Recently in sauce Category

Carrot salad dressing with miso and ginger

This is a pretty good recipe similar to the carrot dressing you get on a salad in a Japanese restaurant.

1 medium carrot peeled and sliced into large pieces
2 tbsp. ginger, peeled and minced

2 tbsp. peanut oil
1/8 cup rice vinegar
1 tbsp. shiro miso (can substitute white or red)
1 tsp. toasted sesame oil
1/2 tsp. sugar
salt and pepper


Add the carrot and ginger to the food processor and process until carrot is roughly chopped.

Combined the remaining ingredients in the food processor and pulse for a few seconds. Adjust the salt and pepper to taste.

This is a half recipe of this recipe, more or less.

Yogurt dill sauce (for falafel)

I got the idea for making homemade falafel from this excellent blog, which was also the source for the garlic scape and basil pesto recipe. Here's Andrea's yogurt dill sauce that goes on top of the falafel, though I made a half recipe. It's good, and healthy too!

1/2 cup plain yogurt (I used Greek yogurt)
1 small clove of garlic, minced
3/4 tbsp. fresh dill, minced
1/4 tsp. lemon zest, minced
1/2 tsp. lemon juice
salt and pepper

Garlic scape and basil pesto

I got this recipe from this excellent blog. There were garlic scapes in CSA Week #2 and I couldn't wait to try it!

7 garlic scapes, chopped
pine nuts (optional, see update below)
a good amount of basil, chopped
some Parmesan cheese, grated
juice of half of a lemon
olive oil
freshly ground black pepper

Here's the mise en place to get a better idea of the quantities.

By the way, garlic scapes are the above-ground stalk of the garlic plant. I've never seen them in a supermarket, but I've gotten them in my CSAs and in farmers' markets in places where garlic can be grown.

The original recipe called for walnuts, but I omitted them. When I made it the second time I substituted pine nuts, which worked really well.

And after I chopped the scapes and picked the basil leaves and chopped them.

Combine scapes and the pine nuts in the food processor and chop.

Add the remaining ingredients. Drizzle the olive oil in until it becomes pesto-y. Season with salt and pepper.

Here it is packaged into 4.0 oz. freezer-safe jelly jars. I kept one in the refrigerator and froze the other two.


Update July 9, 2014: When I made it again I added pine nuts, which was a nice addition.

And put it in vacuum sealed bags, which are easier to store. Also, I can't figure out where all of my little glass jars are. I know a bunch of them contain barbecue sauce, but it just doesn't add up!


Barbecue sauce

This is my favorite barbecue sauce recipe. It comes from the cookbook for the old River Run restaurant in Plainfield, Vermont.

15 oz. ketchup (1 1/2 c.)
4.0 oz. cider vinegar (1/2 c.)
0.64 oz. Worcestershire sauce (2 tbsp.)
0.25 oz. dry mustard or ground mustard seed (2 tsp.)
0.10 oz. freshly ground black pepper (1 tsp.)
0.06 oz. cayenne pepper (1/2 tsp.)
0.06 oz. chili powder (1/2 tsp.)
2 cloves of garlic, peeled and minced
small amount of medium onion, minced (2 tbsp.)
3.0 oz. water
2.6 oz. light brown sugar (3/8 of a cup)

I make the sauce in a small saucepan. The best way to measure out the ketchup, vinegar, water and brown sugar is to just put the saucepan on the scale:

The minced garlic and onion:


Cook for 10 minutes over medium heat stirring frequently. Reduce the heat and simmer for 90 minutes, stirring occasionally (every 15 minutes or so).

My stove is incapable of making low heat, so I use my induction hot plate which works great for simmering sauces.

The sauce should only be kept for a week or two in the refrigerator but it can be frozen. I put 2.0 oz. in these tiny 4 oz. freezer-safe jelly jars and freeze them so I can just grab a jar out of the freezer when I need some barbecue sauce.

For a large (4.6 lb.) package of ribs, it takes about 5 oz. of barbecue sauce, so it might be a good idea to make a few larger packages, too.

The recipe is scaled from the excellent River Run Cookbook by Jimmy and Maya Kennedy and Marialisa Calta, pp. 195 - 196. I added additional cayenne and chili powder to make it a little spicier.

Dry Barbecue Rub

This recipe makes about 1 cup of an excellent dry rub for barbecue.

1.300 oz. granulated sugar (3 tbsp.)
0.380 oz. brown sugar (1 tbsp.)
0.600 oz. kosher salt (2 tbsp.)
0.350 oz. cumin (2 tbsp.)
0.558 oz. coarsely ground pepper (2 tbsp.)
0.446 oz. chili powder (2 tbsp.)
1.000 oz. paprika (4 tbsp.)
0.052 oz. cayenne pepper (1/2 tsp.)

