Thursday, 18 February 2016

500 Best Sauces, Salad Dressings, Marinades and More

500 Best Sauces, Salad Dressings, Marinades and More
By George Geary
Trade Paperback, 368 pages

Let's get saucy, y'all!

I know, I am a Canadian, and we are not famous for saying y'all. But I sometimes get y'all envy and have to have a go. Try it, it's fun.

And try this book. It excites me. Everything is in it. Every saucy thing you can think of. This is your one-stop guide to saucing up your life.

I am the condiment queen. I long for a fridge just dedicated to condiments and related items. And this book lets me made my own from scratch. A treasure, a real treasure. 

Contents include:

  • Tools and Equipment
  • Common Ingredients
Salad Dressings 
Complete Salads and Accompaniments
Mayonnaise and Other Condiments
Simple Stocks and Brown Sauces
White Sauces and Warm Butter Sauces
Pasta Sauces
Marinades, Barbecue Sauces and Rubs
Savory and Fruit Salsas
Butters and Cheese Spreads
Sweet Sauces, Coulis and Dessert Fondues


The secret IS in the sauce.

As more people get serious about cooking at home, they look to dress up old recipes. The easiest and most effective way of doing this is by using a sauce, salad dressing or marinade. The addition of one of these elements can turn a simple meal into a spectacular meal.

Grilled steak with a rich mushroom sauce. Pomegranate vinaigrette dressing on fresh greens. These are just two examples of the incredibly delicious yet easy-to-prepare recipes featured in this book, and many are accompanied by tips and techniques. Cooking school chef George Geary provides recipes such as:

  •     Salad dressings and salads -- creamy two-cheese italian, Chinese chicken salad, tabouli
  •     Stock-based sauces and brown and white sauces -- poultry stock, champagne sauce, bechamel
  •     Pasta sauces -- fast and easy marinara, wild mushroom sauce, slow-cooker garlic and onion tomato sauce
  •     Marinades and rubs -- Caribbean jerk marinade, American BBQ sauce, curry rub
  •     Salsas, butters and spreads -- watermelon salsa, gorgonzola scallion butter, smoked salmon cheese spread
  •     Dessert sauces -- milk chocolate sauce, pecan-praline sauce, raspberry coulis, almond crunch fondue.

500 Best Sauces, Salad Dressings, Marinades & More has 500 secrets that assure success for every new and experienced home cook.

Country Ketchup

4 lbs    Roma (plum) tomatoes, quartered    2 kg
1⁄2     onion, chopped    1⁄2
1⁄8 tsp    cayenne pepper    0.5 mL
1⁄2 cup     granulated sugar    125 mL
1⁄2 cup    white wine vinegar    125 mL
2 tsp     sea salt    10 mL
1⁄2 tsp     ground cinnamon    2 mL
1⁄2 tsp    dill seeds    2 mL
1⁄4 tsp    ground cloves    1 mL

1.    In a Dutch oven over medium heat, bring tomatoes, onion and cayenne to a boil and cook, stirring occasionally, until tomatoes are soft, about 15 minutes. Transfer tomatoes to a food mill fitted with a fine plate and press to extract juice into a medium saucepan. Discard solids.
2.    Stir in sugar. Place saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until thick enough to mound on a spoon, about 45 minutes.
3.    In a small saucepan over medium heat, bring vinegar, salt, cinnamon, dill seeds and cloves to a boil. Let stand for 5 minutes. Stir in tomato sauce and cook until bubbling. Let cool.

Makes 2 cups (500 mL)

Courtesy of 500 Best Sauces, Salad Dressings, Marinades and More by George Geary © 2009 Available where books are sold.

Hollandaise Sauce

2 tbsp    apple cider vinegar    25 mL
1⁄4 tsp    whole black peppercorns    1 mL
1⁄4 cup    cold water    50 mL
6     egg yolks, beaten    6
1 lb    unsalted butter, melted    500 g
1 tbsp    freshly squeezed lemon juice    15 mL
1⁄8 tsp    freshly ground black pepper    0.5 mL

1.    In a small saucepan over medium heat, cook vinegar and peppercorns until most of the liquid has evaporated. Add water and strain through a fine-mesh sieve. Discard peppercorns.
2.    Transfer to a large stainless-steel bowl and whisk in egg yolks. Set bowl on top of a saucepan of simmering water (do not let bowl touch water). Cook, whisking constantly, until thickened, about 8 minutes. Gradually whisk in melted butter in a thin, steady stream until blended. Whisk in lemon juice and pepper.

Makes 1⁄2 cup (125 mL)

Courtesy of 500 Best Sauces, Salad Dressings, Marinades and More by George Geary © 2009 Available where books are sold.

Mango Lime Chutney

1 cup    granulated sugar    250 mL
1⁄2 cup    white vinegar    125 mL
3 cups    chopped ripe mangos (see Tips, left)    750 mL
1     onion, chopped    1
1⁄2 cup    golden raisins    125 mL
2 tbsp    grated lime zest    25 mL
1⁄4 cup    freshly squeezed lime juice    50 mL
1     clove garlic, minced    1
1 tsp    mustard seeds    5 mL
1⁄4 tsp    cayenne pepper    1 mL

1.    In a pot over medium heat, combine sugar and vinegar and bring to a boil. Add mangos, onion, raisins, lime zest and juice, garlic, mustard seeds and cayenne pepper. Reduce heat and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Let cool.

Courtesy of 500 Best Sauces, Salad Dressings, Marinades and More by George Geary © 2009 Available where books are sold.