.
Salvatore's Kitchen Header Graphic

Navigation Buttons
Previous Button Graphic Home Button Graphic Menu Button Graphic Links Button Graphic Next Button Graphic

Recipes

RcpCardHoney-Ginger-Lime Dressing
RcpCardHoney-Lime Fruit Sauce
RcpCardHorseradish Sauce
RcpCardHot Apple Chutney
RcpCardHot Chile Sauce
RcpCardHot-Sweet Mustard
RcpCardHungarian Mustard Sauce
RcpCardHungarian Sauce
RcpCardIndian Bbq Sauce
RcpCardIndonesian Coconut Sauce
RcpCardItalian Gravy
RcpCardIvory Sauce
RcpCardJalapeno Cream Sauce
RcpCardJalapeno Taco Sauce
RcpCardJalapeno-Infused Vinegar
RcpCardJapanese Ginger Sauce
RcpCardJapanese Mustard Sauce
RcpCardKansas City Bbq Sauce
RcpCardKung Pao Sauce
RcpCardLemon Beurre Blanc Sauce
RcpCardLemon Mustard
RcpCardLemon Sauce
RcpCardLime Butter Sauce
RcpCardLouis Dressing with Sweet Pickles
RcpCardLouisiana Style Bbq Sauce
RcpCardMadeira Sauce
RcpCardMaitre d'Hotel Butter
RcpCardMaltaise Sauce
RcpCardMaltesersosse
RcpCardMango Sauce
RcpCardMango-Citrus Chutney
RcpCardMarchand de Vin
RcpCardMarinade for Rabbit or Game
RcpCardMeuniere Sauce
RcpCardMexicali Marinade
RcpCardMexican-Style Bbq Sauce
RcpCardMiddle Eastern Bbq Sauce
RcpCardMild Red Chile Sauce
RcpCardMocha Sauce
RcpCardMousseline Sauce
RcpCardMushroom Sauce
RcpCardMustard Cream Sauce
RcpCardMustard Dip with Horseradish
RcpCardMustard Dip with Onion Cream
RcpCardMustard Dip-Basic
RcpCardMustard Dip-Sweet and Sour
RcpCardMustard-Dill Sauce
RcpCardNam Pla
RcpCardNantua Sauce
RcpCardNew Mexico Salsa Verde
RcpCardNormandy Sauce
RcpCardNuoc Mam
RcpCardOld-Style Marinade and Basting Sauce
RcpCardOnion Dipping Sauce with Blue Cheese and Walnuts
RcpCardOnion-Beef Dipping Sauce

Any Comments?  E-mail me.

ContentsNextRcp

Honey-Ginger-Lime Dressing

4 servings

1/4 cup peanut oil
1/4 cup fresh lime juice
1/4 cup honey
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon very finely minced fresh ginger root

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL VERY SMOOTH
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 247 - Calories from Fat 171
Percent Total Calories From: Fat 69%, Protein 0%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 3g, Cholesterol 3mg, Sodium 188mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 27 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Honey-Lime Fruit Sauce

6 servings

1 cup peanut oil
1/3 cup strained fresh lime juice
1/3 cup honey
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon prepared mustard
1 tablespoon blanched, finely grated lime zest
1/8 teaspoon liquid hot pepper sauce

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO MIX VERY WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 393 - Calories from Fat 325
Percent Total Calories From: Fat 83%, Protein 0%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 6g, Cholesterol 0mg, Sodium 202mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 118 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Horseradish Sauce

50 servings

2 teaspoons dry mustard
1 ounce vinegar
1/4 cup drained horseradish
1/2 cup heavy cream
4 quarts beef-based Veloute sauce

COMBINE DRY MUSTARD AND VINEGAR IN A SAUCEPAN-MIX WELL
ADD REMAINING INGREDIENTS-MIX WELL
PLACE OVER A LOW FLAME
HEAT AND STIR JUST TO BLEND
REMOVE FROM HEAT, KEEP WARM IN A BAIN MARIE
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 76 - Calories from Fat 55
Percent Total Calories From: Fat 72%, Protein 9%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 20mg, Sodium 156mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 224 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Hot Apple Chutney

16 servings

12 cups peeled cored sliced apples
3 cups minced seedless raisins
3 cups minced pitted dates
3 cups sugar
4 cups apple cider vinegar
3 tablespoons kosher salt
1/4 cup minced candied ginger
1 tablespoon seeded minced red hot chile

COMBINE INGREDIENTS IN A CROCK
COVER AND ALLOW TO STAND AT ROOM TEMPERATURE FOR 48 HOURS TRANSFER TO A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL APPLES FALL APART
REMOVE FROM HEAT, COOL
PROCESS INTO CANNING JARS
OR COVER AND CHILL FOR UP TO 4 DAYS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 429 - Calories from Fat 5
Percent Total Calories From: Fat 1%, Protein 2%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1333mg, Total Carbohydrate 104g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 76 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Hot Chile Sauce

2 servings

2 cups water
8 to 6 whole dried cascabel chiles
1/4 cup red wine vinegar
1 teaspoon dry mustard
1 clove garlic
1/4 cup olive oil

HEAT WATER TO A BOIL
ADD CHILES AND BOIL, UNCOVERED FOR 5 MINUTES
DRAIN WELL AND REMOVE STEMS
COMBINE CHILES, VINEGAR, MUSTARD, AND GARLIC IN A FOOD PROCESSOR
WITH MOTOR RUNNING, ADD OIL IN A THIN-STEADY STREAM
AND PROCESS UNTIL SMOOTH AND SLIGHTLY THICKENED
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 288 - Calories from Fat 252
Percent Total Calories From: Fat 88%, Protein 2%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 4g, Cholesterol 0mg, Sodium 13mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 2314 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Hot-Sweet Mustard

