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1000 Island Dressing
30-Minute Marinara Sauce
Acadian Sauce
African Chile Sauce
Aioli Sauce
Aji-li Mojili Sauce
Allemande Sauce
Almond Red Sauce
Ancho Chile Sauce
Ancho Chile Sauce with Tomatoes
Anchovy Butter
Apple Cider Jelly
Apple-Lime Chutney
Apricot Basting Sauce
Asian Peanut Sauce
Atlanta Bbq Sauce
Aurora Sauce
Basic Fresh Mayonnaise
Basic Jezebel Sauce
Basic Mornay Sauce
Basic Mushroom Gravy
Basic Pan Gravy
Basic Rellenos Sauce
Basic Salsa Fresca
Basic Sauce Louis
Basic Sherry White Sauce
Basic Tahini Sauce
Basic Teriyaki Sauce
Basic Uncooked Tomato Sauce
Basic White Sauce
Bbq Basting Sauce
Bbq Mopping Sauce
Bbq Sauce with Orange
Bbq Sauce with Pepsi
Bbq Sauce with Plums
Bearnaise Sauce
Bechamel Sauce
Beef or Pork Pan Gravy
Bercy Sauce
Best Sweet and Sour Citrus Sauce
Black Bean Relish
Blue Cheese Bbq Sauce
Blue Cheese Dressing
Blue Cheese Vinaigrette
Bordelaise Sauce
Brazilian Bbq Sauce
Brazilian Chile Sauce
Brown Chili Sauce
Brown Sauce
Burgundersosse
Butter Sauce
Buttery Pecan Sauce
Cajun Bbq Sauce
Cajun Giblet Gravy
Cajun Mustard Sauce
Cajun Sauce with Jalapenos
Cantonese Egg Foo Yung Sauce
Caper Butter Sauce
Caribbean Dipping Sauce
Casera Sauce
Cashew Sauce
Catalonian Dipping Sauce
Cheddar Cheese Sauce
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| 1 | cup mayonnaise |
| 1/4 | cup chile sauce or catsup |
| 2 | tablespoons minced pimiento-stuffed green olives |
| 1 | tablespoon seeded, very finely minced green bell pepper |
| 1 | tablespoon very finely minced onion |
| 1 | chopped hard boiled egg |
| 2/3 | tablespoon finely minced parsley |
| 1 | tablespoon sweet pickle relish |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 448 - Calories from Fat 416
Percent Total Calories From: Fat 93%, Protein 2%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 9g, Cholesterol 73mg, Sodium 656mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 500 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 28 | ounces canned tomatoes |
| 16 | ounces tomato sauce |
| 5 1/2 | ounces tomato paste |
| 1/2 | cup chopped green bell pepper |
| 1/2 | cup chopped onion |
| 1/2 | cup diced zucchini |
| 1 | cup chopped mushroom |
| 1/2 | cup chopped carrot |
| 1 | teaspoon basil |
| 1 | teaspoon marjoram |
| 1/2 | teaspoon oregano |
| 1/2 | teaspoon rosemary |
| 3 | cloves minced garlic |
| 3 | tablespoons olive oil |
In a large saucepan, saute bell pepper, onion, zucchini, mushrooms, carrots, garlic and herbs in oil till onion is translucent. Add the tomato products, breaking up the whole tomatoes.Simmer for 30 minutes. Use in any recipe calling for spaghetti sauce
Nutrition Facts
Amount Per Serving:
Calories 165 - Calories from Fat 68
Percent Total Calories From: Fat 41%, Protein 10%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 696mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 4874 units, Vitamin C 52 units, Calcium 0 units, Iron 3 units
| 1/2 | cup green bell pepper |
| 2 | cloves crushed garlic |
| 1 | cup chopped onion |
| 1/2 | cup minced celery |
| 16 | ounces undrained canned tomatoes |
| 1 | bay leaf |
| 1 1/2 | teaspoons tabasco sauce |
| 1 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon dried thyme |
| kosher salt | |
| sugar | |
| 2 to 1 | tablespoon unsalted butter |
Chop tomatoes, set aside. Reserve liquid from can. Saute all remaining vegetables in butter till tender. Add herbs and spices, cook 1 more minute. Add tomatoes and reserved liquid from can, cook about 10 minutes more. Discard bay leaf before serving
Nutrition Facts
Amount Per Serving:
Calories 61 - Calories from Fat 20
Percent Total Calories From: Fat 32%, Protein 8%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 330mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 621 units, Vitamin C 22 units, Calcium 0 units, Iron 1 units
| 1/4 | cup seeded minced red hot chile |
| 1 | cup olive oil |
| 1 | whole bay leaf |
| 1 | teaspoon finely slivered lemon zest |
COMBINE INGREDIENTS IN AN AIRTIGHT CONTAINER-SHAKE TO MIX WELL
ALLOW TO STEEP IN A COOL, DRY, DARK PLACE FOR 2-15 WEEKS SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 123 - Calories from Fat 122
Percent Total Calories From: Fat 99%, Protein 0%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 34mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 48 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 2 | egg yolks |
| 5 | cloves crushed garlic |
| 1 | teaspoon prepared mustard |
| 1 | tablespoon lemon juice |
| 3/4 | cup olive oil |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | slice crustless French bread |
| 1/4 | cup milk |
Sauce for seafood, beef. Soak bread in milk, wring dry. Place all ingredients except olive oil in blender or processor; blend until smooth, slowly adding oil
Nutrition Facts
Amount Per Serving:
Calories 429 - Calories from Fat 394
Percent Total Calories From: Fat 92%, Protein 3%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 7g, Cholesterol 105mg, Sodium 210mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 176 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 6 | seeded mild green chiles |
| 1/4 | cup minced garlic |
| 6 | whole peppercorns |
| 1/4 | cup white wine vinegar |
| 1/4 | cup strained fresh lime juice |
| 2 | teaspoons kosher salt |
| 1/2 | cup olive oil |
COMBINE CHILES, GARLIC, PEPPERCORNS, AND VINEGAR IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
ADD THE REMAINING INGREDIENTS, PULSE TO MIX WELL
COVER AND CHILL
STIR BEFORE USIN
Nutrition Facts
Amount Per Serving:
Calories 305 - Calories from Fat 246
Percent Total Calories From: Fat 81%, Protein 3%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 4g, Cholesterol 0mg, Sodium 1395mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 265 units, Vitamin C 47 units, Calcium 0 units, Iron 1 units
| 4 | quarts veal-based Veloute sauce |
| 8 | egg yolks |
| 1 | teaspoon heavy cream |
| 1 | ounce strained fresh lemon juice |
| kosher salt | |
| white pepper |
HEAT VELOUTE SAUCE IN A HEAVY SAUCEPOT, UNTIL SLIGHTLY REDUCED
BEAT TOGETHER EGG YOLKS AND CREAM IN A STAINLESS STEEL BOWL SLOWLY BEAT ABOUT ONE-THIRD OF THE HOT SAUCE INTO THE CREAM MIXTURE
SLOWLY STIR THE TEMPERED CREAM MIXTURE BACK INTO THE HOT SAUCE
REHEAT TO JUST BELOW A SIMMER, BUT DO NOT BOIL
ADD LEMON JUICE, SALT, AND WHITE PEPPER TO TASTE
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
KEEP WARM, SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 77 - Calories from Fat 54
