Chimichurri Sauce

A spicy Argentinian parsley-based green sauce for …anything; soups, eggs, salad dressing, pasties, chicken, steak, or fish.

 

In a blender, add

1 1/2 cups olive oil
1/2  cup red wine vinegar
pinch or two red chili flakes
pinch or two of  salt
couple shakes of pepper
3 – 4 cloves fresh garlic
1/2 – 3/4 tsp. cumin powder
2 bunches fresh flat-leaf parsley – most of the stems trimmed
1 bunch fresh cilantro – most of the stems trimmed

Pulse on high or ‘ice chop; setting – more olive oil if needed – until just blended (rustic).

Taste and adjust spices as desired.

Other Variations:

red onions
fresh oregano
lime or lime juice
sherry or balsamic vinegar (instead of red wine vinegar)
basil

For a creamy version, add:

avocado
sour cream or
mayonnaise

Resources:

Skirt Steak, Chimichurri & Veggies | Feli & Jamie Oliver (herb brush seasoning)

Argentinian-Style Fresh Herb Salsa and Marinade

Creamy Chimichurri Dip

Traditional Chimichurri

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Sauce Series – Taste Testing – 1 of 5

Learn the skill of sauce making.

To begin this process, start with an exercise program…taste testing. By exposing your taste buds to a variety of seasonings, you’ll increase your flavor recall and you will know what to add to develop the flavors that you desire.

(Start with items that you have on-hand in your cupboard or pantry.)

Set up a side-by-side comparisons to discover the subtle differences between varieties of sweeteners, salty flavors, and vinegars.

Sweet flavors – maple syrup, honey, agave syrup, molasses, etc.

Salty flavors  – soy sauce, tamarind sauce, liquid aminos, Worcestshire sauce, etc.

Vinegarsfruit vinegars, balsamic, white wine, rice, red wine, white, etc.

Arrange the tasting items from mildest to strongest; taste them in this order.

*If you begin to loose sensation in either your taste buds or in your sense of smell, take a break. Drink some water or milk, eat a few plain crackers, bits of bread, or sniff coffee grounds to clear your pallet.

The Sauce Series is organized into three basic sauce categories; red, brown, and white. Each blog post contains recipes for several simple sauces to make and taste.  Number three in the series includes in-depth tutorials about working with thickening agents. Finally, the series is wrapped up with a humorous cooking challenge modelled after one of my favorite cooking shows, ‘Chopped‘.

Sauce Series #1 – taste bud training

Sauce Series #2 – red sauces

Sauce Series #3 – brown sauces & thickening agents

Sauce Series #4 – white sauces

Mock ‘Chopped’ #5 – group cooking challenge how-to

 

 

 

 

 

Sauce Series – Red Sauces – 2 of 5

Red sauces (tomato based) are some of the easiest sauces to start learning to make. Typically, they don’t require thickening agents and can be ready in minutes.

 

Quick Tomato Sauce

1 can condensed tomato soup

½ tsp. Worcestershire sauce

1/8 tsp. salt

Pinch of pepper

¼ tsp. sugar

Combine ingredients and heat to boiling.

Makes 1 /4 cups

 

Quick Red Pasta Sauce

2-4 tbslp. Olive oil

6 cloves to and entire head of fresh garlic, crushed and chopped

1 can chopped tomatoes

Salt as needed

Italian spices

Sauté garlic in olive oil till just brown around the edges. Add the other ingredients and heat till bubbling. Server immediately over pasta

 

BBQ Sauce

1 can tomato paste

2 tsp. brown sugar

1 tsp. Caro Syrup, Molasses or Honey

2 tblsp. Vinegar

¼ tsp. salt

Pinch of pepper

Dash of red pepper

¼ tsp. paprika

¼ tsp. chili powder

2 tsp. mustard

¼ tsp. Worcestershire sauce

Dash tabasco scauce

Clove of garlic chopped.

 

Dip meats in sauce before broiling, use as baste during roasting or BBQ on the grill.

 

Ketchup

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Check out the other videos in this Sauce Series

Sauce Series #1 – taste bud training

Sauce Series #2 – red sauces

Sauce Series #3 – brown sauces & thickening agents

Sauce Series #4 – white sauces

Mock ‘Chopped’ #5 – group cooking challenge how-to

Sauce Series – Brown Sauces & Thickeners – 3 of 5

Meat based liquids with thickening agents. Start with simple pan sauces or gravy and extend it into soups and stews.

 

Basic Brown Sauce

2 tblsp. Butter

3 tbslp. Flour

1 cup beef stock

½ tsp salt

Pinch of pepper

 

Melt butter in pan. Stir in flour and cook until browned, stirring continuously.

Little by little, add beef stock. Stir until it boils and thickens, continue to cool three more minutes.

Add any desired seasonings.

 

Pan Gravy

Approximate the amount of flour needed to thicken the volume of meat drippings available. Place flour in a dressing / gravy shaker or whisk with cool water and shake or blend till smooth.

To meat drippings (fat) [from a turkey, chicken, bacon, or roast] in a deep pan over medium heat, slowly add flour and water mixture. Stir continuously. After the mixture has thickened, continue cooking for a few more minutes to make sure that the raw flour taste has been dispelled.

 

Peanut Sauce

¾ cup organic creamy peanut butter

¼ cup + 2 tblsp. Water

½ tsp. Hoisin sauce

2 tblsp. Freshly squeezed lime juice (approx. 1 ½ medium limes)

4 ½ tsp. soy sauce

3 tblsp. Maple syrup

1 ¼ tsp. chile-garlic paste

1 med. Clove garlic, mashed to paste

½ tsp. toasted sesame oil

Blend, whisk or stir all ingredients together till smooth. Store in refrigerator, but let warm to room temperature before using.