32 servings

1 cup white wine vinegar
4 ounces dry mustard
2 cups sugar
6 beaten eggs

COMBINE VINEGAR AND MUSTARD-MIX WELL
ALLOW TO STAND FOR 60-90 MINUTES
COMBINE VINEGAR MIXTURE, SUGAR, AND EGGS IN A SAUCEPAN, OVER A MEDIUM-LOW FLAME
HEAT AND WHISK UNTIL THICKENED
REMOVE FROM HEAT AND ALLOW TO COOL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 84 - Calories from Fat 21
Percent Total Calories From: Fat 25%, Protein 11%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 40mg, Sodium 12mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 68 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Hungarian Mustard Sauce

32 servings

1 cup Bavarian or whole grain mustard
1/3 cup white vinegar
1/4 teaspoon white pepper
1/4 teaspoon kosher salt
1/3 cup cornstarch
1/4 cup dry white wine

COMBINE HALF THE MUSTARD, VINEGAR, WHITE PEPPER, AND SALT WITH 4 CUPS WATER IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND STIR FOR 1 MINUTE
COMBINE CORNSTARCH WITH 1 CUP WATER-MIX WELL
STIR INTO SAUCEPAN, REDUCE HEAT, AND STIR UNTIL THICKENED
REMOVE FROM HEAT AND ALLOW TO COOL FOR 10-15 MINUTES, STIRRING OFTEN
STIR IN REMAINING MUSTARD AND WINE
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 14 - Calories from Fat 4
Percent Total Calories From: Fat 30%, Protein 13%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 117mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Hungarian Sauce

1 servings

2 ounces minced onions
1 tablespoon Hungarian paprika
1 ounce unsalted butter
1/2 cup dry white wine
4 quarts chicken or veal-based Veloute sauce

SWEAT ONIONS AND PAPRIKA IN BUTTER, UNTIL SOFTENED
ADD WINE AND SIMMER, UNTIL REDUCED BY HALF
ADD VELOUTE SAUCE, STIR
SIMMER FOR 10 MINUTES
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
KEEP WARM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 3684 - Calories from Fat 2520
Percent Total Calories From: Fat 68%, Protein 9%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 280g, Saturated Fat 155g, Cholesterol 902mg, Sodium 7775mg, Total Carbohydrate 190g, Dietary Fiber 2g, Sugars 0g, Protein 82g, Vitamin A 14471 units, Vitamin C 23 units, Calcium 0 units, Iron 6 units


PrevRcpContentsNextRcp

Indian Bbq Sauce

16 servings

1 pound small dice, peeled tomato
1 pound small dice, peeled white onion
1/2 teaspoon crushed red chiles
3 tablespoons very finely minced garlic
2 whole cloves
6 whole black peppercorns
2 teaspoons kosher salt
1/4 cup strained fresh lemon juice or fresh lime juice
cider vinegar

COMBINE INGREDIENTS IN A STERILE 16oz JAR
FILL TO WITHIN 1/2-INCH OF TOP WITH VINEGAR
COVER TIGHTLY
STORE IN A COOL, DRY, DARK PLACE FOR 7 DAYS
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 28 - Calories from Fat 2
Percent Total Calories From: Fat 7%, Protein 12%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 298mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 219 units, Vitamin C 11 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Indonesian Coconut Sauce

6 servings

1 cup coconut cream
1/4 cup strained fresh lemon juice
1/4 teaspoon kosher salt
1 tablespoon seeded, very finely minced hot chile
1/2 cup very finely minced onion
1/4 cup very finely minced scallions

COMBINE INGREDIENTS-MIX WELL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 152 - Calories from Fat 125
Percent Total Calories From: Fat 82%, Protein 5%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 12g, Cholesterol 0mg, Sodium 124mg, Total Carbohydrate 5g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 45 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Italian Gravy

8 servings

3 cups minced onions
1/4 cup olive oil
1/4 cup minced parsley
1/4 cup minced garlic
1/2 pound sweet or hot Italian sausage
1 pound ground round
32 ounces tomato sauce
1 cup water
1 cup dry white wine
1/2 cup zinfandel or red Burgundy
2 tree ears, soaked and finely minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed dried rosemary
1/4 teaspoon ground poultry seasoning

HEAT OIL IN A DUTCH OVEN, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE UNTIL TRANSPARENT
ADD GARLIC AND PARSLEY
HEAT AND STIR FOR 2 MINUTES
ADD ITALIAN SAUSAGE AND GROUND BEEF
HEAT AND STIR UNTIL WELL BROWNED
REMOVE FROM HEAT AND DRAIN WELL
ADD REMAINING INGREDIENTS AND PLACE OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE FLAME TO LOW, COVER, AND SIMMER FOR 3 HOURS, STIRRING OFTEN
SKIM WELL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 447 - Calories from Fat 280
Percent Total Calories From: Fat 63%, Protein 15%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 10g, Cholesterol 70mg, Sodium 1236mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 1260 units, Vitamin C 23 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Ivory Sauce

1 servings

4 quarts chicken-based Veloute sauce
4 ounces unsalted butter
1 quart heavy cream
kosher salt
white pepper
strained fresh lemon juice
2 ounces meat glaze or demiglaze