Percent Total Calories From: Fat 70%, Protein 11%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 50mg, Sodium 180mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 240 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1/2 | cup toasted slivered blanched almonds |
| 1 | cup minced onion |
| 1 | tablespoon minced garlic |
| 2 | tablespoons corn oil |
| 8 | teaspoons tomato sauce |
| 2 | teaspoons paprika |
| 1 | teaspoon crushed red chiles |
| 1/4 | teaspoon cayenne |
FINELY GRIND ALMONDS IN A FOOD PROCESSOR, SET ASIDE
SAUTE ONIONS AND GARLIC IN OIL, OVER A MEDIUM FLAME FOR 6-8 MINUTES, UNTIL TENDER
STIR IN REMAINING INGREDIENTS, EXCEPT ALMONDS
HEAT TO A BOIL, REDUCE HEAT
HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT, STIR IN ALMONDS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 209 - Calories from Fat 150
Percent Total Calories From: Fat 72%, Protein 9%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 2g, Cholesterol 0mg, Sodium 66mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 1165 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units
| 8 | dried ancho chiles |
| 1/2 | cup minced onion |
| 3 | tablespoons minced garlic |
| 2 | cups unsalted chicken stock |
| 2 | tablespoons corn oil |
| kosher salt |
HEAT A DRY SKILLET, OVER A MODERATE FLAME
ADD CHILES AND HEAT UNTIL SOFTENED
REMOVE FROM HEAT
REMOVE STEMS, SEEDS, AND PITH
PLACE CHILES INTO A BOWL
ADD BOILING WATER TO COVER AND ALLOW TO SOAK FOR 1 HOUR
DRAIN WELL
COMBINE CHILES, ONIONS, GARLIC, AND STOCK IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
HEAT OIL IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD THE PUREE AND SIMMER FOR 3-5 MINUTES, STIRRING OFTEN SEASON TO TASTE WITH SALT
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 36 - Calories from Fat 23
Percent Total Calories From: Fat 63%, Protein 7%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 344mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 520 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| 8 | dried ancho chiles |
| 1/2 | cup minced onion |
| 3 | tablespoons minced garlic |
| 1 | cup minced ripe tomato |
| 2 | cups unsalted chicken stock |
| 2 | tablespoons corn oil |
| kosher salt |
HEAT A DRY SKILLET, OVER A MODERATE FLAME
ADD CHILES AND HEAT UNTIL SOFTENED
REMOVE FROM HEAT
REMOVE STEMS, SEEDS, AND PITH
PLACE CHILES INTO A BOWL
ADD BOILING WATER TO COVER AND ALLOW TO SOAK FOR 1 HOUR
DRAIN WELL
COMBINE CHILES, ONIONS, GARLIC, TOMATOES, AND STOCK IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
HEAT OIL IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD THE PUREE AND SIMMER FOR 3-5 MINUTES, STIRRING OFTEN SEASON TO TASTE WITH SALT
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 40 - Calories from Fat 23
Percent Total Calories From: Fat 58%, Protein 8%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 345mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 613 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units
| 1 | pound unsalted butter |
| 2 | ounces mashed anchovy fillets |
SOFTEN BUTTER IN A FOOD PROCESSOR OR MIXER WITH A PADDLE ATTACHED
ADD MASHED ANCHOVIES AND PROCESS UNTIL WELL BLENDED
FORM INTO A LOG
WRAP IN PLASTIC OR WAXED PAPER AND CHILL UNTIL FIRM
CUT INTO 1/4-INCH SLICES
SERVE SLIGHLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 69 - Calories from Fat 67
Percent Total Calories From: Fat 98%, Protein 2%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 5g, Cholesterol 21mg, Sodium 43mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 279 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | quarts apple cider |
HEAT CIDER IN A HEAVY SAUCEPAN, OVER A MODERATE FLAME
BOIL FOR 45-60 MINUTES, TO THE JELLING POINT OF 220 DEGREES REMOVE FROM HEAT, COOL
STORE CHILLED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 128 - Calories from Fat 2
Percent Total Calories From: Fat 2%, Protein 1%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/2 | cup strained fresh lime juice |
| 2 | tablespoons kosher salt |
| 1 | cup finely minced onion |
| 3 | pounds minced tart green apples |
| 1/2 | teaspoon crushed red chiles |
| 1 | tablespoon honey |
| 1 | cup unsweetened shredded coconut |
DISSOLVE SALT IN LIME JUICE
ADD REMIANING INGREDIENTS-MIX WELL
ALLOW TO STAND FOR 30 MINUTES
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 97 - Calories from Fat 22
Percent Total Calories From: Fat 22%, Protein 2%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 2g, Cholesterol 0mg, Sodium 894mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 86 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units
| 1/2 | cup apricot jam |
| 1/4 | cup minced dried apricots |
| 1/4 | cup dry white wine |
| 1 | tablespoon honey |
| 1 | teaspoon Worcestershire sauce |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A VERY LOW FLAME
HEAT AND STIR, UNTIL JAM MELTS
USE TO BASTE GRILLING FOODS
OR SERVE HOT OR WARM AS A DIPPING SAUC
Nutrition Facts
Amount Per Serving:
Calories 320 - Calories from Fat 2
Percent Total Calories From: Fat 0%, Protein 2%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 18mg, Total Carbohydrate 74g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 1892 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 1 | tablespoon unsalted butter |
| 1 | cup very finely diced onion |
| 2 | tablespoons chunky peanut butter |
| 2 | tablespoons soy sauce |
| 1 | teaspoon strained fresh lemon juice |
| 1 | teaspoon peanut oil |
| 1 | teaspoon crushed red chiles |
| 1/2 | cup milk |
HEAT BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 8-10 MINUTES, UNTIL ONIONS BEGIN TO BROWN
ADD PEANUT BUTTER, SOY, LEMON JUICE, PEANUT OIL, AND RED CHILES
HEAT AND STIR UNTIL WELL BLENDED
STIR IN MILK, IN A THIN-STEADY STREAM, UNTIL WELL MIXED
REMOVE FROM HEAT
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 65 - Calories from Fat 41
Percent Total Calories From: Fat 64%, Protein 12%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 6mg, Sodium 267mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 235 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| 4 | cups unsalted butter |
| 8 | cups cider vinegar |
| 2 | cups water |
| 1 | tablespoon dry mustard |
| 1/2 | cup minced onion |
| 1/2 | cup Worcestershire sauce |
| 2 | cups bottled chili sauce |
| 1/4 | cup strained fresh lemon juice |
| 1/2 | lemon |
| 3 | tablespoons garlic, minced and tied in a sachet |
| 1/4 | cup sugar |
| 2 | cups catsup |
| 1 | tablespoon liquid hot pepper sauce |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO THE BOIL, REMOVE FROM HEAT
SERVE VERY HO
Nutrition Facts
