Category — Sauce

I really like the oyster sauce in this recipe! It goes great with Shrimp and Scallops.

½ c. cilantro
½ c. scallion (greens only)
½ tb. Minced ginger
½ tb. Minced garlic
½ tb. Oyster sauce
½ c. canola oil
2 tb. Sesame oil

1. Place cilantro, scallions, ginger, garlic and oyster sauce in blender.
2. Turn blender on to medium.
3. Drizzle oils in slowly until completely emulsified.
4. Season to taste with salt and pepper.

Beurre-blanc is a hard sauce to master, but once you get it, you’ll have one of the best sauces in the land!
1 large shallot-sliced
½ ts lemon zest
½ ts lime zest
½ ts orange zest
½ c white wine
¼ c lemon juice
¼ c orange juice
1 sprig of thyme
½ lb butter (room temperature)
½ c heavy cream

1. In a sauté pan on medium heat, coat pan with canola oil and add sliced shallot.
2. Sauté shallots until translucent, about 4 minutes.
3. Add citrus zest allow it to sauté for 1 minute, being careful not to burn the zest.
4. Deglaze pan with wine, add lemon and orange juice.
5. Simmer until mixture is reduced by half.
6. Add cream and reduce again. Reduce until a thick cream.
7. Turn heat to low.
8. Whisk in room temperature butter, don’t let the mixture boil as the fat will separate and your sauce will be garbage

This is a great take on pesto!

½ c. fresh dill
1 tb. Minced ginger
1 tb. Minced garlic
2 tb pasticcio
½ c. canola oil

1. Toast pasticcio in a dry skillet.
2. Place pasticcios, ginger, and garlic in to blender. Turn blender to medium.
3. Slowly add canola oil and fresh dill until completely blended. Season to taste with salt and pepper.

Dill Pesto goes great with Sun dried tomato goat cheese stuffed chicken breast!

You can make this in to soup or you can pair it with Curried Pumpkin seed crusted Halibut!

½ c sliced shallots
3 cloves garlic, sliced
10 black pepper corns
2 red peppers, roasted and peeled
1 ½ c. white wine
4 c heavy cream
½ c soft brie cheese

1. Heat medium pot and coat with canola oil.
2. Sauté shallots, garlic, and peppercorns until translucent, add roasted red peppers.
3. Deglaze with white wine.
4. Add heavy cream and simmer for 20 minutes.
5. Add brie cheese and blend till smooth.
6. Season with salt and pepper.