Recipes

Sage brown butter sauce

Sage brown butter sauce

Another incredibly easy sauce that is good with all manner of vegetables and pasta. Nutty from the browned butter with the comforting flavor of herby sage, this sauce packs a lot of flavor while still being light. We particularly like to serve this with pan-fried gnocchi, but it is excellent with couscous, quinoa and almost any pasta.
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Ingredients

MAKES: 120 ml

Instructions

  • Melt the butter in a small saucepan over medium-low heat.
  • Raise the heat enough to allow the butter to lightly simmer and allow to cook until the butter foams.
  • When the foam dies down, continue to simmer the butter until it browns and the milk solids darken and fall to the bottom of the pan—about 8 to 10 minutes.
  • Pour the browned butter through a fine mesh sieve into another saucepan over medium heat and add the sage leaves.
  • Fry until the sage leaves crisp and curl, less than 1 minute.

Notes & Wine Advice

Serve over pasta or vegetables. It is a lovely sauce to go with pumpkin ravioli.
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Course; Sauce

Gorgonzola white wine sauce

Gorgonzola white wine sauce

If you are a blue cheese lover, this is the sauce for you. We like to use sweet Gorgonzola cheese that is brightened by a chardonnay wine reduction. Good for any pasta with ridges and curves to which this sauce can cling, we find it’s also tasty on roasted potatoes.
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Ingredients

MAKES: 480 ml

Instructions

  • Serve hot over roasted potatoes or green beans.
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Course; Sauce

Caramelized garlic and shallot white wine sauce

Caramelized garlic and shallot white wine sauce

This creamy, slightly pungent sauce is excellent over virtually any vegetable or pasta. It can be enhanced by adding a sprinkle of Parmesan or even gruyere cheese after serving. Minced mushrooms sautéed with the aromatics is another lovely addition too. However, the sauce is absolutely excellent served as is. We like to use a good quality chardonnay wine for this sauce because of the buttery characteristics of that oak-aged quaff.
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Ingredients

MAKES: 240 ml

Instructions

  • Melt the butter in a medium saucepan over medium heat and add the shallots and garlic.
  • Reduce the heat to medium-low and gently sauté until the garlic begins to become deep golden brown, about 2 to 3 minutes.
  • Stir in the thyme leaves and sauté for 15 to 30 seconds then add the chardonnay and simmer until reduced to about 1 tablespoon (15 ml), about 5 to 6 minutes.
  • Add the cream, salt, nutmeg and pepper.
  • Mix well and simmer this mixture until it reduces by one third and is thick enough to coat the back of a spoon, about 8 to 10 minutes.
  • Stir in the freshly chopped parsley and serve hot over pasta or cooked vegetables like green beans or asparagus.
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Course; Sauce

Broccoli pesto

Broccoli pesto

A different take on traditional pesto, this version uses almonds in place of pine nuts and adds broccoli florets for an intensely green sneaky sauce that lets you add more vegetables into your diet under the cover of aromatic basil, tangy capers, garlic and salty parmesan. This sauce is great on chicken, pasta or grilled vegetables, and we’ve even used it as a tasty dip.
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Ingredients

MAKES: 480 ml

Instructions

  • Steam the broccoli for 6 minutes, until very tender but still bright.
  • Remove from the heat, rinse with cold water and drain well.
  • Place the broccoli in the food processor with the garlic and almonds and process to a rough paste.
  • Scrape down the sides of the bowl and add the capers and the basil and process to a smooth paste.
  • Continue to process while drizzling in the olive oil and purée until smooth.
  • Add salt and pepper to taste, the grated cheese and pulse a few more times to blend completely.
  • Use with hot or cold cooked pasta or over grilled vegetables
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Course; Sauce / Side Dish

Pimento cheese with tequila mornay

Pimento cheese with tequila mornay

Pimento cheese is a mixture of sharp cheddar cheese, pimentos and seasonings that is incredibly popular as a spread or dip in the South. The tangy and spicy flavors make it a delicious sauce for a variety of uses from chicken to vegetables and pasta—particularly as a new twist on macaroni and cheese. We make ours using the classic technique for Mornay—Béchamel sauce enriched with cheese—then add a zing with a splash of tequila. The sauce may be made ahead and refrigerated. Before using, reheat the sauce in a medium saucepan over low heat with 60 ml of milk.
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Ingredients

