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Lately, my hubby has been saying "I love sauces", and "I wish we could have more sauces." So I intend to think more about them and serve them more often. When I think of sauces, I remember something I saw on TV where a character started with a cow, and ended up with a couple drops of the essence of beef. I am not interested in that much labor, but a few great sauces would spice up my repertoire.
Last night, we had a pork loin with rootbeer sauce, leftover from last week's braised shortribs. There was a ton of the sauce left and it would have been great on anything from meatloaf to cube steak to porkchops, etc.
Here is the sauce recipe.
Rootbeer Sauce for beef
16 oz good rootbeer
16 oz chicken broth
1 diced onion
3 diced carrots
2 bay leaves
3T tomato paste
1T Worcestershire
3T cider vinegar
dash tabasco
Bring to a boil and pour over seared short ribs or pot roast in a slow cooker, or covered casserole and bake in slow oven until meat is tender.
Save leftover sauce in freezer.
I use a sauce which is a Remoulade sauce. I put this on sandwiches and especially seafood po boys, use it as a dip for appetizers (both meat and cheese)
I use my own recipe....here's mine:
Remoulade
1/2 cup mayo (I actually use Miracle Whip in this)
1/8 cup ketchup
1 huge tablespoon horseradish mustard
1 tablespoon lemon juice
1/2 teaspoon worchestershire
garlic powder to taste (I use about 3/4 teaspoon)
1 tablespoon dried parsley
1/4 teaspoon black pepper
1 1/2 teaspoons sirracha sauce
Mix ahead and chill. Sprinkle with dried chives on top before serving.
3 eggs
2 t lemon juice
1/2 t salt
few grains cayenne pepper
1/4 pound sweet butter, melted to near boiling hot
Place eggs and seasonings into blender. Pulse until well mixed. With the blender running on high, pour the melted butter in. blend until the sauce is thickened and smooth.
Serve just a dab on asparagus or artichokes, or any vegetable. This is really rich.
I use it to make chicken oscar. Fillet of chicken, topped with a small piece of good salmon, a couple of asparagus spears and Hollandaise sauce on top
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