Morales - 24 Gourmet Sauce Recipes

24 BEST SAUCES From ALL AROUND THE WORLD 1 - TAHINI SAUCE: Ingredients: 1/2 cup tahini (pure sesame seed paste) 1 clove finely crushed garlic pinch of salt 1/4 cup fresh lemon juice 1 tbsp olive oil, (optional) You will need enough warm water to achieve the desired consistency. (this sauce is usually very thin in consitency) Prepare it!: 1. In a blender, mix in the Tahini Paste, Garlic, Olive Oil, Lime/Lemon Juice, Salt. 2. Blend well and add in a little Water at a time. 3.

The Sauce needs to be of a pouring dip consistency. 4. Check the flavors and adjust as needed. 5. Add in some fresh chopped Parsley and mix. 6.

Serve as a dip with Pitas, Felafels or as a dressing. 2 - SALSA ROJA Ingredients: 8 Roma tomatoes 6 serrano chili peppers, stems removed 1 small onion, peeled and chopped 3 cloves garlic, peeled bunch cilantro, stems trimmed juice from 2 limes 1 tablespoon salt Prepare it!: 1. In an ungreased skillet over high heat, arrange tomatoes and serrano peppers in a single layer. Sear, turning occasionally on all sides, for about 5 to 8 or until softened and lightly charred. Remove from heat. 2.

In a blender, combine tomatoes, serrano peppers, onions, garlic, cilantro, lime juice and salt. Pulse to process to desired consistency. 3 - Homemade BBQ-Sauce Ingredients: 2 tbsps canola oil 1 tbsp garlic powder 1/2 tbsp mustard powder 1 tsp cumin 1 tsp paprika 1 tsp chipotle 1/2 tsp celery seed 1 cup water 1/4 cup worcestershire sauce 1/4 cup soy sauce 1/2 cup ketchup 24 ozs tomato paste 3 tbsps brown sugar 4 tbsps white vinegar 2 tbsps molasses Prepare it!: 1. Add the canola oil to a small pot over medium high heat. Then add the chipotle, the celery seed, the garlic powde, cumin, chipotle and paprika. 2. 2.

Add the water, the Worcestershire sauce, soy sauce, the ketchup, tomato paste, the brown sugar, the white vinegar and molasses to the pot. Stir it well to mix it up. Wait 20 to 30 minuts and stirr occasionally. 3. Taste after simmering and adjust to your personal taste. 4 - Pesto-sauce Ingredients: 100 gr fresh basil leaves 25 gr Pine nuts 2 cloves garlic 2 tbsp Parmesan cheese, grated 2 tbsp olive oil Pinch salt Prepare it!: 1. 4 - Pesto-sauce Ingredients: 100 gr fresh basil leaves 25 gr Pine nuts 2 cloves garlic 2 tbsp Parmesan cheese, grated 2 tbsp olive oil Pinch salt Prepare it!: 1.

Roast the pine nuts on medium heat until golden. 2. Place all the ingredients into the bowl of a food processor and pulse a several times until smooth, 3. Keep up to 1 week in the refrigerator. 5 - Hollandaise Sauce Ingredients: 1 cup clarified butter (about 2 sticks before clarifying) 4 egg yolks 2 Tbsp lemon juice (the juice from 1 small lemon) 1 Tbsp cold water Kosher salt, to taste Cayenne pepper (or a dash of Tabasco sauce), to taste Prepare it! 1. Heat an inch or two of water in a saucepan over a medium heat.

Also, your clarified butter should be warm, but not hot. 2. Combine the egg yolks and the cold water in a glass or stainless steel bowl (not aluminum) whisk for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice, too. 3. The water in the saucepan should have begun to simmer.

Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the eggs for a minute or two, until theyre slightly thickened. 4. Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly. 5. 5.

Continue beating in the melted butter. As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better. 6. After youve added all the butter, whisk in the remaining lemon juice and season to taste with Kosher salt and cayenne pepper (or a dash of Tabasco sauce). The finished hollandaise sauce will have a smooth, firm consistency. 7. 7.

Its best to serve hollandaise right away. You can hold it for about an hour or so, provided you keep it warm. After two hours, though, you should toss it, both for quality and safety reasons. 6 - White Wine Sauce Ingredients: 1 quart fish velout cup dry white wine cup heavy cream 1 Tbsp butter Kosher salt and freshly ground white pepper, to taste Lemon juice, to taste Prepare it!: 1. In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but dont let it boil. 2. 2.

In a separate saucepan, simmer the wine until it has reduced by half. 3. Add the velout to the wine, bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup. 4. Stir the warm cream into the velout and bring it back to a simmer for just a moment. 5.

Stir in the butter, season to taste with Kosher salt and white pepper and just a dash of lemon juice. Strain through cheesecloth and serve right away. 7 - Tzatziki Sauce Ingredients: 3 tbsp. olive oil 1 tbsp. vinegar 2 cloves garlic, minced finely 1/2 tsp. white pepper 1 cup greek yogurt, strained 1 cup sour cream 2 cucumbers, peeled, seeded and diced 1 tsp. chopped fresh dill Prepare it! 1. chopped fresh dill Prepare it! 1.

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. 2. Using a whisk, blend the yogurt with the sour cream. 3. 4. 4.

Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving. 5. Garnish with a sprig of fresh dill just before serving 8 - Veal Velout Sauce Ingredients: 6 cups veal stock 2 oz clarified butter 2 oz all-purpose flour Prepare it!: 1. Heat the veal stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot. 2.

Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Dont let it turn brown, though thatll affect the flavor. 3. With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. Heat this paste (which is called a roux) for another minute or so to cook off the taste of raw flour. 4.

Using a wire whisk, slowly add the hot veal stock to the roux, whisking vigorously to make sure its free of lumps. 5. Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesnt scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface. 6. The resulting sauce should be smooth and velvety.

If its too thick, whisk in a bit more hot stock until its just thick enough to coat the back of a spoon. 7. Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth. Keep the velout covered until youre ready to use it. 9 - Aioli Sauce Ingredients: 1 garlic bulb 2 teaspoons olive oil 1 cup whole-egg mayonnaise Prepare it! 1.

Preheat oven to 200C/180C fan-forced. 2. Cut top from garlic bulb to expose cloves. Discard top. 3. Place bulb in centre of 20cm piece of foil.

Drizzle with oil. 4. Gather foil and twist at top to enclose garlic. 5. Roast for 50 minutes or until tender. 6.

Stand for 10 minutes or until cool enough to handle. 7. Squeeze garlic from skin. Discard skin. 8. 9. 9.

Stir in garlic. Season with salt and pepper. Cover. 10. Refrigerate until needed. 10 - Basil Vinaigrette Ingredients: 1 teaspoon Dijon mustard 1 shallot, chopped 1/2 teaspoon salt 1 teaspoon sugar 1/2 cup roughly chopped basil leaves 1/4 cup white wine vinegar 3/4 cup olive oil Prepare it!: 1.

Place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again. 2. Turn the blender on low and take off the cap in the center of the blenders lid.