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Sauces

Mushroom Cream Sauce

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Mushroom Cream Sauce

Mushroom Cream Sauce

Mushroom Cream Sauce is a deliciously versatile and pairs perfectly with pasta, veal, chicken, beef or fish. This easy cream-based sauce contains mushrooms (champignons in French), butter, white wine, garlic, shallots and a hint of thyme and is ready in less than 30 minutes!

Mushroom Cream Sauce

What Kind Of Mushrooms Should I Use?

This recipe calls for a pound of either white Button or baby Portobello mushrooms. Crimini mushrooms also work well in a mushroom sauce; however, the Crimini has more moisture, but not have as much flavor as a Portobello. If baby Button or Portobello mushrooms aren’t available, use 3-5 large Portobellos and finely slice them into small pieces.

What Can I Substitute for White Wine?

A good substitute for white wine in this mushroom cream sauce recipe is either a teaspoon of vinegar or lemon juice. The wine adds a little acidity to the sauce, but if you prefer not to use wine, add vinegar or lemon juice after you add the cream and before you add the slurry. WHY? If you add the lemon or vinegar to the mushroom cream sauce after you add the slurry, the high acidity of either of these will break down the slurry (the thickening agent), resulting in a thinner, broken sauce.

Should the Cream be Cold When Added to the Mushrooms?

Do not add cold cream into the hot mushroom/broth mixture. If you add cold cream, you run the risk of the sauce breaking. Instead, you’ll want to “temper” the cream.

How to Temper Cream

  1. Pour cream into large measuring cup
  2. Add 2 tablespoons of warm broth (from the mushroom skillet) to the cream
  3. Whisk cream and broth until they are well combined
  4. Add the cream/broth mixture to the mushrooms

What Can I Serve Mushroom Cream Sauce On?

Mushroom sauces tastes great with steak (Steak aux Champignons), Chicken (Supremes de Volaille aux Champignons) or Veal (Blanquette de Veau). It also goes well in Risotto or as a pasta sauce.

 

Print
Mushroom Cream Sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Creamy mushroom sauce with thyme, garlic, cream and white wine

Course: Sauce
Cuisine: American
Servings: 2 cups of sauce
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
Sauce Ingredients
  • 1 lb white (Button) or Portobello mushrooms cleaned, stemmed and sliced
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 cup chicken or vegetable broth
  • 1/2 teaspoon garlic minced
  • 1 tablespoon shallots minced
  • 1/4 cup white wine (optional)
  • 1 cup heavy cream not cold; pull the cream out of the fridge before you start prepping
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 6 springs thyme 3-4 for sauce; remainder for garnish (optional)
Slurry Ingredients
  • 1 cup water
  • 1 tablespoon cornstarch
Instructions

  1. Prep: clean mushrooms with damp paper towel; remove stem and slice; mince shallot; set aside

  2. In a large skillet on medium heat, add oil and butter

  3. Once butter has melted, add mushrooms and shallots; stir, coating with butter/oil mixture and cook for 3-5 minutes or until mushrooms begin to get tender and shrink in size

  4. Add salt and pepper; combine well; reduce heat to low

  5. Add minced garlic, chicken stock, 3-4 thyme sprigs and white wine (optional); combine well

    Note: If you're substituting vinegar or lemon juice for vinegar, do NOT add it now; add it after the sauce is complete (see Alternative Method if Not Using Wine below)

Temper the Cream

  1. Pour one cup of cream into a two-cup measuring cup; add 2 tablespoons of warm broth (from the mushrooms) to the cream; whisk well to fully combine

  2. Add tempered cream into mushrooms; stir well

Make Thickening Slurry

  1. In a one-cup measuring cup, add 1 tablespoon of corn starch and fill the measuring cup up with warm water; stir and combine well

  2. Add slurry to mushrooms and cream; cook on low for 3-5 minutes; remove thyme prior to serving

  3. Serve mushroom sauce over pasta, fish, steak, pork chops, baked potato or your entree of choice; garnish with remaining thyme (optional)

Alternative Method if Not Using Wine

  1. After you've cooked the shallots and mushrooms and added the garlic, thyme, broth and cream, make sure heat is on low and add 1 teaspoon of vinegar or lemon juice; combine well and serve

Recipe Notes

What Kind Of Mushrooms Should I Use?

This recipe calls for a pound of either white Button or baby Portobello mushrooms. Crimini mushrooms also work well in a mushroom sauce; however, the Crimini has more moisture, but not have as much flavor as a Portobello. If baby Button or Portobello mushrooms aren't available, use 3-5 large Portobellos and finely slice them into small pieces.

