CABERNET MUSHROOM SAUCE

MUSTARD SAUCE

This is a short video. This sauce goes well with beef, pork, chicken, fish or vegetables. Easy to prepare.

MUSTARD SAUCE

 

INGREDIENTS

2 tbsp. butter

1 minced garlic clove

1 tbsp. minced shallots

2 tbsp. all-purpose flour

2 cups milk

½ chicken bouillon cube or salt

1 tbsp. yellow mustard

1 tbsp. whole grain mustard.

1 tsp. chopped parsley

1/4 tsp. salt or to your own taste

 

METHOD

Heat the milk in a saucepan.

In a small saucepan, melt the butter and sauté the garlic with the onions together.

Add the flour and lightly brown it for a few minutes, stirring so it doesn't burn.

Add the hot milk little by little and stir well so that it does not form lumps.

Add ½ chicken bouillon cube and salt. Cook at low flame for about 15 minutes. Stir occasionally so it doesn't stick to the bottom.

Add the mustards, parsley and stir. If the sauce is too thick, you can add more milk.

Serve with beef, pork, poultry, fish or vegetables.

FRESH CHUNKY TOMATO MARINARA SAUCE

FRESH CHUNKY TOMATO MARINARA SAUCE

INGREDIENTS

9 lb. fresh tomatoes

¼ cup olive oil

2 cups / 10 oz. / 284 g small diced onions

6 garlic cloves, chopped

3 tsp. salt

¼ tsp. ground pepper

1½ tbsp. fresh oregano leaves, chopped

1 tbsp. fresh thyme leaves

1 bay leaf

¾ cup fresh basil leaves, cut in strips

 

PREPARATION

Cut off the tomato eye. At the back of the tomato cut the skin in a cross shape.

Fill with water half of a stock pot, bring it to a boil. Put the tomatoes in and cook for about 2 minutes. Remove the tomatoes from the water and let them cool off.

Peel the skin off the tomatoes. Cut the tomatoes in 4 wedges and take off the seeds placing then in a container together with the juices. Strain the seeds and reserve the juices.

Half the tomatoes cut in small dices. The other half of the tomatoes crush then with a blender.

Heat the olive oil in a stock pot at moderate heat. Cook garlic and onions together until start getting slightly brown.

Add tomato juices, crushed tomatoes, diced tomatoes, salt and pepper. Let the sauce cook for about 30 minutes uncover to let some of the liquid to evaporate.

Add thyme leaves, oregano, bay leaf and let cook for about 15 more minutes.

Add fresh basil and let the sauce cook for about 7minutes.

I sterilized some glass containers and utensils to put the sauce in the jars.

It will keep fresh in the refrigerator or pantry shelf for a long period of time. 

BASIL AND LEMON SAUCE

BASIL AND LEMON SAUCE

6 large basil leaves

1 garlic clove chopped

¼ cup chopped onions

1 tbsp. olive oil

1 lemon extract

1 tsp. lemon zest

¼ tsp. salt

¼ tsp. ground black pepper

METHOD

Place all the ingredients in a blender and liquefied.

HONEY MUSTARD GLAZE FOR RIBS

INGREDIENTS

¼ cup Dijon mustard

¼ cup brown sugar

¼ cup honey

1 tsp. soy sauce

METHOD

In a bowl, mix the ingredients for the glaze.

BECHAMEL SAUCE

BECHAMEL SAUCE

INGREDIENTS

2 tbsp. finely diced onions or shallots

5 tbsp. salted butter

6 tbsp. flour

6½ cups milk

¼ tsp. nutmeg

1 tsp. chopped thyme leaves

METHOD

Heat the oil in a frying pan and sauté the onions. Add the butter and melt. Mix in the flour and let it cook for about 3 minutes, do not let the flour to burn. Mix very often. Stir in the milk until it thickens. After milk boils add nutmeg, thyme leaves and keep on cooking for about 8 minutes at low heat.

CHILEAN PEBRE SAUCE

This Chilean hot sauce is very similar to the Mexican sauce “pico de gallo”. This sauce should be on the table at most meals. In Chile is used for soups, chicken, beef, roasted meats, sandwiches etc. Everybody has their own recipe and they will let you know it is the best.

BASIC PEBRE RECIPE

1 diced large tomato

½ diced purple onion

1 large hot pepper, small diced. I used jalapeño pepper

2 minced garlic cloves

2 tbsp. chopped cilantro

¼ cup olive oil

1 tbsp. vinegar

In a bowl mix all ingredients together.

B.B.Q. DUCK SAUCE

B.B.Q. DUCK SAUCE

¾ cup duck sauce

2 tsp. Hoisin sauce

2 tsp. Dijon mustard

2 tbsp. ketchup

½ tsp. hot sauce

In a small bowl, mix all ingredients for the B.B.Q. sauce.

LOUISIANA REMOULADE SAUCE

INGREDIENTS

1 cup mayonnaise

2 tbsp. Dijon mustard

2 tsp. horseradish

1 tsp. Louisiana hot sauce

1 tbsp. chopped parsley

¼ tsp. garlic powder

1 tsp. paprika powder

¼ tsp. onion powder

¼ tsp. cayenne pepper powder

¼ tsp. ground black pepper

¼ tsp. thyme leaves

¼ tsp. oregano leaves

¼ tsp. basil leaves

METHOD

In a bowl, mix mayonnaise, mustard, horse radish, hot sauce and parsley.

In a coffee grinder pour the rest of the spices and pulverize the thyme leaves, oregano, and basil leaves.

Add and mix well the spices into the mayonnaise.

Serve with crab cakes, fish.

ONIONS AND MUSHROOM SAUCE

PORTIONS:10 (1/3 Cup per portion)

INGREDIENTS
1tbsp. olive oil
2 tbsp. butter
2 garlic cloves minced
2 cups diced onions
1 lb. mushrooms sliced
1/3 cup Cabernet Sauvignon wine
2 tbsp. flour.
3½ cups chicken broth
2 tbsp. tomato sauce or puree
½ tsp. fresh thyme leaves
1½ tsp. salt or to taste
1/4 tsp. ground black pepper

PREPARATION

At medium temperature, heat up a pot with the oil and butter.
Brown the garlic and onions together.
Add the mushroom and sweat them.
Add wine and let liquid reduce by evaporating most of the liquid.
Lower the heat, add the flour and stir constantly so the flour do not stick and burn at the bottom of the pot.
Add chicken broth, tomato sauce, thyme leaves, salt, ground pepper, and stirring constantly, let it boil. After it boils let it simmer for 8 minutes. 

NUTRITION FACTS PER SERVING, BASED ON A 2,000 CALORIES DIET

Calories                    79.7        Monounsaturated Fat    1.7g             Carbohydrate            7.7 g
Total fat                      3.9 g     Cholesterol                    6.2 mg         Dietary Fiber            1.3 g
Saturated Fat              1.7 g      Sodium                       598.1 mg       Sugars                        1.1 g
Polyunsaturated Fat    0.3 g     Potassium                    353.3 mg       Protein                       3.1 g