SAUCES

Italian salsa verde (green sauce) Directions Mince together the parsley leaves, capers, and garlic using a sharp knife or mezzaluna. whisk the mixture together into a bowl with the anchovy paste, olive oil, and red wine vinegar. Add the pine nuts and whisk again. Ingredients 1 cup Italian parsley leaves 2 Tbs capers 1 garlic clove 1 tsp anchovy paste (or 1 anchovy fillet) 1 Tbs red wine vinegar 1/2 cup extra-virgin olive oil 1/2 Tbs pine nuts

Yoghurt sauce Directions place yoghurt, tahini, lemon juice, 1/4 tsp cumin, 1/2 tsp salt and a pinch of sugar in a bowl and stir together to combine. Cover with plastic wrap and refrigerate until needed. Ingredients 375g (1 1/3 cup) Greek-style yoghurt 1 1/2 tbs tahini (sesame seed paste) 3 tsp lemon juice 1/2 tsp ground cumin

Vinaigrette Directions chop the parsley, shallot and onion.  add salt, ground pepper, vinegar and olive oil in a salad bowl whisk the dressing vigorously, Ingredients • 1 small branch of parsley  • 1 shallot  • 1/2 onion  • 1 tablespoon wine vinegar  • 2 to 3 tablespoon olive oil  • salt  • ground pepper  

BECHAMEL Directions melt butter, and add flour, stirring constantly. add the beaten egg yolks. add cold milk and place the saucepan in the heat, in low temperature, stirring constantly. Sprinkle cheese and add a touch of salt and nutmeg and spoon the sauce over all. Ingredients 2 tablespoons butter 3 – 4 tablespoons flour 2 cups fresh milk 2 egg yolks 2 tablespoons grated cheese ½ teaspoon ground nutmeg Salt Pepper Nutmeg (optional)

PARSLEY SAUCE Directions Melt the butter in a saucepan. Add the garlic and let it cook over a low heat for 3 minutes. Add the flour and seasoning and blend well. Add the milk, little by little, stirring continuously until the sauce is thick and creamy. Remove from heat and stir in the parsley. Ingredients 1 Tablespoon butter 1 Tablespoon flour 1 teaspoon minced garlic (or two cloves, chopped) 1 cup milk Seasoning to taste 2 Tablespoons fresh parsley, chopped finely (or 1 tablespoon dried parsley)

HOLLANDAISE SAUCE Directions Mix the yolks with the water in a stainless steel bowl Place over a saucepan with a small amount of boiling water and whisk continuously until it is light and fluffy. Remove from the heat and cool slightly Gradually whisk in the cool butter until thoroughly combined Add the lemon juice to taste and correct the seasoning To serve: with fish , broccoli, asparagus Ingredients 125gm Melted clarified butter 2 Egg yolks 30 ml Water Sq Lemon juice Sq Cayenne pepper

ROSE SAUCE Directions melt butter and saute garlic and onions Add mushrooms and green peppers continue to saute until mushrooms slightly brown. Add wine tomatoes slat and pepper and oregano toss and reduce wine to 1/2 original volume. add the cream until the vegetables are covered and simmer for approximately 2 minutes add the grated cheese and tomato paste and thicken sauce over a low simmer. Ingredients: 1 tb Butter 1 tb Onion chopped 1 ts Garlic chopped 12 md White mushrooms sliced 1/2 Bellpepper sliced julienne 3 tb Red wine 1 sm Tomato chopped 1 tb Tomato paste (opt.) Salt and pepper to taste. Pinch of oregano 1 c Heavy cream 1/2 c grated Asiago cheese or Parmesean

ONION SAUCE (WITH PARMIGIANO) Directions cook sliced onions in butter and olive oil Stir in cornstarch. Add beef broth and Worcestershire sauce. Cook, stirring constantly, until mixture is thick and bubbly. Stir in Parmesan cheese and heat through. Ingredients: 3 cups thinly sliced onions 2 tablespoon butter 1 tablespoon olive oil 2 tablespoons cornstarch 1 can condensed beef broth, undiluted 1/4 teaspoon Worcestershire sauce 1 tablespoon Parmesan cheese

BEARNAISE SAUCE Directions Combine all ingredients except mayo and mix well in blender. cook over low flame, stirring until thick. Remove from heat and stir in mayo. ingredients 1/2 c. water 1/4 c. water or dry white wine 3 tbsp. cider vinegar 2 tsp. finely chopped scallions 1/4 tsp. salt Dash pepper 3 egg yolks 1/2 c. mayo

Thousand islands Directions Combine all ingredients in a small bowl except the egg. Stir in the chopped egg last. Refrigerate. Ingredients 3/4 cup of mayonnaise 1 Tablespoon of sweet pickle relish or finely chopped sweet pickle 2 Tablespoons of chili sauce of ketchup 2 Tablespoons of finely chopped green bell pepper 2 Tablespoons of finely chopped onion 1 Tablespoon of lemon juice 1/2 Teaspoon of granulated sugar 1/3 Teaspoon of Worcestershire sauce 1 hard-cooked egg (chopped)