Easy Sauces & Dressings
Here are easy sauces and dressings to make with ingredients that most likely you have in your fridge and pantry.
Ketchup Sauces:
Cocktail Sauce
2 Parts Ketchup
1 Part Prepared Horseradish
Squeeze of Lemon
Barbeque Sauce
2 Parts Ketchup
1 Part Cider Vinegar
1 Part Mustard
1 Part Brown Sugar
Kosher Salt
Freshly Ground Pepper
Special Sauce
2 Parts Ketchup
2 Parts Mayonnaise
1 Part Pickle Relish
Mustard Dressings & Marinade:
Potato Salad Dressing
1 Part Mustard
2 Parts Cider Vinegar
2 Parts Olive Oil
Dill
Kosher Salt
Freshly Ground Pepper
Herb Vinaigrette
1 Part Mustard
3 Parts Olive Oil
2 Parts Vinegar
Kosher Salt
Freshly Ground Pepper
Tarragon
Dill
Basil
Oregano
Honey Mustard Marinade
1 Part Mustard
2 Parts Honey
2 Parts Vinegar
2 Parts Olive Oil
Mayonnaise Dressings & Dip:
Coleslaw Dressing
2 Parts Mayonnaise
1 Part Cider Vinegar
Pinch of Sugar
Freshly Ground Pepper
Celery Salt
Caesar Dressing
2 Parts Mayonnaise
1 Part Dijon Mustard
1 Part Worcestershire Sauce
1 Part Lemon Juice
Grated Parmesan Cheese
Wasabi Mayonnaise
3 Parts Mayonnaise
2 Parts Prepared Wasabi Paste
1 Part Lemon Juice
Macadamia Nut Pesto
I absolutely LOVE macadamia nuts and have never been that wild about pine nuts so I decided to try making pesto with macadamia nuts instead. This pesto turned out to be the best pesto I’ve ever tasted. You can use it in pasta dishes or anything that you would make with regular pesto. I grilled brined pork chops and garnished them with a dollop of my Macadamia Nut Pesto.
INGREDIENTS
3 Garlic Cloves
2 1/2 Cups Packed Fresh Basil Leaves
1/4 Cup Whole Macadamia Nuts
1/2 Cup Olive Oil
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/2 Cup Grated Romano, Parmesan or Pecorino Cheese
You will need a heavy duty blender or food processor for this recipe. Wash and dry the fresh basil leaves. You will want to make sure to get any dirt and grit off of them. Add the garlic, basil leaves and macadamia nuts to your blender or food processor. Pulse until the ingredients are coarse. Add the olive oil, salt and pepper and pulse until nice and smooth. Transfer to a storage container with a tight lid. Right before you are going to use the pesto mix in the grated cheese. Makes about 1 cup
Curry Sauce
Curry Sauce is extremely versatile and can be served with lamb, chicken, fish and vegetables. The cooking time varies with the ingredients used. Uncooked fish needs about 15 to 20 minutes; uncooked meat or chicken needs about 1 to 2 hours; vegetables need about 30 minutes to 1 hour. All curry sauces should be thoroughly cooked, to develop the flavor and blend the ingredients.
INGREDIENTS
2 Medium Onions
2 Tablespoons Butter
1 Tablespoon Curry Powder
1 Teaspoon Curry Paste
1 Tablespoon Unbleached Flour
1 Clove Crushed Garlic
1 Cup Vegetable Broth or Coconut Milk
1 Teaspoon Kosher Salt
1/4 Teaspoon Cayenne Pepper
2 Tablespoons Chutney
1 Tablespoon Half & Half
Slice the onions and chop them finely. Melt the butter in a large sauté pan, over a medium high heat. Add the onions and sauté for 5 minutes until golden brown. Add the curry powder, curry paste and flour. Cook for 6 minutes. Add the garlic, the broth or coconut milk and bring to a boil over a high heat. Add the seasonings and chutney. Reduce the heat to medium low and cover with a lid. Simmer for 30 to 40 minutes. Remove from the heat and add the half & half immediately before using. Makes about 1 1/2 cups
Honey Barbecue Sauce
This Honey Barbecue Sauce is terrific brushed on roast chicken or racks of ribs at the end of cooking time. It is even great for glazing swordfish or tuna steaks. You should be able to find curry paste in the international food section of your grocery store.
