Savory Sauces

[Mitra]

Index of Savory Sauces:


Blender Hollandaise Sauce (from PP book)
Citrus Pesto -- 4g protein, 2g ECC
Dijon Mustard Cream Sauce -- 2g protein, 4g ECC (adapted from a sauce by Emeril Legasse)
Elle's Magic Sauce
Maltese Sauce -- 1g protein, 2g ECC (orange hollandaise sauce, adapted from a sauce by Emeril Legasse)
Pesto Alfredo Sauce -- 8g protein, 3g ECC
Simple Tomato Sauce from Karen Barnaby's cooking class (2g carbs per 1/2 cup)
Walnut Sauce (Badza)

[Mitra]

From Mitra, originally posted to the yahoo! group PPBBS

Walnut Sauce (Badza)

Makes about 1 cup, to serve 4

1 cup shelled walnuts (about 4 oz)
1/4 tsp salt
1 small clove garlic, peeled
1 tsp ground coriander
1/4 tsp ground fenugreek
1/8 tsp ground turmeric
1/4 tsp hot paprika
2-3 tsp wine vinegar
3/4 cup water or chicken stock (I used water)

Combine the walnuts, salt, garlic, coriander, fenugreek, turmeric &
paprika. Process until you have a well-blended paste. With the machine
running, gradually add the vinegar and water or stock. Blend until it
forms a smooth sauce.

Press the sauce through a medium sieve, using the back of a wooden
spoon, and discard the solids from the sieve. Cover the sauce, and
keep it in the fridge for at least 2 or 3 hours to allow the flavours
to blend. Add a little more salt just before serving.

It's served cold/room temp. I had it with garlicky roast chicken, but
it would work well with cold chicken too. It's a Georgian recipe (to
the North East of Turkey, just between Turkey and Russia.

[Mitra]

SIMPLE TOMATO SAUCE from Karen Barnaby's cooking class
(originally posted to eatprotein.com PPBBS by TracyJ)

Recipe By : Karen Barnaby, from her cooking class
Serving Size : 1/2 cup, makes 3 servings Preparation Time : 30 min.
Categories : sauce, vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp. extra-virgin olive oil
1/4 c. onion -- finely diced
1 can plum tomatoes, diced -- fresh or a 28 oz. can, well-drained and finely chopped
sea salt and freshly ground black pepper to taste

In a heavy pot, heat the olive oil over medium heat. Add the onion and
sauté until translucent. Add the tomatoes and cook at a lively simmer
until the sauce has reduced and the oil starts to float to the top. Season
to taste.

Makes 1-1/2 cups. Brought to PPBBS by TracyJ from a cooking class taught by Karen Barnaby.

Use for Meatza, if you choose to make your own sauce. On Meatza, sauce
provides 8 servings and counts for sauce add 33 calories, 1g carb and a
trace of protein and fat to the total for the Meatza slice.

Yield: 1 1/2 cups, three 1/2 cup servings

Per Serving : 89 Calories; 9g Fat (89.4% calories from fat); trace Protein;
2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium.
Exchanges: 1/2 Vegetable; 2 Fat.

[Mitra]

PESTO ALFREDO SAUCE -- 8g protein, 3g ECC

Recipe By : Gaelen
Serving Size : 1/3 cup Preparation Time : about 30 min.
Categories : sauce, vegetarian

Amount Ingredient -- Preparation Method
-------- --------------------------------
1 tablespoon butter
1 tablespoon pesto sauce
1 tablespoon olive oil
1 cup half and half
1 cup Belgioioso(r) Four Cheese Shred -- (about 4 oz.)
1 egg

Heat the butter, pesto sauce and olive oil until the butter melts.
Stir in the chopped garlic and half and half, and heat gently to just under boiling.

Reduce the heat and stir in the shredded cheeses. If you can't find the Belgioioso brand, shredded provolone or fontina or a mixture will also work well.