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 MEAT GLAZE
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
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 7571 - Calories from Fat 6323
Percent Total Calories From: Fat 84%, Protein 5%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 703g, Saturated Fat 418g, Cholesterol 2396mg, Sodium 9620mg, Total Carbohydrate 211g, Dietary Fiber 0g, Sugars 0g, Protein 101g, Vitamin A 26913 units, Vitamin C 20 units, Calcium 0 units, Iron 5 units


PrevRcpContentsNextRcp

Jalapeno Cream Sauce

3 servings

2 tablespoons seeded diced jalapeno chiles
1 tablespoon minced garlic
2 tablespoons corn oil
10 ounces creme fraiche
1/8 teaspoon kosher salt
pepper, to taste

HEAT CHILES AND GARLIC IN OIL, OVER LOW HEAT, FOR 4 MINUTES, UNTIL TENDER
REMOVE FROM HEAT, STIR IN REMAINING INGREDIENTS
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 276 - Calories from Fat 236
Percent Total Calories From: Fat 86%, Protein 5%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 12g, Cholesterol 40mg, Sodium 228mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 712 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Jalapeno Taco Sauce

4 servings

3 cups medium dice tomato concasse
1 tablespoon minced garlic
1 cup finely minced onion
1 tablespoon olive oil
1/2 teaspoon oregano
1/2 teaspoon kosher salt
2 tablespoons seeded, very finely minced jalapeno chiles

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-96 HOURS, TO ALLOW FLAVORS TO MELD
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 90 - Calories from Fat 36
Percent Total Calories From: Fat 40%, Protein 9%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 376mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 934 units, Vitamin C 40 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Jalapeno-Infused Vinegar

24 servings

1 pound jalapeno chile
2 cups distilled white vinegar
1 tablespoon kosher salt
2 sterile 8oz canning jar with lid

REMOVE STEMS AND SEEDS FROM CHILES
PLACE INTO A FOOD PROCESSOR AND PROCESS TO A FINE PUREE DIVIDE CHILES EVENLY BETWEEN STERILE JARS
HEAT VINEGAR TO A BOIL IN A SAUCEPAN, OVER A MODERATE FLAME POUR OVER CHILES, LEAVING A 1/2-INCH HEADSPACE
WIPE RIMS OF JARS, SECURE LIDS
PROCESS IN A WATER BATH FOR 10 MINUTES
REMOVE AND ALLOW TO COOL COMPLETELY
ALLOW TO STEEP FOR 2-3 WEEKS BEFORE USING
STORE IN A COOL, DARK, AND DRY PLACE
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 9 - Calories from Fat 1
Percent Total Calories From: Fat 11%, Protein 6%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 570mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 322 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Japanese Ginger Sauce

2 servings

1/2 cup soy sauce
1/4 cup rice wine vinegar
1 cup very finely minced onion
1 teaspoon very finely minced ginger
1/2 teaspoon msg

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL MIXED WELL
STRAIN THROUGH A FINE CHINOIS
SERVE AT ROOM TEMPERATURE, USE AS A DIPPING SAUC

Nutrition Facts
Amount Per Serving: Calories 82 - Calories from Fat 2
Percent Total Calories From: Fat 3%, Protein 23%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4118mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 1 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Japanese Mustard Sauce

3 servings

1/4 cup dry mustard
2 tablespoons cold water
3 tablespoons cream
1/4 cup soy sauce
1 tablespoon crushed, toasted sesame seeds
1 teaspoon very finely grated lemon zest

COMBINE MUSTARD AND WATER-MIX WELL
ADD REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 1-48 HOURS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 149 - Calories from Fat 101
Percent Total Calories From: Fat 67%, Protein 19%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 13mg, Sodium 1379mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 175 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Kansas City Bbq Sauce

16 servings

1 teaspoon kosher salt
3 cups unsalted beef stock
1/4 cup cider vinegar
1/2 cup Worcestershire sauce
1 cup tomato paste
1 tablespoon hot chile powder
3 tablespoons paprika
1 tablespoon ground sage
1 teaspoon cayenne
1 teaspoon turmeric
3 tablespoons garlic puree

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
USE AS A BASTE AND FINISH SAUC

Nutrition Facts
Amount Per Serving: Calories 32 - Calories from Fat 4
Percent Total Calories From: Fat 14%, Protein 20%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 322mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1448 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Kung Pao Sauce

4 servings

1/2 cup soy sauce
1 teaspoon rice vinegar
1 tablespoon sugar
1 tablespoon minced scallions
2 teaspoons chile oil
1 teaspoon sesame oil
1/4 teaspoon finely ground, toasted Szechuan peppercorn
2 tablespoons minced garlic

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 MINUTES
REMOVE FROM HEAT
USE AT ROOM TEMPERATURE, AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 80 - Calories from Fat 33
Percent Total Calories From: Fat 41%, Protein 12%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 2059mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 6 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Lemon Beurre Blanc Sauce

16 servings

4 ounces finely minced shallots
8 ounces dry white wine
3 ounces strained fresh lemon juice
3 ounces cider vinegar
1 pint heavy cream
1 pound room temperature unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon white pepper

COMBINE THE SHALLOTS, WINE, LEMON JUICE, AND VINEGAR IN A SAUCPAN, OVER A MEDIUM FLAME
HEAT TO REDUCE UNTIL SEC
ADD THE HEAVY CREAM, HEAT AND STIR UNTIL REDUCED SLIGHTLY GRADUALLY WHISK IN THE BUTTER
SEASON TO TASTE WITH SALT AND WHITE PEPPER
KEEP WARM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 332 - Calories from Fat 307
Percent Total Calories From: Fat 92%, Protein 1%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 21g, Cholesterol 103mg, Sodium 53mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 2194 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Lemon Mustard

