Domino's Garlic and Herb Dip | It's Only Food w/ Chef John Politte
Domino’s garlic and herb dip. Recipe at
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LEMON HERB MAYONNAISE / SAUCES RECIPE
This lemon herb mayonnaise is perfect for grilled chicken, grilled seafood, chicken salad, burger and crab cake.
Dress up your favorite store bought mayonnaise with fresh parsley, thyme and rosemary for a delicious Lemon Herb Mayonnaise
For herb mayo,;
Ingredients;
1 cup mayonnaise
1 tbsp fresh thyme
1 tbsp fresh rosemary
1 tbsp fresh parsley
1 tbsp oregano
half of lemon juice
lemon zest
pinch of salt and black pepper
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learning how to make delicious sauces is a great skill to have..
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Gremolata, Zesty Italian Herb Sauce | Giada De Laurentiis
Whenever a dish calls for a bit of vibrancy, this classic Italian herb sauce is a perfect condiment. It's great on virtually all proteins or vegetables - it's harder to think of a dish where it wouldn't work!
Get the recipe here:
3 Simple Herb Sauces to put on Anything
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Hey everyone, today I’m sharing you three simple herb sauces that can amplify any dish. The three sauces are an Italian, a French and an East Asian inspired sauce to take any dish on a world tour.
I love these sauces on grilled meats or roasted vegetables, but you are only limited by your creativity as to what you put it on!
Instagram: @echleb
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~ Recipes (Originally from Salt, Fat, Acid, Heat - Ingredients and amounts adapted slightly) ~
█ Italian inspired Salsa Verde █
Ingredients:
• 2-3 TBSP finely diced shallots (1 small/medium shallot)
• 2 TBSP red wine vinegar
• 3 TBSP finely minced parsley
• 2 TBSP Olive oil
• Salt to taste
Method:
Finely dice the shallots. In a small bowl, combine the diced shallots and red wine vinegar to macerate. Macerating will reduce the harshness and bite from the shallots. Let stand for 15 minutes.
While the shallots macerate, finely mince the parsley. In a separate small bowl, combine the olive oil, parsley, and add salt to taste.
After the 15 minutes are up, strain the shallots from the red wine vinegar and add to the herb and oil mixture. TASTE IT! Once tasted, add in the red wine vinegar to adjust the acidity as needed.
Serve immediately, or store in an airtight container in the fridge for up to 3 days.
█ French Inspired Green Sauce █
Ingredients:
• 2-3 TBSP finely diced shallots (1 small/medium shallot)
• 2 TBSP white wine vinegar
• 2 TBSP finely minced parsley
• 1 TBSP finely minced basil
• 1 TBSP finely minced tarragon
• 1 TBSP finely minced chives
• 2 TBSP Olive oil
• Salt to taste
Method:
Finely dice the shallots. In a small bowl, combine the diced shallots and white wine vinegar to macerate. Macerating will reduce the harshness and bite from the shallots. Let stand for 15 minutes.
While the shallots macerate, finely mince the parsley, basil, tarragon and chives.. In a separate small bowl, combine the olive oil, herbs, and add salt to taste.
After the 15 minutes are up, strain the shallots from the white wine vinegar and add to the herb and oil mixture. TASTE IT! Once tasted, add in the white wine vinegar to adjust the acidity as needed.
Serve immediately, or store in an airtight container in the fridge for up to 3 days.
█ East Asian Inspired Green Sauce █
Ingredients:
• 2-3 TBSP finely diced Shallots (1 small/medium shallot)
• 2 finely minced, Thai Chilis (adjust for spice preferences)
• 2 TBSP Lime Juice
• 2 TBSP finely minced Cilantro
• 2 TBSP finely diced Scallions
• 4 TBSP Peanut Oil (or other neutral oil)
• Salt to taste
Method:
Finely dice the shallots and chilis. In a small bowl, combine the diced shallots, minced chilis and lime juice to macerate. Macerating will reduce the harshness and bite from the shallots and the spiciness from the chilis. Let stand for 15 minutes.
While the shallots and chilis macerate, finely mince the cilantro and dice the scallions. In a separate small bowl, combine the peanut oil, herbs, and add salt to taste.
After the 15 minutes are up, strain the shallots and chilis from the lime juice and add to the herb and oil mixture. TASTE IT! Once tasted, add in the lime juice to adjust the acidity as needed.
Serve immediately, or store in an airtight container in the fridge for up to 3 days.
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Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce
The Best Herb and Garlic Creamy Dressing | Chef School
You’ll be skipping the store bought stuff after learning how delicious and easy it is to make this rich, creamy dressing from Chef Mark McEwan. Best of all? Make it ahead and it will keep in the fridge for up to a week.
Get the full recipe here:
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