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Spicy Texas Bbq Sauce
Strained Clarified Butter
Strawberry Dessert Sauce
Strawberry Vinegar
Supreme Sauce
Swedish-Style Mayonnaise
Sweet & Sour Fruit Sauce
Sweet and Sour Sauce with Ginger
Sweet and Sour Sauce with Pineapple
Sweet Chile Paste
Sweet Green Jalapeno Jelly
Sweet-Hot Dipping Sauce
Sweet-Hot Mustard Sauce
Sweet-Sour Plum Sauce
Sweet-Sour Sauce with Orange and Pineapple
Sweet-Tart Horseradish Mustard
Sweetened Coconut Dip for Tropical Fruit
Sweetened Hot Mustard Sauce
Sweetened Lemon Sauce
Szechuan Bean Sauce
Tangy Bbq Glaze with Rum
Tangy Mustard Sauce
Teriyaki Marinade
Texas Dry Bbq Coating
Thai Basil Dipping Sauce
Tomatillo Salsa con Serrano Chiles
Tomato-Based Bbq Sauce
Tomato-Ginger Sauce
Velvet Lemon Sauce
Vietnamese Dipping Sauce
West Texas Bbq Sauce
Western States Bbq Sauce
White Wine Fish Aspic
White Wine Sauce
Wine Merchant Sauce
Zesty Mustard Sauce
Zucchini Relish
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| 1 | cup catsup |
| 1/2 | cup packed brown sugar |
| 1/4 | cup strained fresh lime juice |
| 3 to 2 | tablespoons crushed red chiles |
| 1 | tablespoon corn oil |
| 1 | tablespoon Worcestershire sauce |
| 1 | cup small dice onion |
| 2 | tablespoons seeded diced jalapeno chiles |
| 2 | tablespoons minced garlic |
| 12 | ounces tomato paste |
| 12 | ounces beer |
COMBINE INGREDIENTS IN A LARGE SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT TO VERY LOW, AND SIMMER FOR 60 MINUTES, STIRRING OFTEN
REMOVE FROM HEAT
USE AS A MARINADE OR MO
Nutrition Facts
Amount Per Serving:
Calories 109 - Calories from Fat 14
Percent Total Calories From: Fat 13%, Protein 7%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 286mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1570 units, Vitamin C 19 units, Calcium 0 units, Iron 1 units
| 1 | pound unsalted butter |
HEAT THE BUTTER IN A HEAVY SAUCEPAN, OVER A MODERATE FLAME
SKIM THE FROTH FROM THE SURFACE
LEAVE THE PAN ON THE HEAT AND CONTINUE TO SKIM THE SURFACE AT INTERVALS, UNTIL THE BUTTER LOOKS CLEAR AND NO LONGER FORMS A SCUM ON TOP
(the water on the bottom will boil and eventually evaporate)
REMOVE FROM HEAT, STRAIN THROUGH SEVERAL LAYERS OF DAMPENED CHEESECLOTH, INTO ANOTHER CONTAINER
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 278 - Calories from Fat 276
Percent Total Calories From: Fat 100%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 19g, Cholesterol 83mg, Sodium 4mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1158 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | cups fresh strawberries |
| 1/3 | cup sugar |
| 1 | tablespoon strained fresh lemon juice |
| 1/4 | teaspoon finely minced lemon zest |
| 2 | teaspoons cornstarch |
| 2 | tablespoons brandy |
Sauce for fruit or ice cream. Yields about 1 1/2 cups for standard serving size. Blueberries or Raspberries may be used instead of strawberries. Cook berries in sugar until just hot. Add lemon juice, grated lemon rind, and simmer 5 minutes. Force through a sieve. Mix together cornstarch and brandy till smooth. Add berry mixture and cook over low heat, stirring constantly until it is clear and thickened. Sauce may served hot or cold. Serve over fruit or ice cream
Nutrition Facts
Amount Per Serving:
Calories 116 - Calories from Fat 2
Percent Total Calories From: Fat 2%, Protein 2%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 21 units, Vitamin C 44 units, Calcium 0 units, Iron 0 units
| 1 | cup small ripe strawberry |
| 2 | cups distilled white vinegar |
PLACE BERRIES INTO A JAR POUR IN VINEGAR TO COVER COVER AND ALLOW TO STEEP AT ROOM TEMPERATURE FOR 3-6 DAYS STRAIN THROUGH A CHEESECLOTH-LINED SIEVE COVER AND STORE IN A COOL-DRY PLAC
Nutrition Facts
Amount Per Serving:
Calories 6 - Calories from Fat 0
Percent Total Calories From: Fat 3%, Protein 2%, Carbohydrate 94%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 2 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units
| 4 | quarts chicken-based Veloute sauce |