4 servings

1 cup Dijon mustard
2 teaspoons very finely minced lemon zest
1/2 teaspoon lemon extract

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 66 - Calories from Fat 34
Percent Total Calories From: Fat 52%, Protein 23%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1510mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 1 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Lemon Sauce

6 servings

1/2 cup warm water
1/2 teaspoon very finely grated lemon zest
1/4 cup strained fresh lemon juice
1/4 cup honey
1 tablespoon catsup
1 cube chicken bouillon
1/2 teaspoon kosher salt
1 tablespoon finely minced garlic
1 tablespoon cold water
1 tablespoon cornstarch

COMBINE WARM WATER, ZEST, JUICE, HONEY, CATSUP, BOUILLON CUBE, SALT, AND GARLIC IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT JUST TO A BOIL
DISSOLVE CORNSTARCH IN REMAINING COLD WATER
ADD TO SAUCE MIXTURE
HEAT AND STIR OVER A MEDIUM FLAME, UNTIL THICKENED
REMOVE FROM HEAT
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 65 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 3%, Carbohydrate 95%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 413mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 33 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Lime Butter Sauce

3 servings

2 egg yolks
1 tablespoon strained fresh lime juice
1/2 cup medium dice, chilled unsalted butter
1/2 teaspoon very finely grated lime zest

WHISK TOGETHER YOLKS AND LIME JUICE
ADD HALF THE BUTTER
HEAT AND WHISK, OVER VERY LOW HEAT, UNTIL MELTED
ADD REMAINING BUTTER, HEAT AND WHISK VIGOROUSLY, UNTIL THICKENED
STIR IN LIME ZEST
REMOVE FROM HEAT
SERVE HOT OR AT ROOM TEMPERATURE
COVER AND CHILL ANY REMAINDE

Nutrition Facts
Amount Per Serving: Calories 318 - Calories from Fat 306
Percent Total Calories From: Fat 96%, Protein 3%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 20g, Cholesterol 220mg, Sodium 9mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1366 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Louis Dressing with Sweet Pickles

6 servings

1 cup mayonnaise
1/4 cup catsup
1 teaspoon strained fresh lemon juice
1/4 cup finely minced scallions
1/4 cup very finely diced sweet pickle
2 tablespoons minced parsley
1 teaspoon Worcestershire sauce
1/8 teaspoon liquid hot pepper sauce

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-24 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 289 - Calories from Fat 266
Percent Total Calories From: Fat 92%, Protein 0%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 5g, Cholesterol 13mg, Sodium 396mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 357 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Louisiana Style Bbq Sauce

4 servings

1/2 cup olive oil, or a mixture of olive and peanut oils
1 cup minced onion
1 cup seeded minced green bell pepper
1 cup minced celery
8 ounces tomato sauce
3/4 cup catsup
1 teaspoon creole mustard
1 tablespoon apple cider vinegar
1/4 teaspoon liquid smoke
1/8 teaspoon liquid hot pepper sauce

SAUTE ONIONS, BELL PEPPERS, AND CELERY IN OILS FOR 5 MINUTES ADD REMAINING INGREDIENTS-MIX WELL
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
USE AS A SAUCE WITH SHELLFISH AND RIC

Nutrition Facts
Amount Per Serving: Calories 349 - Calories from Fat 247
Percent Total Calories From: Fat 71%, Protein 3%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 4g, Cholesterol 0mg, Sodium 923mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1211 units, Vitamin C 41 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Madeira Sauce

1 servings

1 quart demiglaze
4 ounces Madeira

HEAT DEMIGLAZE TO REDUCE BY 1/2 CUP
STIR IN MADEIRA WINE
KEEP WARM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 613 - Calories from Fat 233
Percent Total Calories From: Fat 38%, Protein 8%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 4g, Cholesterol 0mg, Sodium 5441mg, Total Carbohydrate 53g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 6 units


PrevRcpContentsNextRcp

Maitre d'Hotel Butter

1 servings

1 pint unsalted butter
1/4 cup minced flat-leaf parsley
1 ounce strained fresh lemon juice
1/4 teaspoon white pepper

SOFTEN THE BUTTER IN A FOOD PROCESSOR
ADD THE REMAINING INGREDIENTS
BEAT SLOWLY, UNTIL WELL INCORPORATED
ROLL THE BUTTER INTO A 1-INCH DIAMETER LOG
WRAP IN PLASTIC OR WAXED PAPER AND CHILL UNTIL FIRM
CUT INTO 1/4-INCH SLICES
SERVE CHILLED, AS A GARNISH FOR BROILED OR GRILLED ITEM

Nutrition Facts
Amount Per Serving: Calories 3352 - Calories from Fat 3318
Percent Total Calories From: Fat 99%, Protein 1%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 369g, Saturated Fat 229g, Cholesterol 995mg, Sodium 56mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 14694 units, Vitamin C 27 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Maltaise Sauce

1 servings

1 quart Hollandaise sauce
4 to 2 ounces strained fresh orange juice
2 teaspoons very finely grated orange zest

COMBINE INGREDIENTS-MIX WELL
SERVE WARM, WITH ASPARAGU

Nutrition Facts
Amount Per Serving: Calories 2904 - Calories from Fat 2456
Percent Total Calories From: Fat 85%, Protein 5%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 273g, Saturated Fat 167g, Cholesterol 753mg, Sodium 4529mg, Total Carbohydrate 79g, Dietary Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 9380 units, Vitamin C 40 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Maltesersosse

