http://2.bp.blogspot.com/_LuT4cCnLT1g/TLtcdxaUtXI/AAAAAAAAFug/vtcV-3y07Ss/s640/IMG_9220.JPG
Mexican Dip -
Mexican Dip is a sauce made by adding vegetables to a mixture of sour cream and mayo, plus flavorings. If you want, by adding cream cheese at the base you can make the dip extra thick and scoopable.
Ingredients:
-1 cup (250 mL) sour cream
-1/2 cup (125 mL) mayonnaise
-1 pkg (35 g) Old El Paso* Taco Seasoning Mix
-2/3 cup (150 mL) shredded Cheddar cheese (optional)
-Assorted fresh vegetables
Directions:
Stir together sour cream, mayonnaise, taco seasoning and cheese if using. Cover; refrigerate until serving.
Serve with assorted fresh vegetables.
http://lifemadedelicious.ca/en/Recipes/H/Holiday-Mexican-Vegetable-Dip.aspx?gclid=CIjp8K2RrboCFc07MgodSToAcw
-1 cup (250 mL) sour cream
-1/2 cup (125 mL) mayonnaise
-1 pkg (35 g) Old El Paso* Taco Seasoning Mix
-2/3 cup (150 mL) shredded Cheddar cheese (optional)
-Assorted fresh vegetables
Directions:
Stir together sour cream, mayonnaise, taco seasoning and cheese if using. Cover; refrigerate until serving.
Serve with assorted fresh vegetables.
http://lifemadedelicious.ca/en/Recipes/H/Holiday-Mexican-Vegetable-Dip.aspx?gclid=CIjp8K2RrboCFc07MgodSToAcw
Mint Sauce -
Mint sauce is a sauce that goes well with meats. To make a mint sauce you combine the mint with caster sugar. At the end you have to let it rest so the flavor is stronger.
Ingredients:
-3/4 cup finely chopped fresh mint leaves
-2 tsp caster sugar
-60mls (1/4 cup) boiling water
-125mls (1/2 cup) white wine vinegar
Directions:
Combine the mint and caster sugar in a small heat-resistant mixing bowl.
Step 2 Add the boiling water and stir with a wooden spoon until the sugar dissolves.
Step 3 Add the vinegar and mix well.
Step 4 Allow the sauce to stand for 15 minutes for the flavour to develop before serving in a sauce jug with a spoon.
http://1.bp.blogspot.com/-ntNV3Stsw18/T22897St_aI/AAAAAAAABEA/r99NhjbCY3c/s1600/mint+sauce.jpg
http://www.taste.com.au/recipes/10488/mint+sauce
-3/4 cup finely chopped fresh mint leaves
-2 tsp caster sugar
-60mls (1/4 cup) boiling water
-125mls (1/2 cup) white wine vinegar
Directions:
Combine the mint and caster sugar in a small heat-resistant mixing bowl.
Step 2 Add the boiling water and stir with a wooden spoon until the sugar dissolves.
Step 3 Add the vinegar and mix well.
Step 4 Allow the sauce to stand for 15 minutes for the flavour to develop before serving in a sauce jug with a spoon.
http://1.bp.blogspot.com/-ntNV3Stsw18/T22897St_aI/AAAAAAAABEA/r99NhjbCY3c/s1600/mint+sauce.jpg
http://www.taste.com.au/recipes/10488/mint+sauce
Cocktail Sauce -
Cocktail sauce is a cold or room temperature sauce. It is usually a mix of ketchup and horseradish, but in some places is made differently. This sauce must be chilled first to help develop the flavors.
Ingredients:
-1 cup ketchup
-1/3 cup prepared horseradish, or to taste
-1/2 tablespoon Worcestershire sauce
-1/4 tsp Louisiana hot sauce
-2 tbsp lemon juice
Directions: Stir together all the ingredients thoroughly, and chill for at least an hour to develop the flavors. Serve cold.
http://americanfood.about.com/od/saucesdipsanddressings/r/Cocktail_Sauce.htm http://www.mainechefs.com/images/cocktail-sauce-l_1_.jpg
-1 cup ketchup
-1/3 cup prepared horseradish, or to taste
-1/2 tablespoon Worcestershire sauce
-1/4 tsp Louisiana hot sauce
-2 tbsp lemon juice
Directions: Stir together all the ingredients thoroughly, and chill for at least an hour to develop the flavors. Serve cold.
http://americanfood.about.com/od/saucesdipsanddressings/r/Cocktail_Sauce.htm http://www.mainechefs.com/images/cocktail-sauce-l_1_.jpg
Beurre Blanc -
Beurre Blanc is an emulsified butter, similar in concept to a hollandaise sauce. This sauce is rich and should be able to cling to food, but if the sauce cools too much the butterfat with solidify.
Ingredients:
-1 cup dry white wine
-½ cup white wine vinegar
-1 Tbsp finely chopped shallot
-1 lb unsalted butter, cold
-Kosher salt, to taste
Directions:
http://culinaryarts.about.com/od/buttersauces/r/beurreblanc.htm
http://en.wikipedia.org/wiki/Beurre_blanc
-1 cup dry white wine
-½ cup white wine vinegar
-1 Tbsp finely chopped shallot
-1 lb unsalted butter, cold
-Kosher salt, to taste
Directions:
- Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.
- While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.
- Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
- As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
- Season to taste with Kosher salt. Traditionally the shallots would be strained out before serving, but doing so is optional. Serve right away.
http://culinaryarts.about.com/od/buttersauces/r/beurreblanc.htm
http://en.wikipedia.org/wiki/Beurre_blanc
Romesco Sauce -
Romesco is a nut and red pepper based sauce. Flour or ground stale bread may be used as a thickener or to provide texture. The outer layer (the charred layer) is removed from this sauce.
Ingredients:
-1/4 cup olive oil
-1 1-inch thick slice of crusty bread, torn into pieces
-1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
-5-6 garlic cloves, chopped
-1 teaspoon salt
-1 15-ounce can of crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded
-1 8-ounce jar of roasted red bell peppers, drained
-1 Tbsp smoked paprika (preferred) or sweet paprika
-2-3 Tbsp sherry vinegar or red wine vinegar
Directions:
1 Preheat the oven to 350°F. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown. Add the garlic and sauté another 1-2 minutes, stirring once or twice.
2 Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Allow to cool and scrape into a container to store.
To use romesco sauce, mix with pasta, shrimp, chicken or vegetables either before or after they are cooked, much like you would a pesto.
Kept in a sealed container, Romesco sauce will last for a week or more in the fridge. It freezes well, too
http://en.wikipedia.org/wiki/Romesco
http://www.simplyrecipes.com/recipes/spanish_romesco_sauce/
-1/4 cup olive oil
-1 1-inch thick slice of crusty bread, torn into pieces
-1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
-5-6 garlic cloves, chopped
-1 teaspoon salt
-1 15-ounce can of crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded
-1 8-ounce jar of roasted red bell peppers, drained
-1 Tbsp smoked paprika (preferred) or sweet paprika
-2-3 Tbsp sherry vinegar or red wine vinegar
Directions:
1 Preheat the oven to 350°F. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown. Add the garlic and sauté another 1-2 minutes, stirring once or twice.
2 Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Allow to cool and scrape into a container to store.
To use romesco sauce, mix with pasta, shrimp, chicken or vegetables either before or after they are cooked, much like you would a pesto.
Kept in a sealed container, Romesco sauce will last for a week or more in the fridge. It freezes well, too
http://en.wikipedia.org/wiki/Romesco
http://www.simplyrecipes.com/recipes/spanish_romesco_sauce/