What Can I Substitute for White Wine?

A good substitute for white wine in this mushroom cream sauce recipe is either a teaspoon of vinegar or lemon juice. The wine adds a little acidity to the sauce, but if you prefer not to use wine, add vinegar or lemon juice after you add the cream and before you add the slurry. WHY? If you add the lemon or vinegar to the mushroom cream sauce after you add the slurry, the high acidity of either of these will break down the slurry (the thickening agent), resulting in a thinner, broken sauce.

Should the Cream be Cold When Added to the Mushrooms?

Do not add cold cream into the hot mushroom/broth mixture. If you add cold cream, you run the risk of the sauce breaking. Instead, you'll want to "temper" the cream.

How to Temper Cream

  1. Pour cream into large measuring cup
  2. Add 2 tablespoons of warm broth (from the mushroom skillet) to the cream
  3. Whisk cream and broth until they are well combined
  4. Add the cream/broth mixture to the mushrooms

Got Questions or Comments? I’d Love to Hear from You!

Craving More? You might like:

All Purpose Salad Dressing

Mom’s Classic Meatloaf

 

Tex-Mex Sour Cream Sauce

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Tex-Mex Sour Cream Sauce

Tex-Mex Sour Cream Sauce 

No need to worry about spending all day making a restaurant-quality Tex-Mex Sour Cream sauce! This sauce takes only a few minutes and a few ingredients. Sour cream cheese sauce is perfect for Mexican dishes like sour cream chicken enchiladas, tamales, tacos, and fajitas. Some even like to put a swirl of this delicious sauce on black beans!

I love the sour cream sauce they serve on chicken enchiladas at my favorite Mexican restaurant, Mazatlan, in Denton, Texas. This place has been around forever and while it’s definitely not swanky, they do crank out some awesome Tex-Mex dishes and their sour cream sauce is to die for!

Tex-Mex Sour Cream Cheese Sauce

 

This Tex-Mex Sour Cream Sauce has a hint of jalapeno; use one tablespoon of jalapeno juice from jarred jalapenos or, add a few slices of jalapeno and a teaspoon of white vinegar.

What Can I Substitute for Chicken Broth?

You can use vegetable broth or water. If you use water, you may want to add more salt.

Tex-Mex Sour Cream Sauce

What Type of Cheese Works Best?

I like to use shredded Monterrey Jack because of the sharp flavor. You could use a Colby-Jack cheese or a sharp Mexican cheese as well. I always use Monterrey Jack because it’s white and tangy, and doesn’t alter the color of the sauce as a yellow cheddar might.

Can I Make Tex-Mex Sour Cream Sauce in Advance?

Yes, just store it in an airtight container in the fridge until you’re ready to serve. It may tend to form lumps in the fridge, but that’s easily remedied. Simply heat the sauce on the stove, medium heat, and whisk until the sauce is creamy and smooth. If it’s too thick, add a little more broth/water and continue whisking.

Is This a Thick or Thin Sour Cream Sauce?

This Sour Cream cheese sauce is relatively thin, however, if you want to thicken it, add more cornstarch and more cheese.

Looking for more like this? You might like The Best Guacamole or Authentic Mexican Rice!

 

Tex-Mex Sour Cream Sauce
Print
Tex-Mex Sour Cream Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Tangy sour cream sauce with a hint of jalapeno and Monterrey Jack cheese. Perfect for enchiladas or tamales!

Course: Sauce
Cuisine: Mexican
Keyword: Cheese and Sour Cream Sauce, Sour Cream and Cheese Sauce
Servings: 2 cups
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • ½ cup chicken broth
  • 1 cup sour cream
  • 12 oz. Monterrey Jack Cheese shredded
  • 3 tablespoons corn starch
  • 1 teaspoon vinegar or jalapeno juice
  • pinch of salt
  • 1 slice jalapeno optional
Instructions

  1. In a medium size pan and on medium heat, add chicken broth and sour cream

  2. Add cheese and jalapeno slice (optional) and jalapeno juice (or vinegar);combine until cheese is melted

  3. Bring to boil; add cornstarch; quickly whisk mixture and remove from heat

Recipe Notes
  • This sour cream sauce is somewhat thin;  if you want a thicker sauce, add more cornstarch
  • This sauce goes great over enchiladas or tamales because of the jalapeno juice. If you want a more universal flavor, substitute the jalapeno juice with either white vinegar or lemon juice. 
  • The universal version of this sauce goes well with fish, potatoes, asparagus, broccoli and brussels sprouts.

