Category: Sauce

Servings: 1 Cup
Preheat: 
Prep Time: 
Source: Food 52

These bright golden pickled seeds, which burst in your mouth, are a satisfying combination of both spicy and sweet, and serve as an unexpected substitution for traditional golden mustard. Around our home, we like referring to them as our “mustard caviar.” —Angela Brown

Ingredients: 

1/2 cup yellow mustard seed
3/4 cup white wine vinegar, plus 1/4 cup
1/2 teaspoon coarse salt
2 tablespoons honey
1 teaspoon turmeric
1 teaspoon whole white peppercorns
1/4 teaspoon red pepper flakes

Directions: 

Thoroughly rinse the mustard seeds in a fine mesh sieve. Add the drained seeds, 3/4 cup of the white wine vinegar, and the salt to a bowl and set aside. Allow the seeds to soak at room temperature for one hour.

Add the honey, turmeric, peppercorns and red pepper flakes to the seed mixture, gently stir and pour into a small saucepan. Bring the mixture to a simmer over medium high heat, being sure to stir the bottom and sides of the saucepan regularly, and continue to cook for about 20 minutes.

Remove the saucepan from the heat and allow to cool (the mixture will continue to thicken). Once the seed mixture has returned to room temperature, stir in the remaining white wine vinegar. When stored in an airtight jar and kept refrigerated, the pickled mustard seeds will keep well for about 3 months. * Note: The seeds will continue to absorb liquid while they are refrigerated. In order to avoid a condiment that is too thick, you can periodically stir more white wine vinegar into the jar, about 1 tablespoon at a time, whenever necessary.

We did not add pepper flakes or add 1/4 cup of wine vinegar

Servings: 1 quart
Preheat: 0
Prep Time: 30 minutes, 2 hours total
Source: Brendan Webster

After the turkey, it’s the gravy that makes the Thanksgiving dinner. While the turkey cools down, you prepare this finale, piping hot, flavorful, and in abundance. Make a well in each serving of mashed potatoes with the ladle full of gravy, spoon it over the turkey, stuffing and wild rice.

You can make your turkey gravy stock way ahead of time. When the turkey is done and the roaster de-greased, blend the gravy stock into the roasting juices.

Ingredients: 

For the brown turkey stock:

The turkey giblets (neck, heart, gizzard)
4 tbs cooking oil
2 C each chopped onion and carrots
1 C dry white wine or 2/3 C dry white French vermouth
2 C chicken stock or canned broth
Water as needed
Salt
1 bay leaf
1/2 tsp dried, or 1 tbs chopped fresh, thyme and sage

Finishing the gravy:
(These are approximate amounts)
1/2 C of the liquid fat from the turkey
1/2-3/4 C flour
All of the juices from the turkey pan, poured through a gravy separator; set the fat and juices aside in separate bowls
The giblet stock
The coagulated juices from the turkey (these will remain in the roasting pan which you will use for preparing the gravy)

Directions: 

For the stock:

Chop the neck into 2-inch pieces, quarter the gizzard, and halve the heart. Dry in paper towels. Heat oil in a heavy 3-qt saucepan, stir in the giblets and brown them rapidly on all sides, regulating heat so oil does not burn. Remove giblets and stir in the vegetables; cover and cook slowly 5-8 minutes until tender. Then uncover, raise heat, and brown lightly for several minutes. Return giblets to pan, add wine, stock, and enough water to cover ingredients by an inch. Salt lightly, add herbs, and simmer partially covered for 21/2 to 3 hours. Strain, pressing the juices out of the vegetables. Taste for seasoning.

Finishing the gravy:

Pour the fat into the roasting pan. Tipping the pan slightly so that the fat is toward you, scoop 1/3 of the flour into the pan above the fat. Work the flour into the fat, a bit at a time, while also scraping the pan drippings into the resulting roux. When all the flour has been incorporated into the fat, you will have a thick brown roux. Cook this carefully for a couple of minutes, then turn the heat off, and gradually add the drippings (juices) from the turkey. You will have a very thick sauce to which you add your giblet stock a cup at a time with the heat turned to low. Keep adding stock, thinning your gravy until it is the consistency you like. Turn your heat down very low as you carve the turkey. When you are ready to serve, check for consistency, adding as much stock as the roux will bear so that you will have as much gravy as you need.

Pour the gravy into gravy boats for the table.

Servings: 4
Preheat: 0
Prep Time: 10 minutes
Source: https://food52.com/recipes/18172-pan-fried-red-snapper-with-tarragon-tartar-sauce

Best tartar sauce ever.

Ingredients: 

1/2 cup mayonnaise
1 1/2 tablespoons minced cornichons (Maille Original is good)
2 pickled onions from the cornichons jar, minced
2 teaspoons fresh tarragon, finely chopped
1 teaspoon fresh squeezed lemon juice
Salt and fresh ground pepper

Directions: 

Combine all the tarragon tartar sauce ingredients into a small bowl. Mix to combine. Taste and season with salt and pepper, stir well and taste again. Adjust the seasoning as necessary. Place the tartar sauce into the fridge to keep it cool.

Servings: Makes enough for 2 to 4 (12-inch) pies, depending on how much sauce you like
Preheat: 0
Prep Time: 1 hour
Source: http://www.seriouseats.com/recipes/2010/10/print/new-york-style-pizza-sauce.html

This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It’s also good served with pasta.

Ingredients: 

1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
pinch red pepper flakes
Kosher salt
2 (6-inch) sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and split in half
1 teaspoon sugar

Directions: 

Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.

Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

Servings: 8 Cups
Preheat: 0
Prep Time: 
Source: http://www.epicurious.com/recipes/food/views/rich-turkey-gravy-231006

This recipe makes a generous amount of gravy — we find you can never have enough.

Ingredients: 

Roasting pan with pan juices from a roast turkey (about 14 lb)
Unsalted butter (less than 1 stick), melted, if turkey drippings yield less than 1/2 cup fa
About 9 cups hot brown turkey stock
3/4 cup all-purpose flour

Directions: 

Pour pan juices through a fine-mesh sieve into a 2-quart glass measure (do not clean roasting pan), then skim off fat and reserve. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into a 2-quart measure, and reserve fat left in separator.) If there is less than 1/2 cup reserved fat, add melted butter.
Add enough turkey stock to pan juices to total 8 cups liquid (2 quarts). Straddle roasting pan across 2 burners, then add 1 cup of remaining stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 1 minute. Pour through fine-mesh sieve into glass measure with stock.
Whisk together reserved fat and flour in a 4-quart heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes. Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute. Season with salt and pepper.