Dressings, Gravies & Sauces
1000 Island Dressing
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon onion, finely minced
1/8 teaspoon salt
1 dash pepper
Mix and refrigerate at least 2 hours.
Apple White Balsamic Vinaigrette
2 tablespoons apple juice concentrate
1 tablespoon apple cider vinegar
1 tablespoon white balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/3 cup olive oil
Whisk together ingredients and pour over salad. Serve immediately.
Avocado Dressing
1 ripe avocado
3 lemons, juiced
Handful fresh cilantro leaves, 2 tablespoons
1 teaspoon coarse salt
3 tablespoons water, a couple of splashes
3 tablespoons extra-virgin olive oil
Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.
Basil Vinaigrette
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
3/4 cup pure olive oil
Salt and freshly ground black pepper
12 basil leaves, cut into chiffonade
Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.
Blackberry Dressing
1 1/2 cups fresh (or frozen, thawed) blackberries
2 teaspoons minced shallots
1/4 teaspoon minced garlic
1 tablespoon honey
1/2 teaspoon Dijon mustard
2 tablespoons blackberry vinegar (or substitute raspberry or regular balsamic vinegar)
2 tablespoons balsamic vinegar
1/2 cup olive oil
Salt and freshly ground black pepper
Combine 1/2 cup of the blackberries, the shallots, garlic, honey, mustard, and vinegars in a blender and process on high for 10 seconds. Stop and scrape down the sides before continuing. With the machine running, slowly drizzle the oil into the blender until the mixture is slightly thickened and smooth. Adjust the seasonings with salt and freshly ground black pepper, to taste. Strain the dressing through a fine-meshed sieve into a clean container. Set aside until ready to serve, or store in the refrigerator for up to 1 week. Makes about 1 cup. Serve over mixed greens with toasted walnuts.
Creole Mustard Dressing
1 large egg
3 tablespoons Creole or other whole-grain mustard
1 tablespoon distilled white vinegar
1 cup olive oil
2 tablespoons chopped parsley leaves
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon cayenne
In a food processor or blender, process the egg, mustard and vinegar until blended. With the motor running, slowly pour the oil through the feed tube in a steady stream and process until emulsified. Add the parsley, honey, salt and cayenne and pulse to blend.
Transfer to an airtight container and refrigerate for at least 30 minutes before using. Use within 24 hours.
French Dressing
1/3 cup white wine vinegar
1/3 cup sugar
1/2 cup ketchup
1/2 cup extra-virgin olive oil, eyeball it
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1/4 small white onion, finely chopped or grated
Salt and white pepper
Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to taste.
Honey Sesame Dressing
1/2 cup reduced-sodium chicken broth
2 tablespoons honey
2 teaspoons sesame oil
2 teaspoons honey mustard
Salt and ground black pepper
In a small bowl, whisk together broth, honey, sesame oil, and honey mustard. Season to taste with salt and black pepper.
Kitchen Bouquet
1/4 cup brown sugar
1/2 tbsp black strap molasses
1 cup water
Place the brown sugar and the molasses in a heavy bottomed pan on a medium heat, and slowly stir until it turns a dark brown, (this can take upwards of 15 minutes as the sugars need to "parch", or go just past the caramelization point). Add the water and stir well until it is well blended, bottle or jar the liquid and place in the refrigerator for up to 1 month. Use a few drops at a time to color and thicken gravies and soups. Note: I have used it after 6 months and it was okay to me, but the original directions say, "1 month".
Meyer Lemon Vinaigrette
Zest of 1 Meyer lemon, minced
2 tablespoons fresh Meyer lemon juice
1 tablespoon champagne vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 tablespoons light olive oil
Makes about 1/2 cup
Sweet and Sour Dressing
2 tablespoons sweet plum sauce or duck sauce
2 tablespoons rice wine vinegar, cider or white vinegar may be substituted
1/3 cup light oil, peanut, canola or vegetable oil -- eyeball the amount
Salt and pepper
Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste.
Tarragon Egg dressing
2 hard-boiled large eggs, yolks mashed and whites chopped fine3 tablespoons tarragon white-wine vinegar
1 tablespoon Dijon mustard
6 tablespoons extra-virgin olive oil
3 tablespoons minced shallots (about 2)
2 tablespoons finely chopped fresh tarragon leaves
Salt and pepper
In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in egg whites, shallots, tarragon, and salt and pepper, to taste. Spoon dressing over salad.
Vinaigrette dressing
1 1/2 tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Whisk together all ingredients in a non-reactive bowl.
Marinara Sauce
2 tablespoons extra-virgin olive oil
1/2 cup minced onion
1 tablespoon fresh parsley, chopped
1 clove garlic, chopped
4 cups tomato puree, freshly ground
1 large basil stem with leaves removed, fresh, chopped (1/4 cup)
1 teaspoon salt
pinch baking soda or sugar, as needed
Heat oil in large pan, cook onion and garlic until soft but not brown. Add tomatoes, parsely, salt and cook until desired texture. Stir in parsely and basil, cook for 20 minutes. Season with baking soda or sugar to adjust if too bitter/sweet.
Turkey Gravy
1/4 pound (1 stick) CF margarine
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup GF Flour mix
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
In a large (10 to 12-inch) sauté pan, cook the margarine and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
Foolproof Giblet Gravy
turkey neck and giblets
6 cups chicken broth
2 large onions, sliced
1 cup sliced carrots
1 cup dry white wine, or water
1/2 cup celery leaves
6 tablespoons margarine
roasted turkey drippings
salt and pepper, to taste
cornstarch and water (mixed)
1/2 teaspoon Kitchen Bouquet, to taste
Put neck and giblets, broth, onions, carrots, wine and celery in pot. Bring to a boil, reduce heat. Simmer gently uncovered 90 minutes. Remove giblets to a cut board to cool. Strain broth, pressing vegetables to extract juice and flavor. Discard vegetables. Add water to broth, if necessary, to make six cups. Chop giblets and neck meat very finely. Refrigerate. Meanwhile, mash butter and flour until blended. Break into four chunks. Bring broth to a boil. Reduce heat and gradually whisk in flour mixture until thick. Boil 3 minutes longer to remove "floury" taste. Cover surface of gravy to prevent skin forming. Refrigerate.
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