9 simple sauces for chicken, steak, chops, portabellos

No reduction is required on any of these sauces. They come from a cookbook entitled, "at blanchards table". Gift from DS and DDIL. We've tried 2 already - both good !

I don't use a food processor and think a blender will suffice in most cases.

Balsamic Pepper Puree
In a food processor, puree 2 cups drained, roasted red pappers from a jar if need be, with 2 T balsamic vinegar. With machine running slowly add 2 T olive oil and mix until well blended. Taste for salt & pepper. Serve warm or room temp.

Dijon and Shallot Cream
In small saucepan, melt 2 T unsalted butter, add 1 minced shallt, and cook til soft - 2 or 3 minutes. Add 1/4 c. Dijon mustard and reduce heat to very low. Whisk in 1 c. sour cream and heat gently. Season with salt and pepper if desired.

Horseradish Sauce
Whisk together 1 1/2 - that's one and a half - cups sour cream with 1/2 c. prepared horseradish, 1 T lemon juice and salt and pepper to taste. Add 1/4 c. chopped chives and serve chilled or at room temp.

Ruby Red Currant Sauce
In small saucepan, heat 1/2 c. red currant jelly with 1/4 c. balsamic vinegal, 1/2 c. red wine, and 1 tsp Dijon mustard until heated through.

Sun-Dried Tomato Puree
In food processor, blend together 1/2 c. sun dried tomato paste, 1/4 c. balsamic vinegar, 2 T lemon juice, 1/2 tsp salt and a grind or two of black pepper. With machine running, slowly add 2/3 c. olive oil and process until emulsified.

Orient Express
In small saucepan, whisk together over low heat 1/4 c. soy sauce, 1/3 c. sherry, 1 T minced garlic, 1 T sugar, 1/4 c. chopped chives and 3 T sesame oil.

Mustard Sauce with Capers and Parmesan
In food processor, puree 1/4 c. drained bottled capers, 1/4 c. grated parmesan cheese, 1 tsp worcestershire sauce, 1/2 c. fresh parsley, 1/4 c. Dijon mustard, and salt and pepper to taste. Whisk in 1/2 c. sour cream and serve at room temp or warm gently over low heat.

Balsamic Sauce with Scallions
In small saucepan over high heat, combine 1 c. balsamic vinegar, 3/4 c. water, 3 thinly sliced scallions, and 3/4 c. light brown sugar. Bring to boil and reduce heat to medium. Simmer 8-10 minutes.

Coconut-Lime Sauce
In large saucepan, whisk together 1/4 c. lime juice, 1/4 c. rice wine vinegar, 1/4 c. light brown sugar, 6 oz unsweetened coconut milk, 2 T soy sauce, 1/4 c. smooth peanut butter and salt and pepper to taste. Heat gently.


This message was edited Mar 26, 2005 7:49 AM

This message was edited Mar 26, 2005 7:51 AM