Belongs to cokerlj Easy Lemon Aioli for Crab Cakes & Seafood 
  • Currently 5/5 Stars.
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Easy, uses already made mayonnaise!

You might need to buy:
  • Kosher Salt
  • good quality Mayonnaise
  • lemon juice to taste and some lemon zest
Belongs to cokerlj Mexican Crema 3 Ways 
  • Currently 5/5 Stars.
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Put in a squirt bottle to be “drizzled” on top of your taco!

You might need to buy:
  • Tangerine-Cilantro Crema:
  • -
  • lime juice
  • lime zest
  • recipe "Regular Crema"
  • Lime-Cilantro Crema:
  • -
  • salt
  • sour cream
  • heavy cream
  • Regular Crema:
  • recipe "Regular Crema"
  • Tangerine zest
  • Tangerine juice
Belongs to cokerlj Fry Sauce 

It’s a Utah/Yankee thing.
Enjoy with fries or even veggies. The sauce stays good in your fridge for at least 1 month.

You might need to buy:
  • apple cider vinegar
  • salt
  • ketchup
  • mayonnaise
  • pepper
  • sprinkle paprika
Belongs to cokerlj Creamy Shrimp Or Fish Sauce 
  • Currently 5/5 Stars.
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Tweeked my recipe for a creamy butter sauce to make a slightly thicker sauce with shrimp to serve over a fine grilled fish such as flounder.

You might need to buy:
  • small shrimp
  • Tony's Creole seasoning
  • cream
  • small clove garlic thinly sliced
  • chopped fresh parsley
  • Worcestershire sauce
  • lemon juice
  • flour
  • unsalted real butter
  • white wine
  • salted real butter
Belongs to cokerlj Red Lobster Copycat Tarter sauce 
  • Currently 5/5 Stars.
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I have my own tarter sauce recipe in this book but I love Red Lobsters sauce.

You might need to buy:
  • sweet relish
  • sugar
  • very finely minced onion
  • real mayonnaise
  • very finely grated and minced carrot

Haven’t tried…for the Braised Rabbit in this book.
Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.

Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.

You might need to buy:
  • all-purpose flour
  • tomato paste
  • beef stock
  • chopped leek
  • sliced white button mushrooms
  • chopped shallots

Haven’t tried…sounds like a good “Pink” sauce that my daughter would like

You might need to buy:
  • fresh shredded parmesan cheese
  • crushed tomatoes
  • spaghetti sauce
  • white pepper
  • salt
  • garlic powder
  • heavy cream
  • cream cheese
  • butter
  • Pasta or Ravioli or Tortellini
Belongs to cokerlj Plum Sauce 

Haven’t tried.
Sounds sort of like a sweet and sour sauce to me.

You might need to buy:
  • dry sherry
  • soy sauce
  • vinegar
  • - 1/2 cup apple juice
  • corn starch
  • red plum jam or fancy plum
  • apple pieces
Belongs to cokerlj Raisin Sauce for Ham or Pork Loin 
  • Currently 4/5 Stars.
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This was pretty good used as a glaze on my boiled ham recipe in this book. I actually made with crasins, boiled my ham, pulled out of water, scored top of ham, glazed and placed in a 350 degrees oven for 15-20 minutes.

You might need to buy:
  • flour
  • dry mustard
  • brown sugar
  • vinegar
  • water

Haven’t tried.
I prefer to boil my ham…bet you could use this glaze after boiling ham and just put in oven to set glaze.

You might need to buy:
  • honey
  • molasses
  • bourbon
  • orange juice
  • Dijon mustard
  • smoked ham half