Combine all of the ingredients well. Store in a covered container in a cool, dry place.

The recipe is scaled from the excellent River Run Cookbook by Jimmy and Maya Kennedy and Marialisa Calta, pp. 195 - 196.


While I like to make a nice pan gravy from the pan dripping and so forth, my cooking of extremely small pieces of meat and the use of the sous vide often makes this impossible. This is my gravy shortcut.

This is a batch of gravy to go with my roasted turkey breast. There are some pan drippings for this dish, and some liquid from the sous vide bag, but this way is convenient and delicious. Technically it's chicken gravy, but no one will ever notice.

Using the More Than Gourmet beef and veal stock also works great for making gravy for beef, veal or lamb.

Boil 16 oz. of water in a large pan.

Add 0.8 oz. More Than Gourmet chicken concentrate. This is a gelled chicken stock that keeps forever in the refrigerator, and is actual chicken stock with no fillers or and little added salt.

Bring to a boil to dissolve the concentrate, then reduce the heat.

In a separate container, add 12 oz. cold water. Then add 1/3 cup all-purpose flour, stirring constantly.

Add the flour and water slurry to the pot on the stove, stirring constantly. Increase the heat to high.

Just before the gravy boils, reduce the heat to medium and cook for 3 to 5 minutes to cook out the flour taste.

Add soy sauce, salt and pepper to taste.

I usually plan for 6 to 8 fl. oz. of gravy per serving, so this recipe for about 24 fl. oz. of gravy is perfect for my 3 servings of 5.0 oz. of sliced turkey breast with gravy.

I vacuum seal my gravy. This pretty much requires a chamber vacuum sealer because the FoodSaver and such will just suck the gravy out of the pouch, which isn't very productive. Also, even with a chamber vacuum sealer, chill the gravy before sealing otherwise it will boil in the bag when the pressure drops and make a gigantic mess. Trust me on that one.

To reheat gravy, cook it in a saucepan. Microwaving gravy pretty much always ends badly.


I had a half an avocado left over from my sushi plate and I couldn't let it go to waste, despite the rather large number of calories in this snack. It's also kind of labor-intensive, but very delicious!

This amount serves 1, multiply as necessary.

1/2 small onion
1 jalapeño, minced
1/2 small tomato
1 clove garlic
cilantro, chopped

1/2 avocado, mashed
a little freshly squeezed lime juice

1 oz. tortilla chips

Finely chop the first group of five ingredients and combine. I like mine spicy so I just stem the jalapeño and mince the seeds and ribs which are the spicy part. Here's what it looked like. Actually, if you look closely you'll notice that there's no onion, which I completely forgot to add. It was still good without it.

Add the avocado and mash with a fork. Add a little salt and lime juice.

Avocados turn brown when exposed to air, though vacuum sealing them in the skin, with the pit, can keep them pretty pretty well for a day in the refrigerator. Here's my almost day-old avocado:

So the bad news is that it's 338 calories with 1.0 oz. tortilla chips (198 for just the guacamole). Here are the Nutrition Facts from


Sweet and spicy garlic sauce

This is a great spicy, and also slightly sweet and slightly salty stir-fry sauce!

I used this recipe, with a few modifications. It makes 1/2 cup of sauce, which I think should be enough for two servings. I refrigerated the other serving of sauce for a future recipe.

2 tbsp. rice vinegar
2 tbsp. sugar
1 tbsp. dark soy sauce
1 tbsp. soy sauce
2 tsp. rice wine, sake, mirin, etc.
1 tbsp. chili sauce
1/2 tsp. hot pepper sesame oil

1 1/2 tsp. cornstarch
1 tbsp. water

1 tbsp. peanut oil
4 cloves garlic

I dramatically increased the chili sauce from 1/4 tsp. to 1 tbsp.. I used Lee Kum Kee chili garlic sauce, so there's extra garlic flavor, too. I also used hot pepper sesame oil instead of regular sesame oil and increased the amount.

I didn't have Chinese dark soy sauce, so I just used 2 tbsp. regular soy sauce.

Combine the first group of ingredients (through sesame oil) in a small bowl.

In another small bowl combine the cornstarch and the water to dissolve the cornstarch.

veggarlicstir1.jpgHeat the oil in a small saucepan over medium heat. Add the garlic and cook until aromatic, about a minute, making sure it doesn't burn.

Add the vinegar, sugar, soy sauce, etc. mixture and stir. Increase the heat and bring to a boil.

Add the cornstarch mixture and stir until thickened to the desired consistency.