Craving More?

Mexican Shrimp Cocktail

mexican shrimp cocktail

Got Comments or Suggestions?

Roux: Sauce and Gravy 101

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Roux Sauce and Gravy 101

roux ingredients

What Is a Roux?

Roux, pronounced “ro͞o”, a French term, is the result of combining and heating equal amounts of fat and starch. Roux is the basis of sauces and gravies. The fat content is typically butter, but other fats include oil and/or pan drippings from sauteed or roasted meats. A roux is the base of a dish or sauce; it is not a sauce on its own.

How Do I Make a Roux?

Melt the fat first, then sprinkle in the flour stirring constantly. This initial step cooks the raw flour. Raw flour tastes awful! After about two minutes or so the flour is done. At this point, you can do a couple of things:

  1. Add the roux directly to a soup or stew for thickening
  2. Add a cold liquid to the roux to make a sauce or gravy and stir constantly on low heat; using a warm liquid will create lumps

Using equal amounts of butter and flour, melt butter in a heavy-bottom skillet.

melting butter for roux

Once butter has melted, sprinkle in flour, stirring continually. flour for roux

Three Types of Roux

There are various degrees of roux: the first being white, the next is blonde and the third is dark. Each of these is the first step in creating a delicious sauce or gravy. When first making roux, the white roux will be thin, then will thicken as it cooks, becoming “blonde” roux; once the roux has reached the blonde stage, the roux’s binding power begins to lessen, and the roux becomes thin again, but darker. Generally speaking, a dark roux is thinner and offers a more deep, robust flavor than white or blonde roux.

White roux is thin and used for white sauces, blonde roux is thicker than white and is used for thickening soups and stews, dark roux is the thinnest and is used primarily for adding a deep flavor to gravies and gumbos.

What Sauces Can I Make from a White Roux?

White roux and dairy (milk or cream) creates a Bechamel sauce, which is one of The Five Mother Sauces. This is a basic white sauce, often used in vegetable dishes, or to thicken light colored soups or stews, such as potato soup or seafood chowder.

You can also make a cream gravy. Heat the fat and flour, add milk, stir or whisk until it is smooth, season with salt and pepper.

Peas in Cream Sauce

A Great Substitute for Canned Condensed Soups

A white roux can also substitute for condensed soup in a recipe. For instance, if the recipe calls for “Cream of Celery Soup”, simply prepare the white roux and add sauteed chopped celery, salt and pepper. Same concept for “Cream of Mushroom”–add sauteed mushrooms to the white roux.

When seafood stock or broth is added to a white or blonde roux, it is termed Veloute sauce which is the 2nd of The Five Mother Sauces.

What Sauces Can I Make from a Blonde Roux?

Blonde is a bit thicker than a white, so it has stronger binding properties. A perfect example of a blonde roux is Mornay sauce, where cheese is added to the blonde base. If you prefer a thicker Veloute sauce, add seafood stock to a blonde roux. A popular Veloute sauce for fish is a creamy lemon-dill sauce.

Blonde roux is an excellent basis for condensed “Cream of Chicken” soup; simply add a bit of chicken stock or broth to the blonde roux, allow it to cook for a few minutes, then incorporate into the dish.

What Sauces Can I Make from a Dark Roux?

Dark roux is used as the basis for Gumbo, which is French-Louisiana staple menu item, consisting of a dark broth with seafood and/or andouille sausage, onion, celery, bell pepper and okra. Dark roux also makes an excellent brown gravy for coq a vin, braised pot roasts or hearty Chicken Stew!

Can I Make Roux in Advance?

It can be made in advance; once cooled, divide into portions and place in a securely sealed container. Refrigerate up to one week; frozen roux can be frozen up to six months.

Now that you know how to make a roux, feel free to explore the many different types of sauces, or create your own!

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How to Make a Roux

National Spaghetti Day

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san marzano pasta sauce

January 4th is National Spaghetti Day, so whip up a batch of my San Marzano Tomato Sauce and seize the day!

San Marzano tomato sauce is perfect for January 4th because it’s National Spaghetti Day!!! Did you know there’s a food calendar that celebrates a different food for just about every day of the year? According to foodimentary.com, January 4th is National Spaghetti Day so, I’m going to make a big batch of this delicious sauce with some pasta!

san marzano pasta sauce

Now you don’t have to be Italian to celebrate this national food holiday, but you can sure fake it if you make my San Marzano Sauce. My San Marzano Sauce is moderately thick and flavorful; if you choose to use it as a Pomodoro sauce, you simply need to season it lightly with a little salt and pepper and perhaps a sprig of fresh basil; however, if you want a thick “red gravy” sauce like you see in Italian movies, then use this recipe. It has added flavor with garlic, and Italian seasonings and works well with or without beef. Interestingly, I’ve found when I make a sauce with San Marzano tomatoes, I never need to add sugar–not even a pinch!