MAKES: about 480 ml

  • 45 g butter
  • 3 tbsp 25 g flour
  • 2 tbsp 24 g drained and minced jarred pimentos
  • 240 mlmilk
  • 1 cup 113 g shredded sharp cheddar cheese
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 15 ml tequila

Instructions

  • Melt the butter in a medium saucepan over medium heat and add the flour.
  • Whisk well and continue whisking while the mixture cooks and begins to lightly brown, about 2 minutes.
  • Add the pimentos and whisk well.
  • Cook for 1 minute.
  • Pour in the milk and continue to whisk and simmer the mixture until it thickens, about 2 to 3 minutes.
  • Add the shredded cheese and whisk well to melt.
  • Stir in the salt and cayenne pepper and cook for 1 minute.
  • Remove from the heat and stir in the tequila.
  • Use immediately over steamed or sautéed vegetables, as a dip, as the basis for macaroni and cheese or refrigerate for up to 3 days.
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Course; Sauce

Buccaneer chimichurri

Buccaneer chimichurri

This sauce is based on a Caribbean multi-herb flavoring paste called Green Seasoning. Originally it was a mixture used to season and flavor game meats before they were smoked for preservation in a process said to be created by the Buccaneers—the original pirates of the Caribbean. We like to process the paste into a smooth sauce, with the addition of a good quality olive oil and lime juice to replace the white vinegar that is traditionally used. Because this sauce is an explosion of green herb flavor, it can be used either as a marinade, a brushing sauce for barbecue meats or even like a chimichurri on top of a beef or lamb burger or grilled steak.
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Ingredients

MAKES: 480 ml

  • 2 bunches flat leaf parsley leaves only
  • 2 bunches culantro or cilantro leaves only
  • 1 bunch scallions trimmed
  • 1 bunch fresh oregano leaves only
  • 1 bunch fresh thyme leaves only
  • 3 shallots
  • 10 cloves garlic
  • ½ habañero pepper stemmed and seeded
  • 1 tbsp 18 g salt
  • 120 ml freshly squeezed lime juice or more as needed
  • 240 mlolive oil

Instructions

  • Place the parsley, culantro, scallions, oregano and thyme in a food processor and process to a rough paste.
  • Add the shallots, garlic, habañero pepper and salt and continue to process until the paste becomes smoother, about 1 minute.
  • Pour in the lime juice slowly, while processing, until you achieve a smooth paste.
  • Add the oil in a thin stream while processing until the sauce is thick and well incorporated.
  • Store in an airtight jar in the refrigerator for up to 1 week.

Notes & Wine Advice

Serve as a topping on beef or lamb burgers or just before serving a grilled steak like London broil.
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Course; Sauce

Cuban mojo

Cuban mojo

Mojo is a popular Cuban sauce that is most often used as a marinade for pork or a condiment with starchy tubers like cassava (yuca). The recipe for mojo can vary from region to town to family but the foundational components are garlic, oregano and a fat, which historically was lard but nowadays is olive oil, and Seville orange juice. Seville oranges, also called bitter oranges, offer an extremely tart, acidic juice that is particularly good accompanying fatty meat or as a tenderizing marinade and braising liquid for tougher meat, like goat. We like to add a little bit of habañero pepper to our mojo for a sauce that is a spicy, tart and herbaceous.
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Ingredients

MAKES: about 3 cups (720 ml)

Instructions

  • Place the shallots, garlic, oregano, culantro, habañero pepper, coriander, cumin and salt in a food processor, add 1 tablespoon (15 ml) of the olive oil and process to create a thick, smooth paste.
  • Add more oil if necessary to create the paste.
  • Add the Seville orange juice and continue to process.
  • Slowly drizzle in the remaining olive oil while processing until you get a thick, frothy sauce.
  • Serve as a condiment or use as a marinade for meat.
  • Store in an airtight jar in the refrigerator for up to 1 week.
  • Use for braising goat, stewing beef or brushed on a barbecued pork shoulder.
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Course; Sauce