This should make about 1/2 cup of sauce (2 servings). I got a little less than that; this is a quarter cup measure:

veggarlicstir2.jpgNutrition information for one serving, approximately 1/4 cup. 172 calories per serving, but it's very, very delicious.

The sauce should be vegetarian, vegan, and dairy-free, at least with the Lee Kum Kee chili garlic sauce.

It contains wheat gluten, unless you use gluten-free soy sauce.

It will contain tree nuts if you use peanut oil but you can substitute canola.

Pomegranate chili sauce

I've made this sauce before, and it's excellent! It's from Bon Appétit, December 2009, via It works really well with roasted duck but it would be good on chicken, as well.

This recipe is basically unchanged from the original.

1/3 cup sugar
1/2 cup water
2 cups pomegranate juice
2 cups low salt chicken broth
4 large dried California chiles (I used Anaheim)
1 1/2 tsp. adobo sauce from canned chipotle chiles in adobo
1 1/2 tsp. balsamic vinegar
1/8 tsp. ground cumin (not toasted)
kosher salt
freshly ground back pepper.

Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves.

Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 8 minutes.

The original recipe recommends refrigerated pomegranate such as Pom, but since I didn't have that I substituted 100 % pomegranate from Lakewood and it was fine.

I also substituted Anaheim chiles for California, though I think the sauce could be spicier so I might throw in something a little hotter next time.

Also I used 0.8 oz. More than Gourmet chicken stock concentrate and 16 oz. water. More than Gourmet is also low in sodium but it's more flavorful and the concentrate lasts forever in the refrigerator.

Add juice, broth, and California chiles. Boil until sauce is reduced to 1 1/2 cups, about 25 minutes. Watch out as the sauce may want to boil over if you use too small of a pot.


Remove from heat; cool. Puree in tightly covered blender until smooth, about 2 minutes. Transfer to bowl. Whisk in adobo sauce, vinegar, and cumin. Season to taste with generous amount of coarse salt and pepper.

I don't think I sufficiently blended the sauce so I ended up straining it, as well. But this made it thinner and not as as spicy, so really thorough blending is a much better plan.

Can be made 1 week ahead. Cover and chill. Rewarm over low heat before using.

I also have successfully vacuum sealed and frozen the sauce.

So I just assumed this sauce would be high in calories, but it's really not that bad. For a reasonable serving size of 1.25 oz. (one-eighth of the recipe above), it's 71 calories according to Bring on the sauce!


Vegan cream substitute

I made a small batch of this for use in my vegan 'cream' of broccoli soup and it's quite good. Not that you could make whipped topping or put it in your coffee, but in an otherwise flavorful vegetable soup it does thicken it up and make a creamy sort of soup with significantly less fat and calories than actual cream.

A cup of cream substitute is 247 calories. A cup of actual heavy whipping cream is 820 calories and also very high in saturated fat. Even if you're not a vegan, you may want to try this cream substitute as a way to cut calories and saturated fats from recipes that use cream.

It's a pain to make a small amount of roux so now I make an entire container of milk-replacement, 32 oz., at a time. I'm going to try freezing it; I don't see an obvious reason why it won't work, but we'll see.

1.0 oz. olive oil (4 tbsp.)
1.7 oz. flour (6 tbsp. or 3/8 cup)
32 oz. unsweetened, unflavored almond milk (or other milk substitute)

Heat a large saucepan over medium heat. Add the olive oil then the flour and mix so all of the oil is absorbed into the flour.

Cook for 10 minutes, stirring every few minutes. You will probably need to lower the heat as the cooking progresses to prevent it from burning, but you want to make sure the floury taste gets cooked out.

Add the milk substitute a little at a time, whisking constantly to get the flour to incorporate. Increase the heat and bring to a boil.

Once partially combined you can speed up the process by using a stick blender.

Once boiling, reduce the heat and continue to cook until it becomes thick and smooth.

Remove from the heat and let cool a little. Strain into a suitable container; I like to use a large Pyrex measuring cup since it makes pouring it out and measuring it much easier. You should have about 20 oz. to 24 oz. of cream substitute.

I vacuum sealed it, but that's not really necessary.

vegancream4.jpgEstimated nutrition information for 8 oz. of cream substitute from

vegancream7.jpgThe fat, however, is from olive oil, so it's healthy, mono-unsaturated fat. And it's surprisingly high in protein!

8 fluid oz. of cream substitute weighs 8.5 oz.

This recipe is vegan, and therefore also vegetarian and dairy-free.

It probably would work using rice flour and would then be gluten-free.

It does contain tree nuts (almonds in the almond milk), but you could easily substitute hemp, soy, or rice milk that's unflavored and unsweetened.