Meanwhile, beat the egg and stir into the beaten egg about 2 tablespoons of the hot cream and cheese sauce. Then add the heated egg into the cream and cheese sauce, stirring constantly to keep the sauce from curdling. Allow the sauce to sit off the heat for 2-3 minutes until thickened (a finger drawn over the back of a spoon dipped in the sauce should leave a clearly defined line.)

Makes 1 1/2 cups, enough to top 4-5 servings of spaghetti squash or low carb pasta. You can use any commercial pesto sauce that is under 5g ECC per 1/4 cup, or your own homemade.

Per Serving : 249 Calories; 22g Fat (82.1% calories from fat); 8g Protein;
3g Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 254mg Sodium.
Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

[Mitra]

(originally posted to eatprotein.com PPBBS, and then filed at the yahoo! group PPBBS)

CITRUS PESTO -- 4g protein, 2g ECC

Recipe By : Gaelen
Serving Size : 1/4 cup, serves 6 Preparation Time : 20 min.
Categories : sauce, vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups fresh basil leaves -- packed, no stems
1/3 cup pine nuts (pignolia) -- toasted
1/3 cup grated parmesan cheese
3 cloves garlic
1/4 cup lime juice -- (or lemon, or orange)
1/4 cup extra virgin olive oil

Toast the pine nuts in a hot dry pan. When they are golden brown and aromatic, remove from heat and set aside to cool.

Wash the basil leaves and spin or pat dry. Use the freshest possible leaves, and no stems.

Put the garlic, pine nuts, half the cheese, half the basil, the salt and the lime juice in a food processor and pulse briefly until the volume of the basil is reduced by about half. Add the rest of the basil and half of the olive oil. Put the food processor on continuous grind, and drizzle the balance of the olive oil into the mixture. Continue to process the mixture until it's a fine paste.

Divide the pesto into 4-oz. narrow-mouth canning jars or plastic freezer-safe food storage containers (fills about three, with head space.) Cover the pesto in each container with a thin layer of extra virgin olive oil (just to cover all the pesto in the container.) Seal tightly and freeze the pesto for up to six months, or keep refrigerated and use within three weeks.

Magic Bullet directions: layer in the tall cup in this order--basil leaves, pine nuts, lime juice, olive oil, cheese, garlic cloves. Pulse until creamy and all chopped up (you will need to shake and tap to get all the basil down into the mix and chopped up.

Yield: "1 1/4 cups"

Per Serving : 150 Calories; 14g Fat (82.1% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 84mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat.

[Gaelen]

* Exported from MasterCook *

Dijon Mustard Cream Sauce:

Recipe By : Gaelen, adapted from 'Emeril Live'
Serving Size : 5 Preparation Time : about 30 min.
Categories : savory sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons chopped shallots*
6 tablespoons balsamic vinegar
3 tablespoons chicken stock*
1 1/2 cups heavy cream
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine the shallots and vinegar in a large saucepan and bring to a boil.
Cook until the liquid is reduced by half.

Add the chicken stock and reduce again by half. Add the cream and cook,
over medium-low heat, reducing the liquid until it reaches a sauce
consistency, about 15 to 20 minutes.

Remove the sauce from the heat and whisk in the mustard, salt and pepper.

Adapted from a sauce presented on 'Emeril Live,' March 30, 2006.

* Gaelen's notes: I've made this substituting chopped red onion for the shallots, and using a good vegetable stock, to make a vegetarian version that is equally good.

Yield: 1 1/4 cups, about five to six servings. Nutrient counts are for five servings.
- - - - - - - - - - - - - - - - - - -
Per Serving : 254 Calories; 26g Fat (91.3% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 227mg Sodium.

[Gaelen]

* Exported from MasterCook *

Maltese Sauce

Recipe By : Gaelen, adapted from a sauce presented on 'Emeril Live'
Serving Size : 6 Preparation Time :0:00
Categories : savory sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup orange juice -- (use fresh blood oranges if available)
1 teaspoon orange zest
1 tablespoon minced shallots or red onion
1/2 teaspoon black peppercorns
1 egg yolk
2 teaspoons warm water
1 cup clarified butter
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 Pinch cayenne pepper

In a small saucepan, combine the orange juice, orange zest, shallots and
peppercorns and place over medium-high heat. Bring the saucepan to a boil
and reduce by 2/3, about 3 minutes. Remove from the heat and strain into a
heatproof bowl.