2 servings

1/2 orange
1/4 cup minced scallions
1 tablespoon dry white wine
1 tablespoon cider vinegar
3 tablespoons unsalted chicken stock
2 slightly beaten egg yolks
1/2 cup small dice, chilled unsalted butter
1 teaspoon strained fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
5 to 3 tablespoons whipped cream

PARE ZEST FROM ORANGE, CUT INTO STRIPS
BLANCH ZEST IN BOILING WATER FOR A FEW SECONDS
MINCE AND SET ASIDE
SQUEEZE JUICE FROM ORANGE HALF, STRAIN, AND SET ASIDE COMBINE SCALLIONS, WINE, VINEGAR, AND STOCK IN A SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
STRAIN WELL, DISCARDING SOLIDS
ALLOW TO COOL
COMBINE STRAINED MIXTURE AND EGG YOLKS IN A DOUBLE-BOILER, OVER A LOW FLAME
WHISK IN BUTTER, ONE PIECE AT A TIME, UNTIL MELTED
WHISK IN LEMON JUICE, SALT, PEPPER, ZEST, AND ORANGE JUICE
REMOVE FROM HEAT
FOLD IN WHIPPED CREAM
SERVE WARM OR AT ROOM TEMPERATURE, WITH FISH OR ASPARAGU

Nutrition Facts
Amount Per Serving: Calories 520 - Calories from Fat 472
Percent Total Calories From: Fat 91%, Protein 3%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 52g, Saturated Fat 31g, Cholesterol 334mg, Sodium 453mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 2219 units, Vitamin C 21 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Mango Sauce

6 servings

1 pound small dice, peeled and pitted mango
2 tablespoons strained fresh orange juice
1 tablespoon strained fresh lemon juice
1 tablespoon sugar

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A VERY SMOOTH PUREE
FORCE THROUGH A FINE STRAINER OR CHINOIS
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 66 - Calories from Fat 2
Percent Total Calories From: Fat 3%, Protein 3%, Carbohydrate 94%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 2960 units, Vitamin C 25 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Mango-Citrus Chutney

16 servings

2 pounds fresh mangoes
1 tablespoon kosher salt
2 cups sugar
1 cup white vinegar
1/2 cup slivered blanched almonds
1/2 cup thinly sliced candied orange rind
1/2 cup thinly sliced, candied lemon zest
1/4 pound thinly sliced, candied citron
3/4 cup sultana raisins
1 tablespoon thinly sliced fresh ginger root
1/4 cup thinly sliced candied ginger
1 tablespoon minced garlic
3 dried red chiles, seeded and finely minced
1 cup very finely minced onion

REMOVE AND DISCARD PEELS FROM MANGOES, SLICE THINLY
COMBINE MANGOES AND SALT-TOSS TO MIX WELL
COVER AND ALLOW TO STAND FOR 4-8 HOURS, DRAIN WELL
COMBINE SUGAR AND VINEGAR IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL AND SIMMER FOR 5 MINUTES
REDUCE FLAME AND ADD MANGOES
HEAT FOR 15 MINUTES, UNTIL VERY TENDER, STIRRING OCCAISIONALLY
ADD THE REMAINING INGREDIENTS-MIX WELL
SIMMER FOR 30-60 MINUTES, UNTIL THICKENED
REMOVE FROM HEAT AND ALLOW TO COOL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 256 - Calories from Fat 24
Percent Total Calories From: Fat 9%, Protein 3%, Carbohydrate 88%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 445mg, Total Carbohydrate 56g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 2362 units, Vitamin C 22 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Marchand de Vin

25 servings

6 ounces red wine
2 ounces minced shallots
1 quart demiglaze

COMBINE RED WINE AND SHALLOTS IN A SAUCEPOT, OVER A MEDIUM FLAME
HEAT TO REDUCE BY THREE-FOURTHS
ADD DEMIGLAZE, SIMMER, AND STRAIN
KEEP WARM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 26 - Calories from Fat 9
Percent Total Calories From: Fat 35%, Protein 8%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 218mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 284 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Marinade for Rabbit or Game

8 servings

1 cup white wine
1 cup thinly sliced onion
1/4 cup olive oil
1/2 teaspoon crumbled rosemary
6 crushed juniper berries
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1/8 teaspoon cayenne

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
USE AS A MARINADE FOR RABBIT OR GAM

Nutrition Facts
Amount Per Serving: Calories 90 - Calories from Fat 61
Percent Total Calories From: Fat 68%, Protein 1%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 3mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 14 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Meuniere Sauce

2 servings

1 cup seafood-based white stock
1 teaspoon minced garlic
1 cup unsalted butter
2 tablespoons flour
2 ounces Worcestershire sauce
1/4 teaspoon kosher salt

COMBINE STOCK AND GARLIC IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 MINUTES
REMOVE FROM HEAT AND SET ASIDE
HEAT ONE-FOURTH THE BUTTER IN A SAUCEPAN, OVER A MODERATE FLAME
ADD FLOUR AND WHISK UNTIL SMOOTH
REMOVE FROM HEAT
HEAT STOCK MIXTURE, OVER A MEDIUM FLAME
WHISK IN FLOUR MIXTURE
PLACE OVER A LOW FLAME
ADD REMAINING INGREDIENTS, HEAT AND STIR UNTIL THICKENED KEEP WARM OVER HOT, NOT BOILING, WATER
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 878 - Calories from Fat 834
Percent Total Calories From: Fat 95%, Protein 1%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 93g, Saturated Fat 57g, Cholesterol 249mg, Sodium 408mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 3474 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Mexicali Marinade

