Hey folks! Are you having a good Sauce Week? There are still plenty of posts coming–two pesto posts, two hot sauce posts, two more chef posts and a post about Jean-Georges’ caper raisin sauce (which I served on top of scallops and cauliflower, yum)–but in the meantime, I’d like to know: What’s YOUR favorite sauce recipe? Share it in the comments and, who knows, maybe I’ll make one of them for next year’s Sauce Week. Stay saucy.
Sauce Week: What’s Your Favorite Sauce Recipe?
I love this arugula basil coulis. It goes great with almond crusted cod, white asparagus soup and other fish and soups. http://hellbentliving.com/arugula-basil-coulis/
I consider gravy a sauce. A good cream gravy to go with my fried chicken, chicken fried steak, biscuits, etc.
I’m enjoying sauce week! I’m not much of a sauce eater or maker, but I love getting so many great new posts in one week. I’d love more themed weeks like this, I guess my favorite sauce is peanut sauce. Bon Appetit has a great recipe that’s my go-to.
http://www.nytimes.com/2007/07/11/dining/111arex.html?_r=0
The sauce that you make with this dish is ridiculously good, and easy to make. I throw in a bit of coconut milk too. It’s totally unique delicious. I can’t recommend it enough.
1 cup roasted, salted cashew nuts
6 tablespoons chopped cilantro, with some stems
1/4 cup canola or safflower oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce
2 teaspoons brown sugar
1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)
Juice of 1 lime
In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeño, lime juice and 2 tablespoons water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper if desired
For me, it’s Mark Ruhlman’s blender Béarnaise (referenced in your steak with Béarnaise entry earlier this week). Easy and delicious. I need to branch out more, but that’s a special one for me.