Sauces - Condiments - Marinades (Engl) (DE) (Esp)

(Salsa)

 
(Dip)


Horseradish Sauce (Engl)




Horseradish doesn't have to come from a jar. Find out how fresh Horseradish can can add a special kick to any dish.





Horseradish Sauce (Engl)





Cranberry Sauce (Engl)







Chinese Master Stock Recipe (Engl) (Link)

http://www.lifestylefood.com.au/oven/#/chefsak/D5F51203/chinese-master-stock


Grüne Soße mit Ei (DE)






Chinese Sauces (Engl)

Learn the best way to make sauces and differences between sauce and condiment. Get recipe to make your own sauce.

(Dipping Sauces)

Common raw Chinese Sauces (Engl)


Take a glance at a few of the raw sauces explained in basic Chinese cooking. Review Sesame oil, sesame paste, shrimp sauce, sriracha hot chili sauce, sweet bean sauce, sweet chili sauce.






Special seasoning Chinese Sauces (Engl)


Learn about special seasoning sauces for Chinese food - Chinese bean sauce, Oyster flavored sauce, tea sauce, fermented bean curd, yellow or brown bean sauce, msg or monosodium glutamate.





Tamari-Ginger Plum Sauce (Engl)


This is a gorgeous way to use the juicy fresh plums of summer. Try it with grilled salmon, sesame crusted chicken or steamed brown rice. A chef's trick: puree it and use as a glaze on barbecued ribs.


Tamari-Ginger Plum Sauce PCC Natural Markets


Teresita's Mole Poblano (Engl) (Esp)

Mole poblano is one of Mexico’s national dishes. Nuns in the convents of Puebla developed the original recipe by combining ingredients and techniques indigenous to Mexico with those of Europe. It is characterized by its dark, deep brown color which it gets from both chocolate and the chiles. This is a home-style mole poblano that we learned from a lovely woman named Teresa. She learned to make mole by watching her mother cook it for the family as a child. We have tweaked the recipe only slightly. We would like to remind you that ingredients and spices change from place to place. It is important for you to adjust the quantities and ingredients according to your own tastes and kitchen conditions. In Mexico, each family has its own mole, with different ingredients and secrets. This recipe is open for interpretation, and we encourage you to make this mole your own.




Crème Fraîche (Mexican Crema) (Engl) (Link)


http://www.rouxbe.com/recipes/1673-crme-frache-mexican-crema


Panang Paste (Engl) (Engl)


http://www.rouxbe.com/recipes/209-panang-paste

Thai Green Curry Paste - (Turmeric is not necessary) (Engl) (Link)

http://www.rouxbe.com/recipes/574-thai-green-curry-paste


Red Curry Paste For Wild Alaska Seafood (Engl)






Rich Caramel Sauce (Engl) (Link)


http://www.rouxbe.com/recipes/55-rich-caramel-sauce


Beurre Rouge (Engl)

Mango Chutney (Engl)






Romesco Sauce with 3 Recipes (Engl)


Hazelnut Romesco Sauce

This rich sauce is the perfect accompaniment to grilled and broiled vegetables or to accompany savory vegetable entrees.

Ingredients

Makes 2 cups
2 ancho chiles (dry)
Cold water as needed
2 cups chopped roasted red bell pepper
2 cups chopped hazelnuts, skinned
2/3 cup olive oil
2 tbsp tomato paste
2 tbsp red wine vinegar
1 tbsp minced garlic
1 1/2 tsp Spanish paprika
1/4 tsp cayenne pepper
Salt as needed




Salsa Romesco (Esp)

Tamarind Sweet Sauce (Engl)


It is sweet and sour in taste . It can be served with any appetizer and plays important role in livening up chaat taste.





Preserved Lemon Vinaigrette (Engl)





Moroccan Preserved Lemons (Engl)





Clarified Butter (Engl)





How to Make Thai Peanut Dipping Sauce (Engl) (Link)




Thai peanut sauce can be used as a dip for vegetables or as a sauce for meals. Try this easy version that uses real peanuts.

http://video.about.com/thaifood/Thai-Peanut-Dipping-Sauce.htm



Hollandaise & Bearnaise Sauces (Engl)





Avocado Mousseline (Engl)





You'll find a myriad of uses for this airy avocado and crème fraîche sauce. It's a perfect accompaniment to vegetables and fish.






BBQ Sauce (Engl)


Great barbecue sauce is usually a well-guarded secret. So whenever anyone is willing to share their tips, we're on it! The usual ingredients make the list here but apples marinated in cider vinegar add a unique sweetness.





