My Sauces & Dips & Spreads



Herb Butter with Dill and Garlic

August 24th, 2013 in Sauces & Dips & Spreads by Julia Volhina

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

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

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 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 Salad Recipes, Sauces & Dips & Spreads by Julia Volhina

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.

Homemade Mayo with Egg Yolks and Mustard

August 4th, 2012 in Sauces & Dips & Spreads by Julia Volhina

I am surprised how hard it is to find decent quality mayonnaise here, in States. For a while we were getting away with mayo from the local European store. But for some reason they recently ran out of the brand I liked and stopped carrying it.

So I was left out to make my mayo myself. After all it is also better to know what the mayo you eat is made of, that is: egg yolks, mustard, oil, vinegar, salt and sugar to taste, that is it.

Whatever tools you use for mixing, mayo make sure that mixing part can reach all sides and bottom of the mixing bowl, it is important that the oil is mixed in completely and it should not sit on the sides.

I used hand blender with wire mixing attachment which only has fast speed, so I had to pulse it so it doesn’t overheat (keeping handle vertical helped prevent spilling). I also had to make sure to keep cap from rotating, I would prefer to have 3 hands to make it more elegant: one to hold cap, one to hold blender and one to gradually pour oil in.

Sour Cream and Garlic Dip

April 21st, 2012 in Sauces & Dips & Spreads by Julia Volhina

If you are bored with plain sour cream for dipping, try this improvement: add garlic, fresh greens and a dash of ground black pepper and you will get the same creamy but a bit spicy dip.

It goes great for any kind of savory vegetable pancakes (potato, zucchini, cauliflower), meat or vegetable dumplings, or even like a salad dressing for fresh vegetables – tomatoes, cucumbers, radishes, etc.

Prepare dip can be stored in fridge for 2-3 days, just stir it from time to time.