The following sauces, designed mainly for fish, are uncooked. They are made separately from the foods they accompany and can be made ahead of time and held.
Garlic Vinaigrette
1 minced clove of garlic
1 egg yolk
1 Tbsp Dijon mustard
2 Tbsp white wine vinegar
1/3 cup olive oil
In a small mixing bowl, combine garlic, egg yolk and Dijon-style mustard. Whisk in wine vinegar and olive oil in a slow stream as you whisk constantly.
Anchovy Mayonnaise
1 ounce finely chop anchovy fillets with its oil
2 Tbsp mayonnaise
1 Tbsp virgin olive oil
2 tsp lemon juice
1/4 tsp minced garlic
Mix together.
Tomato and Artichoke Salsa
6-oz jar of marinated artichoke hearts
1 large tomato
1 minced clove of garlic
Chop artichoke hearts with tomato and garlic.
Garlic Citrus Salsa
1 cup of citrus sections (orange, grapefruit, lemon, lime or tangerine)
1/2 tsp minced garlic
1 Tbsp chopped red onion
dash of hot pepper sauce
1 tsp white wine vinegar
Chop citrus sections with garlic, onion, hot pepper sauce and vinegar.
Guacamole Vinaigrette
ripe avocado
1 minced garlic clove
1 chopped scallion
a dash of hot pepper sauce
1 1/2 Tbsp white wine vinegar
1 Tbsp olive oil
Mash avocado with a fork and mix in garlic clove, scallions, hot pepper sauce, vinegar and olive oil.
Gazpacho Sauce
2 stemmed plum tomatoes
1/4 small cucumber
1/4 pickled jalapeno
1 Tbsp chopped onion
1/2 tsp minced garlic
2 Tbsp olive oil
1 Tbsp white wine vinegar
In a food processor, finely chop all ingredients together.
