it. All of it. I want to tell you a secret about this gouda. I was shopping for my gouda--looking in the fancy cheese section of my grocery store. There they had an 8 ounce block of Boar's Head Smoked Gouda for $8.99. $8.99! For a half a pound! Then I thought about something... I thought, "Hmm...We used to get Boars Head Smoked Gouda at work--and it came in a big block that you have to slice like a deli does...I wonder if the deli here has it too?!" So, I wandered over to the deli counter--and lo and behold, they had a big ole block of smoked gouda. And guess what?! It was $8.99 for an entire pound! That's half the price! I asked the kind, deli-sir to put the slicer as thick as it would go and slice me a nice chunk of the cheese. He rang it in--and it was on sale! So here it is, I got .62 pounds of this cheese for $4.95, instead of .5 pounds of the same cheese, just individually wrapped, for $8.99--in the same grocery store. I should be an extreme couponer. Except without the coupons. Just the brains. I also grated about 1 cup of parmesan cheese. Then I chopped up some sun-dried tomatoes to have them ready. Next, I heated my sauce pan and melted my butter. Once the butter was melted, I added the flour. Stir the butter and flour around until it forms a clump. Yes, a clump. That's the best word I can think of to describe it. Once in clump state, slowly start adding the milk. I added about 1/2 cup at a time. Make sure the milk is entirely mixed in before adding more. This will prevent lumps. It's a slow process, but it will be soooo worth it when you sauce is velvety and smooth--not lumpy and floury. You should end up with a thick, smooth cream that tastes really gross. So lets make it taste better! Add in the grated cheeses--save a little of the parmesan for sprinkling later Also, add in the dice sun-dried tomatoes. Stir in some salt and pepper, as well as garlic powder, until it tastes how you like it. This sauce is absolutely delicious. Drool..... Cook your raviolis--then just dump gobs and gobs of sauce on top. This will be the best ravioli you've ever had. No, seriously. It will be. Like, I licked my plate. I really did. Yum.
A simple shawarma sauce that is creamy and delicious. This sauce is great in sandwiches, over salads, and perfect for dipping veggies.
Creamy, garlic sauce great for pasta. Inspired by a dish I used to love from one of my favorite restaurants. They served it with tortellini tossed in truffle oil, spinach and prosciutto.
The easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner!
A deliciously simple and fresh-tasting marinara sauce is surprisingly easy to make at home from just a few everyday ingredients. Quick, too!
This homemade Schezwan sauce can be used to make Schezwan noodles or Schezwan fried rice or had as a dip with appetisers. Make a bottle of this when you have some time and you are just minutes away from a delicious Indochinese meal.
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With a large batch of sambal goreng (fried chili paste) at home, you can quickly whip up sambal goreng dishes with fish, chicken, eggs, and even potatoes.
Follow these easy instructions to make homemade marinara (pasta) sauce that is great on spaghetti, pizza or just about anything. This simple recipe uses fresh tomatoes, onions, basil and garlic.
This cucumber salad dressing is so easy to make and perfect for green salads, pasta salads, or a dip. It's light and refreshing with a hint of lemon. If you're looking for a tasty and healthy salad dressing that can be made ahead, give this cucumber salad recipe a try!
