Spot of Tea’s Hollandaise Sauce
Ruby Moore is famous for her divine breakfast dishes, such as Eggs Benedict and Eggs Cathedral. Try your hand at making her famous creamy yellow sauce. It’s good on just about anything, anytime of day.
1 cup water
4 egg yolks
1 cup cold water
2 tablespoons lemon juice
1 cup butter (2 1/2 sticks), softened
salt to taste
1. In a pot, bring 1 cup of water to a simmer.
2. In a glass bowl, whisk egg yolks till foamy. Continue whisking while adding cold water and lemon juice.
3. Place the bowl on top of boiling water, which will serve as a double boiler. (The water should not touch the bottom of the bowl. Do not let eggs get too hot or they will begin to scramble).
4. Slowly whisk in butter, 1 tablespoon at a time, until all is incorporated and sauce thickens. Salt to taste. Whisk in hot water to thin, if needed. Keep warm until serving. Serves approximately 6.
Foosackly’s Kung Foo Sauce
Mobile’s favorite chicken fingers folks, Eric Brechtel and Will Fusaiotti, recently added a kick to their condiment menu, a sweet and spicy Asian-style dip. It’s delicious on chicken and fries, and sassy over homemade sushi.
3 1/2 cups sugar
1/2 cup crushed chillies (available in the spice section of Asian food stores)
1/2 cup apple cider vinegar
1/4 cup soy sauce
1/2 cup water
1/2 tablespoon salt
1/2 cup water mixed with 1/2 cup cornstarch
1. In a medium-sized pot, whisk together the first six ingredients and bring to a slow boil.
2. Add the water and cornstarch mixture. Stir for one minute, until no clumps remain.
3. Return sauce to another slow boil for 5 minutes, stirring occasionally.
4. Let sauce sit for an hour. Put sauce in refrigerator. It will thicken within an hour or so. Makes about 2 pints.
Fuego’s Spicy Cilantro Aioli
This tangy topper is heavenly drizzled over fresh fish or shrimp tacos.
2 cups mayonnaise
1/8 cup white vinegar
1/3 cup milk
1/3 cup fine chopped cilantro
1/8 cup chipotle puree (available online or make your own at home)
1. In a mixing bowl, combine all ingredients, and puree with a hand mixer.
Fuego’s Chipotle Honey Sauce
Chef Chris Beichler at the Midtown hotspot serves this zesty concoction over Fuego Rolls, crispy chicken flauta apps.
3.5 ounces chipotle chillies
1 medium-sized tomato, diced
1/2 cup chopped yellow onion
2 garlic cloves, smashed
3/4 cup water
1 teaspoon kosher salt
1/2 cup honey
3 tablespoons red wine vinegar
1. In a small saucepan bring chillies, tomatoes, onion, garlic, water and salt to a boil.
2. Reduce to simmer and cook covered for 15 minutes.
3. Puree until smooth.
4. Transfer to mixing bowl, and add honey and vinegar. Stir well.
Alabama White Barbecue Sauce
Mobile ex-pat Jackie Garvin clings to her Southern food roots on her blog, Syrup and Biscuits (syrupandbiscuits.com). She says that although North Alabamians claim to have originated the white barbecue phenomenon, L.A. folks are just as smitten. Use it to baste meat or as a side dip or both.
2 cups mayonnaise (preferably Duke’s, available at Winn Dixie or Publix)
1 1/2 tablespoons salt
2 tablespoons black pepper
1/3 cup apple cider vinegar
1/3 cup fresh squeezed lemon juice
4 tablespoons white sugar
1. Mix well in a large bowl. Place in the refrigerator at least overnight before using. Makes a 1-pint jar full.
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Comeback Sauce
According to Garvin, Mississippians have long known the joy of this sauce, and the recipe eventually made its way over the state line. Once you try it, you’ll want it poured over everything except your Cheerios – and you’ll be coming back for more.
1 cup mayonnaise (preferably Duke’s)
1/4 cup ketchup (preferably Heinz)
1/4 cup chili sauce (Preferably Heinz or Del Monte. Do not substitute Thai chili sauce.)
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of 1 lemon
1. Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become “acquainted.” They shouldn’t rush into marriage. Makes 1-pint jar full.
Good Tomato Sauce
This recipe is one of Henry Morrisette’s all-time favorite pizza sauces. He found it in the Wall Street Journal. The seasoning adds a memorable flavor to it. Try it on his Conecuh Sausage Pizza, on page 31 of the November issue, or as a dipping sauce for breadsticks or appetizers.
1 (16-ounce) can peeled tomatoes (preferably San Marzano)
3/4 cup extra-virgin olive oil
salt and pepper, to taste
1 teaspoon of Creole seasoning
2 cups of fresh basil
1. Puree all ingredients in a blender. Taste and adjust seasoning. Sauce is ready to use, but best if prepared ahead of time, so the flavors can blend. Can be refrigerated in an airtight container for up to 4 days. Makes approximately 2 cups.
Maple Balsamic Glaze
It might sound fancy and it might taste fancy, but this editor’s pick is super simple. It’s tasty slathered over baked ham or fresh Gulf seafood, particularly grilled tuna or crab cakes. The maple syrup and balsamic vinegar combo adds a sweet and tangy twist that pairs nicely with savory dishes.
1/2 cup balsamic vinegar
1/2 cup maple syrup
1 teaspoon Dijon mustard
2 teaspoons garlic
1/2 teaspoon Worcestershire
1. Combine all of the ingredients in a small saucepan and bring to boil over medium heat.
2. Reduce heat and let simmer until reduced by half, about 10 minutes. Sauce will thicken as it cools. Makes 1 cup.
White Wine and Cheese Sauce
In time for post-Thanksgiving: a creamy concoction makes an everyday turkey and cheddar sandwich extra decadent. It’s also a treat atop garlic mashed potatoes, al dente pasta or herbed, steamed vegetables.
1/4 cup butter
4 tablespoons flour
2 cups milk
1 cup grated Swiss or cheddar cheese
1/2 cup dry white wine
salt and pepper, to taste
dash of Tabasco (if desired)
1. In a saucepan, combine butter and flour to make a roux.
2. Stir in half of the milk. Add grated cheese. Stir until all cheese is melted into the sauce.
3. Add the rest of the milk and the wine to the mixture. Season with salt and pepper. Add Tabasco if desired. Stir until combined. Let cool. Makes 2 cups.
Lawren Largue
