Four Simple Sauce Recipes for the Summer

Posted on 10 June 2009 by TheChefsWife

On today’s show, ChefBud is going to show you how to make four simple sauces that you can use with lots of summer recipes. These are very simple sauces that can easily add flavor, depth, and color to any meal. But be sure to use the best ingredients you can find to prepare the sauces.

Candied Ginger

Candied Ginger

Aïoli
This is a silky garlicky mayonnaise or what the French call Aïoli. It is delicious on sandwiches or vegetables (raw or cooked), with meat and fish, or to bind chicken salad, egg salad or potato salad.

2 each Garlic clove minced
1 pinch Kosher Salt
1 each Egg yolk
1/2 teaspoon Water
1 cup Olive oil

In a small bowl using a whisk beat garlic, salt, egg yolk and water to combine.
Slowly whisk in olive oil a bit at a time.
The egg yolk should absorb the oil and thicken turning a light pale yellow.
Make at least 30 minutes in advance to allow the flavors to marry.

Notes:
Add a tablespoon of lemon juice and chopped candied ginger for an amazing dip for steamed artichokes.
A little mustard or horseradish turns this into a yummy spread for sandwiches or roasted meats.
Simply add capers, pickle relish, parsley and a pinch of cayenne for tartar sauce.
Try some lemon juice and chopped herbs (chives, tarragon or chervil) to make a silky sauce for fish.
Add some chipotle chiles to make a delicious dip for French fries.

Vinaigrette
When this sauce is made with good olive oil and good wine vinegar, you will agree that it is the best salad dressing ever. It also dresses so many foods so well, like: grilled or boiled potatoes, steamed asparagus, grilled or toasted breads leftover meats, even grilled or poached fish. Be creative and try this delicious sauce on all kinds of summer fare other than lettuce.

1 Tablespoon Vinegar (any good wine vinegar)
1 pinch Kosher Salt
1 pinch Black pepper fresh ground
3 Tablespoon Extra Virgin Olive Oil

Season vinegar with salt and pepper to taste.
Use a whisk to beat in the olive oil a little bit at a time.

Note:
The vinaigrette should have balanced flavors; feel free to add a bit more oil or vinegar if vinaigrette is too acidic or oily.
It is important to start with a good fruity olive oil and good wine vinegar with character and flavor.
All or part of the vinegar may be replaced with lemon or lime juice.
Try substituting half of the olive oil with hazelnut oil or walnut oil.
Add a small amount of diced shallots or garlic or both.
Beat in a bit of Dijon before adding the vinegar.
Add fresh chopped herbs to the finished vinaigrette.
Add fresh fruit such as: strawberries, peaches, or raspberries.
Try adding crushed nuts to the finished vinaigrette.

Flat Italian Parsley

Flat Italian Parsley

Salsa Verde
Salsa Verde is a classic green Italian sauce made of olive oil, parsley, lemon zest, garlic and capers. It adds freshness to any simple dish. It is terrific over poached salmon, roasted meats or on grilled vegetables.

1/3 cup Parsley chopped
1 each Lemon zest only
1 each Garlic clove minced
1 tablespoon Capers rinsed and chopped
1/2 teaspoon Kosher Salt
1 pinch Black pepper
1/2 cup Olive oil

Mix all ingredients well and taste for salt and pepper.
Make sauce at least 30 minutes ahead of time to let flavors develop.

Notes:
Try using other herbs for all or part of the parsley.
A few anchovy fillets give this sauce amazing depth.

Chervil

Chervil

Compound Butter
Compound butters (also known as herb butter) are such a great way to add flavor to your simply prepared meat, fish or vegetable dishes.

8 tablespoon Butter softened
1/2 cup Herbs (parsley, chive, tarragon or chervil) chopped
1 each Garlic clove minced
1 tablespoon Lemon juice
1/2 teaspoon Kosher Salt
1 pinch Black pepper
1 pinch Cayenne

Mix all ingredients well in a small bowl.
Roll in wax paper to form a uniform log.
Chill in fridge.
Slice 1/4 inch thick.

Notes:
You can use almost any herb for this butter or combinations of herbs.
Try adding lime juice, cilantro and chipotles for grilled steaks.
A bit of parmesan cheese makes this a great spread for corn on the cob.
For grilled salmon a little chopped capers and lemon zest are nice.


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