1 servings

1/3 cup olive oil
2 tablespoons minced garlic
1/3 cup cider vinegar
1/3 cup unfiltered apple juice
1 teaspoon chile powder
1 teaspoon sugar
1 teaspoon kosher salt
1/4 teaspoon pepper

HEAT OIL IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD GARLIC AND SAUTE FOR 3 MINUTES
STIR IN REMAINING INGREDIENTS-MIX WELL
REMOVE FROM HEAT, COOL
USE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 792 - Calories from Fat 654
Percent Total Calories From: Fat 83%, Protein 1%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 73g, Saturated Fat 10g, Cholesterol 0mg, Sodium 2379mg, Total Carbohydrate 32g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 703 units, Vitamin C 47 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Mexican-Style Bbq Sauce

8 servings

1/2 cup olive oil
1 cup very finely diced onion
1 tablespoon minced garlic
20 ounces peeled canned tomatoes
1 teaspoon kosher salt
1/2 teaspoon cayenne
2 tablespoons chile powder
1/4 cup cider vinegar

HEAT 2 TABLESPOONS OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 1 MINUTE
ADD GARLIC AND SAUTE FOR 8-10 MINUTES, UNTIL ONIONS ARE LIGHTLY BROWNED
ADD REMAINING INGREDIENTS, EXCEPT VINEGAR
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20 MINUTES
STIR IN VINEGAR AND SIMMER FOR ANOTHER 10 MINUTES
USE AS A MARINADE OR BASTE FOR PORK
OR, ADD PORK AND SIMMER UNTIL TENDE

Nutrition Facts
Amount Per Serving: Calories 158 - Calories from Fat 126
Percent Total Calories From: Fat 80%, Protein 3%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 426mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 999 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Middle Eastern Bbq Sauce

1 servings

1/4 cup strained fresh lemon juice
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon cardamom
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon sugar
1 tablespoon very finely minced garlic

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 1-96 HOURS
USE AS A MARINADE OR BASTING SAUC

Nutrition Facts
Amount Per Serving: Calories 333 - Calories from Fat 248
Percent Total Calories From: Fat 74%, Protein 2%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 4g, Cholesterol 0mg, Sodium 2355mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 15 units, Vitamin C 34 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Mild Red Chile Sauce

16 servings

3 tablespoons corn oil
2 tablespoons pureed garlic
1/2 cup blended mild chile powder
3 cups unsalted beef stock
1 teaspoon kosher salt
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon sugar
1 beaten egg
1/2 cup seeded, pureed red bell pepper
2 tablespoons flour, toasted @ 350 deg for 2 minutes
1 cup tomato sauce
1/2 teaspoon liquid hot pepper sauce

HEAT OIL IN A LARGE SAUCEPAN, OVER A MEDIUM FLAME
ADD GARLIC AND SAUTE BRIEFLY
REDUCE HEAT TO LOW
STIR IN 1 CUP STOCK AND CHILE POWDER
HEAT AND STIR FOR 3-4 MINUTES, OVER A LOW FLAME, WITHOUT BURNING
STIR IN REMAINING INGREDIENTS-MIX WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES
SKIM WELL, COOL
COVER AND CHILL FOR 1-48 HOURS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 57 - Calories from Fat 32
Percent Total Calories From: Fat 56%, Protein 12%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 13mg, Sodium 419mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1395 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Mocha Sauce

4 servings

1/4 cup unsalted butter
1/8 teaspoon kosher salt
2 ounces unsweetened chocolate
3/4 cup half and half
1 cup sugar
1/2 teaspoon vanilla
1 tablespoon powdered instant coffee

COMBINE BUTTER AND CHOCOLATE IN A BOWL
SET OVER HOT WATER AND STIR UNTIL MELTED
STIR IN SUGAR, UNTIL DISSOLVED
REMOVE FROM HEAT
GRADUALLY STIR IN SALT AND CREAM
SET OVER HOT WATER AND STIR UNTIL THOROUGHLY BLENDED REMOVE FROM HEAT
STIR IN VANILLA AND INSTANT COFFEE
SERVE WARM, SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 462 - Calories from Fat 219
Percent Total Calories From: Fat 47%, Protein 3%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 15g, Cholesterol 48mg, Sodium 96mg, Total Carbohydrate 58g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 640 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Mousseline Sauce

1 servings

1 quart Hollandaise sauce
1 cup heavy cream, beaten to stiff peaks

FOLD WHIPPED CREAM INTO HOLLANDAISE SAUCE
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 3714 - Calories from Fat 3248
Percent Total Calories From: Fat 87%, Protein 4%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 361g, Saturated Fat 222g, Cholesterol 1080mg, Sodium 4618mg, Total Carbohydrate 78g, Dietary Fiber 0g, Sugars 0g, Protein 38g, Vitamin A 12754 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Mushroom Sauce

50 servings

4 ounces sliced mushrooms
1 ounce unsalted butter
1 tablespoon strained fresh lemon juice
4 quarts supreme, white wine, allemande, or Veloute sauce

SAUTE MUSHROOMS IN BUTTER, ADDING LEMON JUICE TO KEEP THEM WHITE
ADD TO WHITE WINE SAUCE, SUPREME SAUCE, VELOUTTE SAUCE, OR ALLEMANDE SAUCE
DO NOT STRAIN
KEEP WARM
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 72 - Calories from Fat 50
Percent Total Calories From: Fat 70%, Protein 9%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 18mg, Sodium 155mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 206 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Mustard Cream Sauce