| 4 | ounces unsalted butter |
| 1 | quart heavy cream |
| salt | |
| white pepper | |
| strained fresh 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 INTO THE HOT SAUCE
RETURN TO A SIMMER
CUT BUTTER INTO SMALL PIECES
SWIRL PIECES OF BUTTER INTO HOT SAUCE
SEASON LIGHTLY TO TASTE WITH SALT, WHITE PEPPER, AND LEMON JUICE
STRAIN THROUGH A CHINOIS
KEEP WARM IN A BAIN MARIE OR COOL QUICKLY IN ICE OR A COLD WATER BATH AND CHILL
KEEP WARM
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 151 - Calories from Fat 126
Percent Total Calories From: Fat 84%, Protein 5%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 48mg, Sodium 186mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 538 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/3 | cup mayonnaise |
| 1/3 | cup applesauce |
| 3 | tablespoons refrigerated prepared horseradish |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 78 - Calories from Fat 67
Percent Total Calories From: Fat 86%, Protein 0%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 3mg, Sodium 59mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 35 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | teaspoon celery seed |
| 1 | tablespoon warm water |
| 1/2 | cup sugar |
| 2 | tablespoons flour |
| 1/2 | cup rice or white vinegar |
| 1 | teaspoon kosher salt |
| 1/2 | teaspoon very finely minced onion |
| 3/4 | cup peanut oil |
COMBINE CELERY SEEDS AND WATER
ALLOW TO STEEP FOR 2-3 HOURS
COMBINE SUGAR AND FLOUR IN A STAINLESS-STEEL BOWL
SET OVER BOILING WATER
GRADUALLY WHISK IN VINEGAR
HEAT AND WHISK UNTIL THICKENED
REMOVE FROM HEAT
COMBINE VINEGAR MIXTURE, SALT, AND ONIONS IN A FOOD PROCESSOR
PROCESS TO MIX WELL
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM AND PROCESS UNTIL THICKENED
STIR IN CELERY SEED-MIX WELL
COVER AND CHILL SLIGHTLY
SERVE SLIGHLY CHILLED, OVER FRUI
Nutrition Facts
Amount Per Serving:
Calories 243 - Calories from Fat 183
Percent Total Calories From: Fat 75%, Protein 0%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 3g, Cholesterol 0mg, Sodium 294mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | quart unsalted chicken-based white stock |
| 1/4 | cup cornstarch |
| 8 | ounces sugar |
| 2 | ounces soy sauce |
| 4 | ounces seeded, medium dice red or green bell peppers |
| 4 | ounces medium dice onions |
| 1/2 | cup red wine vinegar |
| 1/2 | teaspoon finely grated fresh ginger root |
| salt | |
| white pepper |
COMBINE CORNSTARCH AND 1/2 CUP COLD CHICKEN STOCK-MIX WELL
POUR THE REMAINING STOCK INTO A SAUCEPOT AND PLACE OVER A MEDIUM FLAME
ADD SUGAR AND SOY SAUCE-MIX WELL
HEAT AND STIR TO A BOIL
STIR IN CORNSTARCH MIXTURE
HEAT AND STIR UNTIL THICKENED
ADD THE VEGETABLES AND GINGER
SIMMER UNTIL TENDER
ADD THE VINEGAR, SIMMER FOR 1 MINUTE
SEASON TO TASTE WITH SALT AND WHITE PEPPER
KEEP WARM
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 53 - Calories from Fat 1
Percent Total Calories From: Fat 3%, Protein 5%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 188mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 259 units, Vitamin C 9 units, Calcium 0 units, Iron 0 units
| 1/2 | cup pineapple juice |
| 1/2 | cup white wine vinegar |
| 2 | tablespoons peanut oil |
| 2 | tablespoons firmly packed light brown sugar |
| 1 | tablespoon soy sauce |
| 1/2 | teaspoon freshly ground black pepper |
| 2 | tablespoons cornstarch |
| 4 | teaspoons water |
COMBINE PINEAPPLE JUICE, VINEGAR, OIL, SUGAR, SOY SAUCE, AND PEPPER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT JUST TO A LOW BOIL
DISSOLVE CORNSTARCH IN WATER
ADD TO MIXTURE IN SAUCEPAN
HEAT AND STIR UNTIL SLIGHTLY THICKENED
REMOVE FROM HEAT
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 78 - Calories from Fat 41
Percent Total Calories From: Fat 52%, Protein 1%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 173mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| mashed ripe banana | |
| Szechuan chile paste |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL INDEFINITELY
