My Homemade Food Recipes & Tips

Category: Sauces & Dips & Spreads (Page 1 of 3)

Basil Pesto Sauce

September 10th, 2016 in Sauces & Dips & Spreads by Julia Volhina
Basil Pesto Sauce

There are so many ways to enjoy basil pesto sauce. It is perfect for dipping bread, works great as salad dressing, pasta or pizza sauce, or pesto butter. Toss some cooked chicken with it to give a salad or a wrap some extra kick. Sky is a limit.

Already pre-made pesto sauces from the store are an option too, however nothing beats freshly homemade one.

And it is pretty easy to do too: just plug all ingredients into a blender, chop until smooth and then mix cheese in.

Pecorino cheese may be hard to find, using shredded parmesan should work as well.

Yogurt, Mustard and Lemon Juice Salad Dressing

March 12th, 2016 in Sauces & Dips & Spreads by Julia Volhina
Yogurt, Mustard and Lemon Juice Salad Dressing

Yogurt, mustard and lemon juice salad dressing tastes great especially in meat based salads, but is also good with tomatoes, good on sandwiches and as dipping sauce.

It can be used as lighter substitute for mayo: if you compare 900 calories for 5oz of mayo to about 140 calories of similar amount of this dressing.

Now, taste of this dressing will vary based on what kind of mustard you use, as well as based on proportion of mustard and lemon juice. Just experiment with different types and proportions to your liking.

I like using chobani yogurt for this one: there is enough space in the container to fit mustard and juice and mix, so no need to use extra bowl for mixing.

Herb Butter with Dill and Garlic

August 24th, 2013 in Sauces & Dips & Spreads by Julia Volhina
Herb Butter with Dill and Garlic

Herb or herbed butter is not only a good way to dress plain butter for further use, but also a good way to preserve fresh dill if you have too much on your hands and no other use for it.

For some reasons stores here choose to sell dill in such big bunches that it is sometimes too hard to put it all to use before dill spoils. By the way, you can mix other fresh herbs to prepare herb butter.

Herb butter is essential ingredient of Chicken Kiev recipe (which goes out next week), but it can be also used on steaks, fish, potato or other vegetables.

Blue Cheese Dip

March 30th, 2013 in Sauces & Dips & Spreads by Julia Volhina
Blue Cheese Dip

This dip is one of my US discoveries, along with celery stalks which I never tried before I came here.

These two I can eat together endlessly, as an appetizer, a side or just a snack. It just made a lot of sense to learn to mix the dip from scratch myself.

Blue cheese dip goes great with fresh vegetables (e.g. celery, carrots, broccoli, cauliflower), spicy chicken wings or as a fresh salad dressing (I would suggest to put a bit more kefir to the mix in this case).

Lemon Garlic Butter Sauce for Seafood

January 26th, 2013 in Sauces & Dips & Spreads by Julia Volhina
Lemon Garlic Butter Sauce for Seafood

Nice and quick recipe for simple sauce to serve with seafood: crab legs, mussels, clams, lobsters, etc.

You can use use fresh garlic or garlic powder, as well as fresh lemon or lemon juice, whatever is at your disposal.

When served, make sure it can be kept warm enough to prevent butter from thickening.

Cranberry Sauce for Meat

November 17th, 2012 in Sauces & Dips & Spreads by Julia Volhina
Cranberry Sauce for Meat

Cranberry sauce seem to be one of traditional dishes served on Thanksgiving dinner.

Since I didn’t have many of these (being in US for about 4 years now and not having family here) I had to do a bit of research to find a recipe.

I apologize in advance if the recipe doesn’t look too traditional. Please, feel free to share yours in comments, I promise to try them out!

Horseradish and Beets Relish

November 3rd, 2012 in Salads, Sauces & Dips & Spreads by Julia Volhina
Horseradish and Beets Relish

Yuriy calls this relish, made of horseradish and beets, Ukrainian wasabi: it is sharp and flavorful and goes great with meat dishes, sausages, jellied meat.

In Ukraine it is often served on Christmas and New Year.

Fresh horseradish can be tricky to handle – vapors may irritate nose and eyes, especially when chopped. That is why using blender or food processor is the best choice here.