- Joined
- Mar 16, 2009
- Messages
- 2,887
Here are a variety of healthy sauces I make. I've had a few people ask so here are the most common. I'll update if need be.
Homemade Mayo
3 egg yolks
2 lemon juice
1 tsp mustard
1 tsp vinegar
3/4 cup oil
pinch salt
Super easy, add everything except the oil to a blender and blend on high for about 10 seconds. Turn speed down to about 8 and slowly pout the oil in so it forms an emulsion. The key is to pour the oil slowly, too fast and the emulsion brakes and then you just have a cup of eggy oil.
Sriracha
1.5 lbs fresh jalapeños (red ones)
8 cloves garlic
1/3 cup apple cider vinegar
3 tbsp tomato paste
3 tbsp raw honey
2 tbsp fish sauce (I use Red Boat, it's the best one)
1.5 tsp salt
Remove stems and seeds from pepper.
Put everything in blender and blend until smooth.
Put mixture into a saucepan and bring to a boil. The froth will cook off, don't worry. When you reach a boil, turn heat down and simmer for 5-10 minutes. Once the froth is gone it should be a great red color and no longer have a raw veggie smell. Adjust for salt as needed.
Sriracha Mayo
3:1 Ratio
3 parts mayo:1 part sriracha
Stir to combine, tablespoons, teaspoons, whatever, just keep it 3:1
Lemon Honey Sauce
1/2 cup chicken broth
zest from 1 lemon
1/2 cup lemon juice
1 tsp coconut aminos (taste like soy sauce)
1/2 tsp grated ginger
1 tbsp arrowroot powder dissolved in 1.5 tbsp water (can also use tapioca starch, potato starch, corn starch, etc)
Put everything except the arrowroot slurry in a saucepan and bring to a boil. Turn off heat and let cool for a min or two. Add arrowroot slurry while sauce is still hot but not boiling. Goes great on veggies.
Honey Mustard Dressing
3 tbsp Apple Cider Vinegar
2 tbsp EVOO
2 tbsp raw honey
2 tsp Dijon Mustard
S&P to taste
Mix everything together in a bowl until well combined. Add salt and pepper to taste
Citrus Vinaigrette
1/2 cup EVOO
2 tbsp lemon juice
2 tbsp orange juice
1 tsp Dijon Mustard
S&P to taste
Again, just mix everything together in a bowl until combined and add salt and pepper to taste.
Ranch
1/2 cup Mayo
1/3 cup full fat coconut milk
1 tbsp lemon juice
1 tbsp chopped italian parsley
1 tbsp chopped chives
1 tsp onion powder
1/2 tsp dried dill, or 1 tsp fresh dill
1/2 garlic clove, chopped
salt & pepper
Stir everything together in a bowl until smooth, you can refrigerate it to thicken it up a bit.
Cajun Rémoulade
1 cup mayo
2 tbsp Dijon Mustard
2 tsp chopped capers
1.5 tsp lemon juice
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp ancho chili powder
Stir everything together until smooth and well mixed.
Vinegar BBQ Sauce
1 gallon apple cider vinegar
12-16 ounces fresh jalapenos
1 tbsp whole black peppercorns
1 tbsp hot crushed red pepper
1 tbsp garlic powder
1 tbsp onion powder
6 ounces salt (kosher, sea salt, etc)
Remove seeds and stems from peppers.
Combine everything except salt and vinegar in blender. Add just enough vinegar to cover and blend until smooth.
Pour salt into ACV jug, then add contents from blender. Shake to mix.
Tomato-Based BBQ Sauce
1/3 cup tomato paste
2 tbsp melted butter
1 tsp hot sauce
1 tbsp honey
2 tbsp apple cider vinegar
2 tsp tamari
1/2 tsp mustard
2 tbsp water
1/4 tsp allspice
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp paprika
In one bowl mix all dry spices, in another bowl mix all wet ingredients. Then slowly add the spices to the wet mixture while stirring to incorporate. Stir until well mixed.
Steak Diane Sauce
2 tbsp butter
1 shallot finely chopped
3 cloves garlic chopped
1/4 cup brandy/bourbon/sherry
1/2 cup beef broth
2 tbsp Worcestershire sauce
1 tbsp mustard
1 tbsp tomato paste
Just a bit of heavy cream, or full fat coconut cream if dairy free
Heat the butter on med-high heat for about 90 seconds, just to get it warmed up and spread around.
Put shallot in pan and cook for a minute or so. Add garlic and cook for about 30 seconds. Don't burn the garlic, it cooks quickly.
Deglaze the pan with the brandy, bourbon, sherry, madeira wine, or similar. Let the alcohol cook down until it's like a glaze.
Add the beef broth, tomato paste, mustard and Worcestershire sauce and stir to combine. Let this cook down until a wooden spoon dragged across the pan leaves a trail that takes a second or two to fill.
Turn down the heat until the boiling subsides and add just enough cream to get the color where you want it. Should be like the color of coffee with cream added. Don't let it boil again or the sauce may break.
