My sauce recipes



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!

Pasta with Chicken and Mushroom Sauce

September 29th, 2012 in Chicken, Main Dish Recipes by Julia Volhina

Creamy chicken and mushroom sauce with feta cheese and parsley will work for any kind of pasta.

Don’t forget that different kinds of pasta require different time for cooking: check instructions on pasta package and adjust steps accordingly so both sauce and pasta are ready approximately in the same time.

By the way, white champignons can substitute for brown cremini mushrooms in this recipe.

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.

Tomato and Basil Sauce

April 30th, 2011 in Sauces & Dips & Spreads by Julia Volhina

This light tomato based sauce will add a hint of mediterranean cuisine to any dish.

It goes great with fried or grilled vegetables (e.g. zucchini and eggplants); seafood (mussels and shrimps) and meats; it also can be served as pasta sauce.

Sweet tomatoes are the best fit this recipe. If you prefer to remove seeds, choose pulpy tomatoes, it will be easier.

Boiled Cauliflower with White Sauce

April 9th, 2011 in Side Dish Recipes by Julia Volhina

Adding a sauce will make almost any food more interesting, that is why sauces were invented after all, and they are good not only with meats. Vegetables may use some sauce help as well.

So here it goes: cook boiled (yes simply like this!) cauliflower and pour white sauce over it – you will get delicious dish, not a boring vegetables.

I came by this simple recipe while looking though old cook book released probably even before I was born (ironical enough its title translated from russian is “Modern homemade cuisine”) and I liked it. I think, you will find some more recipes adopted from this book later in this blog.

Wine, Butter and Capers Sauce for Fish

October 23rd, 2010 in Sauces & Dips & Spreads by Julia Volhina

Rich sauce prepared from shallots cooked with white wine, butter and capers and seasoned with fresh chopped dill. It suits for any kind of fish whatever it is boiled, fried or grilled. Goes good with salmon (see Salmon with Capers and Dill Sauce recipe), cod, tilapia and other fish which you would usually serve with butter sauce of some kind.

If you are trying to get more liquid sauce use more wine or add more shallots otherwise. If you don’t like texture of cooked onions – increase shallots frying time and cook them with wine longer.

Ready sauce can be stored in the fridge, but it should be served warm, just make sure when you reheat it to remove sauce from burner before it starts boiling.