Sauces for Meat and Fish

Key to Flavour in Cooking= salt + savoury + sweet

Savoury refers to something acidic: vinegar, wine or citrus juice.

Salt, pepper and lemon juice or vinegar plus oil make a simple but perfect salad dressing when you add a little sweetness--it doesn't need to be in the dressing, add few sweet tomatoes or onion slices to the salad. Sweet could be adding sugar or honey, or just the natural sugars of vegetables or fruits.

Alliums like onion and garlic, carmelized in oil to bring out their natural sugars, add sweetness to many dishes.

Skillet Sauce for Meat

1. Add oil to pan if needed. Brown meat over high or medium high heat, then cook on medium heat until done, in same pan or in oven. Right after removing meat from pan, start sauce in the same pan.
2. Pan should have a thin coat of fat across the bottom. If not, add olive oil. If there is too much fat, pour some off into a container for disposal.
3. Lower heat. Add any of: onions, shallots, leeks, scallions, garlic. Stir and cook until slightly translucent and a little tender, 2-3 minutes.
4. Turn heat to medium high, add any sliced or diced vegetables: e.g. mushrooms or peppers. Cook,  stirring until just tender, 2-8 minutes.
5. Turn off heat and add liquid, e.g. a little balsamic vinegar or wine, broth, milk, coconut milk, cream or water. Liquid will bubble vigorously when it hits the hot pan.
6. Turn heat to medium. Simmer, stirring and scraping bottom and sides of pan to incorporate any stuck browned bits into liquid. The browned bits add flavour.
7. Continue simmering and stirring until mixture is saucy, 3-4 minutes.Alcohol in wine will dissipate and creamy sauces will thicken. If sauce is too thin, take a little cold water or some of the liquid from the pan, whisk in 1 Tbsp flour or corn starch, and stir this mixture into the liquid in the pan.
8. Stir in any juices from cooked meat (from pan if finished in oven or from plate on which it's resting) and season to taste with dry herbs, salt, pepper.
9. If sauce is too salty, stir in a bit of water. For a richer-tasting sauce, stir in 1 Tbsp. butter.
10. Scatter fresh herbs over warm sauce, serve over or alongside meat.

Sauce examples:

Grilled Steak: 2 Tbsp chopped chives mixed in 1 Tbsp melted butter, brush on grilled steaks.

Chicken: Deglaze the pan by stirring apple cider vinegar in with the brown bits, add spices and herbs, drizzle over cooked chicken.

Adobo: Garlic, apple cider vinegar, diced tomato &  juice, cumin, chiles or chile powder, salt & pepper.

Asian: Garlic, sesame oil, grated ginger, rice wine, soy sauce, brown sugar, sesame seeds.

Soy: 1 large sliced green onion, 2 green peppers sliced, 2 cloves garlic minced, 1 tsp ground ginger, 1/4 cup soy sauce, 1 Tbsp brown sugar, 1/2 cup water, 1/4 cup sliced mushrooms.

Soy Sauce for 4 Salmon Fillets: 1/4 cup low sodium soy sauce, 3 Tbsp honey, 1 Tbsp lime juice, 2 tsp peeled and grated fresh ginger. Pour over cooked fish.

Balsamic: Onion, balsamic vinegar, butter, salt.

Lemon Butter (for fish): butter, lemon juice, parsley.

White Wine Lemon Sauce (for 4 fillets white fish: cod, sole, sea bass or flounder)

1. Finely chop 1 medium shallot, add to a pot with 1 cup dry white wine and juice of 1 lemon. Bring to a boil, reduce heat, simmer 10 minutes or until liquid reduces to 1/4 cup. 
2. Remove from heat. Whisk in 6 Tbsp diced unsalted butter, 1/4 cup chopped capers (optional), 3/4 cup loosely-packed roughly-chopped fresh herbs (parsley, tarragon, chervil, dill, thyme), 1/4 tsp salt, pinch of pepper. Set sauce aside, keep warm.
3. Sprinkle 4 fish fillets with salt and pepper and put in a frying pan with 3 Tbsp of the lemon sauce. Sprinkle with additional herbs. Cook about 4 minutes until fish is turning golden, flip over to cook other side, sprinkle with more herbs and cook through (about 3 more minutes).
4. Serve with remaining sauce and lemon slices for garnish.

Lime Butter (for fish or corn on the cob): 1/2 cup softened butter, zest and juice 1 lime, 2 Tbsp minced fresh cilantro or parsley, 1/2 tsp salt, 1/2 tsp smoked paprika, 1/4 tsp ground black pepper

Tomato Topping (good over fish or cooked chicken breasts): Saute 1 minute in 1 Tbsp oil: 2 cloves sliced garlic, 1-1/2 inch piece thinly sliced ginger. Add 1 pint grape tomatoes, cook 3-4 minutes. Toss with 3 Tbsp orange juice and 1 tsp orange zest.

Poblano Cream: Scallions, poblano pepper, heavy cream, cilantro, salt.

