Aioli
Aioli is a great sauce quickly done with a handheld blender. It can be done with a whisk too, it just takes a bit longer. You can flavor it in various ways, but this is a ‘normal’ aioli.
Sauces
All kinds of sauce recipes to go with various dishes.
Russian Dressing
Russian Dressing is probably most known as one of the ingredients in a Reuben sandwich. Here’s how to make it. It has a tangy flavor, with a bit of sting, which complements brisket perfectly. I use greek yoghurt here instead of mayo, as brisket is rather fatty and I think the slightly leaner yoghurt is a better match.
Hollandaise sauce
Hollandaise is another sauce classic. It has a twang, is fresh and with great flavor. It goes really well with both asparagus and on eggs Benedict.
Fennel sauce
Fennel sauce just oozes with freshness. The fennel flavor softens when gently frying in oil and butter, and it goes great with various fish dishes as well as lighter read meats.
Cilantro board sauce
Cilantro board sauce is a great sauce for different cuts of meat. It is also a fun alternative if you’re tired of chimichurri. You make it in less than ten minutes. Make sure you mix it at least 30 minutes before serving, so the flavors are mixed well. It doesn’t keep in the fridge for long, so make only as much as you need.
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Sticky BBQ Glaze
Here’s a sticky bbq glaze that works for both chicken and ribs. A sticky glaze should be part of your standard repertoire, here I’m sharing my version.
Lemon and Caper sauce
Lemon and Caper sauce is a great sauce for most fish. It’s refreshing, easy to put together, and you just need to prep it 30-60 minutes before serving. Here’s how!
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