Amount Per Serving:
Calories 164 - Calories from Fat 134
Percent Total Calories From: Fat 82%, Protein 1%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 40mg, Sodium 124mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1594 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units
| 1 | gallon chicken-based Veloute sauce |
| 1/2 | cup unsalted butter |
| 4 | cups heavy cream |
| 6 | ounces tomato puree |
| salt | |
| white pepper | |
| lemon juice |
HEAT VELOUTE SAUCE TO A SIMMER IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
HEAT AND STIR UNTIL REDUCED BY ONE-FOURTH
POUR CREAM INTO A STAINLESS STEEL BOWL
STIR IN 1/4 CUP OF THE HOT SAUCE, TO TEMPER SLOWLY
STIR TEMPERED CREAM BACK INTO THE HOT SAUCE
RETURN TO A SIMMER
CUT BUTTER INTO SMALL PIECES
SWIRL PIECES OF BUTTER INTO HOT SAUCE
STIR IN TOMATO PUREE
SEASON LIGHTLY TO TASTE WITH SALT, WHITE PEPPER, AND LEMON JUICE
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
KEEP WARM IN A BAIN MARIE
OR COOL QUICKLY IN ICE OR A COLD WATER BATH AND CHILL
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 76 - Calories from Fat 63
Percent Total Calories From: Fat 83%, Protein 5%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 24mg, Sodium 93mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 292 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1 | egg |
| 1 1/4 | cups extra virgin olive oil |
| 1/2 | teaspoon Dijon mustard |
| 1 | dash cayenne |
| 1 | pinch sugar |
| 2 | tablespoons cider vinegar |
| 2 | tablespoons strained fresh lemon juice |
In a food processor fitted with a steel blade, place egg, mustard, cayenne, and sugar. Blend briefly. With motor running, add the oil slowly, alternating with the lemon juice and vinegar. You may have to scrape the mixture down from the sides once or twice. Taste for flavor, and add either lemon juice or sugar as necessary. OPTIONS: Substitute lime juice for lemon juice and vinegar; lime mayonnaise is perfect with seafood and delightful on ROAST BEEF AND BRIE sandwiches
Nutrition Facts
Amount Per Serving:
Calories 2541 - Calories from Fat 2477
Percent Total Calories From: Fat 97%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 275g, Saturated Fat 38g, Cholesterol 213mg, Sodium 127mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 415 units, Vitamin C 14 units, Calcium 0 units, Iron 2 units
| 5 | ounces prepared horseradish |
| 1 1/8 | ounces dry mustard |
| 18 | ounces pineapple preserves or jam |
| 18 | ounces apple jelly |
| 1 | teaspoon pepper |
Mix all ingredients. Chill in refrigerator 2 - 3 hours. Serve with ham
Nutrition Facts
Amount Per Serving:
Calories 175 - Calories from Fat 7
Percent Total Calories From: Fat 4%, Protein 2%, Carbohydrate 94%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 16mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 10 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 2 | cups milk |
| 1/4 | cup flour |
| 1/4 | cup unsalted butter |
| 2 | tablespoons minced onions |
| 1 | bay leaf |
| 3 | tablespoons finely grated Swiss cheese |
| 3 | tablespoons parmesan cheese |
| 2 | tablespoons heavy cream |
Bring milk, onion and bay leaf to a full boil. Let stand for 10 minutes. Strain. Over low heat, melt butter in sauce pan, add flour, cook until light brown. Gradually add milk and cream, stirring constantly, until mixture starts to boil. Stir in salt and pepper to taste. Cook over low heat, stirring often, about 10 minutes. If not completely smooth, strain. Sprinkle in cheese; Stir until melted and smooth. Serve with pasta, eggs, vegetables or fish
Nutrition Facts
Amount Per Serving:
Calories 183 - Calories from Fat 126
Percent Total Calories From: Fat 69%, Protein 12%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 9g, Cholesterol 44mg, Sodium 99mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 533 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1/4 | cup diced mushroom |
| 3 | tablespoons butter |
| 3 | tablespoons flour |
| 2 | cups vegetable stock |
Saute mushrooms in butter for 2 minutes over medium heat in sauce pan. Add flour, stir well, cook 1 minute. Slowly add stock, stirring constantly. Cook 5 minutes
Nutrition Facts
Amount Per Serving:
Calories 81 - Calories from Fat 58
Percent Total Calories From: Fat 72%, Protein 3%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 299mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 297 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 3 | tablespoons pan drippings |
| 2 | tablespoons flour |
| 1 | cup heated stock |
| salt | |
| pepper |
Heat drippings in a sauce pan. Add flour and stir for one minute. Slowly add hot stock, whisking constantly. Cook until thickened. Salt and pepper to taste. Optional: Add one tablespoon sherry, red or white wine
Nutrition Facts
Amount Per Serving:
Calories 76 - Calories from Fat 65
Percent Total Calories From: Fat 85%, Protein 3%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 7mg, Sodium 458mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 7 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | minced onion |
| 1 | clove minced garlic |
| 1 | tablespoon olive oil |
| 2 | cups tomato sauce |
| 1 | small can diced green chiles |
| 1/2 | chopped bell pepper |
| 1 | tablespoon chili powder |
| 1/2 | teaspoon cumin |
| 1/2 | teaspoon oregano |
In skillet heat oil. Add onion and garlic; cook until onion is tender. Add tomato sauce, chiles, herbs and salt to taste. Simmer about 15 minutes. Set aside. Makes enough for 1 standard size recipe CHILES RELLENOS
Nutrition Facts
Amount Per Serving:
Calories 110 - Calories from Fat 36
Percent Total Calories From: Fat 33%, Protein 10%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 875mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 2496 units, Vitamin C 52 units, Calcium 0 units, Iron 2 units
| 4 | large chopped tomatoes |
| 1/2 | cup chopped onion |
| 1/2 | small can chopped mild green chiles |
| 3 | tablespoons chopped cilantro |
| 1 | clove crushed garlic |
| 1/2 | teaspoon dried oregano |
| 1/2 | teaspoon chili powder |
| 1/2 | teaspoon dried sage |
| 1/2 | teaspoon dried cumin |
| tabasco sauce |
Blend all ingredients except Tabasco Sauce. Add the Tabasco Sauce to taste; serve with tortilla chips as an appetizer, or as an accompaniment to any Mexican food
Nutrition Facts
Amount Per Serving:
Calories 46 - Calories from Fat 5
Percent Total Calories From: Fat 12%, Protein 14%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 34mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 975 units, Vitamin C 37 units, Calcium 0 units, Iron 1 units
