Tartar Sauce

Tartar Sauce

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:15 Categories: Sauces, Stocks & Accompaniments ——————– ——————————– 1    cup mayonnaise 1    tablespoon sweet pickle relish 1    tablespoon onion — minced 1    teaspoon capers — minced 1    teaspoon prepared horseradish 1    tablespoon fresh parsley — chopped fine 2    tablespoons lemon juice 

Vegetable Stock

Vegetable Stock

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:20 Categories: Sauces, Stocks & Accompaniments —————————————————- 1    tablespoon olive oil 2    each leeks — well washed and chopped 4    medium onions — chopped 6    large carrots — chopped 3    each celery ribs — chopped 1    bunch parsley — chopped 2    teaspoons marjoram ½    teaspoon 

Lemon-Caper Mayonnaise

Lemon-Caper Mayonnaise

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:10 Categories: Sauces, Stocks & Accompaniments —————————————————- 1 ½    cups mayonnaise 6    tablespoons capers — rinsed and drained 1    tablespoon lemon zest 3    tablespoons lemon juice — fresh 1    tablespoon Dijon mustard     salt and pepper — to taste In a small mixing 

Béchamel Sauce

Béchamel Sauce

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Sauces, Stocks & Accompaniments —————————————————- 2    tablespoons butter 2    tablespoons flour 1    cup whole milk ¼    teaspoon salt     white pepper — to taste In a medium sauce pan, melt butter. Add flour and cook for five minutes. Add milk; 

Mustard Mayo Sauce

Mustard Mayo Sauce

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:10 Categories: Sauces, Stocks & Accompaniments —————————————————- 1    cup mayonnaise 2    tablespoons Grey’s Poupon Mustard 1    teaspoon Worcestershire sauce 2    teaspoons prepared horseradish In a small bowl, mix all ingredients thoroughly using a whip. Store in the refrigerator in an airtight 

Roux

Roux

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Sauces, Stocks & Accompaniments —————————————————- 8    tablespoons butter 8    tablespoons flour In a large sauté pan, melt butter, add flour and mix well with a kitchen spoon. Let Roux cook slowly for approximately 5 minutes, mix continuously 

Croutons

Croutons

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:20 Categories: Sauces, Stocks & Accompaniments —————————————————- 4    cups bread slices — diced ¼    cup olive oil 3    tablespoons garlic — minced     salt — to taste     garlic salt — to taste Preheat oven to 400 F degrees. In a large 

Beurre Blanc

Beurre Blanc

Recipe By: N. Jay Sorensen, RD Serving Size: 6 Preparation Time: 0:30 Categories: Sauces —————————————————- 1    tablespoon butter 2    tablespoons shallots — chopped ¼    cup white wine ½    cup whipping cream ½    pound butter, unsalted — softened salt and white pepper — to taste ½    teaspoon lemon juice Add 1 tablespoon 

Veal Stock

Veal Stock

Recipe By: N. Jay Sorensen, RD Yield: 4 quarts Preparation Tim: 0:15 Categories: Sauces, Stocks and Accompaniments —————————————————- 4    pounds veal bones 1    cup celery — chopped 1    cup leeks — chopped ¾    cup carrots — chopped 1 ½    cups onions — chopped 3    cloves garlic — halved 1    each bay leaf 

Chicken Stock

Chicken Stock

Recipe By: N. Jay Sorensen, RD Yield: 4 quarts Preparation Time: 0:15 Categories: Sauces, Stocks and Accompaniments —————————————————- 2    pounds raw and/or cooked chicken bones and scraps ½    cup onion — chopped ½    cup carrot — chopped ½    cup celery — chopped 4    quarts water 1    each bay leaf 2    teaspoons salt