Sauces

Place peppercorns and garlic in a sterilized 1 qt. bottle. Add enough thyme sprigs to loosely fill bottle and pour vinegar over all ingredients until bottle is full. Seal tightly and age for at least 3 weeks. Store in a cool dark place and the vinegar will hold for 6 months. Vinegar 1qt whitePepper 2T…

Stir together in a medium bowl. Sauce can be refrigerated in airtight container up to one week. Mayonnaise 1 cRelish 3 T sweetLemon Juice, Fresh 1 TCapers 3 T drained and rinsedTarragon 1 TSalt 1 tsp coarsePepper 0.125 tsp

In food processor, puree garlic and salt. Add shallot, capers, cornichons and their juices and pulse a few times. Add remaining ingredients and pulse. Capers 2TChives 1 TDill 1TLemon Juice, Fresh 1 lemonMayonnaise 1c homemadeRelish 2t sp sweet (or use 2 T cornichons) w juiceShallot 1 mincedGarlic 1 clove, mincedSalt, Kosher 1 tspSour Cream 0.5c

Mayonnaise 1/2 cSriracha Sauce 2 TSesame Oil 1 tspLime juice 1 tsp​Mix all

Melt 3T butter and stir in flour. Cook till golden. Add broths. Cook 1 hour. Add tomato sauce. Cook 5 min. Stir in heavy cream. Boil and swirl in 3 T butter. Add port and heat. Butter 6TFlour 3TStock 1.75c chickenStoc k0.75c hamTomato Sauce 2cHeavy Cream 1cWine, Port 0.25c

Whisk together lemon juice, anchovy paste, and oil until blended. Stir in shallot, capers, and parsley and season w s&p. Lemon Juice, Fresh 1TAnchovy Paste 0.125 tspOlive Oil 3TShallot 1T choppedCapers 1T drained and choppedParsley 2T chopped

Mix all ingredients. Chill. Mustard 1TMayonnaise 0.5cKetchup 2TCelery 2T mincedParsley 2T mincedLemon Juice, Fresh 2 tspCajun Seasoning 0.5tspOnions, Green 1 minced

Roast peppers (see “How-tos”). Put in blender and add lemon juice, sugar and salt. Peppers, Red 2 large sweetLemon Juice, Fresh 2TSugar 1TSalt 0.5tsp

Roast pepper, peel and discard seeds. Process pepper, garlic, saffron and cayenne in food processor until smooth. With processor running, pour oil through food chute to emulsify. Add cream and salt. Pulse 2 or 3 times. (2/3 c) Peppers, Red 1 largeGarlic 1 large clove, mincedSaffron 0.5tspCayenne Pepper 1 pinchOlive Oil 3THeavy Cream 1.5T

Puree 10 oz thawed raspberries w .25 c light corn syrup. OR: Cook raspberries w .5 c sugar in .5 c fruit syrup for 5 min. Puree and strain through sieve OR process raspberries in blender or food processor 10 sec, pour mix through sieve, mix w 1T sugar and 1Tsp lemon juice until sugar…