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 118 - Calories from Fat 5
Percent Total Calories From: Fat 4%, Protein 4%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 13mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 94 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units
| 1/3 | cup minced jalapeno chile |
| 1 | cup seeded, minced green bell pepper |
| 1 | cup distilled white vinegar |
| 4 | cups sugar |
| 3 | ounces bottled liquid pectin |
| 6 to 5 | drops green food coloring |
| 4 | sterile 8oz canning jar with lid |
COMBINE CHILES, BELL PEPPERS, AND VINEGAR IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
COMBINE PUREE AND SUGAR IN A SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL AND SKIM WELL
STIR IN PECTIN
HEAT TO A BOIL THAT CANNOT BE STIRRED DOWN
HEAT AND STIR FOR 1-2 MINUTES, REMOVE FROM HEAT
SKIM WELL
STIR IN FOOD COLORING
STRAIN THROUGH A CHINOIS, PRESSING TO REMOVE ALL LIQUID, AND
DISCARDING SOLIDS
POUR INTO STERILE JARS
SCREW ON LIDS AND PROCESS FOR 10 MINUTES
ALLOW TO COOL COMPLETELY BEFORE STORING
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 103 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 23mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 46 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units
| 2 | cups distilled white vinegar |
| 2 | cups sugar |
| 2 | teaspoons kosher salt |
| 1/3 | cup minced garlic |
| 3 | tablespoons crushed red chiles |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REMOVE FROM HEAT, AND COOL
COVER AND ALLOW FLAVORS TO MELD FOR 2-48 HOURS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 119 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 2%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 299mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 722 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| 3 | tablespoons tarragon vinegar |
| 1/4 | cup light brown sugar |
| 3 | tablespoons dry mustard |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon white pepper |
HEAT VINEGAR TO A BOIL IN A SAUCEPAN, OVER A MODERATE FLAME REMOVE FROM HEAT AND STIR IN REMAINING INGREDIENTS-MIX WELL COVER AND CHILL FOR 48-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 76 - Calories from Fat 29
Percent Total Calories From: Fat 38%, Protein 14%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 18 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1/2 | cup water |
| 1 | cup plum jelly |
| 2 | tablespoons catsup |
| 2 | tablespoons distilled white vinegar |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO A BOIL, REMOVE FROM HEAT
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 149 - Calories from Fat 1
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 99%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 68mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 56 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1 | cup strained fresh orange juice |
| 1/2 | cup distilled white vinegar |
| 1/2 | cup light corn syrup |
| 1/2 | cup light brown sugar |
| 2 | tablespoons cornstarch |
| 1 | cup large dice onion |
| 1 | cup bias-cut carrot |
| 8 | ounces canned pineapple chunks in juice |
| 1 | cup seeded, large dice green bell pepper |
COMBINE ORANGE JUICE AND CORNSTARCH-MIX WELL
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, HEAT AND STIR UNTIL THICKENED SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 76 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 2%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 11mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 2009 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units
| 2 | cubes vegetable boullion |
| 1 | cup boiling-hot water |
| 4 | teaspoons cornstarch |
| 4 | teaspoons sugar |
| 4 | teaspoons dry mustard |
| 1 | teaspoon turmeric |
| 1/4 | cup white vinegar |
| 2 | tablespoons refrigerated prepared horseradish |
| 2 | slightly beaten egg yolks |
COMBINE BOUILLON AND HOT WATER
STIR TO DISSOLVE BOUILLON AND SET ASIDE
COMBINE SUGAR, CORNSTARCH, MUSTARD, AND TURMERIC IN A SAUCEPAN
