Recipes

REMOULADE SAUCE

• 2 hard cooked egg yolks, sieved
• 2 cloves garlic, crushed
• 1 1/2 tbsp. prepared mustard
• 1 1/2 c. mayonnaise (not salad dressing)
• 1 tbsp. Worcestershire
• 1 tbsp. paprika
• 1 1/2 tbsp. horseradish
• Dash of Tabasco
• 2 tbsp. vinegar
• 1/4 c. finely chopped parsley
• Salt & pepper to taste

SWEET CHILI THAI SAUCE

INGREDIENTS:

• 1 c water
• 1 c sugar
• 1 c rice vinegar
• 2 tsp ginger, minced
• 1 tsp garlic, minced
• 2 tsp hot chili pepper, minced
• 2 tsp ketchup
• 2 tsp cornstarch

PREPARATION:
Boil water and vinegar. Add all ingredients except cornstarch and simmer for 5 minutes. Thicken with cornstarch, then refrigerate until needed.

SHRIMP ASIAN DIPPING SAUCE

INGREDIENTS:

• 1/2 C. teriyaki sauce
• 1/2 C. soy sauce
• 1/2 C. rice vinegar
• 1 bunch scallions, sliced fine
• 1 t. grated fresh ginger
• 1 T. toasted sesame seeds

PREPARATION:
Mix all ingredients together in a small bowl. Refrigerate until ready to use.

TARTAR SAUCE

INGREDIENTS:

• 1 cup mayonnaise
• 1 teaspoon prepared mustard
• 2 tablespoons chopped sweet pickle
• 1 tablespoon chopped drained capers
• 2 teaspoons chopped fresh parsley

PREPARATION:
Blend well; refrigerate and chill thoroughly. Makes about 1 1/4 cups of tartar sauce.

COCKTAIL SAUCE

INGREDIENTS:

• 1/2 cup chili sauce
• 1/2 cup ketchup
• 2 tablespoons fresh lemon juice (about 1 small lemon)
• 1 to 2 tablespoons prepared horseradish
• dash Worcestershire sauce
• few drops hot sauce
• salt to taste

APRICOT-GINGER DIPPING SAUCE

INGREDIENTS:

• 1/2 cup apricot jam
• 1 tablespoon freshly grated ginger
• 1 tablespoon Dijon mustard
• 1 jalepeno pepper, seeds discarded, minced
• 2 tablespoons seasoned rice wine vinegar or freshly squeezed lime juice

HOT PEPPER SAUCE

INGREDIENTS:

• 3 cups distilled white vinegar
• 2 teaspoons salt
• 2 pounds cayenne or jalapeno peppers, seeded and chopped

PREPARATION:
Simmer vinegar, salt and peppers for 5 to 10 minutes. Process in food processor or blender. Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months. Strain a portion of the sauce when ready to use; store in refrigerator.