Recipes On Rails: New Recipes tagged with fish,sauce

Asian Barbecue Glaze

2012-05-21 19:06:31 UTC

Ingredients:

2.0 tablespoon Ketchup
2.0 tablespoon Hoisin Sauce
2.0 tablespoon Vinegar, Rice
2.0 tablespoon Sugar, brown
1.0 tablespoon Soy Sauce
1.0 tablespoon Oil, Sesame
2.0 teaspoon Chili Sauce Asian cilii-garlic sauce
1.0 teaspoon ginger, fresh grated

Instructions:

Whisk ingredients together

Bring to a boil and simmer till thickened (about 3 minutes.)

Servings:
Prep Time: 10 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/702

Butter Sauce (Beurre Blanc)

2012-05-20 10:56:29 UTC

Ingredients:

1.0 each Shallots Large - minced
2.0 tablespoon Tarragon minced
0.25 cup Wine, White
0.25 cup Vinegar, White Wine
0.25 pound Butter

Instructions:

Finely mince the shallot (use two if they're smaller. You want about a quarter cup) and the fresh tarragon.

Place the shallots, tarragon, vinegar and wine in a sauce pan.

Reduce until the liquid is almost totally evaporated.

Remove from heat, and stir in butter, a chunk at a time. You want to cream the butter, but not truly melt the butter, so keep stirring the sauce.

Continue adding butter ...

... until you have sufficient sauce.

Strain the sauce through a fine sieve, pressing on solids to extract everything.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/600

Dashi Sauce

2012-05-15 08:45:09 UTC

Ingredients:

Sauce
1.0 cup Dashi
0.5 cup Mirin
0.25 cup Soy Sauce, white
3.0 tablespoon Saikyo Miso see recipe
1.0 teaspoon Yuzu Juice

Instructions:

Simmer the ingredients gently for about tem minutes and taste. You are looking for just the right balance (to your taste) of salt, sweet and tang from the yuzu. To adjust the sweet add some of the reserved Saikyo Miso or a bit of sugar, for salt, add salt. Be careful with the yuzu as the flavor can be very dominating. Its better to start with less and bring it up gradually to get it where you want it to be.

Servings: 10
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/504

Scallop Based Sauce

2012-05-21 15:55:40 UTC

Ingredients:

3.0 cup Wine, White
3.0 each Shallots minced
5.0 sprig Thyme
1.0 each Bay Leaves
0.25 pound scallops, sea minced
0.25 cup Cream, Heavy
0.5 cup Butter
1.0 tablespoon Vinegar, Champagne
1.0 tablespoon Lemon Juice more to taste

Instructions:

Put the wine, shallots, thyme, bay leaf, and scallops in a sauce pan and simmer over medium heat till reduced by half.

Add the cream, and reduce again till thickened.

You can prepare ahead up to this point. When ready to serve, warm sauce, and whisk in the butter a little at a time till each addition is incorporated.

Whisk in the vinegar. Add lemon juice and salt to taste. Strain and serve.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/581