Can be used a dipping sauce, over noodles, as a salad dressing or in spring rolls.

 

Cilantro Sauce (It’s green)

 

THICKENERS

Flour  – velvety texture – opaque

(can be stirred directly into fat – butter, meat drippings, etc.  If mixing with water first, it must be cooked for a while to eliminate the raw, starchy taste)

Instant Blending Flour – Wondra or Shake & Blend

Can add to liquids without lumps

Kneaded Butter (Beurre Manie) – equal parts butter and flour – kneaded till smooth and rolled into teaspoon sized balls (can be frozen for storage). Drop a ball or two into sauce when needed.

Cornstarch – smooth – glossy – clear

Mix starch with equal parts water, then add to warm liquid

Arrowroot flour | tapioca flour, rice flour

Gums – Xanthum gum, agar agar, pectin, and guar gum

Egg Yolks – velvety – smooth

Add to heated liquids (no hotter than 190 degrees) slowly and stir constantly – or scrambled eggs will be the result

High fat cream / yogurt – thick – smooth

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Additional Resources

WikiHow – thickeners

A Life of Geekery – guide to thickening sauces, soups, and stews

Youtube Videos

French Cooking Acacemy – What is a Roux – white, blond & brown

Beurre Maniékneaded butter

French Cooking Academy –  Hollandaise sauce tutorial for beginners (w/o double broiler)

Julia Child – The Hollandaise Family

Harvard University – Science in Cooking class – Working with Modern Thickeners

 

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Check out the other videos in this Sauce Series

Sauce Series #1 – taste bud training

Sauce Series #2 – red sauces

Sauce Series #3 – brown sauces & thickening agents

Sauce Series #4 – white sauces

Mock ‘Chopped’ #5 – group cooking challenge how-to

 

 

Sauce Series – White Sauces – 4 of 5

White sauces are made with milk, buttermilk, yogurt, coconut milk, butter, other white liquids and thickening agents.

 

Basic White Sauce

2 tblsp. Butter

2 tblsp. Flour

1 cup milk

½ tsp. salt

1/8 tsp. pepper

Melt butter and stir in flour. Gradually add milk and stir until mixture boils and thickens. Cook an additional 3 minutes.

Use on seafood, vegetables, fish, or meat.

Additions to white sauce:

Chopped parsley 2 – 4 tblsp.

Mustard – 2 tsp.

Cheese – ½ – 1 cup grated cheese

 

Horseradish Cream Sauce

½ cup heavy whipping cream, whipped to stiff peaks.

4 -6 tblsp. horseradish

½ tps. Salt

Pinch of pepper

Serve with ham, beef or fish.

 

Makes ¾ cup sauce.

 

Lemon Roux

 

Pan Gravy

Approximate the amount of flour needed to thicken the volume of meat drippings available. Place flour in a dressing / gravy shaker or whisk with cool water and shake or blend till smooth.

To meat drippings (fat) [from a turkey, chicken, bacon, or roast] in a deep pan over medium heat, slowly add flour and water mixture. Stir continuously. After the mixture has thickened, continue cooking for a few more minutes to make sure that the raw flour taste has been dispelled.

 

Hollandaise Sauce

2/4 cup butter

1 ½ tblsp. Lemon juice

3 egg yolks, well beaten with dash of salt

Cayenne pepper

 

Divide butter in the three parts. Place one piece in top of a small double broiler, add lemon juice and egg yolks. Place over hot water (not boiling) and cook slowly, whisk constantly.

When butter is melted, add second piece. Keep whisking. As mixture thickens, add the final piece of butter.

Once the mixture is about as thick as gravy, remove from heat, add salt and serve immediately.

Can be used over vegetables (asparagus), fish, shellfish and poached eggs.

Lightly finish with cayenne pepper.

 

Makes: ¾ cup
Trouble shooting: If sauce is curdling, dilute by the teaspoon with hot water while constantly whisking.

______________

Check out the other videos in this Sauce Series

Sauce Series #1 – taste bud training

Sauce Series #2 – red sauces

Sauce Series #3 – brown sauces & thickening agents

 

Mock ‘Chopped’ #5 – group cooking challenge how-to

 

 

Lime Cilantro Salad Dressing

A versatile sauce / salad dressing bursting with flavor.

2 bunches fresh cilantrocilanatro sauce

juice and zest from 4-5 limes

Place all in a blender or food processor.

Blend till smooth.

Add water to reach desired consistency.

*For a creamy sauce, add plain yogurt.

Mafer’s Kale Chips

Kale Chips

super curly kale

  • take out as much of the veins as possible
  • tear into bite sized pieces
  • coat with Cilantro Pesto Sauce
  • bake on low temperature or in food dehydrator until crispy

Cilantro Pesto Sauce

Cilantro Pesto Sauce

3 bunches fresh cilantro
nuts (let your taste guide you in your choice of nuts…we like walnuts and pine nuts)
lime juice
olive oil
salt to taste

  • blend or food process until desired consistency

Cilantro is great for your circulatory system. This sauce is great with fish, as a snack with chips, as a spread on sandwiches and as part of a salad dressing.

Ketchup

Ketchup

2 (6oz) cans tomato paste
1/2 cup white vinegar (last batch, I used red wine vinegar…yummy!!)
4 tblsp. brown sugar
1 tblsp. garlic powder
1 tblsp. onion powder
1/4 tsp. all spice

  • add enough water to make it the consistency that you like****In one batch – I used molasses in addition to the brown sugar. I didn’t care for the flavor so left it  out in subsequent batches.