Topic
Sauces and Condiments
Recipe
Quick Marinara Sauce
Servings: 6 cups
Source:
Food Network Kitchen
Ingredients
¼ cup extra-virgin olive oil
¼ medium onion diced, 3 tablespoons
4 cloves garlic sliced
3 28-oz cans whole, peeled tomatoes roughly chopped
3 springs fresh thyme
1 small bunch fresh basil leaves chopped
2 teaspoons kosher salt
black pepper freshly ground
Directions
Heat
Cranberry Chutney
Servings: 2½ cups
Source:
Adapted from Ocean Spray
Ingredients
1 cup water
1 cup sugar
12 ounces cranberries, fresh or frozen
½ cup cider vinegar
½ cup raisins
½ cup apple, peeled and diced
¼ teaspoon allspice
¼ teaspoon ginger
¼ teaspoon cinnamon
⅛ teaspoon cloves
Directions
Combine water and sugar in a medium saucepan. Bring to
Blackening Spice Mix
Source:
Food Network Kitchen
Ingredients
3 teaspoons paprika
1½ teaspoons 3 pepper blend, ground
1 teaspoon cayenne
1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon oregano
½ teaspoon thyme
½ teaspoon salt (optional)
¼ teaspoon ground ginger
¼ teaspoon ground sage
Directions
Mix ingredients together.
Store in an airtight container.
Sweet and Tangy Tartar Sauce
Servings: 1 cup
Source:
Cooks Illustrated/September 1, 2008
Ingredients
¾ cup mayonnaise
½ small shallot, minced, about 1 tbsp
2 tablespoons drained capers, minced
2 tablespoons sweet pickle relish
1½ teaspoons white vinegar
½ teaspoon Worcestershire sauce
½ teaspoon ground black pepper
Directions
Mix all ingredients together in small bowl. Cover with plastic
Classic Mornay Sauce
Servings: 2 cups
Source:
Emeril Lagasse, 2003
Ingredients
2½ tablespoons butter
3 ablespoons flour
2 cups milk, warmed
⅛ teaspoon white pepper
1/16 teaspoon nutmeg, freshly grated
2 ounces gruyere, grated
Directions
In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring
constantly, until