What is A San Marzano Tomato?

In order to make the best tomato sauce, use San Marzano tomatoes, which are Italian tomatoes grown in the volcanic grounds of Campania, near the Mount Vesuvius .  They have a very distinct and rich flavor. Their elongated shape resembles what Americans know as “plum” tomatoes, but San Marzano tomatoes are less acidic and have fewer seeds than a conventional plum tomato.san marzano pasta sauce

How Do I Know If I’m Purchasing a True San Marzano Tomato?

In Italy, there are strict labeling rules regarding San Marzanos. The label must include the DOP, (the Italian protected designation of origin), which entails strict requirements for the growth and production of these red beauties. In American grocery stores, there are several brands that label their tomatoes as San Marzano on the front, but the ingredient list labels them as “San Marzano style tomatoes”. Tomatoes labeled as such are not true San Marzanos; it’s like buying a knock-off Louis Vuitton bag…it’s not the real deal. I can usually find Delallo Imported San Marzano Whole Peeled Tomatoes, Cans, 28 oz on the very bottom shelf at the grocery store.

Look on the Label For D.O.P.

A true San Marzano tomato brand will include the DOP on the front and a round seal with a series of production numbers underneath. The front label might read something like, “San Marzano Tomato of Agro Sarnese-Nocerino area D.O.P” or “Pomodoro S. Marzano dell ’Agro Sarnese-Nocerino D.O.P.” The label will also indicate the product is produced and packed in Italy, as well as a statement of certification (in Italian).  As one might expect, these Italian tomatoes cost more than the “San Marzano style” but the difference in taste is definitely worth the cost.

Print
San Marzano Pasta Sauce
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

A taste of Italy in your own kitchen! San Marzano tomatoes make the most authentic pasta sauce.

Course: Main Course
Cuisine: Italian
Servings: 8 cups
Author: SmartyPantsKitchen
Ingredients
  • 2 28 oz. cans San Marzano Italian Tomatoes whole or diced
  • 1 can tomato paste
  • 1 tablespoon olive oil good quality
  • 1 cup onion finely chopped
  • 4 cloves garlic finely chopped
  • 1 teaspoon nutmeg ground
  • 1 15 oz. can beef broth
  • 2 tablespoons Italian herbs dried - OR -
  • 1/4 teaspoon of each: parsley, thyme, oregano, rosemary, sage and marjoram SEE RECIPE NOTES
  • 1/2 teaspoon salt -or to taste
  • 1/2 teaspoon pepper -or to taste
  • 1 teaspoon crushed red pepper optional
Instructions

  1. In a dutch oven, on medium temperature, add oil and onion; saute until onions are translucent

  2. Puree tomatoes in food processor to desired consistency

  3. Add pureed tomatoes to onions

  4. Allow tomatoes to cook down for about 10 minutes then add broth and tomato paste

  5. **If using dried herbs, add them now, along with the garlic and nutmeg

  6. **If using fresh herbs, just add garlic and nutmeg for now

  7. Allow sauce to simmer for 15 minutes; taste and season with salt and pepper; 

  8. Add fresh herbs and allow to cook for 5 minutes

  9. Serve over warm pasta or refrigerate up to 5 days

Recipe Notes
  • San Marzano tomatoes are so mild and flavorful, you could really do without any herbs if you prefer. 
  • Do not cook tomatoes in a cast iron skillet; the acidity interferes with the iron and gives off an unpleasant flavor.
  • Fresh herbs make a big difference in most recipes, but if you're garden hasn't bloomed yet, dried will work as well. The ratio of fresh to dried is 3:1. If a recipe calls for 3 tablespoons of fresh, you'll need 1 teaspoon of dried (3 teaspoons = 1 tablespoon). 
  • Dried herbs are more potent than fresh, thus the 3:1 ratio. You'll want to add fresh herbs at the end of the cooking time; add dried at the beginning of cooking time.

 

You might want to serve a Caesar Salad and warm bread with this dish, too!