Tartar Sauce with real homemade Mayonnaise (Engl) 





How to make Orange Vanilla Syrup (Engl)





Varieties of Raita (Engl)





Spicy Mango Scotch Bonnet Pepper Sauce Part 1 (Engl)

This pepper is a member of the Capsicum Chinense variety of Chilli Pepper, and it is said to be one of the hottest Chilli peppers in the world.
Scotch Bonnets are especially used in Caymanian and Jamaican cooking but they are becoming more and more used in international cooking and can be found in most top restaurants these days.





Spicy Mango Scotch Bonnet Pepper Sauce Part 2 (Engl)





Asian Barbecue Sauce and Marinade (Engl)





Charmoula (Engl)




A North African charmoula marinade enlivens jumbo shrimp paired with lemon and grilled on skewers over a hot flame.

Servings: Makes scant 1 cup

Note: Store the charmoula for up to 1 week, refrigerated, in an airtight jar or plastic bag. 4 garlic cloves, minced

1 tablespoon minced ginger

1/2 cup chopped parsley

1/3 cup chopped cilantro

Zest and juice of 1 lemon

2 teaspoons sweet Spanish paprika

Pinch cayenne powder

2 teaspoons ground cumin

1 dried bay leaf, crumbled

Pinch saffron

1/2 cup olive oil

1/4 teaspoon salt

1. Using a mortar and pestle, or in the bowl of a food processor, grind the garlic and ginger to a paste. Add the chopped parsley, cilantro and lemon zest and coarsely mash. Stir in the lemon juice. Stir in the paprika, cayenne, cumin, bay leaf and saffron and grind to incorporate.

2. Slowly pour in the olive oil while blending to form an emulsion, then stir in the salt. Adjust the seasoning as necessary, then cover and refrigerate at least 1 day before using.
(Courtesy of The Los Angeles Times)


Sriracha-Style Chile Sauce Recipe (Engl)












Ingredients:

1 cup of of peeled garlic cloves, don't smash.
2 habanero chiles or about 1/2 cup total volume.
1/3 cup of serrano chile pods, dried.
1/3 cup of cayenne pods, dried.
Make sure they are all stemmed, but leave the seeds.
1/2 Tablespoon of salt, preferably non-iodized.
Enough vinegar, at least 3-5 cups, or slightly more.
Buy a gallon if you like.
Better to have more than enough vinegar than too little.
Vinegar can be 5% or a little stronger, but not much.
White, rice, cider, or any other flavor vinegar you like will do even wine!
Rice vinegar probably takes better.

Put all of the dry ingredients in a medium size mixing bowl that can be covered easily.
Add enough vinegar to cover everything and cover.
Leave this mixture in the refrigerator to soak for 2 to 3 days.
Check often and add vinegar as solids soak it up.
Keep it damp.
After 3 days or so, put the whole mixture in a blender and puree to a consistensy of toothpaste, then add enough vinegar to make it like think catsup. Or, puree until it is the consistency you like.
You can strain it to make it free of large solids.
Store in air tight glass containers and enjoy!


Indonesian Sambol Recipe (Engl)


(Chili Varieties)

We make this spicy Indonesian influenced condiment that is perfect with a variety of grilled seafood. It may look like a lot of ingredients, but it's a really simple assembly.




Ingredients:

6 (or more) Thai bird chillies, or 2 (or more) Jalapenos.
1 ½ cups coarsely chopped onion
¼ cup chopped peeled ginger
6 macadamia nuts
4 garlic cloves
2 tsp packed brown sugar
2 tsp tumeric
1 ½ tsp salt
½ tsp black pepper
1 tsp ground coriander
1 tsp paprika
1 bay leaf
2 lemongrass stalks 4-5" long
2 tblsp oil
1 cup water



Guy Kawasaki's Famous Teriyaki Sauce (Engl)

Ingredients:

1 cup of sugar
1 cup of soy sauce
1/2 orange
2 jalapeno peppers - seeds removed
5 green onions - chopped
1/3 cup of ginger (approx ½ hand-size or so) - peeled and chopped
Blend everything in a blender/food processor.

Puree until smooth.

This recipe will make 3 cups of sauce which is enough to marinate 2 and 1/2 pounds of chicken or tri-tip steak.

************

To marinate chicken or steak, place it in a glass bowl or plastic bag. Cover with the marinade and refrigerate for up to 24 hours.

Remove the chicken or steak from the marinade and pat dry. You can cook the chicken or steak on an outdoor barbeque or on a grill pan on the stovetop.

Put the remaining marinade in a medium size pan and boil for 15 minutes. (If the marinade gets too thick, add 2-3 Tablespoons of water and continue boiling.)

Strain the marinade through a fine sieve and drizzle on top of cooked chicken or steak.





Cross Cultural Marinades (Engl) (Link)

http://www.ciaprochef.com/kikkoman/video11.html


Sweet Chili Dipping Sauce (Engl)






Grüne Soße mit Ei (DE)