Chimichurri: Garlic, red wine vinegar, chilli pepper flakes, parsley or cilantro, salt.

Lamb: Onions, olive oil, salt & pepper, rosemary or mint or thyme.

Mushroom Wine: Leek, mushrooms, red wine, thyme, salt & pepper.

Spicy Coconut Milk: Shallots, chilli pepper, coconut milk, chives, salt & pepper.

Burger Condiments

1. Mix Thousand Island dressing with a bit of relish for a homemade Big Mac.

2. Whisk together yellow mustard, mayo, ketchup and sweet pickle relish and keep all the condiment bottles off the table.

3. Whisk mayo with a little hot sauce.

Cheese Sauce (Gorgonzola) for Beef

Gorgonzola is a strong-flavoured, crumbly cheese. Don't use sweet or "dolce" gorgonzola.

This sauce is good drizzled over a filet of beef. Bridal expert Randy Fenoli prepared this on the Marilyn Dennis show in Toronto.

• 4 cups whipping cream
• 4 ounces crumbly Gorgonzola cheese
• 3 Tbsp freshly grated Parmesan cheese
• 3/4 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 3 Tbsp minced fresh Italian parsley

Bring heavy (whipping) cream to full boil in a medium saucepan over medium-high heat.

Continue to boil rapidly about 5 minutes until thickened, stirring occasionally.

Watch carefully as cream boils over easily.

Remove from heat.

Whisk in Gorgonzola, Parmesan, salt, pepper, parsley.

Keep over low heat until ready to servce drizzled over thick slices of cooked beef filet.

Chili Oil

Drizzle over noodles, tofu.

• 1 cup sunflower oil
• 1/3 cup dry chili flakes

1. Heat oil in a small saucepan over medium heat until a wooden spoon stuck into the oil releases many bubbles (a trick to let you know the oil is hot enough).
2. Put chili flakes into another pot or heat-proof 2-cup container.
3. Pour hot oil over chili flakes, stir.
4. Set aside to cool for 3 hours.
5. Strain oil to remove the chilis.
6. Put strained oil into a clean container and refrigerate.
7. Oil will keep, refrigerated, for a few months.

10 Minute Hot Sauce: Serrano Chili Pepper

Makes 1 cup of hot sauce

• 1 cup white vinegar
• 1 tsp coarse or kosher salt
• 1/4 tsp granulated sugar
• 2 serrano chilies, seeded and chopped, about 1/4 cup
• 1 cup packed grated carrots, about 1-2 carrots

1. In a wide, shallow saucepan, combine vinegar with 1 Tbsp water.
2. On high heat, bring to a boil.
3. Add chilies and carrots, reduce heat to medium.
4. Gently boil, partially covered, until carrot is tender (4 minutes).
5. Remove from heat.
6. Pour carrot mixture into a blender.
7. Cover lid with a kitchen towel and puree at least 2 minutes.
8. Scrape hot sauce into a small jar.
9. Let cool, then cover with lid and refrigerate up to 1 month.
10. Shake before serving.

Chili Pepper Vinegar, South Carolina Style

• 4 cups distilled white vinegar
• 3 Tbsp kosher salt
• 1 Tbsp crushed red pepper flakes (or more to taste)
• 1 Tbsp black pepper

Put all ingredients in a jar with a lid, shake.

Let stand at room temperature at least 4 hours or overnight (up to 12 hours).

Store in an airtight container at room temperature up to 1 month.

Cilantro Mint Sauce (for Chicken Chimichurri wraps)

In a blender, puree until smooth:

• 1 bunch fresh cilantro leaves (about 2 cups)
• 1 bunch fresh mint leaves (about 2 cups)
• 1/2 cup pine nuts (or substitute chopped walnuts)
• 1/2 cup chicken broth
• 1/4 cup fresh lime juice
• 1 Tbsp white wine vinegar
• 1 garlic clove, chopped
• 1/2 tsp ground cumin
• 1/2 tsp. red pepper flakes

Cover and refrigerate up to 3 days.

To serve with wraps, drizzle about 2 Tbsp of sauce on seasoned, cooked chicken fillets topped with mashed avocado and lettuce on a 9" wrap before wrapping.

Chimichurri Steak Sauce with Parsley

Pulse all ingredients in a blender just until minced:

• 2 cups chopped parsley
• 1/4 cup olive oil
• 3 Tbsp lemon juice
• 3 tbsp red wine vinegar
• 2 Tbsp chopped red onion
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red chili flakes
• 4 halved garlic cloves

Use on grilled tofu or steak

Chimichurri Steak Sauce with Cilantro & Parsley

Serve with 2 12-oz. grilled strip steaks and  peppers (1 lb. baby mixed peppers tossed with 1 Tbsp oil and 1/4 tsp each salt and pepper, grilled until charred, then sliced.)

• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• salt and pepper
• 2 scallions, finely chopped
• 1 small clove garlic, grated
• 1/2 large red chile, seeded and finely chopped
• 1/2 cup flat-leaf parsley, chopped
• 1/2 cup fresh cilantro, chopped

In a small bowl, combine vinegar, scallions, garlic, chile, oil, a pinch each of salt and pepper.

