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
It’s a Utah/Yankee thing.
Enjoy with fries or even veggies. The sauce stays good in your fridge for at least 1 month.
- apple cider vinegar
- salt
- ketchup
- mayonnaise
- pepper
- sprinkle paprika
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 tarter sauce recipe in this book but I love Red Lobsters sauce.
- 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.
- 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
- fresh shredded parmesan cheese
- crushed tomatoes
- spaghetti sauce
- white pepper
- salt
- garlic powder
- heavy cream
- cream cheese
- butter
- Pasta or Ravioli or Tortellini
Haven’t tried.
Sounds sort of like a sweet and sour sauce to me.
- dry sherry
- soy sauce
- vinegar
- - 1/2 cup apple juice
- corn starch
- red plum jam or fancy plum
- apple pieces
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.
- 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.
- honey
- molasses
- bourbon
- orange juice
- Dijon mustard
- smoked ham half