Sauces and Marinades

Creamy Sriracha Cocktail Sauce

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If you’re not familiar with Sriracha, start with a couple of teaspoons and taste it before you add the full tablespoon. This will get more heat as it sits in the fridge.

Creamy Sriracha Cocktail Sauce Ingredients: 

  • 1 c mayo or light mayo
  • ¼ c ketchup
  • 2 Tab fresh squeezed lime juice
  • 2 Tab Sriracha Sauce (more or less to taste)
  • ½ c finely chopped green onion

Creamy Sriracha Cocktail Sauce Directions:

  1. Finely chop the green onion.
  2. In a glass measuring cup or small bowl, whisk together the mayo and ketchup.
  3. Stir in the lime juice, Sriracha sauce to taste, and finely chopped green onions.

Serves: 1 ½ cups

Sorce: KalynsKitchen.com.

Blue Cheese Butter

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I use this on steaks, chicken, sandwiches, or just about anything – I really like blue cheese.

Ingredients:

  • 1/2 lb crumbled firm blue cheese (2 cups)
  • 1 cup unsalted butter, softened (or salted if that is what you have)
  • 1/4 c Port (optional, but it does make it really tasty)

Directions:

Gently mash together all ingredients in a bowl with a fork, leaving some texture.

Serves: Makes about 3 cup

Source: Gourmet | October 2003
Comments: Butter keeps, covered and chilled, 1 week. It will freeze.

 

Salsa Verde

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Dip it, just dip it!  Chips, shrimp, chicken bits, veggies.  Also, serve over eggs, chicken, fish, etc.  This sauce goes everywhere!

Ingredients:

  • ½ c parsley, leaves only
  • 1 handful fresh mint leaves
  • 2 Tab chives
  • 1 tsp. oregano
  • 2 Tab capers
  • 2 cloves garlic, chopped
  • 1 tsp. sage leaves
  • 2 Tab wine vinegar
  • zest and juice of one lemon
  • 1 tsp. Kosher salt
  • 1 tsp pepper
  • 1/3 c Extra Virgin Olive Oil

Directions:

  1. Combine all ingredients except the oil in the blender.
  2. Puree on high speed, slowly adding olive oil in a stream.
  3. Puree until the mixture is smooth and emulsified.

Serves: Makes 3/4 cup

Source: The Art of Food, Alisa Barry

 

Blue Cheese Sauce

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This simple variation on cream sauce is great on vegetables, but also delish on beef.

Ingredients:

  • 2 tbs butter
  • ¼ c onion – finely chopped
  • 2 tbs flour
  • ¼ tsp garlic salt
  • 1 pkg (3 oz) cream cheese, room temp.
  • ¼ c blue cheese – crumbled
  • 2 oz sliced pimentos
  • 1 c milk

Directions:

  1. In a medium saucepan, melt butter.  Add onion, cook until soft but not browned.
  2. Stir in flour and garlic salt.  Cook, stirring, until bubbly.
  3. Remove pan from heat.
  4. Mix in cream cheese, blue cheese and pimentos.
  5. Gradually add milk.
  6. Return to heat, cook, stirring, until sauce is thick.

Serves: 1 cup

Source: Cooks.com

Tequila-Lime Syrup

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Use the tequila-lime syrup on any fruit.  Oranges or pineapple are especially good.

Ingredients:

  • 1/2 c granulated sugar
  • 1/4 c tequila
  • 2 Tab lime juice
  • 2 tsp. finely grated lime zest

Directions

  1. Combine the sugar, tequila, and lime zest in a 1-quart saucepan.
  2. Bring to a simmer over medium heat, stirring to dissolve the sugar.
  3. Remove from the heat and stir in the lime juice.
  4. Pour the warm syrup over any fruit and gently toss.
  5. Cover and refrigerate until cold, at least 1 hour.
  6. Gently toss before serving.

Serves: 1 cup

Source: by Shelley Wiseman from Fine Cooking Issue 124

Dill Mustard Sauce

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Gustav Anders was probably the best Scandinavian restaurant in Southern California.  (Scandia was a close second.)  This sauce is a must with poached salmon.

Ingredients:

  • ½ c Dijon mustard
  • ½ c sugar
  • 2 Tab plain or white wine vinegar
  • 2/3 c olive oil
  • ½ c fresh dill, finely chopped
  • salt and pepper

Directions:

  1. Place mustard in a bowl.
  2. Add sugar, vinegar and a pinch of salt and pepper.
  3. As when making mayonnaise, add oil drop by drop, stirring with a wooden spoon.
  4. At the last minute, mix in chopped dill.
  5. Chill until serving.

Serves: 1 1/2 cups.

Source: Gustav Anders

Comment: Will keep, covered, in the refrigerator for 2-3 weeks.

Orange Herb Butter

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This is a great way to broil salmon, or any other fish.  Try it on chicken or pork too.

Ingredients:

½ c unsalted butter (1 stick)
½ tsp grated orange zest
2 tsp fresh orange juice
1/4 tap cayenne pepper
1 clove garlic, minced
1/2 tsp coarse salt.

Directions:

Mash together butter, grated orange zest, fresh orange juice, cayenne pepper, garlic, and salt.

Source: Martha Stewart Everyday Food – June 2012

Mustard Dip

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This is also good on a ham sandwich.

Ingredients:

  • ½ c sour cream
  • ½ c mayonnaise
  • ½ c prepared mustard
  • ¼ c sugar
  • 2 Tab dried minced onion
  • 1 ½ Tab ranch salad dressing mix (½ envelope)
  • ½ Tab prepared horseradish

Directions:

  1. In a large bowl, combine the ingredients.
  2. Cover and refrigerate for at least 30 minutes.
  3. Serve with pretzels.

Serves: 2 cups.

Source:Taste of Home 2014, Iola Egle, Bella Vista, Arkansas