Tartare Sauce

by TAG Editor

Tartare sauce, though smooth, also provides a tangy contrast to dishes it accompanies.

Ingredients:
2 egg yolks
1 teaspoon Dijon mustard
1 1/4 cup groundnut oil
1 1/4 cup olive oil
Juice of ½ a lemon
1 tablespoon fresh chopped tarragon
1 tablespoon capers
1 tablespoon diced gherkins
2 tablespoon chopped parsley

Beat the 2 egg yolks, dijon mustard. Add salt and pepper. Whisk in groundnut oil and olive oil, a little at a time as it thickens. Stir in lemon juice. Incorporate tarragon, capers, gherkins, and parsley. Adjust seasoning.

Condiment Recipe Roll Call

Stocking your pantry with condiments and oils 

Sometimes it's no big deal, but others, the condiment may be a main flavoring agent and the recipe just won't be the same without it. ...

Piccadilly Recipe: Meat pies vie for supremacy 
Marcotte and Leroux offered another condiment as well, a home-made piccadilly made with green tomatoes, onions, green peppers, brown sugar, and vinegar. ...

Tomato Sauce: Turning to a French source

There are as many tomato sauce recipes as there are cooks. We all have favorite techniques and ingredients to get our sauce just the way we love it. ...

Dukkah Recipe: Natick's Queen of the Pantry

Yvette Taylor, with roots in Natick, first tasted dukkah, a condiment with roots in Egypt, during a trip to New Zealand in 2000. ...

Wednesday Condiment Recipe Roll Call

Please... join our table

The Tribune - Karen K. Boughton - ‎Sep 21, 2009‎

According to Mary, this sweet/tart condiment is delicious with grilled chicken breasts or roasted/grilled pork. Or try the recipe below that adds the ...

 

The chili sauce to salsa route

Pembroke Daily Observer - Elizabeth Baird - ‎8 hours ago‎

Long before salsa burst onto the condiment scene, generations of Canadian cooks chopped up the same ingredients-- tomatoes, peppers, onions and simmered ...

Recipes: Korean-Style Stir-Fry Beef Bulgogi and Cabbage Kimchee

Indianapolis Star - Jolene Ketzenberger - ‎Sep 15, 2009‎

Choi and executive chef John Adams also make kimchee, the classic Korean condimentmade of cabbage; their recipe calls for fermenting in the fridge for a ...

Cranberry Sauce Variations

Simple Cranberry Sauce If you follow the recipe exactly, the cranberry sauce will gel up in the refrigerator so it isn't runny but instead has the perfect consistency. ... Examiner 

... with Sour Cherries & Rum (Cranberries should be tender but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and ...  Seattle Times

 .... with Grand Marnier Looking for a way to spice up your cranberry sauce this Thanksgiving? Amanda De Jager Friedman suggests adding some Grand Marnier. ... Merced Sun-Star

Toum: Lebanese Garlic Spread

This is the definitive garlic sauce, perfect for serving like a mayonnaise - with grilled chicken, Lebanese style, or simply as a condiment for sandwiches, meats and salads. It 's like a mayonnaise - with garlic instead of eggs!


1 whole garlic bulb, broken into cloves and peeled
A good pinch of salt
1/2 teaspoon citric acid, dissolved in half a glass of water
Approximately one litre of vegetable oil

In a blender, pulverize the garlic, scraping down the sides every now and then, until the garlic is finely minced. Keeping the blender going, begin adding the oil, using a container with a fine spout (one of those oil and vinegar cruets with a fine pouring spout is ideal). Keep adding the oil very gradually until you have used about 1/2 litre.
Keeping the blender running, slowly add 3 teaspoons of the water in which you have dissolved the citric acid. Continue to blend and add the rest of the oil, as gradually as before.
When it is nearly all added, blend in the remaining citric acid solution, followed by the rest of the oil and season to taste with salt.

Chimichurri Sauce

Serves 4

1 cup Italian parsley
¼ cup coriander
3 cloves garlic
3 tbsp red wine vinegar
Salt and pepper to taste
1 tsp chilli flakes, or to taste
½ cup olive oil
Chop the parsley, coriander and garlic finely, and then stir in the vinegar, salt, black pepper.
Alternatively, you can combine everything except the olive oil in a food processor and blend.
Then, pour in the olive oil.
Dish out and leave for two hours to allow the flavours to intensify.

The Star

Worcestershire Sauce

1 teaspoon grapeseed oil
1/2 cup finely chopped shallots
1 cup diced canned tomatoes
2 cups cider vinegar
1 teaspoon cardamom
1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground clove
1/2 teaspoon chili powder
2 tablespoons fish sauce (see note)
1 teaspoon freshly ground black pepper
1/4 cup honey.

Go to NYT for the full recipe.

Roasted Garlic, Variations

Recipe by Phuong Phan, Exclusive to The Armchair Gourmet

This is a great foundation ingredient for recipes.  It can be used directly on bread or steak as a condiment.  Just smear it on and enjoy.

Roasted Garlic (classic):

• 5 bulbs of garlic, top of cloves sliced off
• 2 tablespoons high thresh hold oil (grapeseed, peanut, canola)

take bulbs and arrange on a doubled piece of aluminum foil to cover all the bulbs. lay bulbs out on the aluminum foil tops up. drizzle oil on the sliced tops of the bulbs. wrap completely with the aluminum foil and put in a preheated oven at 400 degrees fahrenheit for 30-40 minutes or until golden and soft.

Roasted Garlic (variation):

• 5 bulbs of garlic, top of cloves sliced off
• 2 tablespoons high thresh hold oil (grapeseed, peanut, canola)
• 1 sprig rosemary, oregano, sage, etc.

Take bulbs and arrange on a doubled piece of aluminum foil to cover all the bulbs. Lay bulbs out on the aluminum foil tops up. Add sprig of herb.  Drizzle oil on the sliced tops of the bulbs. Wrap completely with the aluminum foil and put in a preheated oven at 400 degrees fahrenheit for 30-40 minutes or until golden and soft.