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Tag Archives: sauce

Sweet creamy yogurt dressing

This sauce is perfect for fruit salads, puddings and cakes which need just a hint of sweet moisture. A note about the yogurt: I use lowfat yogurt that’s smooth in the Australian/European style, e.g., Wallaby Yogurt. It doesn’t contain any thickeners like pectin or gelatin. Ingredients 3/4 cup heavy whipping cream 3/4 cup plain yogurt […]

Miso sauces and a marinade

I enjoy reading Elizabeth Andoh’s Washoku: Recipes from the Japanese Home Kitchen, which includes a very useful collection of ingredient tips. She provides nearly two dozen sauce and broth recipes, which are fun to improvise on, such as the dashi I wrote about a while back. So today I present my trusty miso marinade, along […]

What to do with pomegranate molasses?

On an impulse, I purchased a bottle of pomegranate molasses. It’s pomegranate juice concentrate, with no added sugar, and pours like ketchup. It’s not a bright magenta, or red like fresh pomegranates, or grenadine; more of a maroon-brown. It’s very tart and somewhat sweet —prolly nowhere near as sharp as unsweetened passionfruit purée. It reminds […]

Caramel sauce

Childhood memories of jaw-achingly chewy, hard caramel bits forever stuck to my teeth persisted for a long time. It wasn’t until encountering softer, deep flavored examples did I feel that I properly entered the realm of delicious caramel. I’ve wanted to make caramel sauce, but have been discouraged by my fear of burns. Too little […]

Tomato overload: Lazy tomato sauce

We planted three tomato plants back in early May. All of them are in one 6 foot by 9 foot bed —with the Sun Gold cherry tomato plant now taking over the entire bed. When I turn my back, another dozen orange globes fall to the ground. The poor Stupice and Early Girl are nearly […]

Silky red wine & shallots sauce

I’ve wanted to make a red wine sauce for a long time, especially a sauce not requiring any butter, cream or milk, just to challenge myself. When Simon came home with fresh sturgeon from the farmer’s market, I became inspired. Actually, the root of the inspiration was a sturgeon dish I had at Café Beaujolais […]

Basil Pesto Sauce

I enjoy a very garlicky pesto, so feel free to reduce the amount of garlic. The advantage of this, in addition to giving the sauce a beautiful lime color, is that it slows down the blackening (oxidation) of the basil. When serving this over pasta, I add a generous amount of freshly ground pepper and […]

Tomato and Basil Pasta Sauce

This sauce is so flavorful that you don’t need to add any cheese! This recipe yields about 2 quarts. My apologies for the huge time range when simmering the sauce down: it depends on how watery (or pasty) the tomatoes are, and your desired thickness. Don’t be deterred by the large amount of garlic. As […]