| 1 | cup mayonnaise |
| 1/4 | cup whipping cream |
| 1/4 | cup chili sauce |
| 1 | teaspoon Worcestershire sauce |
| 1/4 | cup chopped scallions |
| 1/4 | cup chopped green bell pepper |
| 2 | tablespoons lemon juice |
Combine ingredients in food processor. Use in Crab Louis or spoon over cooked shrimp; also good as a salad dressing
Nutrition Facts
Amount Per Serving:
Calories 461 - Calories from Fat 449
Percent Total Calories From: Fat 97%, Protein 1%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 50g, Saturated Fat 11g, Cholesterol 41mg, Sodium 335mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1954 units, Vitamin C 15 units, Calcium 0 units, Iron 0 units
| 2 | tablespoons butter |
| 4 | tablespoons sifted flour |
| 1 | cup cream |
| 1/4 | teaspoon white pepper |
| 2 | tablespoons finely chopped parsley |
| 1 | teaspoon sherry |
Melt butter in saucepan; do not boil. Add flour to butter over a low heat, until raw flour turns into a paste. Slowly stir in cream. When thickened, add white pepper, sherry and parsley. Simmer and whisk until thick and smooth
Nutrition Facts
Amount Per Serving:
Calories 232 - Calories from Fat 187
Percent Total Calories From: Fat 80%, Protein 4%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 13g, Cholesterol 68mg, Sodium 84mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 924 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1/2 | cup toasted white sesame seeds |
| 1/2 | cup Vegetable Broth |
| 2 | tablespoons lime juice |
| 1 | tablespoon honey |
Grind toasted sesame seeds in a mortar and pestle or in blender to a very fine powder. Blend sesame powder and vegetable broth over medium heat till smooth. Add lime juice and honey; blend well. Thicken sauce with additional sesame powder. Serve over raw or steamed vegetables with rice. Can be served hot or cold
Nutrition Facts
Amount Per Serving:
Calories 145 - Calories from Fat 95
Percent Total Calories From: Fat 65%, Protein 14%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 238mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 43 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 1 | cup Mirin |
| 1/2 | cup sake |
| 1/2 | cup dark soy sauce |
Combine all ingredients. Bring to a boil in saucepan and simmer 10 minutes. Cool before using as a marinade
Nutrition Facts
Amount Per Serving:
Calories 55 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 10%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1376mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 3 | pounds peeled and cored tomatoes |
| 1 | peeled onion |
| 2 | cloves peeled garlic |
| 1/3 | cup fresh chopped basil |
| 1/3 | cup olive oil |
| salt | |
| pepper |
Finely chop tomatoes, onion, garlic and basil. Add oil, salt and pepper to taste. Let stand one hour to use fresh, or pack into containers to freeze. Before serving, heat, stirring; adjust seasoning. Makes about 5 cups
Nutrition Facts
Amount Per Serving:
Calories 109 - Calories from Fat 69
Percent Total Calories From: Fat 64%, Protein 5%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 129mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 868 units, Vitamin C 37 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons butter |
| 2 | tablespoons flour |
| 1 | cup hot milk |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/4 | teaspoon ground nutmeg |
| 1/4 | teaspoon ground cayenne |
In a saucepan, melt butter. Add flour and stir 1 minute. Very slowly add hot milk, stirring constantly, until thickened. Add spices
Nutrition Facts
Amount Per Serving:
Calories 105 - Calories from Fat 71
Percent Total Calories From: Fat 68%, Protein 10%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 24mg, Sodium 382mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 340 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1 | cup minced onion |
| 1/4 | cup unsalted butter |
| 1 | tablespoon minced garlic |
| 1 | cup unsalted chicken stock |
| 1/4 | cup vinegar |
| 1/2 | teaspoon dry mustard |
| 2 | tablespoons Worcestershire sauce |
| 2 | tablespoons bottled chili sauce |
| 1 | tablespoon strained fresh lemon juice |
| 1/2 | tablespoon liquid hot pepper sauce |
| 1 | whole bay leaf |
| 1/4 | teaspoon ground cloves |
| 2 | tablespoons sugar |
| 2 | tablespoons pastry flour |
COMBINE ONIONS AND BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT AND STIR FOR 4-5 MINUTES, UNTIL SOFTENED
ADD GARLIC, HEAT AND STIR FOR 2 MINUTES
ADD REMAINING INGREDIENTS, EXCEPT FLOUR
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20 MINUTES COMBINE FLOUR WITH 1-2 TABLESPOONS WATER-MIX WELL
STIR INTO SIMMERING SAUCE
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
USE AS A BASTING SAUCE WHEN SMOKING OR GRILLIN
Nutrition Facts
Amount Per Serving:
Calories 91 - Calories from Fat 55
Percent Total Calories From: Fat 61%, Protein 4%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 194mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 606 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units
| 1 | cup unsalted beef stock |
| 1/4 | cup unsweetened grapefruit juice |
| 1/4 | cup Worcestershire sauce |
| 2 | tablespoons vinegar |
| 2 | tablespoons garlic puree |
| 1 | tablespoon liquid hot pepper sauce |
COMBINE INGREDIENTS-MIX WELL
USE AS A MOPPING SAUCE OR MARINAD
Nutrition Facts
Amount Per Serving:
Calories 18 - Calories from Fat 1
Percent Total Calories From: Fat 5%, Protein 14%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 93mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 2 units, Vitamin C 9 units, Calcium 0 units, Iron 0 units
| 1 | tablespoon very finely minced orange zest |
| 1/4 | cup soy sauce |
| 1/4 | cup strained fresh orange juice |
| 1/4 | cup catsup |
| 1 | tablespoon honey |
| 2 | tablespoons oil |
| 1 | teaspoon pepper |
COMBINE INGREDIENTS-MIX WEL
Nutrition Facts
Amount Per Serving:
Calories 117 - Calories from Fat 62
Percent Total Calories From: Fat 53%, Protein 5%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1207mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 190 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons unsalted butter |
| 1 | cup small dice onion |
| 2 | tablespoons pureed garlic |
| 1 | cup catsup |
| 1/2 | cup tomato paste |
| 1 | cup Pepsi cola |
| 1 | tablespoon Worcestershire sauce |
| 1 | teaspoon Dijon mustard |
| 1 | tablespoon apple cider vinegar |
| 1 | teaspoon freshly ground white pepper |
HEAT BUTTER IN SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 2 MINUTES
ADD GARLIC AND SAUTE FOR 5 MINUTES
ADD REMAINING INGREDIENTS
BRING JUST TO A BOIL, REDUCE HEAT, AND SIMMER FOR 45 MINUTES, UNTIL THICKENED
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 213 - Calories from Fat 58
Percent Total Calories From: Fat 27%, Protein 6%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 777mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 1567 units, Vitamin C 27 units, Calcium 0 units, Iron 2 units
| 1/4 | cup small dice onion |
| 1/4 | cup unsalted butter |
| 1/4 | cup chili sauce |
| 2 | teaspoons Dijon mustard |
| 16 | ounces plums, drained, pitted, and minced |
| 6 | ounces frozen lemonade concentrate |
SAUTE ONIONS IN BUTTER FOR 2 MINUTES, UNTIL TENDER
STIR IN REMAINING INGREDIENTS-MIX WELL
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES, STIRRING OFTEN
REMOVE FROM HEAT
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 265 - Calories from Fat 113
Percent Total Calories From: Fat 43%, Protein 2%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 31mg, Sodium 70mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 2310 units, Vitamin C 24 units, Calcium 0 units, Iron 1 units
| 4 | cups warm clarified unsalted butter |
| 2 | ounces minced shallots |
| 1 | cup white wine vinegar |
| 2 | tablespoons minced fresh tarragon |
| 1 | teaspoon crushed peppercorns |
| 12 | egg yolks |
| 2 | tablespoons minced flat-leaf parsley |
| 1 | teaspoon tarragon |
| 2 | ounces tomato paste |
COMBINE SHALLOTS, VINEGAR, TARRAGON, AND PEPPERCORNS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO REDUCE BY THREE-FOURTHS
REMOVE FROM HEAT AND COOL
TRANSFER TO A STAINLESS STEEL BOWL
ADD YOLKS AND BEAT WELL
HOLD OVER HOT WATER AND WHISK UNTIL THICKENED AND CREAMY REMOVE FROM HEAT
USING A LADLE, SLOWLY BEAT IN WARM BUTTER, A DROP AT A TIME AT FIRST
THIN WITH A LITTLE LEMON JUICE IF SAUCE BECOMES TOO THICK BEFORE ALL OF THE BUTTER HAS BEEN ADDED
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
SEASON TO TASTE WITH SALT, CAYENNE, AND LEMON JUICE
ADD PARSLEY, TARRAGON, AND TOMATO PASTE-MIX WELL
KEEP WARM, BUT NOT HO
Nutrition Facts
Amount Per Serving:
Calories 7510 - Calories from Fat 7175
Percent Total Calories From: Fat 96%, Protein 2%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 797g, Saturated Fat 477g, Cholesterol 4449mg, Sodium 234mg, Total Carbohydrate 39g, Dietary Fiber 2g, Sugars 0g, Protein 44g, Vitamin A 40519 units, Vitamin C 35 units, Calcium 0 units, Iron 12 units
| 1 | cup clarified unsalted butter |
| 1 | cup bread flour |
| 4 | quarts milk |
| 1 | peeled onion |
| 1 | whole clove |
| 1 | whole bay leaf |
| kosher salt | |
| freshly grated nutmeg | |
| white pepper |
HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM-LOW FLAME
ADD THE FLOUR AND WHISK TO MAKE A WHITE ROUX
REMOVE FROM HEAT AND COOL SLIGHTLY
IN A SAUCEPAN, SCALD THE MILK SLIGHTLY
GRADUALLY BEAT THE SCALDED MILK INTO THE ROUX
HEAT AND STIR TO A BOIL AND REDUCE HEAT TO A SIMMER
IMPALE THE BAY LEAF TO THE ONION WITH THE CLOVE
ADD TO THE SAUCE AND SIMMER FOR 15-30 MINUTES, STIRRING OFTEN ADD HOT MILK AS NEEDED TO ADJUST THE CONSISTENCY
SEASON VERY LIGHTLY WITH SALT, NUTMEG, AND WHITE PEPPER STRAIN THROUGH A CHINOIS OR CHEESECLOTH
TOP WITH MELTED BUTTER TO KEEP A SKIN FROM FORMING
KEEP WARM IN A BAIN MARIE
OR COOL QUICKLY IN ICE OR A VENTED WATER BATH AND CHILL
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 93 - Calories from Fat 57
Percent Total Calories From: Fat 61%, Protein 13%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 21mg, Sodium 62mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 240 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 2 | cups pan drippings, with mirepoix |
| 2 | cups unsalted white stock |
| 4 to 2 | cups flour |
REMOVE ROAST FROM ROASTING PAN
TO CLARIFY THE FAT: SET PAN OVER HIGH HEAT UNTIL ALL MOISTURE HAS BEEN EVAPORATED, LEAVING ONLY THE FAT, MIREPOIX, AND CARAMELIZED DRIPPINGS
POUR OFF AND RESERVE FAT
TO DEGLAZE THE PAN: POUR STOCK INTO THE PAN, HEAT AND STIR TO DISSOLVE THE CARAMELIZED DRIPPINGS
ADD REMAINING STOCK AND SIMMER UNTIL MIREPOIX IS WELL COOKED, SKIM WELL
MEASURE ENOUGH OF THE RESERVED FAT FOR THE CORRECT AMOUNT OF ROUX-FOR THE DESIRED AMOUNT OF GRAVY
HEAT FAT AND ADD AN EQUAL AMOUNT OF FLOUR TO MAKE A BLONDE OR BROWN ROUX
THICKEN THE STOCK MIXTURE WITH THE ROUX
STRAIN THROUGH A CHINOIS
ADJUST SEASONINGS TO TASTE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 310 - Calories from Fat 254
Percent Total Calories From: Fat 82%, Protein 2%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 11g, Cholesterol 27mg, Sodium 93mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | ounces minced shallots |
| 1/2 | cup dry white wine |
| 4 | quarts fish-based Veloute sauce |
| 2 | ounces medium dice, chilled unsalted butter |
| 2 | tablespoons minced flat-leaf parsley |
| strained fresh lemon juice |
COMBINE SHALLOTS AND WHITE WINE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL REDUCED BY TWO-THIRDS
ADD FISH VELOUTE SAUCE AND REDUCE SLIGHTLY
FINISH WITH BUTTER AND PARSLEY
SEASON TO TASTE WITH LEMON JUICE
KEEP WARM, SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 3890 - Calories from Fat 2719
Percent Total Calories From: Fat 70%, Protein 8%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 302g, Saturated Fat 169g, Cholesterol 964mg, Sodium 7784mg, Total Carbohydrate 191g, Dietary Fiber 0g, Sugars 0g, Protein 82g, Vitamin A 18645 units, Vitamin C 26 units, Calcium 0 units, Iron 6 units
| 1/4 | cup light brown sugar |
| 1/4 | cup rice vinegar |
| 1/4 | cup strained fresh grapefruit juice or fresh orange juice |
| 3 | tablespoons catsup |
| 2 | tablespoons fresh lemon juice |
| 1 | tablespoon fresh lime juice |
| 1 | tablespoon soy sauce |
| 1/2 | teaspoon finely grated fresh ginger root |
| 1/4 | teaspoon chile oil |
| 1/4 | teaspoon liquid hot pepper sauce |
| 1 | tablespoon cornstarch |
| 1/3 | cup water |
COMBINE INGREDIENTS IN A SAUCEPAN-MIX WELL
PLACE OVER A MEDIUM FLAME
HEAT AND STIR UNTIL THICKENED
KEEP WARM
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 66 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 3%, Carbohydrate 96%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 393mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 147 units, Vitamin C 14 units, Calcium 0 units, Iron 0 units
| 15 | ounces black beans, rinsed and drained |
| 3/4 | cup tomato concasse |
| 1 | teaspoon seeded very finely minced serrano chile |
| 1/2 | cup seeded, small dice red bell pepper |
| 1/4 | cup small dice red onion |
| 2 | tablespoons white wine vinegar |
| 1 | tablespoon corn oil |
| 1/4 | teaspoon kosher salt |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL 60-90 MINUTES
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 77 - Calories from Fat 15
Percent Total Calories From: Fat 19%, Protein 21%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 161mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 405 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units
| 1 | tablespoon unsalted butter |
| 1 | tablespoon flour |
| 3/4 | cup milk |
| 1/2 | cup crumbled blue cheese |
| 1/2 | teaspoon kosher salt |
| 1/4 | teaspoon white pepper |
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
STIR IN FLOUR UNTIL WELL BLENDED
WHISK IN MILK, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
STIR IN REMAINING INGREDIENTS-MIX WELL
SERVE WARM OR AT ROOM TEMPERATURE, OVER GRILLED MEA
Nutrition Facts
Amount Per Serving:
Calories 486 - Calories from Fat 334
Percent Total Calories From: Fat 69%, Protein 18%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 24g, Cholesterol 107mg, Sodium 2208mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1151 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1 | egg |
| 1/2 | cup minced onion |
| 1 | teaspoon minced garlic |
| 2 | cups vegetable oil |
| 1/2 | cup buttermilk |
| 2 | teaspoons white pepper |
| 1 | teaspoon salt |
| 1/2 | teaspoon cayenne |
| 1/2 | pound crumbled blue cheese |
COMBINE EGG, ONIONS, AND GARLIC IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
WITH MACHINE RUNNING, ADD OIL THEN BUTTERMILK IN A THIN-STEADY STREAM
SEASON WITH SALT, WHITE PEPPER, AND CAYENNE-MIX WELL
ADD CHEESE AND PULSE JUST TO MIX
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 307 - Calories from Fat 286
Percent Total Calories From: Fat 93%, Protein 5%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 6g, Cholesterol 24mg, Sodium 357mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 148 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1 | clove garlic, peeled |
| 1/4 | pound crumbled blue cheese |
| 1/4 | cup white wine vinegar |
| 1/2 | cup olive oil |
| 1/2 | teaspoon kosher salt |
| 1/4 | teaspoon ground black pepper |
CRUSH GARLIC INTO THE BOTTOM OF A LARGE SALAD BOWL, WITH A FORK OR THE BACK OF A SPOON
WHISK IN REMAINING INGREDIENTS-MIX WELL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 464 - Calories from Fat 422
Percent Total Calories From: Fat 91%, Protein 7%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 12g, Cholesterol 28mg, Sodium 920mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 273 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | cup red wine |
| 2 | ounces minced shallots |
| 1/4 | teaspoon crushed peppercorns |
| 1/8 | teaspoon thyme |
| 1 | whole bay leaf |
| 1 | quart demiglaze |
| 2 | ounces medium dice, chilled unsalted butter |
| sliced beef marrow |
COMBINE RED WINE, SHALLOTS, PEPPERCORNS, THYME, AND BAY LEAF IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO REDUCE BY THREE-FOURTHS
ADD DEMIGLAZE AND SIMMER FOR 15-20 MINUTES
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
SWIRL IN BUTTER
POACH MARROW IN SALTED WATER, DRAIN
USE TO GARNISH SAUCE
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 1521 - Calories from Fat 905
Percent Total Calories From: Fat 59%, Protein 13%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 101g, Saturated Fat 47g, Cholesterol 380mg, Sodium 5674mg, Total Carbohydrate 68g, Dietary Fiber 1g, Sugars 0g, Protein 49g, Vitamin A 8959 units, Vitamin C 5 units, Calcium 0 units, Iron 12 units
| 3 | cups red wine vinegar |
| 1/4 | cup seeded crushed red chiles |
| 1 | cup minced onion |
| 2 | tablespoons finely minced parsley |
| 2 | tablespoons minced garlic |
| 1 | tablespoon sugar |
| 1 | tablespoon kosher salt |
| 1 | teaspoon dried basil |
| 1 | teaspoon dried marjoram |
| 1 | teaspoon crushed rosemary |
| 1 | teaspoon dried thyme |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR UP TO 4 WEEKS
USE AS A BASTING OR DIPPING SAUC
Nutrition Facts
Amount Per Serving:
Calories 49 - Calories from Fat 2
Percent Total Calories From: Fat 3%, Protein 5%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 447mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1016 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1/4 | cup seeded crushed red chiles |
| 2 | tablespoons vinegar |
| 2 | tablespoons gin |
COMBINE INGREDIENTS IN AN AIRTIGHT CONTAINER-SHAKE TO MIX WELL
ALLOW TO STEEP IN A COOL, DRY, DARK PLACE FOR 2-15 WEEKS SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 19 - Calories from Fat 2
Percent Total Calories From: Fat 11%, Protein 7%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 9mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 1925 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | pounds chicken parts - necks and wings |
| 2 | tablespoons flour |
| 2 | teaspoons ground cumin |
| 1 | tablespoon very finely minced garlic |
| 5 | tablespoons chile powder |
| 1 | tablespoon ground oregano |
| 2 | tablespoons tomato paste |
| 1 | cup beef broth |
| 2 | cups water |
CUT CHICKEN INTO SMALL PIECES (ABOUT 1-INCH)
HEAT A SKILLET, OVER A MODERATE FLAME
ADD CHICKEN AND BROWN WELL ON ALL SIDES
REMOVE CHICKEN WITH A SLOTTED SPOON
DEGREASE DRIPPINGS AND RETURN TO SKILLET
WHISK IN FLOUR, CUMIN, GARLIC, AND CHILE POWDER
HEAT AND STIR FOR 2-3 MINUTES
ADD CHICKEN AND REMAINING INGREDIENTS
HEAT AND STIR, OVER A MODERATE FLAME, UNTIL MIXTURE BOILS REDUCE HEAT AND SIMMER FOR 30-40 MINUTES, STIRRING OFTEN STRAIN THROUGH A CHINOIS OR CHEESECLOTH, DISCARDING SOLIDS SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 369 - Calories from Fat 277
Percent Total Calories From: Fat 75%, Protein 19%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 8g, Cholesterol 112mg, Sodium 212mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 1693 units, Vitamin C 6 units, Calcium 0 units, Iron 3 units
| 2 | teaspoons butter |
| 2 | tablespoons flour |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 14 | ounces beef stock |
Melt butter in skillet. Add flour, salt and pepper. Slowly add beef stock, stirring constantly. Cook 15 minutes over very low heat or in double boiler. Consomme' can substitute for beef stock. You may add 2 Tbl. wine or sherry for flavor. Serve with beef dishes
Nutrition Facts
Amount Per Serving:
Calories 38 - Calories from Fat 20
Percent Total Calories From: Fat 51%, Protein 16%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 637mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 73 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 3 | tablespoons sugar |
| 1 1/2 | cups red Burgundy |
| 1/4 | cup minced scallions |
| 3 | tablespoons unsalted butter |
| 1/4 | cup flour |
| 1 | tablespoon meat extract |
| 1 | teaspoon strained fresh lemon juice |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon white pepper |
| 1/8 | teaspoon sugar |
HEAT SUGAR IN A SAUCEPAN, OVER A LOW FLAME, UNTIL LIGHTLY CARAMELIZED
STIR IN BURGUNDY AND SCALLIONS
SIMMER FOR 15 MINUTES
REMOVE FROM HEAT AND SET ASIDE
HEAT BUTTER IN ANOTHER SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR, HEAT AND STIR UNTIL GOLDEN
WHISK IN HALF OF ONION MIXTURE AND REMAINING WINE
ADD REMAINING INGREDIENTS-MIX WELL
SERVE WITH BEEF
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 210 - Calories from Fat 79
Percent Total Calories From: Fat 37%, Protein 2%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 23mg, Sodium 154mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 350 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 2 | ounces unsalted butter |
| 2 | ounces bread flour |
| 2 | cups boiling water |
| 5 | beaten egg yolks |
| 2 | ounces heavy cream |
| 1 | ounce strained fresh lemon juice |
| kosher salt | |
| white pepper | |
| 4 | ounces medium dice, chilled unsalted butter |
HEAT THE BUTTER IN A SAUCEPAN, OVER A MEDIUM-LOW FLAME
WHISK IN THE FLOUR TO MAKE A WHITE ROUX
WHISK IN THE WATER
HEAT AND STIR FOR 10 MINUTES, UNTIL SMOOTH AND THICKENED COMBINE YOLKS AND CREAM TO MAKE A LIASON
ADD 1 TABLESPOON HOT SAUCE TO THE LIASON-MIX WELL
SLOWLY STIR THE TEMPERED LIASON BACK INTO THE HOT SAUCE HEAT AND STIR UNTIL JUST BELOW THE SIMMERING POINT, DO NOT BOIL
STIR IN LEMON JUICE
SEASON TO TASTE WITH SALT AND PEPPER
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
STIR THE PIECES OF BUTTER INTO THE SAUCE, ONE AT A TIME
KEEP WARM, DO NOT BOIL
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 1946 - Calories from Fat 1664
Percent Total Calories From: Fat 86%, Protein 5%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 185g, Saturated Fat 107g, Cholesterol 1476mg, Sodium 1239mg, Total Carbohydrate 47g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 7607 units, Vitamin C 13 units, Calcium 0 units, Iron 6 units
| 1/4 | cup room temperature unsalted butter |
| 1/2 | cup chopped dry roasted pecan |
| 2 | tablespoons minced onions |
| 1 | teaspoon strained fresh lemon juice |
| 1/2 | teaspoon liquid hot pepper sauce |
| 1/4 | teaspoon minced garlic |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
SERVE HOT, WITH SEAFOO
Nutrition Facts
Amount Per Serving:
Calories 153 - Calories from Fat 137
Percent Total Calories From: Fat 89%, Protein 3%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 5g, Cholesterol 21mg, Sodium 2mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 305 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1 | teaspoon black pepper |
| 1 | teaspoon kosher salt |
| 1 | teaspoon onion powder |
| 1 | teaspoon garlic powder |
| 1/2 | teaspoon white pepper |
| 1/2 | teaspoon cayenne |
| 1/2 | pound small dice sliced bacon |
| 1 | cup small dice onion |
| 2 | cups unsalted pork or beef stock |
| 1 | cup chili sauce |
| 1 | cup honey |
| 5 | tablespoons strained fresh orange juice |
| 1 | tablespoon very finely grated orange zest |
| 2 | tablespoons strained fresh lemon juice |
| 1 | teaspoon very finely grated lemon zest |
| 2 | teaspoons garlic puree |
| 1/4 | cup unsalted butter |
COMBINE SALT, PEPPERS, ONION POWDER, AND GARLIC POWDER-MIX WELL AND SET ASIDE
COOK BACON UNTIL CRISP
ADD ONIONS, COVER, AND COOK UNTIL BROWNED, WITHOUT BURNING ADD DRY SPICE MIXTURE, HEAT AND STIR FOR 1 MINUTE
ADD REMAINING INGREDIENTS
HEAT AND STIR FOR 20-25 MINUTES
POUR INTO A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
USE AS A MOPPING SAUCE
SERVE HOT OR WARM AS A DIPPING SAUC
Nutrition Facts
Amount Per Serving:
Calories 152 - Calories from Fat 81
Percent Total Calories From: Fat 53%, Protein 4%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 14mg, Sodium 283mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1290 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units
| 1 | teaspoon kosher salt |
| 1 | teaspoon cayenne |
| 1 | teaspoon ground sage |
| 1 | teaspoon ground thyme |
| 1/2 | teaspoon white pepper |
| 1/2 | teaspoon ground oregano |
| 1/4 | teaspoon black pepper |
| 3 | tablespoons unsalted butter |
| 3/4 | pound peeled and ground, turkey or chicken gizzards |
| 1/2 | cup minced onion |
| 1/2 | cup minced celery |
| 1/2 | cup finely minced green bell pepper |
| 1 | tablespoon minced garlic |
| 1/4 | cup flour |
| 3 | cups unsalted chicken or turkey-based white stock |
COMBINE SALT, CAYENNE, SAGE, THYME, OREGANO, AND PEPPERS-SET ASIDE HEAT BUTTER IN A LARGE SKILLET, OVER A MODERATE FLAME ADD GIZZARDS, ONIONS, CELERY, AND BELL PEPPERS
HEAT AND STIR FOR 5 MINUTES, UNTIL BROWNED
REDUCE TO A MEDIUM FLAME
WHISK IN FLOUR, GARLIC, AND SEASONINGS MIXTURE
HEAT AND STIR FOR 3 MINUTES, UNTIL FLOUR HAS BROWNED
WHISK IN STOCK
HEAT AND STIR FOR 15 MINUTES, UNTIL REDUCED TO 3 CUPS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 84 - Calories from Fat 40
Percent Total Calories From: Fat 48%, Protein 30%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 82mg, Sodium 240mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 2666 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units
| 1/2 | cup cream |
| 1/2 | cup sour cream |
| 1/3 | cup whole grain or creole mustard |
| 2 | teaspoons Worcestershire sauce |
| 1 | teaspoon prepared mustard |
| 1/2 | teaspoon kosher salt |
| 1/4 | teaspoon black pepper |
| 1/4 | teaspoon white pepper |
| 1/8 | teaspoon cayenne |
| 1/8 | teaspoon ground basil |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15-20 MINUTES REMOVE FROM HEAT AND ALLOW TO COOL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 163 - Calories from Fat 136
Percent Total Calories From: Fat 83%, Protein 7%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 38mg, Sodium 617mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 443 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 3/4 | cup minced onion |
| 1/2 | cup small dice green bell pepper |
| 1/4 | cup small dice celery |
| 1/4 | cup peanut oil |
| 1/4 | cup flour |
| 3/4 | teaspoon cayenne |
| 1/2 | teaspoon white pepper |
| 1/2 | teaspoon black pepper |
| 2 | whole bay leaves |
| 1/4 | cup seeded and minced fresh jalapeno chile |
| 1 | teaspoon pureed garlic |
| 3 | cups unsalted beef stock |
COMBINE ONIONS, BELL PEPPERS, AND CELERY, SET ASIDE
HEAT OIL IN A SKILLET, OVER A MEDIUM-LOW FLAME
WHISK IN FLOUR, UNTIL SMOOTH
HEAT AND STIR UNTIL LIGHT BROWN
REMOVE FROM HEAT AND STIR IN ONION MIXTURE
STIR IN RED, WHITE, AND BLACK PEPPERS
PLACE OVER A MODERATELY-HIGH FLAME
HEAT AND STIR FOR 2 MINUTES
STIR IN BAY, CHILES, AND GARLIC
HEAT AND STIR FOR 2 MINUTES
REMOVE FROM HEAT
HEAT STOCK TO A BOIL IN A SAUCEPAN, OVER A HIGH FLAME
REDUCE HEAT TO MODERATE
STIR IN SAUCE MIXTURE, 1 TABLESPOON AT A TIME, STIRRING TO DISSOLVE EACH BEFORE ADDING ANOTHER
SIMMER OVER A MODERATE FLAME FOR 15 MINUTES, OR UNTIL REDUCED TO 3-1/2 CUPS
SERVE HOT, WITH BEE
Nutrition Facts
Amount Per Serving:
Calories 64 - Calories from Fat 43
Percent Total Calories From: Fat 67%, Protein 8%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 244mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 150 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
| 2 | tablespoons cornstarch |
| 1 1/2 | cups boiling water |
| 1/2 | teaspoon ground ginger |
| 1/4 | teaspoon five-spice powder |
| 1 | tablespoon soy sauce |
Dissolve the cornstarch in 1/2 cup cold water, stir well. Add the cornstarch to the boiling water, stirring constantly. Reduce heat to medium, add the rest of the ingredients, cook 3 more minutes. Serve with EGG FOO YUNG, or in stir-fried vegetables
Nutrition Facts
Amount Per Serving:
Calories 12 - Calories from Fat 0
Percent Total Calories From: Fat 1%, Protein 6%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 172mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/3 | cup unsalted butter |
| 1/4 | cup capers |
| 2 | tablespoons strained fresh lemon juice |
| 1/2 | teaspoon kosher salt |
Serve with fish, chicken or vegetables. In skillet melt butter; add capers, lemon juice and salt
Nutrition Facts
Amount Per Serving:
Calories 145 - Calories from Fat 139
Percent Total Calories From: Fat 96%, Protein 1%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 10g, Cholesterol 41mg, Sodium 416mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 596 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
| 6 | cups tomato concasse |
| 2 | cups very finely minced onions |
| 1/2 | cup light brown sugar |
| 1 | tablespoon kosher salt |
| 1 | cup malt vinegar |
| 1 | teaspoon seeded minced red hot chile |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL MIXTURE HAS REDUCED BY HALF, STIRRING OFTEN
REMOVE FROM HEAT AND ALLOW TO COOL
COVER AND CHILL
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 57 - Calories from Fat 3
Percent Total Calories From: Fat 5%, Protein 8%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 600mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 565 units, Vitamin C 25 units, Calcium 0 units, Iron 1 units
| 1 | cup tomato concasse |
| 1/2 | cup medium dice onion |
| 1 | tablespoon very finely minced garlic |
| 1 | tablespoon diced jalapeno chiles |
| 1 | tablespoon minced cilantro |
| 1 | tablespoon strained fresh lemon juice |
| 1/2 | teaspoon dried oregano |
| 1 | teaspoon vegetable oil |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL UP TO 7 DAYS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 40 - Calories from Fat 12
Percent Total Calories From: Fat 31%, Protein 10%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 37mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 356 units, Vitamin C 17 units, Calcium 0 units, Iron 0 units
| 3 | tablespoons flour |
| 2 | tablespoons butter |
| 1/2 | cup finely chopped, unsalted |
| 1 | cup unsalted beef stock |
| 1/4 | teaspoon sugar |
| 1/4 | teaspoon kosher salt, or more to taste |
| 1/4 | teaspoon freshly ground white pepper |
HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR UNTIL BUBBLY
ADD CASHEWS, HEAT AND STIR UNTIL MIXTURE IS A RICH GOLDEN COLOR
GRADUALLY WHISK IN BEEF BROTH
STIR IN SUGAR
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 4-5 MINUTES
SKIM WELL
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HOT, WARM, SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 86 - Calories from Fat 48
Percent Total Calories From: Fat 56%, Protein 9%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 10mg, Sodium 348mg, Total Carbohydrate 8g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 2939 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 1/2 | cup chopped blanched almonds |
| 1/4 | cup very finely minced garlic |
| 1 | cup tomato concasse |
| 1 | tablespoon seeded finely minced red hot chile |
| 1 | cup olive oil |
| 1/4 | cup red wine vinegar |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon white pepper |
ROAST ALMONDS IN A 350 DEGREE OVEN FOR 10 MINUTES
COMBINE WITH GARLIC, TOMATOES, AND RED CHILES-MIX TO A PASTE
WHISK IN THE OLIVE OIL IN A THIN-STEADY STREAM
SLOWLY ADD THE VINEGAR-MIX UNTIL THICKENED
SEASON WITH SALT AND WHITE PEPPER
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 435 - Calories from Fat 383
Percent Total Calories From: Fat 88%, Protein 3%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 5g, Cholesterol 0mg, Sodium 127mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 213 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units
| 1 | cup clarified unsalted butter |
| 8 | ounces bread flour |
| 4 | quarts milk |
| 1 | whole peeled onion |
| 1 | whole clove |
| 1 | whole bay leaf |
| salt | |
| nutmeg | |
| white pepper | |
| 2 | cups grated cheddar cheese |
| 1/2 | teaspoon dry mustard |
| 2 | teaspoons Worcestershire sauce |
HEAT BUTTER IN A LARGE SKILLET, OVER A LOW FLAME
ADD THE FLOUR AND WHISK TO MAKE A WHITE ROUX
REMOVE FROM HEAT AND ALLOW TO COOL SLIGHTLY
SCALD THE MILK IN A SAUCEPAN, OVER A MEDIUM FLAME
GRADUALLY BEAT THE SCALDED MILK INTO THE ROUX
PLACE OVER A MODERATE FLAME
HEAT AND STIR TO A BOIL, REDUCE HEAT TO A SIMMER
IMPALE THE BAY LEAF TO THE ONION WITH THE CLOVE
ADD TO THE SAUCE
SIMMER FOR 15-30 MINUTES, STIRRING OFTEN
ADD GRATED CHEESE, DRY MUSTARD, AND WORCESTERSHIRE SAUCE
STIR UNTIL CHEESE MELTS
ADD HOT MILK AS NEEDED TO ADJUST THE CONSISTENCY
SEASON VERY LIGHTLY WITH SALT, NUTMEG, AND WHITE PEPPER STRAIN THROUGH A CHINOIS
TOP WITH MELTED BUTTER TO KEEP A SKIN FROM FORMING
KEEP WARM IN A BAIN MARIE
OR COOL QUICKLY IN ICE OR A VENTED WATER BATH AND CHILL
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 1477 - Calories from Fat 889
Percent Total Calories From: Fat 60%, Protein 15%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 99g, Saturated Fat 61g, Cholesterol 316mg, Sodium 1135mg, Total Carbohydrate 93g, Dietary Fiber 1g, Sugars 0g, Protein 54g, Vitamin A 3599 units, Vitamin C 13 units, Calcium 0 units, Iron 4 units