Mustard Dill Sauce

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Baked Salmon with Mustard Dill Sauce

Baked Salmon with Mustard Dill Sauce

Salmon is delicious by itself, but if you need a quick sauce to serve with it, this Mustard Dill Sauce recipe is a sure thing.

Baked Salmon with Mustard Dill Sauce

Mustard Dill Sauce consists of butter with chopped sweet red onion, tangy mustard, horseradish, minced garlic and dill. The complexity of the flavors provides just enough interest to the salmon, while not overwhelming the tender, flaky fish.

Even though the base of butter is not so healthy, mustard is actually very healthy, low-fat, low-cholesterol alternative that offers a host of nutrients including selenium, omega-3 fatty acids, and manganese.

Baked Salmon with Mustard Dill Sauce

This versatile mustard dill sauce goes well with other types of fish such as  tilapia, sole or trout. It’s also a nice sauce for sugar snap peas or green beans.

Doesn’t Salmon Contain Mercury?

All fish contain some degree of mercury, due to the nature of their habitat–the oceans. Shrimp, lobster, salmon, catfish and Alaskan Cod are a few fish that have the lowest traces of mercury.

Do Mercury Levels Change if a Fish is Wild or Farmed?

Mercury levels are not determined by how a fish is raised; the mercury levels are a bio-environmental result of the world we live in. Pollution contaminates the air; the pollutants fall into the oceans, and…well, you get the picture. Wild vs. Farmed fisheries compete in many more controversial genres than mercury levels, but mercury level is not one of them.

Print
Mustard Dill Sauce
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

This mustard dill sauce is mild enough for salmon and can hold its own with chicken as well. Light, flavorful and easy to make!

Course: Sauce
Cuisine: International
Keyword: Mustard Dill Sauce, Sauce for Fish
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 stick butter
  • 2 tablespoons dill
  • 1-2 tablespoons red onion finely chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon prepared horseradish
  • pinch of salt
Instructions

  1. Combine all ingredients in saucepan and heat on medium low, until butter melts; 

  2. Pour sauce over uncooked salmon, fish, chicken or steak

  3. Cover protein with foil and bake until done

When making this sauce for baked salmon, simply season the salmon with salt and pepper, and place it on a foil covered baking sheet. Pour she sauce over the fish and bake 350ºF for about 25-30 minutes. If you prefer a very moist fish, wrap the entire fist in foil for the first 20 minutes, then remove the foil from the top of the fish the last 10 minutes. This will allow the fish to brown a little on the top.

Trying to Eat Healthier? You Might Want to Check Out my Skinny Soup Recipes! 

This collection of soup recipes includes a 2-day Detox Soup, as well as five other delicious, all-natural and filling soups anyone can make! Available to you instantly!Skinny Soups for 2019

 

Cocktail Sauce

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Shrimp Cocktail Sauce

Traditional Cocktail Sauce with Horseradish

Cocktail sauce has been around since the 1920’s, being served as a spicy accompaniment to various types of seafood including oysters, shrimp, fish and scallops. The secret to making a good cocktail sauce is to ensure the heat from the horseradish doesn’t overpower the delicate flavor of the seafood.

 

Cocktail Sauce

This recipe is a base recipe for traditional cocktail sauce…some cooks like to add minced garlic, celery salt or red wine, but I prefer this quick and easy simple version. Start out with a dab or horseradish and taste the sauce along the way. You can always increase the heat by adding Tabasco sauce or cayenne pepper to taste.

If you prefer a milder sauce, start with a smidgen of horseradish, then continue to add it until you’ve perfected your sauce. If you do not have Worcestershire sauce, you can substitute with a dash of soy sauce or a little vinegar.

The recipe does not call for lemon juice, but some prefer to add it to the base sauce. Experiment and find your perfect cocktail sauce!

Shrimp Cocktail Sauce
Print
Cocktail Sauce
Prep Time
10 mins
Chill
10 mins
 

Tangy cocktail sauce with a hint of horseradish--perfect for shrimp!

Course: Appetizer
Cuisine: International
Keyword: Shrimp Cocktail Sauce
Servings: 1 cup
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 cup ketchup no high fructose corn syrup
  • 1 tablespoon prepared horseradish
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon creole seasoning
  • lemon juice to taste (optional)
Instructions

  1. Combine all ingredients in a small bowl; refrigerate until ready to serve

Recipe Notes
  • This recipe works best if you use ketchup that does not contain high fructose corn syrup; the added sugar from the corn syrup is unnecessary and unhealthy.

