Woe to the cook whose sauce has no sting.
Geoffrey Chaucer

Hungry is a mighty fine sauce.
Southern folk saying


Pistachio-Orange Sauce

Makes 3/4 cup

6 T. butter (3/4 stick)
3 T. shelled pistachio nuts
3 T. orange juice
1 T. grated orange zest
pepper to taste

Melt the butter in a small skillet over medium heat. Add the pistachios
and toast the nuts in the butter about 5 minutes. Whisk in the orange
juice and zest. Cook 1 minute more. Use on hot cooked veggies
such as asparagus and sprinkle with pepper.

 

Lemon Tahini Dressing

Makes 1 cup

1/4 C. plus 2 T. water
1/4 C. tahini
3 T. lemon juice
2 T. white wine vinegar
2 t. Dijon mustard
1 t. honey
1/2 C. oil
salt

Process all in a blender until smooth. Store in a jar up to one week
in refrigerator. 2 t. Serving 171 calories. Use for green salads and
also tuna salad.

 

Black Jack Barbecue Sauce

Makes 5 cups

1 C. strong black coffee
1 C. Worcestershire sauce
1 C. catsup
1/2 C. cider vinegar
1/2 C. brown sugar
3 T. chili powder
2 t. salt
2 C. chopped onions
1/4 C. hot chili peppers, minced
6 cloves garlic, minced

Combine all ingredients in a saucepan and simmer 25 minutes.
Strain or puree in a blender or food processor. Refrigerate
between uses.

 

Roquefort-Sherry Mayonnaise

2 egg yolks
1T. Dijon mustard
2 T. sherry vinegar
1.5 C. vegetable oil
1 C. crumbled Roquefort cheese
salt and pepper to taste

In a blender process the egg yolks, vinegar, and mustard about 30
seconds. With machine running pour in the oil. Add the Roquefort
and process until combined but not smooth. Season with salt and
pepper to taste.

 

Blood Orange Vinaigrette

Total Time: 15 minutes
Servings: 4

Wisk together:

1 t. minced shallot
1/4 C. blood orange juice
2 T. olive oil
1/4 t. salt
1/8 t. ground white pepper

 

Sweet And Sour Dressing

1/4 C. vegetable oil
1/4 C. vinegar
2 T. water
1 T. sugar
1 t. salt

Mix and heat slightly in a saucepan, dissolving the sugar. Use for
spinach salad with red onion, bacon, and hard boiled eggs—or any
green salad.

 

Cole Slaw Dressing

1 t. celery seed
1 t. dry mustard
1.t. salt
2/3 C. vegetable oil
1 C. sugar (or less)
1 C. vinegar

Blend and add to cole slaw. Chill before serving.

 

Olive Pesto

1 1/2 C. green olives
half a red onion chopped
1/4 C. pine nuts
1 clove garlic
1/2 C. olive oil

Blend in a food processor or blender. Serve with pasta.