Sauce, Saucy, Sauced

I'm all about the sauce (and I don't mean booze though that works for me also). No, I'm all about putting sauces on food. Maybe it is my Gallic ancestors on my father's side or maybe I just love that little jiggle it puts around my middle or maybe it's the flavor impact Whatever it is I love me some sauces.

Here are some of my favorite sauces

1. Dijon Aioli
Stir together
1/2 cup mayonaise
1 teaspoon dijon mustard
Just enough milk to thin it out.
I use this on eggs, spinach, or asparagus.


I brush any one of these over grilled tofu or Portabella mushrooms.

2. Honey-curry glaze
Stir together
1 tablespoon dijon mustard
1 tablespoon honey
1/2 teaspoon lemon juice
1/4 teaspoon curry powder (or more if you are part of my family)

3. Orange Sauce
Stir together
3/4 cup orange juice
2 tablespoons cornstarch
Cook until thickened and bubbly. Stirring for 2 to 3 minutes.
1- 11 ounce can mandarin orage sections, drained
Stir sections into sauce.

4. Orange-hoisin Sauce
Combine in small saucepan
1/3 cup orange marmalade
2 teaspoons hoisin sauce
1/2 teaspoon ground ginger
Cook until heated through.

And the Granddaddy of all sauces

5. Hollandaise
4 egg yolks
1 1/2 tablespoons cold water
1 cup melted butter
2 tablespoons lemon juice
2-3 drops liquid red pepper sauce
1/2 teaspoon re pepper flakes
1/2 teaspoon salt
1/8 teaspoon pepper

Whisk yolks and water in top of double boiler over simmering water. You don't need a real double boiler. A bowl over a pot will work. Continue whisking until yolks thicken and pull away from bottom of pan. Slowly add butter, whisking constantly. Whisk in lemon juice, red pepper sauce, red pepper flakes, salt, and pepper.


There are many other sauces that I love like red wine, cheese sauce, and marinara. With the exception of the Hollandaise all of these are easy. With a little practice even the Hollandaise is not that difficult.

Do you have a favorite sauce?

Love,
M