Stir in parsley and cilantro.

Cilantro Steak Sauce

Enough for 4 grilling steaks, about 500 g. Grill 1 inch thick steaks, seasoned with salt and pepper, on an oiled grill at medium-high for 3-5 minutes per side for medium rare. Let stand 5 minutes on a cutting board, slice into strips, then plate and serve drizzled with cilantro sauce.

• 1/2 tsp salt
• 3 garlic cloves
• 2 serrano chilis, coarsely chopped
• 1/2 cup lime juice
• 2 Tbsp fish sauce
• 2 Tbsp brown sugar
• 1 cup fresh chopped cilantro
• 1/2 cup fresh mint leaves

Whirl garlic and chilis in a food processor until finely chopped.

Add lime juice, fish sauce, brown sugar, cilantro and mint.

Whirl until finely chopped.

Scrape into a small bowl and set aside.

Chinese Spicy Sauce

For a quick noodle dish, toss Chinese noodles, cooked according to package directions, in this Spicy Sauce. Add to stir-fried vegetables, cooked meat, chopped peanuts, and cooked noodles or bean sprouts and serve with steamed rice for a complete meal.

For authentic Chinese flavors, use Chinkiang vinegar, Chinese or Korean chili flakes, dry sherry or rice wine and ground Sichuan peppercorns. Using white vinegar, generic chili pepper flakes, black peppercorns, and brown sugar in water (instead of  dry sherry) works too.

Caution! Heating vinegar and chili flakes can create spicy steam that can hurt he eyes and throat. (Think pepper spray!) Be careful, cook in a well-ventilated location, don't get the sauce on your fingers and then rub your eyes, and don't make large quantities of pepper sauce at once.

*Instead of cooking chili pepper flakes, a safer method is to leave them out until you've taken the sauce off the stove, then pour the hot sauce over the chili pepper flakes in a bowl and quickly cover.

• 1/2 cup rice vinegar OR white vinegar 
• 1/4 cup soy sauce
• 2 Tbsp brown sugar mixed in 1/4 cup water OR 1/4 cup dry sherry OR Chinese rice wine
• 1/3 cup white granulated sugar 
• 1 Tbsp cornstarch
• 1/2 tsp salt
• 3 Tbsp peanut OR vegetable oil
• 2 Tbsp white sesame seeds 
• 1-3 tsp dried chili pepper flakes (adjust quantity to level of heat you like)
• 1 tsp ground black peppercorns 
• 4 tsp bottled California minced garlic OR 8 fresh garlic cloves, minced
• 2 Tbsp grated ginger (store fresh ginger in freezer and grate it frozen as needed)

1. Whisk together in a small bowl: vinegar, soy sauce, brown sugar water (or dry sherry), white sugar, cornstarch and salt. Set aside.
2. In a small sauce pan, heat on medium low until just browned: oil, chili pepper flakes*, sesame seeds.
3. Stir in garlic, ginger, pepper. Cook about a minute.
4. Stir in the vinegar/cornstarch mixture.
5. Cook, stirring. If mixture bubbles, remove from heat and lower heat setting.
6. When sauce thickens slightly, coating the spoon, transfer to a bowl to cool if not using immediately.
7. Sauce can be made ahead, cooled, and stored in an airtight jar or container 1-2 weeks in fridge.
8. Sauce can be frozen.

Chow Mein Sauce

• 2 Tbsp soy sauce
• 2-3 Tbsp dry or medium sherry OR Chinese rice wine
• 1 Tbsp cornstarch
• 1 tsp light brown sugar

• 1 Tbsp sunflower oil
• 1 Tbsp sesame oil
• 1 garlic clove, finely chopped
• 1 Tbsp grated fresh ginger
• 4 green onions, chopped
• 2 Tbsp oyster sauce
• 4 Tbsp water

1. Mix first 4 ingredients, use to cover meat strips, marinate 30 minutes.
2. Heat oils, fry garlic and ginger.
3. Add vegetables (peppers, sugar snap peas, onions).
4. Add marinated meat with juices, stir-fry till cooked.
5. Pour in oyster sauce and water, stir till thickened slightly.
6. Serve with noodles.
7. Garnish with chopped parsley, toasted sesame seeds (optional)

Coconut Curry Sauce 

• 1 400 ml can coconut milk
• 1 Tbsp curry paste

Boil coconut milk and curry paste, constantly stirring, until reduced by half (about 10 minutes)

Coleslaw Dressing

Whenever my mom, Marilyn, made coleslaw, everybody would rave that it was the best they'd ever had!

She shredded fresh cabbage, grated in a bit of carrot, and mixed it with Kraft Miracle Whip.

Other options:

Mix equal amounts of Hellman's Mayonnaise and sour cream. 

Add apple cider vinegar and salt and pepper to taste.

Mix into pre-shredded bagged coleslaw.

