Sauces and Dressings

 Stir-fry Sauce

• ½ cup soy sauce
• ½ cup chicken broth
• 1 tbsp cornstarch
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp ground ginger
• 2 cloves garlic – minced

Put everything in a jar, shake vigorously. Before using, also shake or stir it to make sure the cornstarch is not all sitting at the bottom. 

Cranberry Sauce

3/4 cup water

1 bag fresh cranberries

1 apple, peeled and cut into small chunks

1 1/2 cups sugar (or use honey for sweetening)

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

Mix everything in a saucepan and boil for 15-20 minutes. For smooth sauce, put through the food processor, with the metal blade.

No-Cook Cranberry Sauce

1 bag fresh cranberries

1 teaspoon cinnamon

1-2 tablespoons honey

Put everything in the food processor and process with the metal blade until very finely minced. The honey tends to clump up, and you may have to break it up a couple of times. It will eventually mix in.

Mushroom Sauce

8-oz. package of mushrooms (1 small box), sliced

2 tablespoons butter
2 cups bouillon (preferably Funghi porcini, but plain beef will do)

3 tablespoons flour

1/4 cup heavy cream

A little freshly ground black pepper

1 teaspoon Worcestershire sauce (optional, but good)

Saute mushrooms in the butter until juices run clear. Combine the flour and the warm bouillon and mix well. Pour the bouillon mixture to the mushrooms all at once and stir well, then let simmer for 15-30 minutes. Pour the cream in, mix well, and let come to a slow boil for a few minutes. - This is especially good with meatloaf, but goes well with any meat, chicken, or fish. I often serve it over sliced boiled potatoes. It's great poured over cooked pasta (rotini or rotelli are best) as a vegetarian mail course. It freezes well.

Vinaigrette

2 tablespoons balsamic vinegar

1/4 teaspoon salt

1 clove garlic, pressed

Pinch black pepper

1/2 cup olive oil

Combine vinegar, salt, pepper, and garlic in a small mixing bowl. Stir until salt is dissolved. Place olive oil in a measuring cup. Pout into the vinegar in a thin stream, beating vigorously with a wire whisk. Pour into a screw-top jar, and keep regfrigerated. Shake before using.
Because of the garlic, this vinaigrette will not separate during refrigeration if properly mixed in the first place.

Cilantro Chutney

3 tablespoons roasted peanuts

1/2 teaspoon salt

1 1/2 teaspoon ground cumin 

3 garlic cloves

1 jalapeño pepper

1 tablespoon lemon or lime juice

2-4 tablespoons water, or more if needed

1 bunch cilantro 

Rinse the cilantro well and cut off the stem end of the bunch. Chop the rest coarsely. Grind peanuts, salt, cumin, garlic, and pepper in the processor until very fine. Add the lemon juice and water, and then the cilantro, one half of the bunch at a time. Process until smooth;

Green Sauce

1/2 cup olive oil

1/3 cup vinegar

1 cup parsley

Shallots

Basil, oregano

Garlic

From Patsy Newhouse. She served it over boiled new potatoes with lamb.
Put all ingredients in the food processor and process until smooth and thickened.

Pesto

2 cups fresh basil

1/2 cup olive oil

2 tablespoons pine nuts

2 cloves garlic

1 teaspoon salt

1/2 cup shredded Parmesan

3 tablespoons softened butter

In the food processor with the metal blade, first chop the garlic and pine nuts, then add the basil and oil and processor until smooth. Add the salt, Parmesan, and butter, and pulse a few times to blend. Refrigerate in a covered container until needed (keeps several days).

Caesar Salad Dressing

10 anchovies with capers

10 large garlic cloves

1/4 cup lemon juice

1 T. Worcestershire sauce

1 T. Dijon mustard

2 1/2 cups mayonnaise

1/2 cup Parmesan cheese (some for sprinkling on top)

From Helene Moore. Not the classic Caesar dressing, but it's easy to make and great with crowds.
Put everything in the food processor and blend until smooth. This makes a lot, but it keeps well.
To make the salad, tear up fresh romaine lettuce and toss well with the dressing. Top with home-made croutons: Cut up bread, toss with a little olive oil, salt, and pepper, and toast in 375 for 15-20 minutes, or until nicely browned.

Mustard Sauce

1 1/2 tablespoons white wine vinegar

1 3/4 tablespoons sugar

1/2 cup olive oil

6 tablespoons Dijon mustard

1 tablespoon chopped fresh dill

1 tablespoon freshly ground white pepper

From Mary Odenheimer. -- I didn't have white peppercorns, and so I substituted 1 teaspoon coarsely ground black pepper. This worked out fine.
Mix everything together until smooth and thickened. Serve on gravlox with thinly sliced party rye. Or with new potatoes and herring. Or with cold cuts on open-face sandwiches....