STIR IN VINEGAR AND HORSERADISH-MIX VERY WELL
GRADUALLY STIR IN BOUILLON MIXTURE
PLACE OVER A LOW FLAME
HEAT AND STIR UNTIL SLIGHTLY THICKENED
WHISK 1/4 CUP HEATED MIXTURE INTO YOLKS-MIX WELL
STIR YOLK MIXTURE BACK INTO BOUILLON MIXTURE
HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT AND ALLOW TO COOL
COVER AND CHILL FOR 2-96 HOURS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 57 - Calories from Fat 24
Percent Total Calories From: Fat 42%, Protein 14%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 68mg, Sodium 296mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 110 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/2 | cup sour cream |
| 1/4 | cup sweetened shredded coconut |
| 1/4 | cup cream of coconut |
| 2 | tablespoons light corn syrup |
COMBINE SOUR CREAM, COCONUT, CREAM OF COCONUT, AND CORN SYRUP-MIX WELL
ADD MORE CORN SYRUP OR LEMON JUICE TO TASTE
SPOON INTO A SHALLOW BOWL
COVER AND CHILL FOR 1-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, AS A DIP FOR TROPICAL FRUIT
Nutrition Facts
Amount Per Serving:
Calories 36 - Calories from Fat 24
Percent Total Calories From: Fat 68%, Protein 4%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 2mg, Sodium 7mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 27 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | teaspoon dry mustard |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon black pepper |
| 1/2 | cup olive oil |
| 1/2 | teaspoon sugar |
| 1 | teaspoon vinegar, as needed |
COMBINE MUSTARD, SALT, AND PEPPER-MIX WELL
WHISK IN OIL IN A THIN-STEADY STREAM
ADD SUGAR AND WHISK UNTIL THICKENED
ADD VINEGAR IF MIXTURE BEGINS TO BREAK DOWN
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 251 - Calories from Fat 246
Percent Total Calories From: Fat 98%, Protein 0%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 4g, Cholesterol 0mg, Sodium 147mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | lemon, halved crosswise |
| 1/2 | cup water |
| 1/4 | cup sugar |
| 2 | teaspoons cornstarch |
| 1/4 | cup water |
| 1 | teaspoon vanilla |
SQUEEZE JUICE FROM LEMONS AND RESERVE SHELLS
DISSOLVE CORNSTARCH IN 1/4 CUP WATER, SET ASIDE
COMBINE LEMON JUICE, RESERVED SHELLS, 1/2 CUP WATER, AND SUGAR IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL
STIR IN CORNSTARCH MIXTURE AND VANILLA
HEAT AND STIR FOR 1 MINUTE, REMOVE FROM HEAT
STRAIN WELL, SQUEEZING SAUCE FROM LEMON SHELLS
KEEP WARM
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 16 - Calories from Fat 0
Percent Total Calories From: Fat 1%, Protein 1%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| 1/3 | cup unsalted chicken stock |
| 4 | teaspoons black vinegar |
| 2 | teaspoons dark brown sugar |
| 1 | tablespoon peanut oil |
| 2 | tablespoons finely minced fresh ginger root |
| 2 | tablespoons very finely minced garlic |
| 1/4 | cup minced scallions |
| 1 | teaspoon crushed red chiles |
| 1/3 | cup bean sauce or brown miso |
| 2 | tablespoons chile oil |
DISSOLVE SUGAR IN WATER AND VINEGAR, SET ASIDE
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD GINGER, GARLIC, SCALLIONS, AND CRUSHED CHILES
HEAT AND STIR JUST UNTIL FRAGRANT
ADD REMAINING INGREDIENTS
HEAT AND STIR UNTIL SLIGHTLY THICKENED
REMOVE FROM HEAT
KEEP WARM
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 174 - Calories from Fat 112
Percent Total Calories From: Fat 65%, Protein 8%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 0mg, Sodium 962mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 369 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons peanut oil |
| 1 | cup small dice onion |
| 1 | tablespoon finely minced garlic |
| 1 | cup chili sauce |
| 1/2 | cup strained fresh lemon juice |
| 1/3 | cup light molasses |
| 3 | tablespoons prepared mustard |
| 1 | tablespoon Worcestershire sauce |
| 1/4 | cup dark rum |
HEAT OIL IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND GARLIC
HEAT AND STIR FOR 6-8 MINUTES, UNTIL WELL SOFTENED