2 servings

1/3 cup dry mustard
2 tablespoons water
1/3 cup white wine
1 tablespoon white wine vinegar
1/4 cup minced shallot
1 teaspoon black pepper
1 whole bay leaf
1/4 teaspoon thyme
2 cups heavy cream

COMBINE MUSTARD AND WATER-MIX WELL AND SET ASIDE
COMBINE WINE, VINEGAR, SHALLOTS, PEPPER, BAY, AND THYME IN A SAUCEPAN, OVER A HIGH FLAME
HEAT AND STIR UNTIL MOST OF LIQUID HAS EVAPORATED
STIR IN CREAM, HEAT AND STIR FOR 10 MINUTES
STIR IN MUSTARD
STRAIN THROUGH A CHINOIS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1049 - Calories from Fat 898
Percent Total Calories From: Fat 86%, Protein 6%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 100g, Saturated Fat 56g, Cholesterol 327mg, Sodium 97mg, Total Carbohydrate 17g, Dietary Fiber 2g, Sugars 0g, Protein 15g, Vitamin A 6137 units, Vitamin C 7 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

Mustard Dip with Horseradish

4 servings

2 beaten egg yolks
1 tablespoon sugar
3 tablespoons prepared mustard
2 tablespoons white wine vinegar
1 tablespoon water
1 tablespoon melted unsalted butter
1 tablespoon refrigerated prepared horseradish
1/2 teaspoon kosher salt
1/2 cup whipped cream

COMBINE INGREDIENTS (except cream) IN A STAINLESS BOWL-MIX WELL PLACE OVER, NOT IN, HOT WATER AND WHISK UNTIL THICKENED REMOVE FROM HEAT AND ALLOW TO COOL
FOLD IN WHIPPED CREAM
COVER AND CHILL FOR 1-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 99 - Calories from Fat 68
Percent Total Calories From: Fat 68%, Protein 9%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 116mg, Sodium 452mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 333 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Mustard Dip with Onion Cream

4 servings

3 tablespoons dry onion soup mix
1/2 cup milk
1 cup sour cream
2 tablespoons prepared mustard
kosher salt
white pepper

COMBINE SOUP MIX AND MILK IN A SMALL SAUCEPAN-MIX WELL
SET ASIDE TO STEEP FOR 15 MINUTES
ADD SOUR CREAM AND MUSTARD-MIX WELL
PLACE OVER A LOW FLAME
HEAT AND STIR FOR 3-4 MINUTES, UNTIL BLENDED
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 173 - Calories from Fat 128
Percent Total Calories From: Fat 74%, Protein 9%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 27mg, Sodium 928mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 309 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Mustard Dip-Basic

4 servings

2 tablespoons unsalted butter
2 tablespoons flour
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
1 cup milk
2 tablespoons prepared mustard

HEAT BUTTER IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR, HEAT AND STIR FOR 2-3 MINUTES
SEASON WITH SALT AND PEPPER
ADD MILK, ALL AT ONCE
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
STIR IN MUSTARD
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 110 - Calories from Fat 73
Percent Total Calories From: Fat 67%, Protein 10%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 24mg, Sodium 271mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 294 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Mustard Dip-Sweet and Sour

8 servings

1/2 cup dry mustard
1/2 cup vinegar
1 beaten egg
1/4 cup sugar
1/8 teaspoon kosher salt
1 cup mayonnaise

COMBINE DRY MUSTARD AND VINEGAR-MIX WELL
COVER AND ALLOW TO STAND FOR 8-48 HOURS
COMBINE EGGS, SUGAR, SALT, AND MUSTARD MIXTURE IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL THICKENED SLIGHTLY
REMOVE FROM HEAT AND ALLOW TO COOL THOROUGHLY
ADD MAYONNAISE-MIX WELL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 295 - Calories from Fat 243
Percent Total Calories From: Fat 83%, Protein 6%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 5g, Cholesterol 37mg, Sodium 206mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 165 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Mustard-Dill Sauce

4 servings

1/4 cup spicy brown mustard
1 teaspoon dry mustard
3 tablespoons sugar
2 tablespoons vinegar
1/3 cup corn oil
3 tablespoons finely minced fresh dill weed

COMBINE MUSTARDS, SUGAR, AND VINEGAR-MIX WELL
GRADUALLY WHISK IN OIL, UNTIL THICKENED
STIR IN DILL-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 223 - Calories from Fat 176
Percent Total Calories From: Fat 79%, Protein 2%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 2g, Cholesterol 0mg, Sodium 197mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Nam Pla

8 servings

1 cup fish sauce
1 tablespoon soy sauce
1 tablespoon very finely minced fresh ginger root
1 tablespoon very finely minced garlic
1 teaspoon liquid hot pepper sauce
3 tablespoons strained fresh lemon juice
2 tablespoons sugar
1/4 cup water

COMBINE INGREDIENTS-MIX WELL
ALLOW TO STAND AT ROOM TEMPERATURE FOR 30 MINUTES
COVER AND CHILL FOR 4-96 HOURS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 58 - Calories from Fat 5
Percent Total Calories From: Fat 8%, Protein 15%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 2412mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 107 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Nantua Sauce

50 servings

8 ounces clarified unsalted butter
8 ounces bread flour
4 quarts milk
1 peeled onion
1 whole clove
1 whole bay leaf
salt
nutmeg
white pepper
6 ounces shrimp, lobster, or crawfish butter
4 ounces heavy cream

