Tag Archives: sauce

Four basic fruit sauces and relishes

Four basic fruit sauces and relishes

Tart fruit sauces and relishes are the perfect foil to fish, poultry and pork, as they nicely offset rich flavours and oily textures. The avocado salsa, laced with the juice of a lime, works well as an accompaniment to corn snacks, but is also delicious served on the side with pork, poultry or steak. A relish is a cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment in particular to enhance a staple. It originated in India and has since become popular throughout the world. Examples are jams, chutneys, and the North American “relish,” a pickled cucumber jam eaten with hot dogs or hamburgers. Here you can find recipe for quick apple sauce, cranberry sauce, gooseberry relish and avocado and cumin salsa.

Roasted tomatillo salsa

Roasted tomatillo salsa

Roasted tomatillo salsa with roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans. Very nice addition to the flavour of your dishes. The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine. The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a husk. They can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.

Homemade Bechamel Sauce

Homemade Bechamel Sauce

The white sauce, also known as bechamel sauce, is one of the most traditional ones that exist. Bechamel sauce is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine. Its purpose of use can be really very diverse. From accompany a paste, passing through the preparation of a filling and reaching the Gratin recipe, this real wild card in the kitchen is always present. The interesting thing is that its light version without any problems and that your diet is affected can also be run.

Béarnaise sauce

Béarnaise sauce

This bérnaise sauce recipe features lots of clarified butter, egg yolks, a little tangy vinegar, and the slightly grassy flavor of tarragon. It is served hot, most often as an accompaniment to grilled steaks, and should be made just before serving.

Hot emulsion sauces have a reputation for being difficult to make, but that adds to their mystique. The key to success is to carefully follow each of the steps. Most importantly:

– Slowly melt and completely clarify the butter. That just means you need to skim off the solid proteins that are floating on top of the melted butter.

– Use a double boiler to gently cook the egg yolk mixture. If you cook them too quickly or add too much heat, they will curdle.

– Add the liquid butter slowly to the egg yolk mixture and don’t stop whisking. It’s the same principle as for making mayonnaise.

Basil pesto sauce

Basil pesto sauce

Preparing pesto is quite easy if you’re using a food processor. It is better to  mash the garlic with a fork instead of blending it with the rest of the ingredients. It has to have a smooth consistency in order for it to distribute evenly throughout the pesto. Add a little bit of salt on top of the crushed garlic cloves. Salt absorbs the juice which would otherwise be lost and creates friction that speeds up the process.

Also, don’t skip on toasting the nuts, which brings out the flavor and provides a nice crunch. You can either spread them on a baking sheet and toast them in the oven or on a stove top in a heavy skillet without any oil. Make sure to shake the skillet constantly so that they don’t burn.