Spicy Mayo for Sushi

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Year of the Sauce:  Week 18

I’m a cheap date at a sushi restaurant.  Since I don’t eat fish, I usually just order a cucumber and avocado roll and I’m good for the night, making my total bill about $3.  I’m very happy with this arrangement, but it does mean I miss out on a few flavors that come with ordering the fancier fish rolls.  Things like spicy mayo.

We often roll our own veggie sushi at home, and I thought I’d give this mayo a spin.  Turns out I’m more into the basics of wasabi and soy sauce, but the rest of our guests seemed to agree that this mayo elevated our basic sushi just a bit.  Seeing as it takes all of 2 minutes to put together, it just might be worth adding to our regular sushi routine.

  • 1/2 cup mayonnaise
  • 2 tbsps Sriracha hot sauce
  • 1 tsp lime juice

Mix together ingredients.  Serve.  That’s it.

Source:  Yummly

Sriracha-Ginger Dipping Sauce

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Year of the Sauce:  Week 17

I’ve started to notice a trend about sauces.  Some sauces are ridiculously easy to make, so much so that they barely feel like cooking.  And yet, the impact they can have on the dish they accompany is huge.  Adding a sauce to a meal can make an enormous difference to how fancy and put together that meal feels, even if it only took 2-3 minutes to whip up.

This is good news.  This means that I can make all of my food dramatically more impressive and more delicious with minimal extra effort.  Win.

This dipping sauce perks up potstickers, dumplings, egg rolls, wontons, or any other Asian snacks you might want to serve.  And even if the snack itself isn’t homemade, adding a homemade sauce will just bring it up a notch (plus you don’t have to serve a store bought sauce that’s really just full of high fructose corn syrup.)  Be sure to give it a stir just before serving.

  • 1/2 cup soy sauce
  • 5 tablespoons white vinegar
  • 4 teaspoons Sriracha sauce
  • 2 tablespoons sugar
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon toasted sesame oil
  • Scallion greens (optional), for garnish

Whisk all ingredients together in a medium bowl.  Serve with potstickers, dumplings, egg rolls or other snacks.

Source:  Martha Stewart

Greek Yogurt Dill Sauce

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Year of the Sauce:  Week 16

This sauce is perfect on falafel.  It’s similar to tzatziki but without the cucumber, and I added a little milk to make it more of a runny sauce than a dip.  Simple and tasty.

  • 1 garlic clove
  • 1 cup non-fat, 0% plain Greek yogurt
  • 2 teaspoons extra virgin olive oil
  • Juice from ½ a fresh lemon
  • 2 tablespoons chopped fresh dill

In a food processor, mince garlic clove. Add yogurt and olive oil and pulse until blended. Add in lemon juice and pulse again until mixture is blended. Pour yogurt mixture into serving dish, add in dill and stir to blend.  If you prefer a thinner sauce, add 1/3-1/2 cup of milk.

Source: Dr Janet


Homemade Ranch Dressing

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Year of the Sauce:  Week 15

Ranch dressing has been essential this summer for dipping fresh veggies.  Why not try to make my own with just a few spices?  The flavor of this recipe turned out pretty good, though a little different than the flavor you find in the bottle.  I didn’t use the buttermilk powder, which I think may be the reason my ranch didn’t thicken as much as I would have liked.  If you like a thicker, dip-like ranch it might be best to limit the milk or eliminate it all together and just use yogurt.

  • 1/3 cup dry buttermilk (**see note below**)
  • 2 Tbsp. dried parsley
  • 1 1/2 tsp. dried dill weed
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. dried onion flakes
  • 1 tsp. ground black pepper
  • 1 tsp. dried chives
  • 1 tsp. salt

Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.

Store in an airtight container for up to 3 months.

**To Make Ranch Dressing: Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.

Source:  Gimme Some Oven

Hot Fudge Sauce

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Year of the Sauce: Week 14

This sauce is dangerous.  And delicious.  And dangerous.  I had to sample a bit of it just now, just to make sure it was still delicious after sitting overnight in my fridge.

Yeah.  It’s trouble.

  • ⅔ cup heavy cream
  • ½ cup corn syrup
  • ⅓ cup packed brown sugar
  • ¼ cup unsweetened Dutch-process cocoa powder
  • ¼ teaspoon salt
  • 6 oz ghiradelli 60 % Cocoa Chips
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  1. In medium saucepan, bring heavy cream, corn syrup, sugar, coocoa, salt 3 oz. chocolate chips to a boil over medium heat.
  2. Stir until chocolate has melted.
  3. Cook on low for 5 minutes.
  4. Remove from heat, stir in the remaining 3 oz. chocolate chips, butter, and vanilla.
  5. Stir until smooth.
  6. Serve hot or pour into a canning jar and cool before placing lid on top.
  7. Refrigerate after it has cooled.
  8. Heat before serving if you want a smooth pouring sauce or spread on at room temperature for a thick fudge like frosting or filling.

Source: Created By Diane

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