Sauces & Dressings Archives - Page 5 of 8

Gastrique À l’Orange

Posted on October 29, 2021November 5, 2021 by The Olive Oil Hunter

This quintessential French sweet-and-sour sauce is a wonderful way to dress duck and beef, especially when the meat is seared. The ingredients are simple: sugar, vinegar, and fruit juice or purée. Here is the classic gastrique recipe, but have fun experimenting with different combinations using this basic technique.

Ingredients

1/2 cup white sugar
1/2 cup red wine vinegar, such as Vinagre de Touriga Nacional
Juice of one orange

Directions

Step 1

In a sauté pan over medium heat and without stirring, slowly heat the sugar until it caramelizes. Lower the heat and carefully whisk in the vinegar.

Step 2

Next, add the juice, whisking continuously (if the mixture hardens, the heat will melt it again). Continue cooking until the liquid reaches a syrupy consistency, but don’t let it get too thick or it will solidify—take it off the heat just before you think it’s done.

Yields about a 1/4 cup, enough to sauce two portions of your chosen protein

Mojo Chicken With Avocado & Mango Salsa

Posted on October 25, 2021December 8, 2022 by The Olive Oil Hunter

The following recipe features a marinade of mojo, the Cuban classic built on a base of olive oil, citrus, and garlic. I like to double the salsa ingredients to have some as a dip for chips or for another dish the next day.

Ingredients

For the marinade:

1 teaspoon ground cumin
4 garlic cloves, crushed
1 jalapeño, seeded and chopped
1/4 teaspoon coarse salt
3 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons gourmet vinegar
3 pounds skinless chicken thighs

For the salsa:

2 tablespoons extra virgin olive oil
2 tablespoons gourmet vinegar
1/4 cup fresh orange juice
2 teaspoons orange zest
2 teaspoons lime zest
1 teaspoon honey
1 teaspoon soy sauce
4 tablespoons butter, cubed
2 ripe mangos, peeled, pitted, and diced
2 ripe avocados, peeled, pitted, and diced
3 tablespoons chopped fresh cilantro

Directions

Step 1

Marinate the chicken: In a food processor, pulse the cumin, garlic, jalapeño, and salt into a paste, and then drizzle in the olive oil, the juices, and vinegar. Place the chicken in a large bowl, pour in the marinade, rotate it to distribute the marinade, and cover. Refrigerate for 3 hours or overnight.

Step 2

An hour before you’re ready to grill the chicken, prepare the salsa. In a medium saucepan, whisk the oil, vinegar, juice, zests, honey, and soy sauce and bring to a boil. Lower the heat and simmer until reduced by half. Remove from the heat and whisk in the butter. Place the mangos and avocados in a bowl and drizzle with the reduced sauce. Gently fold to coat the fruits, and then sprinkle with the cilantro; set aside.

Step 3

Grill the chicken until it reaches an internal temperature of 165°F. Transfer to a platter and spoon on half the salsa, serving the rest on the side.

Yields 4-6 servings.

Seafood Fra Diavolo

Posted on October 22, 2021January 2, 2023 by The Olive Oil Hunter

This Italian classic often gets its heat from pepperoncino (red pepper) flakes, but I love the depth that comes from including fresh serrano pepper in the garlic and onion sauté. For another layer of flavor, I use a full can of tomato paste. So delicious, plus you can make it your own with any seafood you like—go simple with shrimp, lavish with lobster tail meat and scallops or easy with chunks of your favorite fish!. As a final step to this recipe, you might stir in a pound of shelled shrimp and cook until opaque. Serve it with or without pasta. It’s also delicious with any legume-based pasta—top with a good amount of grated Parmesan or Pecorino.

Ingredients

3 tablespoons extra virgin olive oil, more as needed
2 pounds assorted seafood, such as 8 ounces each peeled shrimp, scallops, calamari rings, and crabmeat
½ cup finely chopped onion
1 serrano pepper, seeded and chopped
4 large garlic cloves, peeled and chopped
1 6-ounce can tomato paste
½ cup red wine
1 28-ounce can crushed tomatoes
½ teaspoon dried oregano
Pinch of salt

Directions

Step 1

Heat a large skillet—it’s ready when a few drops of water sizzle on the surface. Add the olive oil and then the seafood, gently searing it on all sides. With a slotted spoon, transfer the seafood to a bowl next to your cooktop. Add more oil to the pan if needed, then add the onions and sauté until soft and translucent, but not browned.

Step 2

Add the pepper and garlic and cook until soft. Then add the tomato paste and cook it until fragrant and almost brown-burgundy in color, whisking it constantly as it caramelizes. Slowly whisk in the wine and then add the crushed tomatoes, oregano, and salt, and heat through.

Step 3

Return the seafood to the pan and cook for 3–4 minutes until cooked through. Serve over your choice of pasta.

Yields 4 servings

Tonnato

Posted on October 21, 2021 by The Olive Oil Hunter

This versatile Italian sauce is traditionally served over poached veal. But we love it on chicken, crudités, cooked vegetables (like green beans), and even as a sandwich spread. For mayo, try Japanese Kewpie, Duke’s, Hellmann’s, or Best Foods. You can customize the tonnato by adding a pinch of red pepper flakes, a splash of hot sauce, Calabrian chile paste, or even fresh chile peppers.

Ingredients

7 ounces canned or jarred best-quality tuna packed in olive oil, drained
2 to 4 anchovies packed in olive oil, drained
2 tablespoons brined capers, drained
3 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
1/2 cup mayonnaise
Coarse salt (kosher or sea)
Freshly ground black pepper

Directions

Combine all the ingredients in a blender jar. (Use just a pinch of salt to begin with as the capers are salty. You can always add more if needed.) Process until the mixture is smooth, like pourable cream. Transfer to an attractive bowl. Cover and refrigerate for up to 3 days if not serving immediately.

Serves 4 to 6 as a starter — Recipe adapted from nomnompaleo.com