ADD CHILI SAUCE, LEMON JUICE, MOLASSES, MUSTARD, AND WORCESTERSHIRE-MIX WELL
COVER AND SIMMER GENTLY FOR 20 MINUTES, REMOVE FROM HEAT STIR IN RUM COO
Nutrition Facts
Amount Per Serving:
Calories 56 - Calories from Fat 17
Percent Total Calories From: Fat 31%, Protein 3%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 43mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1470 units, Vitamin C 9 units, Calcium 0 units, Iron 0 units
| 1 | tablespoon English dry mustard |
| 1 | cup mayonnaise |
| 2 | teaspoons Worcestershire sauce |
| 1 | teaspoon steak sauce, such as A-1 or Heinz 57 |
| 2 | tablespoons half and half |
| 1/8 | teaspoon kosher salt |
COMBINE MUSTARD AND MAYONNAISE IN A MIXER BOWL
BEAT ON HIGH FOR 30 SECONDS
ADD REMAINING INGREDIENTS-BEAT TO BLEND WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 282 - Calories from Fat 277
Percent Total Calories From: Fat 98%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 6g, Cholesterol 15mg, Sodium 290mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 160 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | cup Kikkoman soy sauce |
| 2 | teaspoons sesame oil |
| 1/4 | cup rice wine |
| 1/4 | cup very finely minced scallions |
| 1 | teaspoon very finely minced fresh ginger root |
| 1 | tablespoon pureed garlic |
| 1/4 | teaspoon crushed red chiles |
| 1/2 | teaspoon sugar |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, AS A MARINADE OR DIPPING SAUC
Nutrition Facts
Amount Per Serving:
Calories 41 - Calories from Fat 11
Percent Total Calories From: Fat 26%, Protein 20%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2059mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 52 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1/4 | cup crushed celery seed |
| 1/4 | cup Spanish paprika |
| 1/2 | teaspoon untoasted white sesame seeds |
| 1/4 | cup red pepper flakes |
| 1 | tablespoon |
| 2 | tablespoons kosher salt |
SPRINKLE ON ROASTING MEAT OR RUB INTO A ROAST BEFORE PLACING INTO THE OVE
Nutrition Facts
Amount Per Serving:
Calories 43 - Calories from Fat 16
Percent Total Calories From: Fat 36%, Protein 15%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1780mg, Total Carbohydrate 5g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 4376 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units
| 2/3 | cup rice vinegar |
| 1/2 | cup dark corn syrup |
| 1/4 | cup nuoc mam or nam pla fish sauce |
| 1/3 | cup pureed garlic |
| 3 | tablespoons seeded finely minced thai chiles |
| 2 | tablespoons sugar |
| 3/4 | cup finely minced fresh basil leaves |
COMBINE VINEGAR, SYRUP, NUOC MAM, AND 3 TABLESPOONS WATER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR AND BLEND WELL
REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE CHILES, SUGAR, AND GARLIC IN A FOOD PROCESSOR PROCESS TO A FINE PUREE
ADD SYRUP MIXTURE AND PROCESS UNTIL WELL BLENDED
ADD BASIL AND PROCESS UNTIL WELL BLENDED
COVER AND LET STAND AT ROOM TEMPERATURE FOR 2-4 HOURS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 74 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 5%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 391mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 305 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 1/4 | cup small dice red onion |
| 1/4 | cup finely minced cilantro |
| 1/4 | teaspoon kosher salt |
| 1/2 | pint halved tomatillo |
| 1 | serrano chile, seeded and finely minced |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
COVER AND CHILL FOR 1-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 7 - Calories from Fat 0
Percent Total Calories From: Fat 6%, Protein 17%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 51mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 474 units, Vitamin C 13 units, Calcium 0 units, Iron 0 units
| 1 | quart tomato puree |
| 1 | pint water |
| 6 | ounces Worcestershire sauce |
| 1/2 | cup cider vinegar |
| 1/2 | cup vegetable oil |
| 8 | ounces minced onions |
| 1/4 | cup minced garlic |
| 2 | ounces sugar |
| 1 | tablespoon dry mustard |
