Seafood & Meat Sauce Recipes

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Cucumber Vinegar Ice Mignonette

Cucumber Vinegar Mignonette Granita A mignonette sauce is a classic accompaniment to a raw oyster platter, (basic mignonette sauce recipe).  This mignonette granita is a more upscale version that enhances raw oysters’ natural cool crispness while adding an interesting textural
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Porcini Mushroom Relish

Porcini Mushroom Relish We used this simple relish on a roast beef sandwich, but it would work as a condiment on a wide variety of meat or vegetable dishes. It’s packed with umami and herby/tangy flavors. Ingredients: Makes 4 Servings
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Yuzu Ponzu

Yuzu Ponzu Yuzu ponzu is a classic Japanese savory-sweet-citrusy condiment and dressing. We sell an excellent yuzu ponzu base, but if you have yuzu juice and want to make your own, here’s a recipe we recommend. Ingredients: 3 tbsp Mirin
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Herbed Tomato Jam

Herbed Tomato Jam This tomato jam is a thick, rich tomato sauce that has been cooked down to a jam-like consistency. It makes a great condiment, topping, or addition to sandwiches. Ingredients: Makes 2 Cups 2 tbsp of Olive Oil
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Almond, Parsley & Cilantro Salsa Verde

Almond, Parsley & Cilantro Salsa Verde Salsa verde is a green herb sauce with a fresh, herbacious, slightly tart flavor. It’s a great sauce for bringing fresh flavor to seafood or chicken, and also balances stronger-flavored beef and game meats
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Vietnamese Nuoc Mam Sauce

Vietnamese Nuoc Mam Sauce “The Salsa of Vietnam,” nuoc mam sauce is sweet, tangy and quite spicy. It’s easy to make and a great accompaniment to all sorts of Vietnamese and Vietnamese-inspired dishes. Ingredients: Makes 1 1/2 Cups (with carrot)
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Make Your Own Horseradish

It is better than store bought.   And, simple to make.  But you have to really want to make it because it is hard on the eyes, nose and throat.  Really hard.  If your eyes can’t handle you chopping onions, don’t
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Making a Vinaigrette – The Nuts & Bolts

This post contains vinaigrette making basic instructions followed by a wasabi vinaigrette recipe and a list of other vinaigrette flavor variations to try. How to Make a Basic Vinaigrette: The classic ratio of a vinaigrette is 1 part vinegar to 3
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How to Make Mayonnaise/Aioli by Hand

Making aioli & mayonnaise by hand provides similar results to making aioli/mayo in a food processor.It requires more elbow grease and a little more time, but you have finer control, don’t run the risk of the machine running hot and breaking
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Infused Herb Oil

Infused Herb Oil Herb oils are a beautiful, tasty, and incredibly easy condiment or garnish. Here’s an explanation of the basic technique. How to Make Herb Oils: Ingredients: 1 cup olive oil Fresh herbs (for example, a ½ bunch of
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Huckleberry Sauce

Huckleberry Sauce This sauce tastes of sweet, musky huckleberries, piney, resinous sage, and rich chicken stock. It pairs deliciously with venison, duck, wild boar, elk…almost any game meat or game bird. Ingredients: 1/2lb Huckleberries (either fresh huckleberries or frozen huckleberries)
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How to Make Gremolata

A gremolata is, classically, a garnish for veal osso bucco made from equal parts lemon zest, parsley, garlic, and olive oil, plus salt to taste. For a twist, we made one with equal parts orange zest, pine nuts, and chives,
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