For variety, if you have really fresh corn on the cob, cut the kernels from the cob with a knife and add raw to the coleslaw. 

Lime Dressing for Cabbage and Cilantro Coleslaw 

• 1/2 head green cabbage, shredded
• 3/4 cup thinly sliced white or red onion
• 1/2 cup fresh cilantro
• 1/4 cup vegetable oil
• 3 Tbsp fresh lime juice
• 1 Tbsp apple cider vinegar
• 2 tsp freshly ground pepper
• salt to taste

In a large bowl, combine cabbage, onion, cilantro.

In a medium bowl, whisk oil, lime juice, vinegar to combine.

Sprinkle cabbage mixture with pepper and add salt to taste.

Toss with oil mixture.

Dijon Dressing for Slaw

Enough for 4 cups finely shredded brussels sprouts or cabbage mixed with 1 cup halved grapes or shredded carrot.

• 3 Tbsp canola oil
• 1 Tbsp cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp salt

Whisk dressing ingredients in a large bowl until combined.

Season with fresh pepper.

Toss vegetables in dressing, sprinkle with:

• 3 Tbsp toasted slivered almonds

Buttermilk Salad Dressing

• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1-1/2 Tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 Tbsp fresh tarragon, chopped

Whisk together ingredients.

Toss with:

• 6 cups washed, torn lettuce
• 1 medium bulb fennel, thinly sliced (optional)
• 1 small cucumber cut into matchsticks
• 2 scallions, sliced OR sliced red onion

Fruit Dip for 4

• 3/4 cup plain yogurt
• 3 Tbsp honey
• 1/4 tsp vanilla

French Dressing

• 1 Tbsp Dijon  mustard
• 4 tsp white wine vinegar
• 1/2 tsp dried tarragon leaves
• 1/2 tsp salt
• 1 cup olive oil

Garlic-Mayo Sandwich Sauce

• 3 Tbsp mayonnaise
• 1 tsp chopped garlic (1 clove minced)

Slice a long baguette lengthwise, on the bottom half spread the garlic mayo sandwich sauce.

Top with:

• 4 cups cooked chicken
• 2 sliced tomatoes
• 1/4 cup shredded fresh basil
• 1 log creamy goat cheese, crumbled
• salt and pepper to taste.

Put top on baguette. Cut in 4 pieces.

About 540 calories per sandwich.

Hollandaise Sauce

Put in blender or food processor:

• 3 large egg yolks
• 3 Tbsp fresh lemon juice
• 1/4 tsp kosher salt

Puree on high 5 seconds.

While blender is running, gradually add:

• 6 Tbsp unsalted, melted butter

Use immediately on asparagus or a poached-egg topped english muffin with ham for a quick eggs benedict. Since eggs are not fully cooked, consider not serving to immuno-compromised, elderly or very young children.

Honey-Garlic Glaze or BBQ Sauce

• 1-1/2 cups liquid honey
• 1-1/2 cups ketchup
• 1-1/4 cup soya sauce
• 1 tsp. tabasco sauce
• 3 cloves garlic, minced.

Store in fridge.

Honey-Ginger Sauce for Salmon

• 1/4 cup soy sauce
• 3 Tbsp honey
• 1 Tbsp lime juice
• 2 tsp grated peeled ginger

Makes enough to pour over 4 cooked salmon fillets

Honey-Mustard Sauce, South Carolina Style

In a medium saucepan, whisk together:

• 2 cups yellow mustard
• 1/2 cup packed light brown sugar
• 1/2 cup honey
• 1/2 cup apple cider vinegar
• cayenne pepper (a few dashes)
• black pepper (to taste)

Cook over medium heat, stirring often, until sugar and honey dissolves and mixture starts to bubble, about 4-5 minutes.

Remove from heat.

Cool to room temperature, about 30 minutes.

Store in an airtight container in fridge, up to 3 months.

Honey Dipping Sauce (for Chicken Fingers)

• 1/2 cup mayonnaise
• 2 Tbsp honey
• 1 tsp hot sauce

Hot & Sweet Asian Dipping Sauce

Good with chicken, pork or lamb. Serve in small individual dipping bowls so meat and rice may be dipped in the bowls.

• 1/2 cup cider vinegar or white vinegar
• 1/2 cup sugar
• 1-2 cloves garlic, finely minced
• 1/4 tsp salt
• 1-1/2 tsp chile pepper flakes or minced dried red chiles.

Place vinegar in a small saucepan, heat to a boil over high heat.

Stir in sugar.

Lower heat to medium-low.

Simmer 5 minutes.

Use a mortar and pestle, pound or mash the garlic and salt to a paste.

Stir in the pepper flakes and blend well.

Remove vinegar from heat and stir in garlic paste until dissolved.

Let cool to room temperature.

Store in sealed glass jar.

Sauce is best used within 5 days but will keep refrigerated for several weeks.

Makes about 1/2 cup.

Italian Dressing

Makes 1 cup 

Puree in food processor or blender until smooth:

• 3 Tbsp white wine vinegar
• 1 Tbsp red wine vinegar
• 1 clove garlic
• 2 tsp Dijon mustard
• 1 tsp honey (optional)
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp pepper

On high speed, gradually add:

• 2/3 cup olive or canola oil

Remove from blender, stir in:

• 1/4 tsp dried oregano

Katsu Dipping Sauce for Meatballs

A dip for Teriyaki meatballs 

• 1 cup ketchup
• 4 tsp dry mustard powder
• 1-12 tsp garlic powder
• 1-12 tsp ground black pepper
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Frank's hot sauce (or additional worcestershire)

Stir all ingredients together in a small bowl.

Cover and refrigerate 1 hour before serving.

Ketchup - Spicy for Burgers

Spicy ketchup can be used as a condiment.

Or make spicy burgers from scratch by mixing the ingredients with 1 lb. ground beef, shape into 4 burgers and grill.

• 3/4 cup ketchup
• 1/4 cup Frank's Redhot sauce

Kung-Pao Sauce

• 6 Tbsp Chinkiang vinegar
• 6 Tbsp soy sauce
• 6 Tbsp chicken stock
• 6 Tbsp brown sugar
• 6 tsp cornstarch

Lemon Butter for Fish

• 1/2 cup softened butter (1 stick or 1/4 lb)
• 1/3 cup parsley, chopped
• juice of 1/2 lemon

Blend ingredients together, then melt butter over low heat.

Lemon Dijon Vinaigrette

Drizzle over mixed greens, potato or pasta salad, veggies, chicken, fish or meat.

• 2/3 cup extra virgin olive oil
• 1/3 cup fresh lemon juice
• 1 Tbsp Dijon mustard
• 1/8 tsp salt
• fresh pepper
• 1 tsp dried oregano or thyme (optional)

Combine all ingredients in a 250 ml Mason jar.

Season with fresh pepper and herbs if using.

Shake well. 

Refrigerate up to 1 week, shake before using.

Lime Stir Fry Sauce

• zest and juice of 1 small lime
• 1/3 cup soy sauce
• 1 tsp sesame oil
• 1 Tbsp hot chili paste
• 2 tsp. grated ginger
• 1-1/2 Tbsp corn starch

Italian Mayonnaise (Salsa Maionese) 

Makes 1 cup.

• 2 egg  yolks
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 Tbsp white wine
• 3 Tbsp white vinegar OR lemon juice
• 1 cup olive oil
• 1 clove garlic (optional)

Place egg yolks in small mixing bowl.

Add salt, pepper, 2 or 3 drops of vinegar or lemon juice and an equal amount of oil.

Beat vigorously in electric mixer at medium speed (or vigorously with spoon).

As soon as mayonnaise becomes firm, add a few more drops of oil and vinegar or lemon juice.

Continue to beat and add, a few drops at a time, all the oil and vinegar or lemon juice.

Add garlic and let stand 30 minutes.

Discard garlic when ready to use.

Sriracha Mayonnaise

Just a personal preference: use Huy Fong sriracha (the one with the rooster on the bottle) and Hellman's mayonnaise.

Stir together until well-blended:

• 2 Tbsp Huy Fong sriracha
• 1/3 cup Hellman's mayonnaise OR homemade mayonnaise

Mexican Grilled Corn Dressing

In small bowl, combine:

• 2/3 cup crumbled Cotija or Feta cheese, divided
• 1/2 cup mayonnaise
• 1/2 cup sour cream or plain yogurt
• 1/3 cup finely chopped fresh cilantro, divided
• 1 tsp chile powder
• zest of 1 lime (about 2 tsp)

Brush cheese mixture on 8 cobs of hot, grilled, seasoned corn (grilled 8-10 minutes, brushed with butter and seasoned with salt and pepper.)

Garnish each cob with a sprinkling of extra cheese and cilantro, serve with lime wedges.

Noodle Dressing #1

Vary the taste of the dressing by using the oils you have on hand and prefer.

• 1 tsp sunflower oil
• 2 cups onions, chopped
• 2 cloves garlic, minced
• 1 Tbsp sesame oil
• 1 Tbsp chili oil
• 1 Tbsp flaxseed OR fish oil
• 2 Tbsp olive oil
• 1/4 cup canola or sunflower oil
• 3 Tbsp tamari or soy sauce
• 1/3 cup tahini (ground sesame seed paste)
• 1/4 cup fresh lemon juice
• 1 Tbsp maple syrup OR Thai sweet chili sauce
• 2 Tbsp vegetable stock or water

Heat sunflower oil in frying pan over medium heat.

Add onions and garlic, cook until softened and starting to brown.

Remove from heat and let cool.

Put remaining ingredients in a blender.

add cooked onions and garlic.

Blend till smooth.

Use immediately or transfer to container and refrigerate 5-7 days.

Spicy Noodle Sauce

Good with Udon noodles.

Makes enough to toss with four 200g packages of noodles and 1 lb of thinly sliced cooked pork, chicken or ground meat (optional).

• 1 red onion thinly sliced
• 1 Tbsp vegetable oil
• 1 tsp ground coriander
• 1/2 tsp or more red pepper flakes
• 1/2 tsp ground black pepper
• 1/2 tsp ground Sichuan peppercorns
• 1/3 cup tamari
• 3 Tbsp maple syrup
• 1 Tbsp roasted sesame seeds for garnish
• picked cucumbers for garnish, optional

Heat the oil in a non-stick skillet, cook the onion (and meat if using).

Add spices, stir in for 1 minute. Keep warm.

Boil water for noodles and cook until tender, about 3-4 minutes for Udon noodles.

To the skillet, add noodles, tamari and maple syrup, toss to coat.

Serve in bowls garnished with pickled cucumbers, sprinkle with sesame seeds.

Quick Noodle Sauce

Mix: fish sauce, rice vinegar, gochujang, sugar.

Noodle Salad Sauce

• 3 Tbsp vegetable oil
• 3 cloves garlic, finely chopped
• 1 Tbsp fresh ginger root, finely chopped
• 1/4 tsp hot red pepper flakes
• 1 onion, finely chopped
• 1-1/2 cups chicken stock
• 3 Tbsp oyster sauce
• 1 tsp sesame oil
• salt OR soy sauce
• pepper to taste
• 3 green onions, chopped (garnish)

Noodle Salad Ingredients:

• 1 carrot, cut in matchstick pieces
• 2 cups cooked chicken meat, diced
• 2 stalks celery, sliced
• 1/4 lb. snow peas, trimmed
• 2 cups diced Chinese cabbage
• 1 lb. cooked, drained noodles (half rice stick, half bean thread (Chinese vermicelli)

Heat oil in lare skillet or wok.

Add garlic, ginger, hot pepper flakes and onion. Cook.

Add carrot and chicken, cook a few minutes.

Stir in noodles, clelery, snow peas, cabbage, chicken stock.

Cook 10 minutes.

Stir in oyster sauce, sesame oil, cook 1 minute.

Add soy sauce or salt and pepper to taste, sprinkle with green onions.

Serve at once or refrigerate and serve cold.

Makes 6-8 servings.

Oil and Vinegar  Basic Salad Dressing with Variations

Our everyday salad dressing is extra-virgin olive oil + wine or malt vinegar drizzled over salad greens that have been sprinkled with salt. Toss.

Oil and vinegar will combine better when whisked with an emulsifier, like Dijon mustard (for tang) or mayonnaise (for a creamy dressing.)

Oil carries the flavour of salad dressing.

Extra-virgin olive oil has a rich flavour. For a lighter taste, use safflower, sunflower, canola or olive oil. Peanut oil works in Asian style dressings.

Nut oils add a flavour change.

If your dressing tastes too oily, add salt.

Vinegar adds tang to dressings.

White wine vinegar is mellow.

Red wine vinegar adds colour but may contain sulphites. Nice in a salad with red onions.

Rice wine vinegar is mild and works in Asian dressings and cucumber salads.

Balsamic vinegar is mellow, dark and slightly sweet.

Sherry vinegar has a softer flavour and is good in Chinese noodle salads or stir fries.

Fresh lemon juice adds tang and fresh, non-fermented flavour in salads without vinegar.

Basic Dressing (makes 1 cup)

Dressing will last at least 3 weeks in the fridge.

Oil solidifies when refrigerated so remove from the fridge 1/2 hour before using.

• 1/4 cup vinegar (white wine vinegar or other)
• 1 Tbsp Dijon mustard OR mayonnaise
• 3/4 cup oil
• salt and freshly ground pepper to taste

1. Whisk together the vinegar and mustard with whisk or stick blender.
2. Slowly pour on oil, whisking as you do. Oil poured quickly is not absorbed.
3. Season with salt and pepper.

To Serve:

Ideally wash the lettuce ahead of time, dry using a salad spinner, and store in fridge until using. Norm's mom always washed lettuce the day before or morning of a dinner party.

Wet lettuce will not hold the dressing well.

Washed and dried lettuce wrapped in paper towels in a plastic bag will last about a week in the fridge.

Optional: rub the salad bowl with a garlic clove before adding the washed and dried lettuce.

For 4 servings, put 3 Tbsp dressing in the bottom of the bowl.

Add 6 cups greens.

Toss salad with dressing, then sprinkle lightly with a finishing salt if desired.

Variations on the Basic Dressing

ASIAN DRESSING for noodles or vegetables

• 1/2 cup Basic Dressing made with rice vinegar
• 2 tsp soy sauce
• 1 tsp honey
• 1 tsp lime juice
• 1 tsp sesame oil

AVOCADO DRESSING

• 1/2 cup Basic Dressing
• Fruit of 1 small ripe avocado, pureed

CREAMY DRESSING for potato or pasta salads

• 1/2 cup Basic Dressing
• 1/4 cup grated Parmesan cheese
• 1 tsp minced garlic
• 1 tsp ground black pepper

HERB DRESSING:

• 1/2 cup Basic Dressing
• 2 Tbsp each chopped fresh tarragon & parsley
• 1 tsp minced garlic (optional)

SALAD ADDITIONS:

For Texture: Seeds, nuts, dried fruit, toasted grains, toasted bread crumbs, croutons, crumbled taco chips.

Cheese: Ricotta, feta, grated parmesan, mozzarella, blue cheese, comte, smoked cheese, cheddar cubes.

Fruit: Pears, apples, avocado, strawberries, tomato, mangoes, roasted grapes

Vegetables:  Beet, carrot, chives, cucumber, ginger, herbs, onion, pickles, radish, olives, peppers....

Oil & Vinegar Dressing and Vinaigrette (Keeps in Fridge 1 Month)

Blend ingredients and store in the fridge in a clean glass jar up to 1 month. Use as a salad dressing or vinaigrette for vegetables. If it solidifies, mix, spoon out the quantity you want, let sit at room temperature 1/2 hour before using. Stir or shake before serving. 

To store longer, blend the oil, vinegar and plain salt. Add garlic and any herbs just before serving.

• 4 cups olive oil or canola/olive oil blend
• 1 cup white wine vinegar
• 1 tbsp garlic salt OR 1 tbsp. salt and 6 cloves thinly sliced garlic

For a spicy vinaigrette, add crushed, dried chili peppers (1 tbsp to the full jar, or adjust quantity to the amount being served.)

To use as a salad dressing for cold, diced potatoes, add a sprinkling of rosemary and some fresh, chopped green onion.

To use as a vinaigrette for string beans, add a sprinkling of dried oregano.

Pasta Sauce

In a large saucepan, heat:

•  4 Tbsp to 1/4 cup olive oil.

Sautee in hot oil:

• 4-6 smashed cloves garlic
• 1 medium diced yellow onion (optional)

Add and cook until browned:

• 4 anchovy fillets  (Puttanesca sauce) OR
• pieces of thick-cut smoked bacon OR
• Italian sausage meat OR
• ground beef or pork OR
• thin slices of carrots and green peppers

Stir in:

• 2 large cans tomatoes (28 oz. each) (If tomatoes are not very flavourful stir in some tomato paste).
• 1 to 4 tsp. crushed red pepper flakes (adjust spice to your taste) If you are sensitive to the steam from pepper flakes, leave them out and serve pepper flakes in a bowl on the table with a small spoon.)

Break up tomatoes and bring to a boil. Add:

•  fresh oregano and/or chopped basil leaves OR
• 1/2 cup black Kalamata olives and 1/4 cup capers  (Puttanesca sauce)

Immeditely lower heat to simmer 15-30 minutes or longer until sauce has thickened.

Season with salt and pepper to taste.

Puttanesca (Roast Pepper & Olive) Sauce for Fish

Put a "smear" of this fresh, uncooked sauce on a plate and top with cooked white fish.

In a food processor, pulse till smooth, stopping to scrape down sides:

• 1 whole roasted red pepper from jar
• 1/3 cup pitted, rinsed Kalamata olives
• 1 Tbsp tomato paste
• 1/2 tsp. anchovy paste
• 1 clove garlic, minced
• 2 Tbsp chopped green olives OR washed, drained capers

With motor running, pour into sauce in a stream to make creamy and smooth:

• 1 Tbsp water AND 1/4 cup extra-virgin olive oil

Pour into air-tight container and refrigerate.

Peanut Sauce

Spicy sauce to serve with vegetables, chicken, fish, tofu.

Whisk together:

• 1/4 cup smooth peanut butter
• 2 tbsp hoisin sauce
• 2 tsp (or more to taste) hot chili-garlic sauce

Pork Tenderloin Glaze

Mix any type of mustard with apricot jam and a pinch of pepper, brush on roasted pork tenderloin.

Satay Sauce: Almond for Lettuce Wraps

• 1/4 cup almond butter
• 2 Tbsp hoisin sauce
• 2 Tbsp hot water

Stir almond butter with hoisin and water in a small bowl until combined.

Serve with cooked chicken and mango slices in lettuce wraps.

Satay Sauce for meat

Serve with  marinated, grilled skewers of meat.

• 1 cup unsweetened coconut milk
• 2 Tbsp red curry paste
• 1/2 cup crunchy peanut butter
• 1/2 cup chicken stock
• 3 Tbsp brown sugar
• 2 Tbsp tamarind juice
• 1 Tbsp fish sauce
• 1 tsp salt

In a saucepan, heat coconut milk over medium heat.

Add red curry paste, peanut butter, chicken stock, sugar.

Cook 5-6 minutes, stirring until smooth.

Add tamarind juice, fish sauce and salt to taste.

Sesame Ginger Sauce #1

• 1/3 cup sesame oil
• 1/3 cup vegetable oil
• 1/4 cup rice vinegar
• 4 tsp honey
• 1 Tbsp fresh ginger, grated
• 1/8 tsp salt
• 1 tsp hot chili-garlic sauce (optional)
• 1 tsp wasabi paste (optional)

Meat Marinade: Mix above ingredients, place in plastic zip-loc bag with 4 pieces raw meat for 4

 hours or overnight.

Sesame Ginger Sauce #2 for Wraps and Stir Fry

Makes 1-1/2 cups. Store in refrigerator up to 1 week.

Can also be used as a marinade for chicken.

Whisk together:

• 1/3 cup rice wine vinegar
• 1/2 cup soy sauce
• 1/3 cup canola oil
• 1/3 cup sesame oil
• 3 Tbsp honey
• 2 Tbsp minced fresh ginger
• 1 garlic clove, minced

Shrimp BBQ Glaze

Whisk or blend together:

• 1/2 cup honey
• 2 Tbsp sriracha sauce
• 1 tsp crushed red pepper
• 3 cloves garlic, grated
• 1 lime, zested and juiced
• 1 Tbsp chopped fresh parsley or cilantro

Skewer shrimp, lay on grill to cook, baste top side,, flip and cook second side more briefly while glazing.

Stir Fry Sauce #1

Use with chow mein noodles. Whisk together:

• 3 Tbsp hoisin sauce
• 3 Tbsp sesame oil
• 6 Tbsp soy sauce
• 1/2 cup chicken broth
• 1 Tbsp corn starch
• 1 Tbsp white granulated sugar
• 2 cloves garlic, crushed

Stir Fry Sauce #2

• 1 tsp sesame oil
• 2 tsp light brown sugar
• 1 Tbsp corn starch
• 2 Tbsp soy sauce
• 2 Tbsp dry sherry
• 1 garlic clove, crushed
• 1-inch piece grated fresh ginger
• 1/2 cup broth (vegetable, beef or chicken)

Stir Fry Sauce #3

• 3 Tbsp dark brown sugar
• 5 Tbsp soy sauce
• 2 tsp fish sauce
• 2 tsp chili paste (sambal oelek)
• 2 Tbsp water

Whisk together all ingredients in a medium bowl.

Cook 1 lb ground meat or deboned, sliced chicken until cooked through, add a sliced bell pepper, 1/2 large onion and 3 minced garlic cloves, cook until tender.

Add 2 large handfuls fresh basil leaves, pour in sauce, simmer 2-3 minutes.

Serve over rice.

Tartar Sauce

• 1 cup Mayonnaise
• 1 Tbsp capers, well drained (optional)
• 2 Tbsp minced sour pickles, well drained (or 3 if not using capers)
• 1/8 tsp dry mustard

Blend mustard with mayonnaise and add pickles (and capers, if using). 

Teriyaki Sauce

Use to make chicken wings.

For Teriyaki Meatballs: mix 1/4 cup Teriyaki sauce with 2 lb. of raw ground beef, 2Tbsp minced onion, and 1 cup fine bread crumbs. Form small meatballs, bake on pan at 325 degrees F for 20 minutes. Spear with toothpicks for hors d-oeuvres (see Katsu dipping sauce).

• 1/4 cup soy sauce
• 1-1/4 cup water
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 5 Tbsp brown sugar
• 1-2 Tbsp honey
• 2 Tbsp cornstarch

Mix soy sauce, 1 cup water, ginger, garlic powder, brown sugar and honey in a saucepan.

Heat.

Mix cornstarch and 1/4 cup cold water in a cup till cornstarch is dissolved.

Add cornstarch mixture to heated suce in pan, stirring in quickly.

Heat till thickened.

Take off heat and let cool.

Thai Peanut Sauce

This recipe makes enough sauce for 20 cooked small meatballs made from 1 lb of ground poultry or meat served with 5 cups of noodles and 1/2 cup fresh chopped cilantro.

• 1 Tbsp extra virgin olive oil
• 1 can (414 ml) full-fat coconut milk
• 1 Tbsp red curry paste
• 2 Tbsp organic peanut butter
• ¼ tsp cayenne pepper
• Kosher salt and ground black pepper

Heat the oil in a medium-sized saucepan over medium-high heat.

Add the coconut milk, curry paste, peanut butter, cayenne pepper and salt and pepper to taste.

Bring to a boil.

Reduce the heat to medium low and let simmer for 5 minutes. 

Thai Wrap Sauce

• 2 Tbsp fresh lime juice
• 1 tsp fish sauce
• 1/2 tsp sugar
• 1/2 tsp hot chili-garlic sauce
• 1/4 cup fresh chopped coriander

Mix sauce with cooked meat sauce. Top with sliced red pepper, 1 cup greens, mango. Fill wraps.

Vinaigrette

Blend:

• 1 cup fresh basil leaves
• 2/3 cup extra-virgin olive oil
• 1/3 cup lemon juice
• 1/8 tsp salt
• freshly ground pepper to taste
• Optional: 1 tsp chopped garlic
• Optional: 1 tsp onion powder