the Pence family cookbook

Recipes Tagged with “sauce”


side dish belgian sauce untested


  • 4 eggs
  • 1 tbsp. white vinegar
  • 1 tbsp. lukewarm water
  • 2 tbsp. sharp mustard
  • 4 dl peanut oil or fine salad oil
  • salt and pepper


Put egg yolks in a bowl and beat them for a moment. Add the vinegar, water, and mustard. Whisk (or use a mixer) briefly. Whisk in the oil in a stream. Taste and season with salt and pepper. If the mayo is too thick, you can add extra vinegar, lemon juice, or water.

Dagelijkse kost, translated

Cranberry Sauce

miscellaneous cranberry sauce


  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup 100 percent cranberry juice, not cocktail
  • 1 cup honey
  • 1 pound fresh cranberries, approximately 4 cups


Wash the cranberries and discard any soft or wrinkled ones.

Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

Alton Brown, Food Network

Salsa Taquera

miscellaneous mexican salsa sauce


  • 10 tomatillos
  • 2 small roma tomatoes
  • 3-6 chipotle chiles in adobo (based on spice)
  • 1 chile serrano
  • 2 cups water (maybe less, control thickness here)
  • 1 tbsp dry oregano
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1/8 cup white vinegar
  • 2 cloves of garlic


Boil the tomatillos and the tomatoes together. Once boiled, drain them and place in blender. Add the rest of the ingredients, and blend it all.

Authentic Mexican Recipes

Swiss Chard Pesto with Almonds

miscellaneous greens pasta sauce


  • Kosher salt
  • 3 bunches Swiss chard, stems removed
  • 3/4 cup toasted almonds
  • 3/4 cup grated aged Pecorino Romano cheese
  • Pinch nutmeg
  • Pinch ground cloves
  • 2 lemons, zested and juiced
  • 1 clove garlic, grated on a rasp grater
  • About 3/4 cup extra-virgin olive oil
  • Freshly ground black pepper


Bring a large pot of water to a boil; season the water generously with kosher salt. Prepare an ice water bath with a colander. Blanch the Swiss chard in the boiling water until tender, about 2 minutes. Shock immediately in the ice water. Drain by squeezing the leaves in a ball in a clean kitchen cloth.

Put the cooked chard, almonds, cheese, nutmeg, cloves, lemon zest and juice and garlic into the bowl of a food processor and pulse until the mixture begins to break down and come together. Add enough olive oil to the mixture to just get it to come together, about 3/4 cup. Season with salt and pepper.

Food Network

Horseradish Sauce

miscellaneous sauce


  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoons kosher salt
  • Freshly ground black pepper


In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.

Food Network

Ragu alla Bolognese

main course italian pasta sauce untested


  • 1 ½ lb beef (oxtail, short rib, shank—something with fat, flavor, and preferably some marrow and gelatin), in one or two large pieces
  • Salt to taste
  • 1 Tbsp olive oil
  • 2 medium carrots, peeled and minced
  • 2 ribs celery, minced
  • 1 medium onion, minced
  • 1 lb ground pork (preferably from the shoulder)
  • ½ cup minced pancetta
  • 1 small can whole peeled tomatoes (preferably San Marzano), drained and crushed
  • 1 cup dry red wine
  • 1 ½ cups chicken stock
  • 1 bay leaf


Heat the oil in a large, heavy-bottomed pot or Dutch oven set over medium-high heat. Season the beef on all sides with salt and cook until deeply browned all over. Remove from the pan.

If the pan is dry, add another splash of oil. Sauté the carrot, celery, and onion until soft, about 5 minutes. Add the pork and pancetta and cook until lightly browned, then stir in the tomato and continue cooking for another 3 minutes. Return the beef to the pan, add the wine, stock, bay leaf and cover. Turn the heat to low and simmer for two hours, until the beef is falling apart.

Shred the beef by hand or with two forks and fold back into the sauce, discarding any bones, excess fat, or cartilage. If the sauce looks too dry, add a splash of broth or water to get the right consistency. Serve over pasta with freshly grated Parmigiano Reggiano. Makes about 8 servings.

Matt Goulding, Roads and Kingdoms

Carp Fish Cakes with Citrus Tartar Sauce

main course fish sauce untested


For sauce

  • 1 cup mayonnaise
  • 4 teaspoons finely grated lemon zest (from 2 lemons)
  • 1 tablespoon finely grated orange zest (from 1 orange)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon freshly squeezed orange juice
  • 1/4 teaspoon salt
  • Pinch sugar
  • Pinch cayenne

For fish cakes

  • 2 pounds carp fillets, skinned and cut into 2-inch pieces
  • 1 medium onion, finely chopped
  • 2 tablespoons chopped cilantro
  • 1 tablespoon mayonnaise
  • 1 egg, beaten
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons freshly squeezed orange juice
  • 1/3 cup matzoh meal
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup or more vegetable oil (for frying)
  • 1 tablespoon sea salt


Make sauce In medium bowl, stir together all ingredients. Cover and chill.

Make fish cakes Line large baking sheet with waxed paper.

Working in 2 batches, in food processor pulse carp until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, cilantro, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.

Using wet hands, roll mixture into 1 1/4-inch-diameter balls and press into 1/2-inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.

In large heavy skillet over high heat, heat 1/4 inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

Epicurious, March 2007

Chimichurri Marinade

miscellaneous marinade sauce

[CP: Originally meant to go on steak, this goes on everything. Mom did quail in it and it was really nice.]


  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt plus more
  • 3–4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 Fresno chile or red jalapeño, finely chopped
  • 2 cups minced fresh cilantro
  • 1 cup minced fresh flat-leaf parsley
  • 1/3 cup finely chopped fresh oregano
  • 3/4 cup extra-virgin olive oil


Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight. Cook meat, serve with sauce.

Matt Lee and Ted Lee, Epicurious

White Barbecue Sauce

miscellaneous barbecue sauce untested


  • 1 1/2 cups mayonnaise
  • 1/4 cup water
  • 1/4 cup white wine vinegar
  • 1 tablespoon coarsely ground pepper
  • 1 tablespoon Creole mustard
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 garlic cloves, minced
  • 2 teaspoons prepared horseradish


Whisk together all ingredients until blended. Store in the refrigerator up to 1 week.

Southern Living, August, 2005

Mustard Sauce for Corned Beef

miscellaneous sauce untested


  • 1 c. white wine
  • 1 tsp. minced garlic
  • 1/2 c. diced onion
  • 1 c. heavy cream
  • 1 c. chicken stock
  • 1 c. dijon
  • 1 tsp. whole grain mustard
  • 1 tsp. salt
  • pinch pepper
  • 2-3 tsp. flour (or corn starch?)


In a small saucepan over medium heat, boil white wine, garlic, and onion for 5 min. Add cream and stock. Simmer for another 5 min. Whisk in mustards, salt, and pepper. Simmer for 3-4 minutes. Whisk in flour and simmer until sauce begins to thicken. [CP: It’s the thickening step that is problematic; the recipe’s original 1 tsp. flour is no where near enough to thicken this much stuff. Try up to 1 tbsp. flour, or even switch over to corn starch.]