Great for Po Boys!
FOR JUST THE TWO OF US, I HALFED ALL THE INGREDIENTS.
- Hellmans
- Tony Cachereys Creole seasoning
- garlic cloves minced or pressed in a garlic squisher thingie
- Creole or Dijon mustard
- Worcestershire sauce
- paprika
- hot sauce
- fresh lemon juice
Haven’t tried
Usually I buy a jar at the grocery but would like to try making my own.
- finely chopped onion
- minced garlic
- chopped cilantro
- chopped fresh oregano
- ground cumin
- taste
- water
I was making a stir fry when I realized I was out of Teriyaki Sauce…Google to the rescue…but I did my usual and added a few extra ingredients to make this sauce my own.
- water
- soy sauce
- packed brown sugar
- ground ginger...grate some fresh ginger
- garlic powder...or a couple cloves pressed fresh garlic
- apple cider vinegar
- minced fresh parsley
- -
- Additional ingredients:
- cornstarch
- cold water
Haven’t tried
- tspn garlic powder
- margarine
Easy, uses already made mayonnaise!
- Kosher Salt
- good quality Mayonnaise
- lemon juice to taste and some lemon zest
Put in a squirt bottle to be “drizzled” on top of your taco!
- 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
Haven’t tried
It’s a Utah/Yankee thing.
Enjoy with fries or even veggies. The sauce stays good in your fridge for at least 1 month.
- sprinkle paprika
- salt
- apple cider vinegar
- pepper
- ketchup
- mayonnaise
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.
- 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
I have my own tartar sauce recipe in this book but I love Red Lobsters sauce. I finally made this and it was sooo good!
- very finely minced onion
- sugar
- sweet relish
- 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.
- chopped shallots
- sliced white button mushrooms
- tomato paste
- beef stock
- chopped leek
- all-purpose flour