Add the egg yolk and water and whisk to incorporate.

Set the bowl over a pan of simmering water and continue to whisk until the
egg starts to thicken, about 2 to 3 minutes. Remove the bowl from the
heat, and slowly drizzle a little of the clarified butter into the oil.
Whisk constantly to incorporate. Return the bowl to the heat, whisk again,
and when the egg starts to thicken again, continue to add more of the
butter to the egg. Remove from the heat periodically to cool the bowl, and
return it once it cools slightly. Continue in this on-the-heat,
off-the-heat fashion until all of the clarified butter is incorporated.
Remove the bowl from the saucepan, and season with the salt and peppers.

Adapted from a sauce presented on 'Emeril Live,' March 30, 2006.

Yield: 1 1/2 cups, or six 1/4 cup servings.
- - - - - - - - - - - - - - - - - - -

Per Serving : 319 Calories; 35g Fat (96.3% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 123mg Cholesterol; 180mg Sodium.

Gaelen's notes: This seems like a 'fussy' sauce, because of the need to keep moving it on and off the heat, but it's worth it. It's a wonderful sauce for salmon, or roast poultry, or roasted vegetables. Emeril used blood oranges, but I've used regular navel oranges or red grapefruit with equal success.

[purple fan]

Hi Gaelen,
I have just made the delicious "Blender Hollandaise Sauce" from my PP book. As I am at the end of only my 3rd PP day, I expect everyone else knows it - but maybe not. I used it with broccoli, but can hardly wait to see if it puts a smile on the face of cauliflower as well!! :p

(Serves 6)
1 stick of butter
3 egg yolks (reserving the whites for something else - maybe meringues)
2 tablespoons fresh lemon juice
dash of cayenne pepper.

Melt the butter in a saucepan over a low heat or in the microwave. In a blender or food processor, mix the egg lolks, lemon juice, and pepper. With the motor running, add the melted butter in a slow stream. Blend for 30 seconds or until thick.
Per serve: 0.5 grams carbs, 1.2 grams protein.

Yummo! ......

[Gaelen]

I found it, I found it! For months I thought I'd misplaced this recipe. It was first posted on the old boards by Elle, and last summer I used it three or four times a week to take advantage of my 'volunteer' dill and swiss chard crops. But I found it this morning, and just in time...the baby dill is nearly six inches high and singing 'use me, cook with me, pick me!' every day. I usually make this sauce with dill, but you can use ANY fresh herbs you enjoy, including mint, parsley, basil, tarragon or thyme. It keeps for three to four days in the fridge.

Elle's Magic Sauce
1/4 cup sour cream or yogurt
1/4 cup mayonnaise
2 tablespoons mustard (I like dijon, but you can also use grainy mustard)
1 tablespoons of fresh lemon, lime or orange juice
2 teaspoons finely minced onions (sweet, red or scallions)
2 tablespoons fresh dill weed, finely chopped (or equal amount of any other fresh herb)
2 tablespoons grated parmesan cheese

Mix everything together. If you have time to chill the 'sauce' for at least an hour, it helps the flavors blend more; I often make up a batch and just keep it refrigerated until it's gone. If you don't have fresh herbs, use 2 teaspoons dried herbs. If you don't have mustard on hand, you can use 2 teaspoons dry prepared mustard, or 1-2 teaspoons dry wasabi powder.

I typicaly don't add either salt or pepper to this, since the parmesan is salty and I want the clean flavors of the fresh herbs to stand out. I added the citrus juice to Elle's original recipe; it's fine without the juice, but I think the juice really perks it up. Typical serving size is about 2 tablespoonsful. This sauce is wonderful baked on fish fillets, chicken pieces, or grilled vegetables. Enjoy!