Sauces

Kerry

ingredients

Spicy Horseradish Sauce

2/3C reduced fat sour cream
3 T prepared horseradish
2 T light mayo
1 t dry mustard
1/4 t salt
1/4 t ground red pepper
Stir together all ingredients in a small bowl. Chill one hour. Serve with beef, pork, shrimp or as a sandwich spread. Can be used as a dip

Ginger Dipping Sauce

1/4 C coarsely chopped white onion
1/2 C peeled, coarsely chopped ginger
1/3 C peeled coarsely chopped Red Delicious apple
3/4 C soy sauce
6 T rice vinegar
1/4 C sugar
1 1/2 T Asian sesame oil
In a blender whirl onion, ginger, and apple, scraping sides of bowl as necessary. Add soy sauce, vinegar, oil and sugar. Whirl until smooth. Chill up to 1 week. Makes about 2 cups

Mustard Sauce

3/4 C soy sauce
2 T water
1/4 C dry mustard
1/4 C toasted sesame seeds
In a blender, whirl all ingredients. Chill up to 1 week. Whisk before serving. Makes 1 1/2 cups.

Ponzu Sauce

1/2 C sake or dry white wine
1/2 C mirin
1/2 C soy sauce
1/2 C rice vinegar
3 T lemon juice
In a 2 qt pan over high heat, bring to a boil all ingredients. Lower heat and simmer 15 minutes. Strain and chill until cold, about 1 hour. Stir in lemon juice. Serve immediately or cover and chill up to one week. Makes 2 cups.

Stroganoff Sauce

2 T unsalted butter
1 T oil
8 oz white mushrooms, cleaned and halved
sour cream
Roux
2 T unsalted butter
2 T flour
Heat butter and oil in a saute pan over med high heat. Saute mushrooms until barely done. Remove from pan, set aside.
Make a roux in the same pan by melting butter then whisking in the flour. cook over low heat until roux browns slightly.
Add wine stock, mustard and mushrooms. Simmer until sauce thickens. Stir in sour cream.
Red Wine Stock
2 T oil
1 T unsalted butter
1 1/2 C chopped yellow onion
1 T tomato paste
1 C dry red wine
1 can low sodium beef broth
sprig thyme
Saute onion in oil and butter until lightly browned. Add tomato paste, cooking until it turns dark. Add garlic and cook for 30 seconds. Deglaze with red wine, scraping up all the brown bits on the bottom of the pan. Add broth and thyme until liquid reduces by half, about 10 minutes. Strain stock before using.