INGREDIENTS
1/2 Cup Honey
1/4 Cup Dijon Mustard
3 Teaspoons Fresh Thyme
1 Teaspoon Mild Indian Curry Paste
1/2 Teaspoon Kosher Salt
1/4 Cup Water
1/4 Cup Olive Oil
In a large size bowl whisk the honey, mustard, thyme, curry paste, kosher salt and water together. Pour into a small size sauce pan and bring to a low simmer over a medium heat. Drizzle the olive oil in very slowly while you whisk it in to incorporate. Remove from the heat and pour into a clean jar. Allow the sauce to cool completely. Cover with the lid and place into the refrigerator until you are ready to use. The barbecue sauce should last for several weeks in the fridge. Make sure to give a good shake before using. Makes about 1 1/2 cups of Honey Barbecue Sauce.
Healthy Puttanesca Pasta Dinner
This classic spicy Italian sauce satisfies with plenty of flavor without the oil or anchovies. If you want to make this pasta dish extra healthy then used whole wheat pasta.
INGREDIENTS
1/2 Cup Vegetable Broth
1 Cup Diced Onion
5 Minced Garlic Cloves
1/2 Teaspoon Crushed Red Pepper
2 Tablespoons Tomato Paste
6 Cups Diced Plum Tomatoes
1/4 Cup Chopped Kalamata Olives
3 Tablespoons Capers
3 Tablespoons Chopped Fresh Parsley
3 Tablespoons Chopped Fresh Basil
3 Tablespoons Fresh Minced Oregano
16 Ounces Cooked Pasta
In a large size skillet heat the broth for 1 minute over a medium high heat. Add the onions, garlic and red pepper flakes. Cook for 5 minutes. Stir in the tomato paste and cook for 2 minutes. Add the tomatoes, olives and capers. Turn the heat down to medium and cook for 20 minutes. Stir occasionally. Remove from the heat and stir in the parsley, basil and oregano. Serve over cooked pasta. Serves 6
Chiles Rellenos
Chiles Rellenos are traditional Mexican food that is eaten all year long, but is especially popular during the Lenten season. In Mexico the classic dark green poblanos are the perfect stuffing chili. Try this non-meat dish out and enjoy a traditional Mexican experience.
INGREDIENTS
8 Poblano Chiles
8 Strips Monterey Jack Cheese
Flour for Dusting Chiles
6 Eggs Separated
1/2 Teaspoon Kosher Salt
1 Tablespoon Milk
Vegetable Oil For Frying Chiles
Preheat your oven to 350º F. Roast the chiles in the oven for 10 minutes. You will want the skin to be easily removed. You can also roast over a burner if you like. Take the roasted chiles and place in a wet paper towel or kitchen towel. Leave there for a few minutes. It is easier to remove the skin this way. Remove the skins, then rinse the in cold water. Dry with a paper towel. Make a small slit at the base of the stem and carefully remove the seeds. Leave the stem intact. Insert a strip of cheese in the chiles and try not to tear the chiles. Dust the chiles in flour evenly and leave place onto a plate. In a separate bowl, slightly beat the egg yolk with the milk. Add the egg yolks to the egg whites and gently stir to combine. Heat the vegetable oil in a large heavy fry pan. Dip the floured chiles in the egg batter and fry until golden brown. Remove from the oil and drain lightly. Serve immediately with sauce. Serves 8
Chile Relleno Sauce
INGREDIENTS
3 Tablespoon Vegetable Oil
3 Tablespoons Unbleached Flour
2 Cups Water
6 Tablespoons Chili Powder
1/4 Teaspoon Garlic Salt
1/2 Teaspoon Kosher Salt
1/8 Teaspoon Ground Cumin
1/2 Cup Tomato Paste
In a medium size saucepan, heat the oil over a medium heat and add the flour. Brown the flour for 2 minutes. In a measuring cup dissolve the chili powder in the water. Add the chili powder water to the browned flour. Add the garlic salt, kosher salt, ground cumin and tomato paste. Cook to a boil and then reduce the heat to a simmer. Cook for 10 minutes or until thickened. Remove from the heat and pour over the chile rellenos and serve immediately. 
Chinese Egg Rolls
Egg rolls are often used as appetizers or you may use them as a main dish. The pancake-like skins are available at many grocery stores, but especially at Asian specialty stores or you can make your own.
INGREDIENTS
Skins
1 Cup Unbleached Flour
2 Cups Water
2 Eggs
1/2 Teaspoon Kosher Salt
In a medium size bowl add the flour. Gradually add the water and stir. Beat in the eggs and kosher salt. Grease a medium size skillet and heat over a low heat. Beat the batter once more and pour 1 tablespoon of the batter into the skillet. Let the batter spread over the surface of the pan to form a very thin and flexible pancake. When it shrinks away from the sides turn and let it set on the other side. DO NOT let it become brown or crisp. Remove and repeat until you have cooked all of the batter. Place in a dish and cover with a damp cloth until you are ready to use.