Spiced Cranberry Sauce

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Cranberry Sauce with Orange Zest

Spiced Cranberry Sauce

Cranberry sauce is one of those “must-have” side dishes required on Thanksgiving or Christmas. I guess that’s because it pairs well with smoked turkey, ham or beef. Unfortunately, it’s often too tart, or that “gel-stuff” straight out of a can. Come to think of it, it’s not actually a sauce, per se, but more of a relish. But everyone calls it Cranberry Sauce… so there ya’ have it!

Cranberry Sauce in Crystal Bowl

This recipe provides a hint of warm spices and a dash of sugar and orange juice–just enough to counter the tart berry. Feel free to adjust the spice amounts in this recipe, however, I strongly urge you to not omit the ground ginger. It really adds a nice spin to the dish and makes the sauce taste scrumptious!

When you’re cooking the cranberries, be sure to cook them until they thicken and all the water has been absorbed.

Can I Make Spiced Cranberry Sauce in Advance?

Yes! Just place it in a covered container and refrigerate. It should last up to three days, if not more, but I rarely keep food older than three days.

Can Diabetics Eat Cranberry Sauce?

Well, I’m not a doctor, nutritionist or dietitian but, cranberries are naturally low in sugar. However, since this recipe calls for added sugar, so you might consider using a lesser amount of stevia or other plant-based alternative like monk fruit.

I Make Cranberry Sauce Every Year and Nobody Eats It

Trust me on this one…use this recipe and you’ll be having a cranberry conversation at your next holiday gathering!

Cranberry Sauce in bowl

If you’re curious about the cranberry, read 10 interesting facts about cranberries.

Cranberry Sauce with Orange Zest
Print
Spiced Cranberry Sauce
Cook Time
20 mins
Chill
30 mins
 

Savory and tangy cranberry sauce with a hint of seasonings and orange.

Course: Sauces, Side Dish
Cuisine: American
Keyword: Cranberry Relish, Cranberry Sauce
: 75 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 12 oz. pkg. cranberries
  • 1 cup water
  • 1/2 cup sugar
  • 1/3 cup orange juice fresh (about 1 1/2 navel oranges)
  • 1/4 teaspoon ground ginger dried, not fresh
  • 1 teaspoon ground cinnamon dried
  • 1 teaspoon ground cloves dried
  • 1/2 teaspoon ground nutmeg dried
  • 1/2 teaspoon ground allspice dried
  • pinch of salt
Instructions

  1. Pour cranberries into medium saucepan; add water and sugar; bring to boil; stirring occasionally

  2. Allow cranberries to "pop"; cook until the mixture begins to thicken

  3. Add orange juice, spices and salt; combine well

  4. Place in a small bowl, cover and refrigerate for at least 30 minutes

  5. Garnish with orange zest or chopped pecans

Recipe Notes
  • Cranberry sauce can be made in advance; just make sure it's covered and refrigerated until it's served

Hollandaise Sauce

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Hollandaise Sauce on Spoon

Hollandaise Sauce is one of the Five Mother Sauces and the only one that does not require a roux.

The traditional, or stove top method, requires a significant amount of time, but this quick and easy recipe allows you to have a delicious sauce in a matter of minutes! All you need is butter, eggs, vinegar, water and a food processor!


Sauce Paranoia

We’ve all experienced it…the extreme fear of preparing any sauce from scratch. Symptoms range from sweaty palms to a rapid heart rate and usually result in an inordinate amount of time spent searching the Internet for “easy, fail-proof” alternatives, or a nap. In the majority of cases, sauce paranoia patients “give in” and buy a packaged dry mix. The dry mix resolves the paranoia and provides a nice sauce.  Problem solved? Well, sort of. You see, the ingredients in packaged goods are not so good for us and they’re just not necessary.

What’s In Dry Sauce Mixes?

After reading the labels of some of the more popular dry sauce brands, I realized they all contained a combination of dried ingredients that present themselves on the label as long science words. I can only presume these scientific words to be additives, preservatives, colorants, flavorants, or stabilizers.

Keep in mind, some of these ingredients are not harmful, they’re just not necessary in our bodies. Here’s a sample ingredient list from a popular brand:

“Corn starch, maltodextrin, salt, monosodium glutamate, canola oil, modified milk ingredients, citric acid,yeast extract, guar gum, spices, color, concentrated lemon oil, modified corn starch, disodium guanylate, disodium inosinate, tocopherols and sulphites.”

