Sauces & Dressings

There are enormous amounts of sauces and dressings for a variety of uses, here in the recipe center we have began collecting them for you to use. you can make a sauce from virtually anything.

Garlic & Shallot Mayonnaise

Wed, February 16, 2011 29 Comments by Chef Ricky

This mayonnaise recipe was origionally developed for use in chef Ricky’s “Bangin Potato Salad”. However, chef Ricky found that this recipe works great with a number of other dishes and adds amazing flair to nearly any dish.

Garlic & Shallot Mayonnaise Photo

Garlic & Shallot Mayonnaise

Ingredients:

  • 2 Large – Egg Yolks
  • 2 – Shallots
  • 1/4 Cup – Champagne Vinegar
  • 1 tsp. – Mustard (Crushed)
  • 1/2 tsp. – Salt
  • 1-1/2 Cups – Vegetable Oil
  • 1 – Clove of Garlic

    • 2 Sprigs – Parsly (Chopped and added at the end)

Directions:

  1. Put the egg yolks in a food processor with the shallots, garlic, vinegar, mustard and 1/2 teaspoon salt. Turn on the food processor on a very low speed and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding the vegetable oil in a slow, steady stream and turn up the speed to about a medium speed).
  2. If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running. When the mayonnaise is finished fold in the chopped parsley to add both color and flavor.
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Garlic Champagne Vinaigrette

Wed, December 1, 2010 No Comments by Chef Ricky
Garlic Champagne Vinaigrette photo

Garlic Champagne Vinaigrette

Ingredients:

1/4 Cup – Extra Virgin Olive Oil 1/4 Cup – Champagne Vinegar
2 tbsp. – Dijon mustard 2 tsp. – Honey
3/4 tsp. – Salt 1/4 tsp. – Ground Black Pepper
1 – Clove of Garlic

Directions:

1. Mince the clove of garlic

2.In a bowel combine the garlic, dijon mustard, salt, pepper and mix thoroughly.

3. Whisk together the dry ingredients with the olive oil and vinegar.

4. Cover and chill at least 30 minutes or up to 3 days.

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Mole’ Sauce

Wed, November 3, 2010 23 Comments by Chef Ricky
Mole' Sauce photo

Mole' Sauce

Ingredients:

4.22 Oz. – Oil 7 Oz. – Ancho Chiles (Seeded & Cleaned)
3 Oz – Pasilla Chiles (Seeded & Cleaned) 10 Oz. – Mulato Chiles (Seeded & Cleaned)
4 – Chipotle Chiles 24 Oz. – Tomatoes
1 – Large Spanish Onion 10 – Garlic Cloves
5 Oz. – Blanched Almonds 3 1/2 Oz. – Shelled Peanuts
8 – Whole Cloves 4 – Black Peppercorns
1 – 1-1/2 Cinnamon Stick 1/2 tsp. – Aniseed
3 Oz. – Raisins 3 Oz. – Unsweetened Cooking Chocolate
1 Tbsp. – Sugar 2 Tbsp. – Salt
4 Oz. – Sesame Seeds 2 Oz. – Espresso
32 Oz – Turkey or Chicken Stock

Directions:
1. Heat 2 tablespoons of the oil in a saute pan add the ancho, pasila, and mulatos to the pan and saute for 1 to 2 minutes. Transfer the chiles to a bowel and cover with hot water and soak for 30 minutes. Drain them and place them into a blender and puree them with the espresso and pour the contents into a bowel and set the mixture to the side.

2. Toast the chipotle chiles and roast the tomatoes, then peel them and place into the blender with the chipotle chiles and puree and place this mixture into an additional bowel and set it to the side.

3. In the same oil used to saute the ancho, pasila, and mulato chiles, saute both the onion and the garlic for approximately 3 minutes. and place the onion and garlic into a blender. In the same oil saute the almonds for 5 minutes then add the peanuts, cloves, peppercorns, cinnamon, and aniseed. Saute for an additional 3 minutes. Place the mixture into a blender and add the raisins and puree until smooth.

4. In a large pot heat the remaining cup of oil and combine all of the puree’s. Bring the mixture to a boil stirring constantly for five minutes. Add the chocolate and sugar stirring constantly.

5. When the mixture has come to a boil add the stock (Your Choice). Then cover the pot and allow it to cook over a low heat for 20 minutes. Add the salt and season to taste. If the sauce is too thick add more stock. This sauce is a delicious finish to nearly any meat or poultry.

Submitted By J.P. of CT

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Peppered Raspberry Ketchup

Wed, September 29, 2010 No Comments by Chef Ricky
Peppered Raspberry Ketchup photo

Peppered Raspberry Ketchup

Ingredients:
1 (6 ounce) can – Tomato Paste 1/2 Cup – Light Corn Syrup
1/2 cup -White Vinegar 1/4 Cup – Water
1 tbsp. – Granulated Sugar 1 tsp. – Salt
1 1/2 tsp. – Black Pepper (Fresh grind is best) 1/4 tsp. – Onion Powder
1/4 tsp. – Garlic Powder 1/4 Cup – Fresh Raspberries

Directions:

1. Prepare the raspberry puree first. Wash the raspberries and gently dry them with paper towels. Then place into a food processor and puree them until its completely smooth.
2. Place only 1/4 cup of the raspberry puree to the side to be used in the ketchup.
3. Combine all the ingredients into a sauce pan minus the pepper and the raspberry puree over a medium heat.
4. Whisk until smooth and allow to come to a boil. When the mixture reaches a boil add the pepper and the raspberry puree. Stir to ensure even distribution.
5. Allow the ketchup to simmer for 20 minutes and stir often to prevent burning on the bottom of the pan. After simmering fro 20 minutes cover the pan and remove it from the heat and allow to cool.
6. When the ketchup has cooled place into glass jar and refrigerate until use.

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