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Brown gravy

26 Jul

Brown gravy (good with turkey)

  • 4 Tbs. tallow
  • 4 Tbs. flour
  • 1 tsp. onion powder
  • 1/4 tsp. dried garlic
  • 1/2 tsp. dried sage
  • 1.5 tsp. dried thyme
  • 1 bay leaf
  • 2 c. broth
  • 1 Tbs. unsalted butter
  • 1/2 tsp. sea salt

Melt the tallow in a saucepan over med-low heat. Combine the spices in a bowl. Add the flour to the melted tallow and whisk thoroughly. Add the spices and whisk for 10-30 seconds. Add the 1/2 c. of broth, keep whisking. When combined, add the remaining 1.5 c. broth. Cook over med-low heat until thickened and turn to low. Before serving, add butter and salt.

Beets with cider vinegar sauce

14 Oct

Beets with cider vinegar sauce (from Oma)

  • 2 bunches of beets
  • 1/4 c. cider vinegar
  • 1 to 2 tsp. rapadura or ~3 to 5 drops stevia
  • 1 Tbs. olive oil
  • 2 tsp. dijon mustard or 1/2 tsp. dry mustard
  • 1/4 tsp. to 1/2 tsp. sea salt

Remove the beet greens and cook the beets (bake at 400 degrees F in foil for about one hour). When the beets are done, unpeel them and slice. Whisk together vinegar, sweetener of choice, olive oil, mustard, and salt. Pour over the beets and marinate at room temperature for ~30 min. Keep in fridge.

Hungarian squash stew

7 Feb

Hungarian squash stew

  • lard
  • butter
  • 4 medium zucchini and/or yellow squash, finely shredded
  • 1/2 onion, finely diced or sliced
  • 1 tsp. sea salt
  • 4 oz. bacon, chopped
  • 1 Tbs. red wine vinegar
  • 1 to 2 tsp. dried dill
  • 2 tsp. paprika
  • ~1/4 c. heavy cream
  • 1 Tbs. potato starch

Saute the squash and onion in a little bit of lard and butter until they begin to soften. Add the bacon and salt, cook about 5 min. Add the vinegar, dill, and paprika. Let stew on low. About 5 to 10 min. before serving, mix the cold heavy cream with the potato starch until creamy smooth. Add to the stew, stir and warm on low.

Creamy cauliflower sauce

24 May

Creamy cauliflower sauce

  • 4 Tbs. butter
  • 8 cloves garlic, minced
  • 4 c. cauliflower, chopped (about 1/2 head)
  • 1 to 2 c. cooked cannellini beans (white beans), drained
  • 1/2 tsp. sea salt
  • 1/8 tsp. nutmeg
  • ~1/4 to 1/2 c. heavy cream

Saute the garlic in the butter on low heat for ~10 min. (do not brown). Boil the cauliflower in water for ~15 min.  Place everything in the food processor and blend until smooth.  Serve over pasta or rice, etc…

Parsley and garlic dressing

29 Mar

Parsley and garlic dressing

  • 1 Tbs. + 1 tsp. red wine vinegar
  • 1 Tbs. kombucha vinegar
  • 1 tsp. dijon mustard (try dry mustard sometime)
  • 2 tsp. parsley
  • 1 large clove garlic, smashed and minced
  • 1/2 c. olive oil
  • 1/2 tsp. sea salt (optional)

Beef and liver meatballs in beef cream sauce

12 Mar

Beef and liver meatballs

  • 2 Tbs. unsalted butter
  • 1/3 c. onion, minced
  • 2 cloves garlic, crushed and minced
  • 1/2 tsp. freshly ground allspice
  • 1 tsp. sea salt
  • freshly ground black pepper
  • 1/2 c. milk
  • 1 tsp. Worcestershire sauce
  • 1 c. breadcrumbs
  • 1 lb. ground beef
  • 1/4 lb. beef liver
  • 1 large egg

Saute the onion in the butter for ~3-5 min.  Add the garlic, salt, pepper, allspice and cook for another minute, then add milk and Worcestershire.  Heat until warm then set aside to cool.  When cooled, add the breadcrumbs and set aside to soak for about 5-10 min.

Put the beef liver in the food processor and pulse until minced.  Add the ground beef and pulse a few times until mixed.  Combine the egg, beef mixture, and breadcrumb mixture in a large bowl, mixing with your hands and fingertips.  Can set in the fridge until ready to brown.

Make little one inch meatballs.  Brown the meatballs in a cast iron skillet set on medium (on two sides is good).  To finish cooking, set on baking sheets and cook at 400 degrees F for 20 min.  Serve with beef cream sauce on rice.

Beef cream sauce

  • 2 Tbs. unsalted butter
  • 2 Tbs. cornstarch
  • 1 1/2 c. beef broth
  • 1 tsp. Worcestershire sauce
  • 2 Tbs. dried parsley or 1/4 c. fresh
  • 1/4 tsp. freshly ground allspice
  • 1/4 c. kefir
  • 1/4 c. heavy cream

Melt the butter on low in a pan.  Mix a little of the beef broth with the cornstarch then add that mix to the rest of the broth, also add in the allspice.  Pour into the pan and cook on med.-low until the sauce simmers and thickens.  Add the parsley, Worcestershire sauce, kefir, and heavy cream.  Gently heat until warm.

Cheese sauce

24 Dec

Cheese sauce

  • 1 egg yolk
  • 1 Tbs. arrowroot powder
  • 1 Tbs. milk or cream
  • 1 c. milk
  • 1 c. cheese (have used cheddar or feta)
  • 1/4 tsp. sea salt

Mix the egg yolk, arrowroot powder, and 1 Tbs. milk together until smooth.  Heat the 1 c. milk in a saucepan over low-med. heat until warmed.  Then add egg yolk mixture and salt.  Stir until thickened and add cheese until combined and warm throughout.

Note: J fave if mixed with spinach, sun-dried tomatoes, pesto, and zucchini.