I recognized “monosodium glutamate” right away…that’s MSG, which I am highly allergic. If I consume MSG, my eyes immediately begin to swell. As I continued to read, I was okay with corn starch, canola oil, yeast extract, but when I got to the scientific words, I began to shy away from the packaged mix. Disodium what? Turns out, disodium guanylate is a food additive often used in conjunction with MSG. Don’t need that, and I’ve learned by now, I don’t need any added sulphites or sulphates. 

While the definition of these ingredients may indicate they’re “natural”, I don’t buy it. I can’t believe that a lifetime of consuming so-called “natural” additives wouldn’t encourage or result in chronic inflammation, bloating, headaches, or something more serious. For this reason, I try to cook with ingredients I can make at home.

Eggs Cooking in Saucepan

No matter which method you use to prepare Hollandaise Sauce, you’re going to need clarified butter.

What Is Clarified Butter?

Clarified butter is simply melted butter that has been cooked long enough for the water to evaporate and the milk solids to separate. What’s left is pure butterfat, i.e., clarified butter.

Straining Clarified Butter

Traditional methods required the butter to cook on the stove and at a low temperature for up to 45 minutes (allowing enough time for the solids to rise to the top), and then the solids were removed.

A quicker and easier method to separate butter fat solids is to use the microwave. Simply microwave the butter on a low temperature. In this case, the fat solids go to the bottom of the bowl, which results in an easier (and quicker) end product.

How To Make Hollandaise Sauce 

Once you’ve clarified the butter, simply add the eggs, water and vinegar to a saucepan on low heat and stir continuously for about five minutes. Pour the egg mixture into a food processor and while the processor is on, gradually add the clarified butter. Taste for salt, pepper, lemon and cayenne. It only takes about 6 minutes to whip up a batch of this decadent sauce!

Can I Substitute the Clarified Butter with Ghee?

Yes. Ghee is a clarified butter that has been cooked longer–the fat solids are cooked to the point of caramelization, then removed.

Can I Make Clarified Butter in Advance?

Yes. Place the golden liquid in a secure storage container (I recommend a Mason Jar®) and make sure the lid is on tight. Clarified butter will keep for up to six weeks.

Can I Make Hollandaise Sauce in Advance?

You can, but I wouldn’t recommend it for a couple of reasons: 1) you’re dealing with eggs here and they are highly susceptible to bacterial growth and 2) refrigeration will cause the sauce to break apart very easily, which is a challenge to repair.

Asparagus with Hollandaise

This quick and easy Hollandaise Sauce works every time!

Hollandaise Sauce on Spoon
Print
Hollandaise Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Creamy, buttery Hollandaise sauce goes will with roasted vegetables, eggs or artichokes!

Course: Sauce
Cuisine: French
Keyword: Hollandaise Sauce
Servings: 1 cup
: 200 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 lb butter melted
  • 3 egg yolks extra large or jumbo
  • 5 tablespoons water
  • 2 teaspoons white vinegar
  • lemon juice, salt, pepper, cayenne to taste
Instructions

  1. Soften butter on "reheat" mode in microwave; set aside (NOTE: fat solids will sink to the bottom of the bowl)

  2. In a small bowl, whisk together egg yolks, water and vinegar

  3. Pour egg mixture into a saucepan on medium low heat

  4. Stirring constantly, heat egg mixture until it becomes a bit thicker and begins to bubble around the edges (about 5 minutes)

    NOTE: if the eggs begin to cook, remove the saucepan from the heat and continue to stir

  5. Transfer egg mixture to food processor

  6. While food processor is pulsing continuously, gradually drizzle in the melted butter (NOTE: do not add fat solids to the eggs)

  7. Once sauce has combined thoroughly, taste for lemon, salt, pepper and cayenne

  8. Add lemon juice, salt, pepper and/or cayenne pepper to taste

  9. Serve immediately

Recipe Notes
  • The traditional method for making Hollandaise sauce calls for clarified butter. Clarified butter is simply butter that has been cooked long enough for the fat solids to separate. Prior to microwaves, cooks would strain the fat solids off the top of the melted butter (a 45 minute process!)  Today, heating butter in the microwave results in the fat solids sinking to the bottom of the bowl in about 3 minutes!

You might want to try a little preservative-free Hollandaise sauce on some Garlic Roasted Broccoli!

San Marzano Pasta Sauce

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San Marzano Pasta Sauce

Once you taste this San Marzano pasta sauce, you’ll never use another type of tomato for your Italian dishes. These tomatoes are slightly sweeter than traditional tomatoes, so there’s no reason to add a pinch of sugar to the sauce. But don’t be fooled by copycat San Marzano tomatoes. Read on to tell how to get the real deal.

What is a San Marzano Tomato?

