Sauces

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.