On Tuesday, August 9, Phoebe Canakis shared recipes for sauces of the world. Find her recipes below!
Avocado Dressing or Dip
Avocado Dressing or Dip
Because the size of your avocado will vary, adjust liquids to get the texture and taste you prefer. Makes a lovely dressing vegan, gluten-free
- Yield: 4-6 1x
Ingredients
- 1 peeled and pitted avocado
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped parsley
- 1 teaspoon chopped chives
- 1/2 teaspoon fresh garlic
- 5 tablespoons lime juice
- 5 tablespoons almond milk
- 1/4 teaspoon salt
- pinch of cayenne
Instructions
- Puree all the ingredients in a blender until smooth, to desired consistency. If it is too thick add a bit more almond milk. Refrigerate and use within 3 days.
Lemon Curd with Mixed Berry Sauce
Lemon Curd
Use lemon curd as a filling between cake or trifle layers, dollop on yogurt, cheesecake, pie, to sweeten a homemade vinaigrette, as a dip for chocolate coated pretzels or on a cheese plate. Try this recipe using meyer lemons, limes, blood oranges or oranges.
- Yield: 2 cups 1x
Ingredients
- 6 egg yolks
- 1 cup sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 1 stick (4 ounces) butter, cut into tablespoon sized pieces
Instructions
- In a medium metal bowl, large enough to fit over a medium saucepan, whisk the egg yolks and sugar until creamy.
- Fill a medium saucepan with 2 inches of water and bring to a simmer. Reduce heat to low and continue to simmer.
- Place the bowl over the saucepan, being sure not to touch the water, whisk the lemon juice and peel into the egg mixture. Whisk constantly for 10-15 minutes, until the mixture has thickened or coats the back of a spoon. If necessary, add more water to the saucepan.
- Whisk in the butter, a tablespoon at a time, until smooth. Remove from heat cover with plastic wrap directly onto the surface and cool.
- Keep refrigerated for up to 2 weeks or freeze.
Berry Sauce
Ingredients
- 8 ounces fresh berries (strawberries, blueberries, raspberries or blend of all)
- 1 tablespoon limoncello
- 1/4 teaspoon grated orange or lemon peel
Instructions
- Mash or puree the berries and mix with the limoncello and grated peel. Keep refrigerated.
Chimichurri Sauce
Chimichurri is a versatile and simple sauce for protein-based and vegetable recipes, typically used as a marinade for roasted or grilled meat. Chef Hector uses Chimichurri on tacos and to compliment grilled meats or fish. It’s a sauce that changes from family to family and region to region.
Additional flavorings include paprika, smoked paprika, cumin, thyme, lemon, basil, cilantro (coriander leaf) and bay leaf. In a red version, tomato and red bell pepper may also be added.
Chimichurri
Adapted from recipe by Chef Hector Ruiz Owner of Sofrito Gastro Pub, Reading and Mohnton, PA
Ingredients
- 1 cup finely chopped fresh parsley
- 1/4 cup finely cilantro, optional
- 2 tablespoons chopped fresh oregano or 1–2 teaspoons dry
- 1 tablespoon diced jalapeño
- 2 teaspoons finely chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
Instructions
- Whisk all of the ingredients and store in tightly sealing container. Keep refrigerated.
- Use a portion to marinate pork, beef, chicken or seafood and another portion to serve with prepared meat.