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I have 2, one is a Mornay sauce and the other is basil/spinach pesto. When I make pesto I will make a lot and freeze it. I also make, as I have mentioned before a lot of Salsa, but I am not sure if that is what you mean.
I have a quite a few pesto cubes in my freezer too! I love pesto. Nom Nom.
I guess what I am talking about is that on a lot of cooking shows or in restaurants they always serve an interesting sauce to the dish. They often use the blender and blend what seems strange and it turns into a yummy sauce the judges rave over. Or in the restaurants it makes you want to lick the plate clean. But it isn't a standard sauce like bearnaise or gravy or condiments etc. Does that make sense?
Beurre Blanc is one of those sauces that will make you want to lick the plate . It's quite rich and calorie dense, so make it this year and don't do it again until next year.
Put a little on your plate, place some pan seared scallops on top of the sauce, and have a side of steamed asparagus. I can just about guarantee that you'll be dragging your asparagus through the sauce too.
I have a quite a few pesto cubes in my freezer too! I love pesto. Nom Nom.
I guess what I am talking about is that on a lot of cooking shows or in restaurants they always serve an interesting sauce to the dish. They often use the blender and blend what seems strange and it turns into a yummy sauce the judges rave over. Or in the restaurants it makes you want to lick the plate clean. But it isn't a standard sauce like bearnaise or gravy or condiments etc. Does that make sense?
Gotcha - how about Huancaina sauce, from Peru? You take half a pkg of queso fresco crumbled, half to a whole clove of garlic, about five crackers (saltines or Ritz) crumbled, a tablespoon of aji Amarillo sauce (comes in jars in ethnic section) and enough milk to blend to a smooth sauce. Pour over boiled, peeled and halved potatoes and eggs and garnish with sliced black olives. Warning - this sauce is addictive!
That sounds fantastic! Would you post your recipe?
Well the basic recipe is creamy peanut butter, rice vinegar, sesame oil, sugar or honey, soy sauce and a touch of hot water.
Sometimes I add fish sauce or lime or garlic or Mirin sweet cooking sauce or ginger or hot pepper flakes or coconut milk. Depends on my mod.
You can play around with it quite a bit.
You don't have to cook it. Just dump the ingredients into a bowl and zap in the microwave until peanut butter liquefies and it's hot.
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But it isn't a standard sauce like bearnaise or gravy or condiments etc. Does that make sense?