Authentic San Marzano tomatoes make the best pasta sauce. San Marzano tomatoes are Italian tomatoes grown in the volcanic grounds of Campania, near the Mount Vesuvius . Offering a very distinct and rich flavor, their elongated shape resembles what Americans know as “plum” tomatoes.

San Marzano tomatoes are less acidic and have fewer seeds than a conventional plum tomato.san marzano pasta sauce

In Italy, there are strict labeling rules regarding San Marzanos. The label must include the DOP, (the Italian protected designation of origin), which entails strict requirements for the growth and production of these red beauties.

In American grocery stores, there are several brands that label their tomatoes as San Marzano on the front, but the ingredient list labels them as “San Marzano style tomatoes”. Tomatoes labeled as such are not true San Marzanos.

It’s like buying a knock-off Louis Vuitton bag…it’s not the real deal. I can usually find Delallo Imported San Marzano Whole Peeled Tomatoes, Cans, 28 oz on the very bottom shelf at the grocery store.

 

A true San Marzano tomato brand will include the:

  • DOP on the front and a round seal with a series of production numbers underneath. The front label might read something like, “San Marzano Tomato of Agro Sarnese-Nocerino area D.O.P” or “Pomodoro S. Marzano dell ’Agro Sarnese-Nocerino D.O.P.”
  • The label will also indicate the product is produced and packed in Italy, as well as
  • a statement of certification (in Italian).  As one might expect, these Italian tomatoes cost more than the “San Marzano style” but the difference in taste is definitely worth the cost.

 High Quality Oil

The quality of olive oil is also important to this recipe. There has been controversy about the purity and quality of olive oils in the United States. The best way to select a flavorful olive oil is to consider the ingredient list, country of origin, use by date, seal of certification and color.

True olive oils have a fairly green cast to them and are bottled in darker glass due to the harmful florescent lighting in stores. Imported olive oils can be expensive, so consider a high-quality extra virgin olive oil from California.

Several manufacturers have elected to go beyond basic olive oil blending and refining requirements and in doing so, receive a stamp of approval from the North American Olive Oil Council. The symbol is a red circle with a green olive branch.

Print
San Marzano Pasta Sauce
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

A taste of Italy in your own kitchen! San Marzano tomatoes make the most authentic pasta sauce.

Course: Main Course
Cuisine: Italian
Servings: 8 cups
Author: SmartyPantsKitchen
Ingredients
  • 2 28 oz. cans San Marzano Italian Tomatoes whole or diced
  • 1 can tomato paste
  • 1 tablespoon olive oil good quality
  • 1 cup onion finely chopped
  • 4 cloves garlic finely chopped
  • 1 teaspoon nutmeg ground
  • 1 15 oz. can beef broth
  • 2 tablespoons Italian herbs dried - OR -
  • 1/4 teaspoon of each: parsley, thyme, oregano, rosemary, sage and marjoram SEE RECIPE NOTES
  • 1/2 teaspoon salt -or to taste
  • 1/2 teaspoon pepper -or to taste
  • 1 teaspoon crushed red pepper optional
Instructions

  1. In a dutch oven, on medium temperature, add oil and onion; saute until onions are translucent

  2. Puree tomatoes in food processor to desired consistency

  3. Add pureed tomatoes to onions

  4. Allow tomatoes to cook down for about 10 minutes then add broth and tomato paste

  5. **If using dried herbs, add them now, along with the garlic and nutmeg

  6. **If using fresh herbs, just add garlic and nutmeg for now

  7. Allow sauce to simmer for 15 minutes; taste and season with salt and pepper; 

  8. Add fresh herbs and allow to cook for 5 minutes

  9. Serve over warm pasta or refrigerate up to 5 days

Recipe Notes
  • San Marzano tomatoes are so mild and flavorful, you could really do without any herbs if you prefer. 
  • Do not cook tomatoes in a cast iron skillet; the acidity interferes with the iron and gives off an unpleasant flavor.
  • Fresh herbs make a big difference in most recipes, but if you're garden hasn't bloomed yet, dried will work as well. The ratio of fresh to dried is 3:1. If a recipe calls for 3 tablespoons of fresh, you'll need 1 teaspoon of dried (3 teaspoons = 1 tablespoon). 
  • Dried herbs are more potent than fresh, thus the 3:1 ratio. You'll want to add fresh herbs at the end of the cooking time; add dried at the beginning of cooking time.

 

San Marzano Pasta Sauce tastes great with  Baked Rigatoni

Baked Rigatoni

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