Category Archives: sauces

Oven-Fried Chicken Cutlets with Roasted Broccoli and Parmesan Cream Sauce

Chicken Cutlets
1/2 cup salted butter, melted
2 tablespoons Dijon mustard
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2/3 cup panko (Japanese-style breadcrumbs)
1/2 cup crushed cornflakes cereal
2 ounces Parmesan cheese, grated (about 1/2 cup)
4 chicken breast cutlets (about 1 1/4 lb.)

Roasted Broccoli
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon crushed red pepper
1 pound fresh broccoli florets (about 8 cups)

Cream Sauce
2 tablespoons salted butter
1 tablespoon all-purpose flour
1 cup whole milk
1 ounce grated Parmesan cheese (about 1/4 cup)
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat oven to 400°F. Stir together butter, mustard, and 1/2 teaspoon each of the salt and black pepper in a medium bowl. Stir together panko, cornflakes, and Parmesan in a second shallow bowl. Dip chicken in butter mixture; dredge in panko mixture, pressing to adhere. Place on a baking sheet lined with aluminum foil. Bake in preheated oven until chicken is browned and done, about 17 minutes.

Meanwhile, stir together oil, garlic, crushed red pepper, and remaining 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add broccoli, and toss to coat. Transfer to a rimmed baking sheet, and roast at 400°F until broccoli is browned and tender, about 17 minutes.

Melt butter in a 3-quart saucepan over medium-high. Whisk in all-purpose flour; cook, whisking constantly, 1 minute. Gradually whisk in whole milk. Bring to a boil, and cook, whisking constantly, until thickened, for 1 to 2 minutes. Whisk in grated Parmesan cheese, fresh lemon juice, salt, and black pepper. Serve immediately.

Serves 4.

From Southern Living Magazine

Classic Chimichurri

3 c coarsely chopped flat-leaf or Italian parsley (leaves and tender stems)
1 c minced yellow onion
2 large garlic cloves, minced
Zest of 1 lemon
2 tbsp fresh lemon juice
2 tbsp red wine vinegar
1/2 tsp ground cumin
1/4 tsp red pepper flakes
3/4 c extra-virgin olive oil
Salt and pepper to taste

Add all ingredients (except oil) to food processor. Pulse for ten 1-second intervals or until the mixture is finely chopped.

Turn the motor on and slowly add the olive oil through the feed tube, scraping down sides as needed.

Store in airtight container in fridge, up to 7 days. Can be frozen then brought to room temperature before using.

Serves 6

From Sandra Gutierrez

Greek Tzatziki

½ a large cucumber, unpeeled
1½ cups plain full-fat Greek yogurt
2 large garlic cloves, finely minced
2 Tablespoons extra virgin olive oil
1 Tablespoon white vinegar
½ teaspoon salt
1 Tablespoon minced fresh dill

Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.

Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.

Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine.

Serve chilled with pita bread for dipping.

From The Wanderlust Kitchen

Rocket Fuel Hot Sauce

1 cup drained jalapeno slices (from a jar)
4 tablespoons jalapeno liquid (from the same jar of peppers)
¼ teaspoon cayenne powder
¼ teaspoon cumin
1 tablespoon cilantro
1 teaspoon agave nectar
? teaspoon Tabasco
¼ teaspoon oregano
1 teaspoon fish sauce (optional)
1 teaspoon chili paste
2 garlic cloves
2 teaspoon sugar
¼ teaspoon powdered ginger
1 tablespoon lime juice
1 ripe pear, skinned and seeded
¼ cup water

Place all ingredients into a medium sauce pan and bring to a boil.Reduce to a low boil and boil covered for 20 minutes.

Once the sauce is done, puree with an immersion blender until smooth.

Keep in jar in in your refrigerator and use within two weeks.

From A Family Feast

Jalapeño Tartar Sauce

1/2 cup mayonnaise
1 tablespoon capers, chopped
1/2 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon diced pickled jalapeño (more if you like it hot)
1 tablespoon chopped fresh parsley
2 tablespoons finely chopped onion
Salt and pepper to taste
Dash of worcestershire sauce

From cookthink

Goat Cheese Sauce

1 tablespoon extra-virgin olive oil
3 tablespoons dry white wine
1 cup chicken broth
1 teaspoon fresh parsley
4 ounces herbed goat cheese
salt and pepper, to taste
1/2 teaspoon garlic herb seasoning, optional

Combine olive oil, wine, and chicken broth in a saucepan; simmer over medium heat until reduced by about 1/2. Add the parsley, goat cheese, salt and pepper, and garlic herb seasoning, if using. Continue simmering, stirring frequently, until sauce is thickened.