Sauces & Dressings Archives - Page 3 of 8

Chimichurri Aioli

Posted on March 3, 2022November 7, 2022 by The Olive Oil Hunter

This olive-oil based recipe turns chimichurri into an aioli, a highly flavored, garlicky mayonnaise. It’s great as a veggie dip, a condiment, and even a dressing for cold pasta salad.

Ingredients

1/4 cup best quality prepared mayonnaise
1 clove garlic, peeled and coarsely chopped
2 tablespoons fresh cilantro leaves
2 tablespoons fresh flat-leaf parsley leaves
1 tablespoon red wine vinegar, such as Vinaigre de Banyuls, plus more to taste
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarse salt, or more to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Directions

Step 1

Combine everything except the olive oil in the bowl of a food processor and process until the garlic and herbs are finely chopped.

Step 2

With the motor running, slowly drizzle the oil through the feed tube until the mixture is smooth.

Step 3

Taste, adding more vinegar or salt as needed. If the mixture is too thick, add a few drops of water and process for a few seconds. Cover and refrigerate until ready to serve.

Yields about a 1/2 cup

Marinated Fish with Salmoriglio Sauce

Posted on January 11, 2022December 27, 2021 by The Olive Oil Hunter

Nearly any kind of mild fish can be enhanced with salmoriglio, a centuries-old sauce with uncertain beginnings that is popular in southern Italy. We also love it on potatoes, chicken, and shrimp or other shellfish.

Ingredients

For the Fish:

White vinegar
2 pounds fish fillets, such as trout, halibut, or wild salmon, with or without skin
Coarse salt (kosher or sea)
2 tablespoons fresh lemon juice
1/3 cup fine, dry bread crumbs
2 tablespoons extra virgin olive oil

For the Salmoriglio Sauce:

2 tablespoons fresh thyme leaves
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard Coarse salt (kosher or sea)
2 tablespoons unsalted butter, softened
3 tablespoons extra virgin olive oil

Directions

Step 1

Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice. Spread half of the bread crumbs over the fillets and drizzle with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil. Cover and let marinate at room temperature for 30 minutes.

Step 2

In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt. Pulse for 1 minute. Add the butter and process until smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Season the sauce with salt, then pour into a sauceboat.

Step 3

Preheat the oven to 400°F or light a grill. Bake the fish on a rimmed sheet pan until just cooked through, about 12 to 15 minutes. Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer. (Cooking times are approximate and could vary depending on the type of fish and the thickness of the fillets.) Transfer the fish to a platter. Pour the sauce over the fish fillets and serve.

Serves 4 — Recipe from Food and Wine September 2007

Olive Oil Lemon Curd

Posted on December 21, 2021December 27, 2021 by The Olive Oil Hunter

Extra virgin olive oil gives classic lemon curd all the silkiness of butter without the saturated fat. It’s delicious spooned over Greek yogurt and topped with berries—serve it in a champagne glass for an indulgent yet good-for-you dessert. You can also use it to make a lemon tart—fill a baked and cooled 8″ tart shell with the chilled curd, and top with dollops of whipped cream.

Ingredients

3 large or 5 small lemons
2 large eggs, plus 1 yolk
10 tablespoons sugar
2 tablespoons cornstarch
½ teaspoon vanilla paste
Pinch of sea salt
2 tablespoons mild extra virgin olive oil

Directions

Step 1

Rinse the lemons, dry them thoroughly, and then zest them with a microplane grater. You should have a generous tablespoon of zest. Juice the lemons. You should have a generous cup of juice. Some pulp is fine to include, but remove any seeds.

Step 2

In a heavy-bottomed saucepan, use a silicone whisk to blend the eggs thoroughly, and then whisk in one ingredient at a time in this order: sugar, cornstarch, lemon juice and zest, vanilla, and salt—this will give you the silkiest results without needing to strain the mixture after cooking.

Step 3

Place the pan over medium heat and continue to whisk as you bring the mixture to a very low boil. Cook for two minutes (this activates the cornstarch), lowering the heat if necessary to prevent a rapid boil. The curd should be thick enough to coat the whisk.

Step 4

Off the heat, slowly whisk in the olive oil until it’s completely blended in. Pour the curd into a glass pitcher or jar and allow it to come to room temperature before covering and placing it in the fridge to thicken further.

Yields 1-¾ cups.

Béarnaise Sauce

Posted on December 16, 2021December 27, 2021 by The Olive Oil Hunter

The ultimate sauce for filet mignon or any great steak—it’s rich and buttery.

Ingredients

1/4 cup sherry vinegar, such as Pedro Ximénez Reserve
1 shallot, peeled and minced
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh tarragon leaves, chopped, or 1 teaspoon dried tarragon
2 egg yolks
1 tablespoon water
6 ounces unsalted butter
Coarse salt to taste

Directions

Step 1

In a small saucepan, bring the vinegar, shallot, black pepper, and tarragon to a boil. Lower the heat and cook until the vinegar is reduced by half. Pour into the top of a double boiler (or a metal or heatproof glass bowl that will fit over a saucepan), allow to come to room temperature, and then whisk in the yolks and the water.

Step 2

Melt the butter, and set aside. Fill the bottom of the double boiler or saucepan with 2 inches of water, bring to a boil, and then lower the heat to a simmer. Place the top of the double boiler or the bowl over the simmering water and whisk the mixture until it doubles in volume.

Step 3

Slowly whisk in the butter, about 2 tablespoons at a time. Continue whisking vigorously until the sauce becomes thick but still pourable. Taste, and season with salt if desired. Remove the double boiler from the heat. The sauce can sit while you cook your steak. Whisk it gently before serving if needed.

Yields about 1/2 cup.