Filling
3 Tablespoons Vegetable Oil
1/2 Cup Chopped Celery
3/4 Shredded Cabbage
4 Chopped Scallions
1/2 Cup Diced Shrimp
1/2 Cup Diced Cooked Pork
1/2 Cup Chopped Water Chestnuts
1/2 Cup Bean Sprouts
1 Minced Garlic Clove
1/4 Cup Soy Sauce
1 Teaspoon Grated Ginger
1/2 Teaspoon Sugar
In a large skillet or wok heat the oil over a medium high heat for 1 minute. Add the celery, cabbage and scallions and stir fry for 1 minute. Add the shrimp and cooked pork and cook for 3 minutes. Add the water chestnuts, bean sprouts, garlic ginger and sugar. Cook for 5 minutes. Remove from the heat and let cool. Place 4 tablespoons of the filling in the rectangular shape on the center of each pancake. Fold up like and envelope. Seal the last flap with a paste made of :
1 Tablespoon Flour
2 Tablespoons Cold Water
Deep fry each egg roll into a deep fat fryer heated to 375º F or use oil about 1 inch deep in a skillet and fry the egg rolls until golden brown. Serve with Chinese Mustard, Soy Sauce or Sweet & Sour Sauce. Makes 12 Egg Rolls.
Sweet & Sour Sauce:
Heat in a saucepan: 1/2 Cup Pineapple Juice, 3 Tablespoons Vegetable Oil, 2 Tablespoons Brown Sugar, 1 Teaspoon Soy Sauce, 1/2 Teaspoon Pepper and 1/4 Cup Mild Vinegar. Makes 2 1/2 Cups
Mediterranean Salsa
If you need to whip up a quick salsa as either a dip or condiment here is a super easy and quick recipe. Serve with tortilla chips or use as a topping for tacos or burritos.
INGREDIENTS
3 1/2 Cups Diced Tomatoes
1/2 Cup Pitted & Chopped Black Olives
2 Seeded & Chopped Whole Green Chiles
1 Tablespoon Diced Jalapeno Peppers
3 Chopped Scallions
4 Tablespoons Chopped Fresh Cilantro
1 Teaspoon Garlic Powder
1/4 Teaspoon Kosher Salt
3 Tablespoons Freshly Squeezed Lime Juice
In a large serving bowl combine all of the ingredients. Refrigerate for 1 hour. Serve with tortilla chips or use as a topping for tacos or burritos. If you are not fond of cilantro then substitute the cilantro with fresh parsley. Makes approximately 4 1/2 cups.
Red Wine Sauce For Standing Rib Roast
Standing Rib Roast is glamorous and tastes amazing. I like to serve it with a nice red wine sauce that can be made days ahead so there is no last minute panic when it comes time to serve.
INGREDIENTS
3 Tablespoons Unsalted Butter
2 Tablespoons Olive Oil
3 Diced Shallots
4 Diced Garlic Cloves
3 Diced Cipollini Onions
1/4 Cup Grated Fennel
1 Teaspoon Muscovado Sugar
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
4 Large Sprigs Fresh Thyme
3 Cups Beef Broth
1 750 ml Bottle Dry Red Wine
1 Tablespoon Unbleached Flour
In a large size saucepan place the unsalted butter and olive oil. Heat over a medium heat. Add the shallots, garlic, cipollini onions and grated fennel. Cook for 3 minutes. Stir frequently. Add the flour and stir. Cook for 1 more minute. Add the salt, pepper, Muscovado sugar and thyme. Add the beef broth and red wine. Stir and turn the heat up to high. Bring to a boil for 5 minutes. Reduce the heat to medium low and cook, stirring occasionally, for 1 hour. Serve immediately with roast or place in the fridge for up to 2 days before using. Makes approximately 3 cups.
Cranberry Sauce
I am thankful for cranberry sauce that doesn’t come out of a can.
INGREDIENTS
3/4 Cups Sugar
1/2 Cup Water
1/2 Cup Orange Juice
12 Ounces Fresh or Frozen Cranberries
2 Tablespoons Grated Orange Zest
In a medium size sauce pan combine the sugar, water and orange juice. Bring to a boil and add the cranberries. Bring back to a boil and then reduce the heat and gently boil for 15 minutes. Stir occasionally. Stir in the orange zest. Remove from the heat and cool completely. Place in the fridge until time to serve. Makes 2 1/4 cups.
