Category: Sauces & Dips & Spreads (Page 2 of 3)
Lemon Garlic Butter Sauce for Seafood
January 26th, 2013 in Sauces & Dips & Spreads by Julia Volhina
Nice and quick recipe for simple sauce to serve with seafood: crab legs, mussels, clams, lobsters, etc.
You can use use fresh garlic or garlic powder, as well as fresh lemon or lemon juice, whatever is at your disposal.
When served, make sure it can be kept warm enough to prevent butter from thickening.
Cranberry Sauce for Meat
November 17th, 2012 in Sauces & Dips & Spreads by Julia Volhina
Cranberry sauce seem to be one of traditional dishes served on Thanksgiving dinner.
Since I didn’t have many of these (being in US for about 4 years now and not having family here) I had to do a bit of research to find a recipe.
I apologize in advance if the recipe doesn’t look too traditional. Please, feel free to share yours in comments, I promise to try them out!
Horseradish and Beets Relish
November 3rd, 2012 in Salads, Sauces & Dips & Spreads by Julia Volhina
Yuriy calls this relish, made of horseradish and beets, Ukrainian wasabi: it is sharp and flavorful and goes great with meat dishes, sausages, jellied meat.
In Ukraine it is often served on Christmas and New Year.
Fresh horseradish can be tricky to handle – vapors may irritate nose and eyes, especially when chopped. That is why using blender or food processor is the best choice here.
Homemade Mayo with Egg Yolks and Mustard
August 4th, 2012 in Sauces & Dips & Spreads by Julia Volhina
I am surprised how hard it is to find decent quality mayonnaise here, in States. For a while we were getting away with mayo from the local European store. But for some reason they recently ran out of the brand I liked and stopped carrying it.
So I was left out to make my mayo myself. After all it is also better to know what the mayo you eat is made of, that is: egg yolks, mustard, oil, vinegar, salt and sugar to taste, that is it.
Whatever tools you use for mixing, mayo make sure that mixing part can reach all sides and bottom of the mixing bowl, it is important that the oil is mixed in completely and it should not sit on the sides.
I used hand blender with wire mixing attachment which only has fast speed, so I had to pulse it so it doesn’t overheat (keeping handle vertical helped prevent spilling). I also had to make sure to keep cap from rotating, I would prefer to have 3 hands to make it more elegant: one to hold cap, one to hold blender and one to gradually pour oil in.
Sour Cream and Garlic Dip
April 21st, 2012 in Sauces & Dips & Spreads by Julia Volhina
If you are bored with plain sour cream for dipping, try this improvement: add garlic, fresh greens and a dash of ground black pepper and you will get the same creamy but a bit spicy dip.
It goes great for any kind of savory vegetable pancakes (potato, zucchini, cauliflower), meat or vegetable dumplings, or even like a salad dressing for fresh vegetables – tomatoes, cucumbers, radishes, etc.
Prepare dip can be stored in fridge for 2-3 days, just stir it from time to time.
Avocado Salad Dressing
July 9th, 2011 in Sauces & Dips & Spreads by Julia Volhina
This creamy avocado salad dressing somewhat resembles guacamole dip, after all it consists of almost the same ingredients, just in different proportion.
However it is much more spicy and more liquid which obviously makes it easier to dress salads with it: lettuce salad with tomatoes, avocados and shrimps is my personal choice for this dressing.
Ready spicy avocado dressing can be stored in the airtight container in fridge for several days.
Tomato and Basil Sauce
April 30th, 2011 in Sauces & Dips & Spreads by Julia Volhina
This light tomato based sauce will add a hint of mediterranean cuisine to any dish.
It goes great with fried or grilled vegetables (e.g. zucchini and eggplants); seafood (mussels and shrimps) and meats; it also can be served as pasta sauce.
Sweet tomatoes are the best fit this recipe. If you prefer to remove seeds, choose pulpy tomatoes, it will be easier.