Coriander and ginger glaze

Coriander and ginger glaze

Glaze or, in French, glacé, is a simple technique that requires time as the main ingredient. The goal is to boil unsalted beef stock until it is a thick, syrupy and shiny sauce. We recommend making your own stock for glazes, but if you use store bought, be sure it is sodium-free or the final product will be extremely salty as a result of the reduction process. Glazes like this one have any number of uses, but this one has a snap of spicy ginger along with the slightly astringent quality of coriander seeds that is extremely nice with tender cuts of beef. Use it sparingly as the flavor is intense.
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Ingredients

MAKES: 120 ml

  • 1- inch 25-mm piece peeled ginger
  • 2 g whole coriander slightly crushed
  • 3 cups 720 ml Meat Stock
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions

  • In a medium saucepan, combine the ginger, coriander and meat stock and bring to a simmer.
  • Simmer this mixture until it is reduced by half, about 45 to 50 minutes.
  • Strain the stock through a fine mesh sieve lined with a cheesecloth into a smaller pot.
  • Continue to simmer the strained stock until it is reduced about three-quarters, or until it is thick and syrupy, about 20 minutes.
  • You should have roughly 120 ml of glaze.
  • Whisk in the salt and pepper.
  • Use immediately with sliced pork or beef tenderloin or refrigerate in a well sealed container for up to 1 week.
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Course; Sauce

Root beer glaze

Root beer glaze

Some folks will raise their eyebrows at the use of root beer soda for this glaze while others will recognize it as similar to the old Southern technique of incorporating cola into pot roast. We love the cinnamon and anise flavors of root beer when paired with pork, and we use this glaze when cooking ham and pork tenderloin, glazing them as they cook. In the summer, we serve this sauce as an accompaniment to grilled pork chops. It’s really important to use a great root beer like Barq’s brand for this glaze.
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Ingredients

MAKES: 360 ml

Instructions

  • Combine all the ingredients in a large saucepan over medium-high heat.
  • Bring the mixture to a boil then reduce to a simmer and cook until the liquid is reduced by half, about 30 minutes.
  • Brush onto a baked ham while it is cooking or as a glaze for pork chops.
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Course; Sauce

Sour cherry chili sauce

Sour cherry chili sauce

Sour cherries riff off the jammy qualities of a good quality zinfandel for this sauce that is ideal with a pork roast or thick center cut pork chop. Cinnamon adds additional warmth to the sauce while black pepper offers a touch of heat. Brown sugar sweetens the sauce just a touch. This sauce is very nice on barbecue meats as well.
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Ingredients

  • MAKES: 240 ml
  • 10 ml safflower oil
  • 1 small yellow onion minced
  • 3 cloves garlic minced
  • 180 ml zinfandel
  • 1 cinnamon stick
  • 1 bay leaf
  • 240 mltart cherry juice
  • ½ tsp ground chipotle pepper
  • 1 tbsp 5 g dark brown sugar
  • ¼ tsp salt or to taste

Instructions

  • Heat the safflower oil in a medium saucepan over medium heat and add the onion.
  • Sauté the onion until softened, about 5 to 6 minutes.
  • Add the garlic and sauté for 1 to 2 minutes more.
  • Pour in the zinfandel, cinnamon stick and bay leaf and reduce heat to a simmer.
  • Reduce the wine by half, about 8 to 9 minutes.
  • Pour in the tart cherry juice and mix well.
  • Stir in the chipotle pepper, and dark brown sugar.
  • Simmer for 15 to 20 minutes or until the mixture is reduced by about half.
  • Stir in the salt and adjust to taste.
  • Remove the bay leaf and cinnamon stick before serving.

Notes & Wine Advice

Store in a tightly sealed jar in the refrigerator for up to 1 week or serve warm over filet mignon.
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Course; Sauce