Recipes

Bechamel   Ingredients: 1/4 cup finely chopped onion 2 Tbsp. garlic 2 Tbsp. LG Rosemary Infused Olive Oil 2 Tbsp. flour 1 cup milk 1 tsp. LG Grilled Lemon White Balsamic Vinegar or LG Sicilian Lemon White Balsamic Vinegar     Method: -Sauté onion until translucent. Add garlic and cook for an additional 2 minutes. Heat oil in a saucepan over medium heat. Whisk in flour until it is completely incorporated into a roux. -Let the flour cook for at least one minute. Slowly add in 2 cups of milk and whisk until smooth. Bring the sauce to a boil,...

Tomato Sauce   Ingredients: 1 Tbsp. LG Medium-Robust Extra Virgin Olive Oil 1 onion, diced 3 cloves garlic, minced 1 can crushed tomatoes 3 tsp. Spice Trekkers Little Italy Blend salt and pepper to taste   Method: -Heat olive oil in a saucepan. Sauté onion and garlic cloves in the oil until softened and golden. -Add tomatoes to the pot. Season with spice blend, as well as salt and pepper to taste. After 20 minutes of simmering, the sauce is thick and ready to be used.   Rose: To make this a rose sauce simply add a little béchamel to...

Hollandaise   Ingredients: 1 tbsp Pinot Grigio Barrel Aged Wine Vinegar 1 tsp peppercorns, crushed 3 egg yolks (or 1/4 cup cashew cream) 250g LG Sweet Butter Infused Olive Oil, or LG Savoury Butter Infused Oil  , warmed slightly Sea salt Cayenne pepper 1 tbsp lemon juice   Method: -When whisking and cooking an egg-yolk or cashew mixture in recipes such as hollandaise sauce, check to make sure it's cooked by lifting the whisk from the mixture. If the ribbon of yolk trailed from the whisk remains visible on the sauce surface, it's ready. If it disappears immediately, it requires...

Espangnole & Mushroom Gravy   For Espangnole: 1/4 cup LG Mushroom and Sage Infused Olive Oil 2 small diced onion 1 small diced carrot 1 stalk diced celery 2 tsp. Spice Trekkers Little Italy Blend 2 cloves garlic, minced 2 Tbsp. flour 2 Tbsp. tomato paste 2 cups broth (preferably dark) ——————————— For Gravy: 8 shitake mushrooms 1 portobello mushroom 2 tsp.  white miso (or soybean paste) 1 tsp. tamari 1 1/2 cup water   Method: -Espangnole: Melt oil in a saucepan over medium heat. Add diced onion, thyme, carrot, celery stalk and garlic cloves and cook until softened and...