Sauces and Marinades

Dominico’s Garlic Dressing

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From Julie’s mother’s favorite restaurant in Long Beach.  Also  one of my favorite dressings.

Ingredients:

  • 2 c mayonnaise
  • 3 Tab wine vinegar
  • 7 cloves of garlic, mashed (yes, seven!)
  • 1 can consomme (not beef bouillon)

Instructions:

  1. Mix vinegar and garlic into mayonnaise.
  2. Slowly add undiluted consomme.
  3. Chill.

Serves:  Makes 1 quart

Basil Mayonnaise

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Another good thing to dip artichokes in.

Ingredients:

  • 1 cup mayonnaise (yes, Mary, real mayo)
  • 1/4 cup chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced (easy to do with a micro file)

Directions:

  1. Mix ingredients in a bowl.
  2. Cover and refrigerate over night.

Serves:  Makes 1 cup.

Source:  Sunset June 2001

 

Roasted Garlic Mayonnaise

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Sooo good with artichokes!  And tomatoes.  And potatoes.  And hamburgers.  And . . . . .

Ingredients:

  • 1 cup mayonnaise (yes, Mary, real mayo)
  • 12 roasted garlic cloves, room temperature or cold (not hot)
  • 1 tablespoon lemon juice
  • 4 chives finely chopped

Directions:

  1. Put everything in a food processor and pulse until blended.
  2. Refrigerate.

Makes: 1 cup

Source:  GOK

Blood Orange Gel

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Kim  Alter of Haven in Oakland made this sauce to accent her Smoked Forbidden Rice.  It can be made with any citrus and on just about anything from chicken and fish to desserts.  (4/11/15 Just had a drink called a Golden Dragon at the new dumpling restaurant Din Tai Fung in South Coast Plaza – wow! bourbon, blood orange liquor and a hint of ginger.  Sounds weird but it works.)

 Ingredients:

  • 2 blood oranges, whole
  • 1 c water
  • 1 cup sugar

Instructions:

1. Place the oranges in a pot of cold water.
2. Bring up to boil, and let the oranges simmer for about 5 minutes.
3. Strain the oranges and place them back in the pot with cold water.
4. Bring to a boil and repeat one more time.
5. On the third time, combine the sugar and water, making a simple syrup.  Bring it to a boil.
6. Add the oranges and let simmer for about 15 minutes.
7. Remove the oranges from the simple syrup.
8. Then place the whole oranges in a blender. (Yes, the whole orange – seeds and all)  and blend until smooth.
9. Add simple syrup to get the right consistency and sweetness.
10. Strain.

Source: Chefs’ Holiday 2013, Ahwahnee Hotel, Yosemite

The One True Blue Cheese Dressing

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I made up nine different blue cheese dressings and then we tasted them – this one was our favorite.  Simple, creamy, blue cheesy and chunky.

Ingredients:

  • ¾ c Danish Blue Cheese, crumbled
  • ½ c mayonnaise
  • ¾ c sour cream
  • 1 tbsp lemon juice
  • ½ tsp grated onion
  • 1 clove garlic, pressed
  • ½ tsp Worcestershire sauce
  • freshly ground pepper

Instructions:

  1. Mix ingredients in order given.
  2. Blend well.
  3. Cover and chill to allow flavors to blend.

Serves: Makes 2 cups

Notes:

  • I used the blue cheese crumbles from Costco
  • I used dried onion
  • I added the Worcestershire sauce to the original recipe
  • and, yes Mary, I did use real mayonnaise although it would probably be even better with Miracle Whip.
  • One of the dressings added creamy cottage cheese – it would add more texture and volume.

Source: An ad for Danish Blue Cheese

Ann Brown’s Cheese Dip

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Ingredients:

  • 1½ lb American cheese
  • ½ lb cheddar cheese
  • 1 onion, finely chopped (I use dried chopped onions)
  • 1 clove garlic, chopped.
  • 1 can  tomatoes (#2 size – scant 2 cups)
  • 4 oz can  diced peppers
  • 1 T Worcestershire sauce

Instructions:

  1. Melt cheeses in double boiler.
  2. Drain tomatoes, saving juice, chop fine.
  3. Add tomatoes and other ingredients to cheese.
  4. Slowly add tomato juice until the dip is the correct consistency.
  5. Cook until well blended, about 1 hour.
  6. Serve hot in a chafing dish with corn chips on the side.