HEAT BUTTER IN A LARGE SKILLET, OVER A LOW FLAME
ADD THE FLOUR AND WHISK TO MAKE A WHITE ROUX
REMOVE FROM HEAT TO COOL SLIGHTLY
IN A SAUCEPAN, SCALD THE MILK SLIGHTLY
GRADUALLY BEAT THE SCALDED MILK INTO THE ROUX
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 SHRIMP OR CRAWFISH BUTTER AND CREAM
ADD ADDITIONAL CREAM AS NEEDED TO ADJUST 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 WAR

Nutrition Facts
Amount Per Serving: Calories 133 - Calories from Fat 90
Percent Total Calories From: Fat 68%, Protein 10%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 31mg, Sodium 91mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 378 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

New Mexico Salsa Verde

3 servings

1 cup minced onion
1/2 cup roasted, seeded, and finely minced poblano chile
1 seeded minced jalapeno chile
1 tablespoon finely minced garlic
2 tablespoons corn oil
1/2 cup whipping cream
1/4 teaspoon kosher salt

SAUTE ONION, CHILES, AND GARLIC IN OIL FOR 8 MINUTES, UNTIL ONION IS TENDER
STIR IN WHIPPING CREAM AND SALT-MIX WELL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 269 - Calories from Fat 217
Percent Total Calories From: Fat 80%, Protein 4%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 10g, Cholesterol 54mg, Sodium 435mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 3527 units, Vitamin C 68 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Normandy Sauce

1 servings

4 quarts fish-based Veloute sauce
4 ounces finely minced mushroom stems and pieces
4 ounces oyster liquor, fumet, or fish stock
4 slightly beaten egg yolks
1 cup heavy cream
3 ounces small dice, chilled unsalted butter

COMBINE FISH BASED VELOUTE, MUSHROOMS, AND STOCK OR LIQUOR IN A LARGE SAUCEPOT, OVER A MODERATE FLAME
HEAT TO REDUCE BY ONE-THIRD
REMOVE FROM HEAT
COMBINE EGG YOLKS AND CREAM TO FORM A LIASON
STIR A SMALL AMOUT OF SAUCE INTO YOLK MIXTURE-MIX WELL
STIR YOLK MIXTURE BACK INTO HOT SAUCE
STRAIN THROUGH A CHINOIS
SWIRL IN BUTTER TO FINISH
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 5070 - Calories from Fat 3902
Percent Total Calories From: Fat 77%, Protein 8%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 434g, Saturated Fat 245g, Cholesterol 2173mg, Sodium 7893mg, Total Carbohydrate 193g, Dietary Fiber 1g, Sugars 0g, Protein 99g, Vitamin A 16775 units, Vitamin C 20 units, Calcium 0 units, Iron 8 units


PrevRcpContentsNextRcp

Nuoc Mam

8 servings

1 cup soy sauce
1 teaspoon anchovy paste
1 tablespoon pureed fresh ginger root
1 tablespoon pureed garlic
1 teaspoon crushed red chiles
3 tablespoons strained fresh lemon juice
2 tablespoons sugar
1/4 cup water

COMBINE INGREDIENTS-MIX WELL
ALLOW TO STAND AT ROOM TEMPERATURE FOR 30 MINUTES
COVER AND CHILL FOR 4-96 HOURS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 40 - Calories from Fat 1
Percent Total Calories From: Fat 3%, Protein 22%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2062mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 163 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Old-Style Marinade and Basting Sauce

8 servings

2 cups cider vinegar
1 cup unsalted butter
1 teaspoon kosher salt
1 tablespoon strained fresh lemon juice
1/4 teaspoon crushed red chiles

COMBINE INGREDIENTS IN A SMALL SAUCEPAN, OVER A LOW FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
USE AS A MARINADE OR BASTE FOR GRILLIN

Nutrition Facts
Amount Per Serving: Calories 223 - Calories from Fat 207
Percent Total Calories From: Fat 93%, Protein 0%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 14g, Cholesterol 62mg, Sodium 298mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 909 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Onion Dipping Sauce with Blue Cheese and Walnuts

8 servings

1 cup sour cream
2 tablespoons dry onion soup mix
1/2 cup very finely crumbled blue cheese
1/3 cup very finely chopped walnuts

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 135 - Calories from Fat 107
Percent Total Calories From: Fat 79%, Protein 11%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 18mg, Sodium 298mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 202 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContents

Onion-Beef Dipping Sauce

4 servings

2 tablespoons unsalted butter
1 tablespoon sugar
1/2 cup very finely minced onion
3 tablespoons flour
1 cup reduced unsalted beef stock
1 tablespoon cider vinegar

COMBINE BUTTER AND SUGAR IN A SAUCEPAN, OVER A LOW FLAME HEAT AND STIR FOR 4-5 MINUTES, UNTIL GOLDEN
ADD ONIONS, HEAT AND STIR FOR 2-3 MINUTES
WHISK IN FLOUR, HEAT AND STIR FOR 2-3 MINUTES
VIGOROUSLY WHISK IN BROTH, HEAT AND STIR UNTIL THICKENED
ADD VINEGAR-MIX WELL
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 8-10 MINUTES
REMOVE FROM HEAT
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 98 - Calories from Fat 54
Percent Total Calories From: Fat 55%, Protein 6%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 197mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 217 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


This page last updated on 28 May 2001.
Copyright © 1997-2016 Salvatore's Kitchen. Page designed and maintained by MultiWebs.net.