Seafood Sauce Recipe

Starting with a Seafood Sauce Recipe, this is page #2 of the "S" sauces, page #1 is here. There is also Sweet and Sour Simmer Sauce, Spanish Tomato Sauce and Sorrel Cream Sauce.

Sorrel is a leafy herb that kind of looks like spinach and contains ascorbic acid (and that's good, because that's Vitamin C). It tastes like strawberries or kiwi. This one is a toughie to find at the store - even at the fresh markets. If you happen to run across it in the produce aisles, don't let it get away.

Sponsored Links And if you have the $$$$$, (hey, life's short!) truffles are an "outre" item for your kitchen. I brought some back from Siena once because I found them in a little shop for a song - relatively speaking. Sad story here, I hoarded them so long that one day, when I went to use them, they were spoiled ;-<

Seafood Sauce Recipe

1) 2 cups mayonnaise
2) 2 cups chili sauce
3) .5 cup relish
4) 1 chopped hard boiled eggs
5) 1 teaspoon chopped chives
6) 1 tablespoon prepared mustard
7) A1 sauce

• Mix with a spoon. Chill.

Sweet and Sour Simmer Sauce

1) 1 cup beer
2) 2 tablespoon cornstarch
3) .25 cups vinegar
4) .25 cups brown sugar
5) .25 cups mustard
6) 1 tablespoon horseradish

• Mix and cook, stirring, until slightly thickened.
• Pour over 1 inch segments of kielbasa, weiners, or meatballs
• Simmer

(Good crock pot sauce).

Spanish Tomato Sauce

1) 1 cups chopped green chili peppers
2) 1 medium size diced onion
3) 1 teaspoon ground oregano
4) 1 teaspoon ground cumin
5) .5 teaspoon garlic powder
6) 3 cups tomato juice

• Saute 1 through 5 until soft
• Add juice, cook another 15 minutes
• Put in blender, pulse to the consistency you prefer.

Sorrel Cream Sauce

1) 1 stick butter
2) .5 cup white wine
3) .5 cup dry vermouth
4) 1 cup heavy cream
5) 15 sorrel leaves - minced

• Melt half a stick of butter slowly in frying pan
  
• Add #2 and 3.
  
• Reduce to less than half of the volume
  
• Whisk in the cream and sorrel
  
• Add butter - whisk more
  

*Note: If you have any drippings in the bottom of the pan left from cooking your proteins, start this sauce recipe in that pan - after pouring off the grease, of course - to incorporate those rich flavors.

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