On Tuesday, August 9, Phoebe Canakis shared recipes for sauces of the world. Find her recipes below!
Avocado Dressing or Dip
- 1 peeled and pitted avocado
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped parsley
- 1 teaspoon chopped chives
- ½ teaspoon fresh garlic
- 5 tablespoons lime juice
- 5 tablespoons almond milk
- ¼ teaspoon salt
- pinch of cayenne
- 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
- 6 egg yolks
- 1 cup sugar
- ½ cup fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 1 stick (4 ounces) butter, cut into tablespoon sized pieces
- 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.
- 8 ounces fresh berries (strawberries, blueberries, raspberries or blend of all)
- 1 tablespoon limoncello
- ¼ teaspoon grated orange or lemon peel
- Mash or puree the berries and mix with the limoncello and grated peel. Keep refrigerated.
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.
- 1 cup finely chopped fresh parsley
- ¼ cup finely cilantro, optional
- 2 tablespoons chopped fresh oregano or 1-2 teaspoons dry
- 1 tablespoon diced jalapeño
- 2 teaspoons finely chopped garlic
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 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.