SIMPLE FRESH SAUCES

ROASTED TOMATO & CHILLI SALSA

In a roasting tray place wedges of tomato, whole green and red chilies and a few quartered onions. Season with salt and pepper and give them a little drizzle of olive oil. Toss them to coat and roast at a high heat until nice and caramelized. Take out and let cool. Scrape out some of the chilli seeds if you want. With a hand blender or food processor pulse to your desired consistency while adding chopped coriander, parsley and plenty of lime juice. After your done add a little more oil and check the seasoning.

QUICK HOLLANDAISE

Melt 150g unsalted butter. Slowly add to 1 egg yolk as you continue to whisk until you get an emulsion. Finish with a squeeze of lemon juice and season with salt and pepper. This version won’t hold long so serve quickly or keep briefly by sitting bowl on top of hot but not boiling water.

FRUIT BOWL SALSA

Have a few extra apples and oranges in that fruit bowl? Finely dice them up with some chopped cucumber,slices or spring onion, coriander, lime juice and chillies.The lime juice is essential here to slow the apples from turning brown. Season well with salt and pepper and drizzle over a little olive oil. Serve with grilled fish and boiled rice.

CHIMICHURRI SAUCE

Blitz fresh parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add olive oil, lemon juice, red wine vinegar and season with salt & pepper. Pulse to combine everything to a saucy consistency. Great over clams or scallops.

IF YOU ARE UP FOR IT .. FRESH MAYONAISE

1 large egg yolk, room temperature

1/8 teaspoon salt, plus more to taste

1tablespoon lemon juice, plus more to taste

½ teaspoon Dijon mustard

¾ cup vegetable oil

Place the egg yolk and salt in a food processor. Pulse to combine. Add the lemon juice and mustard; blend well. With the motor running, add the oil, drop by drop. This will take a few minutes. Don’t rush it or the mayonnaise may “break,” meaning the oil will separate from the egg. A drop of luke-warm water can help stop this. Once you’ve added the oil, sample the mayo and add more salt or lemon juice to taste.

TARTARE SAUCE

This couldn’t be easier and you can make it to your liking. Combine mayo with chopped gherkins, capers, onions,fresh parsley or dill, lemon juice, salt and pepper. Leave it chunky or place in food processor.

GRIBICHE (Like a more sophisticated Tartare Sauce)

Hard boil some eggs. Cool, peel then separate the yolks from the whites. Whisk the cooked egg yolks with oil and vinegar like a mayonnaise. Season with salt & pepper and add chopped gherkins, capers, parsley, chervil and tarragon. Finely chop the cooked egg whites and fold into the sauce. Goes great with cold fish and cold crab.

MARIE ROSE SAUCE

Combine mayo with ketchup, a pinch of cayenne pepper, a dash of Worcestershire Sauce or Tabasco, lemon juice, salt and pepper and a splash of brandy if your feeling brave.

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