Serves: 6 cups

Source:   Ann Brown

Note:  Also good over cooked chicken breast.

Five Minute Dark Chocolate Sauce

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The last of the sauces Margie created this to go over the cheesecakes. This easy chocolate sauce can be use on anything. Dip fruit, top ice cream and cakes, puddle it under a pie, or cool it and frost a cake. Vary the flavoring to suit your dessert and mood.
Ingredients:
1 cup Heavy Cream
1/4 cup Butter
1/4 cup Brown Sugar
2 cups Chocolate Chips
2 tablespoons Almond Coffee Syrup
2 tablespoons Amaretto
1 teaspoon Vanilla
Directions:

  1. In a microwave safe bowl, heat butter, cream, and sugar in the microwave until hot, ~ 2 minutes.
  2. Stir until sugar is dissolved.
  3. Add chocolate and stir until smooth. If chocolate does not melt fully, microwave for an additional 30 seconds.
  4. Add remaining ingredient and stir until smooth. If a thinner sauce is needed add 1 cup Milk.

Serve warm or hot.
Note: Any coffee syrup or liquor will work. If you don’t have an appropriate liquor flavor, just use brandy or cognac.
Refrigerate any leftover, then simple heat in the microwave before serving.
I use Ghirardelli’s chocolate chips.
Serves: 10-12
Prep time:0:05
Source: MLK

Mixed Berry Sauce

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Another sauce. Margie created this to go over cheesecakes. It would also be great on ice cream, bread pudding or pound cake. Fresh and fruity – decidedly easy.

Ingredients:
1 pound Frozen Mixed Berries
½ cup Sugar
2 tablespoons Vanilla Coffee Syrup
2 tablespoons Port Wine

Directions:
Mix Everything in a bowl and let set for at least 1 hour.

Note: If you are in a rush, you can defrost the Berries in the microwave, before adding the other ingredients and let sit for 30 minutes.

Serves: 10-12

Prep time:1:00 but only 5 minutes work.

Source: MLK

Brown Sugar Praline Sauce

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This is so tasty you will be tempted to eat it straight from the pan. Margie created this to go over cheesecake, but it would be great on ice cream, bread pudding or pound cake. I say, “Sweet, rich, decadently perfect.”
Ingredients:
1/2 cup Butter
1 cup Brown Sugar, packed (1/2 pound)
2 tablespoons Maple Syrup
1/2 cup Heavy Cream
1 teaspoon Vanilla Extract
2 tablespoons Rum
1/2 cup Pecans, coarsely chopped
Directions:
In a heavy saucepan heat Butter, Brown Sugar, and Maple Syrup over low heat. Stir occasionally until sugar is dissolved. (This will take longer if the sugar is hard)
Remove from heat and stir in Cream, Vanilla, and Rum. Add pecans.
Serve hot or at room temperature.
Note: For a thinner sauce – add 1/2 milk.
Can be made in advance and stored in the refrigerator for up to a week.
Margie uses Captain Morgan’s Spiced Rum
Dave adds: Great for dipping cookies into as well. Oh, mama …
Serves: 10-12
Prep time:0:20
Source: MLK

Supreme Sauce

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Classic sauce for seafood or salad dressing. This recipe is from my grandmother from when she lived at the Hotel del Coronado during WWII.
Ingredients:

  • 1 cup mayonnaise
  • 1/2 cup catsup
  • 1/2 pint buttermilk (Fresh, not frozen, makes it too thin) or sour cream
  • 1 tablespoon Worcestershire Sauce
  • 2 lemons — Juiced (2 – 3 Tablespoons)
  • salt and pepper
  • orange juice

Directions:

  1. Mix  mayo and catsup.
  2. Add buttermilk/sour cream, Worcestershire Sauce, lemon and orange juice.
  3. Mix well.
  4. Salt and pepper to taste.
  5. Thin with orange juice if needed.

Note: VAK (Mom) uses Miracle Whip, buttermilk and the juice of one lemon and one orange. That is how I make it also.
Serves: Make 3 cups.
Source: Marjorie Austin from a chef at the Hotel del Coronado.
Comments: Use as dip for cooked shrimp (30-32 size) with tails removed.  Also really good on avocado and shrimp/scallops/lobster  as an appetizer or salad.