Recipes — Sauce

This sauce eschews the saturated fat of butter for vastly healthier UP Certified Extra Virgin Olive Oil. Ingredients:   3 Tbsp. Fruity, Mild Extra Virgin Olive Oil 2 Medium Shallots, minced 2 Cloves garlic, minced 3 Tbsp. Flour 2 cups Whole milk 1 clove Garlic, minced ½ cup Tomato Sauce ½ cup Pecorino cheese, grated   Salt & Pepper to taste Directions: Heat the oil in a medium sauce pan over medium heat.  Add the shallots and saute until translucent and tender. Add the garlic and saute another minute.  Add the flour and stir to incorporate so that there are...

 This sauce is one of my favorites, it goes great with meat, chicken, fish and vegetables.  Make it ahead of time and store it in the fridge in mason jar for up to 1 week. Ingredients 3 garlic cloves, peeled 2 strips lemon zest (1 x ½ inches), white pith removed 1½ teaspoons kosher salt 1½ teaspoons herbes de Provence 2 tablespoons fresh lemon juice 2 tablespoons Liquid Gold Sicilian Lemon white balsamic vinegar ¹⁄³ cup Liquid Gold mild to medium extra virgin olive oil 2 Red peppers roasted, skins removed or 3 jars (12 ounces each) roasted red peppers, drained but...

¼ c slivered almonds 2 thin slices of French/Italian bread 2 garlic cloves 2 jars of roasted peppers drained; or fresh roasted peppers, time-permitting ¼ c Liquid Gold Tuscan Herb Blend extra virgin olive oil 2 tbs. sherry/red wine vinegar Dash of cayenne Toast almonds over moderate heat in heavy skillet.  When toasted, remove from skillet and set aside.  Add bread slices to the skillet and toast each side until golden, then cool and tear into pieces. Place almonds and bread into the food processor.  While running, drop garlic in one clove at a time.  Pulse the processor until the...