Typically this is a pan sauce made after searing a meat, but it can be made alone as well.
Homemade Mayo
3 egg yolks
2 lemon juice
1 tsp mustard
1 tsp vinegar
3/4 cup oil
pinch salt
Super easy, add everything except the oil to a blender and blend on high for about 10 seconds. Turn speed down to about 8 and slowly pout the oil in so it forms an emulsion. The key is to pour the oil slowly, too fast and the emulsion brakes and then you just have a cup of eggy oil.
Sriracha
1.5 lbs fresh jalapeños (red ones)
8 cloves garlic
1/3 cup apple cider vinegar
3 tbsp tomato paste
3 tbsp raw honey
2 tbsp fish sauce (I use Red Boat, it's the best one)
1.5 tsp salt
Remove stems and seeds from pepper.
Put everything in blender and blend until smooth.
Put mixture into a saucepan and bring to a boil. The froth will cook off, don't worry. When you reach a boil, turn heat down and simmer for 5-10 minutes. Once the froth is gone it should be a great red color and no longer have a raw veggie smell. Adjust for salt as needed.
Sriracha Mayo
3:1 Ratio
3 parts mayo:1 part sriracha
Stir to combine, tablespoons, teaspoons, whatever, just keep it 3:1
Lemon Honey Sauce
1/2 cup chicken broth
zest from 1 lemon
1/2 cup lemon juice
1 tsp coconut aminos (taste like soy sauce)
1/2 tsp grated ginger
1 tbsp arrowroot powder dissolved in 1.5 tbsp water (can also use tapioca starch, potato starch, corn starch, etc)
Put everything except the arrowroot slurry in a saucepan and bring to a boil. Turn off heat and let cool for a min or two. Add arrowroot slurry while sauce is still hot but not boiling. Goes great on veggies.
Honey Mustard Dressing
3 tbsp Apple Cider Vinegar
2 tbsp EVOO
2 tbsp raw honey
2 tsp Dijon Mustard
S&P to taste
Mix everything together in a bowl until well combined. Add salt and pepper to taste
Citrus Vinaigrette
1/2 cup EVOO
2 tbsp lemon juice
2 tbsp orange juice
1 tsp Dijon Mustard
S&P to taste
Again, just mix everything together in a bowl until combined and add salt and pepper to taste.
Ranch
1/2 cup Mayo
1/3 cup full fat coconut milk
1 tbsp lemon juice
1 tbsp chopped italian parsley
1 tbsp chopped chives
1 tsp onion powder
1/2 tsp dried dill, or 1 tsp fresh dill
1/2 garlic clove, chopped
salt & pepper
Stir everything together in a bowl until smooth, you can refrigerate it to thicken it up a bit.
Cajun Rémoulade
1 cup mayo
2 tbsp Dijon Mustard
2 tsp chopped capers
1.5 tsp lemon juice
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp ancho chili powder
Stir everything together until smooth and well mixed.
Vinegar BBQ Sauce
1 gallon apple cider vinegar
12-16 ounces fresh jalapenos
1 tbsp whole black peppercorns
1 tbsp hot crushed red pepper
1 tbsp garlic powder
1 tbsp onion powder
6 ounces salt (kosher, sea salt, etc)
Remove seeds and stems from peppers.
Combine everything except salt and vinegar in blender. Add just enough vinegar to cover and blend until smooth.
Pour salt into ACV jug, then add contents from blender. Shake to mix.
Tomato-Based BBQ Sauce
1/3 cup tomato paste
2 tbsp melted butter
1 tsp hot sauce
1 tbsp honey
2 tbsp apple cider vinegar
2 tsp tamari
1/2 tsp mustard
2 tbsp water
1/4 tsp allspice
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp paprika
In one bowl mix all dry spices, in another bowl mix all wet ingredients. Then slowly add the spices to the wet mixture while stirring to incorporate. Stir until well mixed.
Steak Diane Sauce
2 tbsp butter
1 shallot finely chopped
3 cloves garlic chopped
1/4 cup brandy/bourbon/sherry
1/2 cup beef broth
2 tbsp Worcestershire sauce
1 tbsp mustard
1 tbsp tomato paste
Just a bit of heavy cream, or full fat coconut cream if dairy free
Heat the butter on med-high heat for about 90 seconds, just to get it warmed up and spread around.
Put shallot in pan and cook for a minute or so. Add garlic and cook for about 30 seconds. Don't burn the garlic, it cooks quickly.
Deglaze the pan with the brandy, bourbon, sherry, madeira wine, or similar. Let the alcohol cook down until it's like a glaze.
Add the beef broth, tomato paste, mustard and Worcestershire sauce and stir to combine. Let this cook down until a wooden spoon dragged across the pan leaves a trail that takes a second or two to fill.
Turn down the heat until the boiling subsides and add just enough cream to get the color where you want it. Should be like the color of coffee with cream added. Don't let it boil again or the sauce may break.
Typically this is a pan sauce made after searing a meat, but it can be made alone as well.