Recipes — Sauce
Ingredients: 6 dried mild red chili pods 1 sweet red pepper 4-5 cups vegetable stock 1/4 cup LG Mexican Spice Infused Olive Oil 1 Tbsp. cumin 1 Tbsp. salt 1 Tbsp. tomato paste Directions: -Wash chilies and red peppers; remove stems & seeds and place in a stockpot. -Add stock, oil and spices and bring to boil. -Lower heat and cook for about 15 minutes. -Let cool and place everything in a blender. -Blend until smooth and strain through sieve. This recipe was created by Chef Lauren Marshall from Coastal Healing during the Belize Bliss Cooking Class
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...