Phoebe Canakis: Sauces of the World

On Tuesday, August 9, Phoebe Canakis shared recipes for sauces of the world. Find her recipes below!

Phoebe_Brandon_Ed

Avocado Dressing or Dip

Salad Edited

 

Print

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

  • Author: Phoebe Canakis
  • Yield: 4-6 1x

Ingredients

Scale
  • 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

  1. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Lemon Curd with Mixed Berry Sauce

Lemon Curd and Berry Sauce

Print

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.

  • Author: Phoebe Canakis PhoebesPureFood.com
  • Yield: 2 cups 1x

Ingredients

Scale
  • 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

  1. In a medium metal bowl, large enough to fit over a medium saucepan, whisk the egg yolks and sugar until creamy.
  2. Fill a medium saucepan with 2 inches of water and bring to a simmer. Reduce heat to low and continue to simmer.
  3. 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.
  4. Whisk in the butter, a tablespoon at a time, until smooth. Remove from heat cover with plastic wrap directly onto the surface and cool.
  5. Keep refrigerated for up to 2 weeks or freeze.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Print

Berry Sauce

  • Author: Phoebe Canakis

Ingredients

Scale
  • 8 ounces fresh berries (strawberries, blueberries, raspberries or blend of all)
  • 1 tablespoon limoncello
  • 1/4 teaspoon grated orange or lemon peel

Instructions

  1. Mash or puree the berries and mix with the limoncello and grated peel. Keep refrigerated.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Chimichurri Sauce

Chimichurri

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.

Print

Chimichurri

Adapted from recipe by Chef Hector Ruiz Owner of Sofrito Gastro Pub, Reading and Mohnton, PA

  • Author: Phoebe Canakis

Ingredients

Scale
  • 1 cup finely chopped fresh parsley
  • 1/4 cup finely cilantro, optional
  • 2 tablespoons chopped fresh oregano or 12 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

  1. Whisk all of the ingredients and store in tightly sealing container. Keep refrigerated.
  2. Use a portion to marinate pork, beef, chicken or seafood and another portion to serve with prepared meat.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

No comments yet.

Leave a Reply