| 2 | teaspoons hot chile powder |
| 1 | teaspoon freshly ground black pepper |
| kosher salt |
COMBINE ALL INGREDIENTS IN A HEAVY SAUCEPOT, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20 MINUTES, STIRRING OFTEN
ADD SALT TO TASTE
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 992 - Calories from Fat 521
Percent Total Calories From: Fat 53%, Protein 6%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 58g, Saturated Fat 7g, Cholesterol 0mg, Sodium 894mg, Total Carbohydrate 104g, Dietary Fiber 6g, Sugars 0g, Protein 14g, Vitamin A 7835 units, Vitamin C 189 units, Calcium 0 units, Iron 7 units
| 2 | tablespoons unsalted butter |
| 1/3 | cup finely minced scallions |
| 1/4 | cup pureed garlic |
| 2 | teaspoons seeded, very finely diced jalapeno chiles |
| 1/2 | teaspoon turmeric |
| 3 | cups medium dice, drained canned tomatoes |
| 2 | tablespoons very finely grated fresh ginger root |
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND GARLIC
HEAT AND STIR FOR 4 MINUTES
ADD JALAPENO CHILES AND TURMERIC-MIX WELL
RAISE FLAME TO HIGH
ADD TOMATOES AND GINGER
HEAT TO A BOIL, REDUCE HEAT SLIGHTLY, AND SIMMER FOR 10 MINUTES, STIRRING OFTEN
USE AS DESIRED, COVER AND CHILL FOR 1-48 HOURS, OR FREEZE TO STOR
Nutrition Facts
Amount Per Serving:
Calories 51 - Calories from Fat 23
Percent Total Calories From: Fat 45%, Protein 10%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 128mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 544 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units
| 2 | eggs |
| 1/2 | teaspoon kosher salt |
| 2 | tablespoons strained fresh lemon juice |
| 1/2 | cup room temperature unsalted butter |
| 1/8 | teaspoon white pepper |
| 1/2 | cup sliced onion |
| 1/2 | cup hot water |
COMBINE EGGS, SALT, LEMON JUICE, BUTTER, PEPPER, AND ONIONS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
WITH MACHINE RUNNING, ADD HOT WATER IN A THIN-STEADY STREAM TRANSFER TO A DOUBLE-BOILER AND PLACE OVER A LOW FLAME
HEAT AND STIR FOR 8-10 MINUTES, UNTIL THICKENED
KEEP WARM IN A BAIN MARIE
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 256 - Calories from Fat 230
Percent Total Calories From: Fat 90%, Protein 6%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 15g, Cholesterol 168mg, Sodium 329mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 1029 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
| 1 | whole lemon |
| 2 | tablespoons crushed red chiles |
| 2 | tablespoons very finely minced garlic |
| 1 | teaspoon sugar |
| 1 | tablespoon rice vinegar |
| 1 | tablespoon water |
| 1 | tablespoon shrimp paste |
| 1 | tablespoon oyster sauce |
PARE ZEST FROM LEMON, SET ASIDE
PARE AND DISCARD PITH FROM LEMON
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND LET REST FOR 4-48 HOURS AT ROOM TEMPERATURE
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 11 - Calories from Fat 2
Percent Total Calories From: Fat 16%, Protein 19%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 2mg, Sodium 5mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 483 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units
| 1 | cup cider vinegar |
| 3/4 | cup catsup |
| 3 | tablespoons dark brown sugar |
| 2 | tablespoons Worcestershire sauce |
| 2 | tablespoons beef pan drippings |
| 1 | tablespoon soy sauce |
| 1 | cup small dice onion |
| 1 | teaspoon freshly ground cumin |
| 1 | teaspoon dry mustard |
| 1 | teaspoon jalapeno-based liquid hot pepper sauce |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 45 MINUTES
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 89 - Calories from Fat 35
Percent Total Calories From: Fat 39%, Protein 4%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 3mg, Sodium 417mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 233 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 1/4 | cup soy sauce |
| 1/4 | cup catsup |
| 1/2 | cup dry red wine |
| 1/4 | cup olive oil |
| 1 | cup small dice onion |
| 1 | teaspoon chile powder |
| 1 | teaspoon pepper |
