It's all about the sauce

My husband loves his sauce. Brown gravy, white gravy, hollandaise, tomato...you name it.  Between sauce and dressings I've gotten pretty good at whipping these up.  Buying them can become spendy and take up a lot of room in your pantry and refrigerator.  I've researched, I've experimented, and I've found the ones we love the most through trial and error.  My conclusion with all of them is that simple is better.  5 ingredients is ideal.  Mixing too many flavors together can set a dish way off in left field.  Even when it comes to grilling all I do now is salt and pepper.  They bring out the natural flavors of the meat and being that I have a very divided family when it comes to taste, we have gone back to the basics and then each person can use whatever sauce or spice they want after it's on their plate. 

 

The base of all dressings:  Acid, Fat, Flavor

Acid - Vinegar or citrus juice
Fat - Oil, mayo, greek yogurt, or sour cream
Flavor - too many to mention! See the recipes below.

French Dressing:
2 tsp RWV (red wine vinegar)
2 Tbsp EVOO (extra virgin olive oil)
1 tsp dijon mustard
1 Tbsp Ketchup
1 tsp brown sugar
Dash of Worcestershire sauce
Pinch of paprika

Ranch Dressing:
1 tsp RWV or lemon juice
1 Tbsp sour cream or greek yogurt
3 Tbsp mayo
1/4 tsp Worcestershire sauce, chives (fresh or freeze dried), garlic powder, onion powder
pinch of salt and pepper

Caesar Dressing:
2 tsp balsamic vinegar
Drop of honey
2 Tbsp EVOO
2 Tbsp grated parmesan cheese
Dash of Worcestershire sauce and lemon juice
Pinch of salt and pepper

Now to the sauces.  What is your flavor?  BBQ, bearnaise, creamy lemon?

BBQ:
1/2 cup ketchup
2 Tb brown sugar
2 Tb Worcestershire sauce
1 Tb ACV (apple cider vinegar)
Dash hot sauce
1 tsp garlic powder
1/4 tsp mustard powder
1/4 tsp salt
Directions: Mix together over medium heat and bring to a simmer.  Remove from heat and allow to cool before brushing on your meat.

Bearnaise:
1/4 cup butter
1 teaspoon minced onion
1 tablespoon white wine vinegar
2 egg yolks, beaten
2 tablespoons heavy cream
1 1/2 teaspoons lemon juice
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
1 pinch dry mustard
1 pinch cayenne pepper
Directions:  Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.  Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

Tartar sauce:

1/2 cup mayonnaise
1/4 cup dill pickle relish
1 Tbsp finely chopped fresh dill

1 Tbsp finely chopped fresh parsley

1/2 tsp dried minced onion
1 tsp lemon juice
Pinch of sugar and fresh ground black pepper

Whip it together and let sit in the fridge for 20-30 minutes before using.

Yum Yum Sauce (more than just for shrimp!):

2 Cups of Mayonnaise
½ Cup Ketchup
3 Tbs Sugar
1 Tbs Garlic Powder
1 Tbs Paprika
1 tsp onion powder
1 tsp salt
½ tsp cayenne pepper
½ Cup of water
1 tsp Siracha or other hot sauce

Mix all ingredients in a bowl. Allow to sit in refrigerator for at least an hour before serving so that flavors can meld.

Tzatziki sauce:

1 large English cucumber
1 tbsp fresh dill
1 tbsp lemon juice
3 cloves garlic, minced
Salt
Pepper
2 cups Greek Yogurt

Directions:  Slice the cucumber in half lengthwise. Using a spoon scoop out the seeds in the middle and discard. Using a grater, finely grate the cucumber into a mesh strainer over a bowl. Sprinkle some salt on the cucumber and squeeze out some of the moisture using your hand. Allow the cucumber to sit in the strainer for 25-30 minutes to drain any more excess moisture. Press one more time and discard the water that accumulated in the bowl. In a medium sized bowl combine all ingredients. Season with salt and pepper to taste. Place the sauce in the fridge for at least 30 minutes before using in order to allow the flavors to develop.