| 1 | tablespoon pureed garlic |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A LOW FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 89 - Calories from Fat 62
Percent Total Calories From: Fat 69%, Protein 5%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 608mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 164 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1 | pound fish bones, skin, and heads (less gills) |
| 4 | cups water |
| 1 | cup dry white wine |
| 1 | cup small dice onion |
| 1 | tablespoon minced fresh tarragon |
| 2 | whole bay leaves |
| 1 | teaspoon dried thyme |
| 1/2 | teaspoon kosher salt |
| 6 | bruised peppercorns |
| 2 | envelopes unflavored gelatin |
| 1/4 | cup cold water |
| 3 | egg whites |
| 3 | tablespoons white vinegar |
COMBINE FISH PARTS AND WATER IN A SAUCEPOT, OVER A MODERATE FLAME
ADD WINE, ONIONS, TARRAGON, BAY, THYME, SALT, AND PEPPERCORNS
BRING TO A BOIL FOR 2 MINUTES, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
SPRINKLE GELATIN OVER COLD WATER AND ALLOW TO SOFTEN FOR A FEW MINUTES
COMBINE EGG WHITES AND VINEGAR-BEAT UNTIL STIFF
ADD EGG MIXTURE AND GELATIN MIXTURE TO THE FISH STOCK
PLACE OVER A MEDIUM FLAME
BRING JUST TO A BOIL AND SIMMER UNTIL CLEAR
STRAIN THROUGH A CHEESECLOTH-LINED CHINOIS
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 23 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 28%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 86mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 21 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1 | pint dry white wine |
| 4 | quarts fish-based Veloute sauce |
| 1 | pint heated heavy cream |
| 4 | ounces small dice, chilled unsalted butter |
| kosher salt | |
| white pepper | |
| strained fresh lemon juice |
HEAT WINE IN A SAUCEPOT, UNTIL REDUCED BY HALF
ADD VELOUTE SAUCE AND SIMMER TO REDUCE TO DESIRED CONSISTENCY
SLOWLY STIR IN HEATED CREAM
REMOVE FROM HEAT, SWIRL IN PIECES OF BUTTER
SEASON TO TASTE WITH SALT, WHITE PEPPER, AND LEMON JUICE STRAIN THROUGH A CHINOIS
KEEP WARM
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 124 - Calories from Fat 94
Percent Total Calories From: Fat 76%, Protein 6%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 35mg, Sodium 183mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 398 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 6 | ounces dry red wine |
| 2 | ounces minced shallots |
| 1 | quart demiglaze |
COMBINE RED WINE AND SHALLOTS IN A SAUCEPOT
HEAT TO REDUCE BY THREE-FOURTHS
STIR IN DEMIGLAZE, SIMMER, AND STRAIN
KEEP WARM
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 34 - Calories from Fat 15
Percent Total Calories From: Fat 43%, Protein 10%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 341mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 443 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | tablespoons dry mustard |
| 2 | tablespoons flour |
| 1 | tablespoon cayenne |
| 1 | tablespoon kosher salt |
| 1 | teaspoon white pepper |
| 24 | beaten egg yolks |
| 2 | tablespoons Worcestershire sauce |
| 9 | cups scalded milk |
| 1/3 | cup dry white wine |
| 1 | cup strained fresh lemon juice |
COMBINE MUSTARD, FLOUR, CAYENNE, SALT, AND PEPPER IN THE TOP OF A BAIN MARIE
ADD EGG YOLKS AND WORCESTERSHIRE SAUCE-MIX WELL
ADD SCALDED MILK, HEAT AND STIR UNTIL THICKENED
ADD WHITE WINE AND LEMON JUICE-MIX WELL
KEEP WARM
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 61 - Calories from Fat 36
Percent Total Calories From: Fat 59%, Protein 19%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 104mg, Sodium 167mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 251 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units
| 2 | cups shredded zucchini |
| 1/4 | cup minced cilantro |
| 2 | tablespoons strained fresh lime juice |
| 2 | tablespoons olive oil |
| 1 | teaspoon kosher salt |
| 1/4 | teaspoon sugar |
| 1/4 | teaspoon pepper |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 1-24 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR