Dougherty Family Recipe Box

Category: Sauce

  • Vinaigrette

    Ingredients

    • 6 tablespoons olive oil
    • 1 1/2 tablespoons wine vinegar
    • 1/2 tablespoon lemon juice
    • 1/8 teaspoon salt
    • 1/4 teaspoon dry mustard
    • pinch pepper
    • 2 tablespoons green herbs (basil, chives, parsely) minced

    Method

    1. Place all ingredients in a screw top jar and shake vigorously for 30 seconds.

    Source

  • Bearnaise Sauce

    Ingredients

    • 1/4 cup wine vinegar
    • 1/4 cup dry white wine
    • 1 tablespoon green onions minced
    • 1 tablespoon tarragon minced
    • 1/8 teaspoon black pepper
    • 3 egg yolks
    • 3/4 cup unsalted butter melted
    • pinch salt
    • 2 tablespoons parsley minced

    Method

    1. Boil the vinegar, wine, onions, tarragon, and pepper over medium heat until reduced to 2 tablespoons.
    2. Let cool.
    3. Vigorously whisk egg yolks and vinegar mixture until doubled and thickened in a saucepan over medium-low heat.
    4. While whisking, slowly pour in melted butter.
    5. Continue to vigorously whisk until thickened and again doubled in volume.
    6. If the sauce cracks at any point, whisk in an additional egg yolk to rescue it.
    7. Remove from heat and whisk in salt and parsley.
    8. Cover and place in a warm spot until ready to use.
    9. If the sauce is too thick, whisk in warm water a teaspoon at a time.

    Source

    Adapted from Mastering the Art of French Cooking https://www.amazon.ca/Mastering-Art-French-Cooking-1/dp/0394721780

  • Chilaquiles Rojos

    This is a recipe for leftovers from tacos – it’s almost worth making too much the night before so that you can have chilaquiles for brunch.

    Ingredients

    • leftover salsa fresca
    • water
    • leftover tortillas, cut into 6s and toasted or left out overnight
    • grated white cheese
    • optional: leftover beef/pork/chicken
    • optional: soft poached eggs
    • optional: leftover guacamole
    • optional: sour cream

    Method

    1. Puree salsa in a blender.
    2. Heat sauce over medium heat in a large nonstick skillet.
    3. Add water and stir.
    4. Reduce sauce until it is as thick as a commercial salsa.
    5. Add chips to sauce, reduce heat, and simmer for 3 or 4 minutes.
    6. Serve with optional toppings.

    Source

  • Pan Gravy

    Ingredients

    • meat drippings and fat kept in roasting pan (shortening with meat seasoning can be substituted)
    • all purpose flour
    • water (water kept after being used to boil potatoes is best)
    • salt
    • pepper

    Method

    1. Put roasting pan on stove over medium heat (remove meat and wire rack first).
    2. Using a whisk, mix together drippings and fat.
    3. Add enough flour to absorb fat, cook until flour browns.
    4. Add water, whisk together with flour mixture until a uniform sauce forms.
    5. If gravy is too thin, allow it to reduce over heat.
    6. If gravy is too thick, add more water.
    7. Add salt and pepper to taste.
    8. When done, reduce heat and simmer until ready to serve.

    Source

    Barkley family recipe.

  • Guacamole

    Ingredients

    • 1/2 white onion finely diced
    • 1/2 head garlic minced
    • 1/2 cup cilantro chopped
    • 1/4 cup lime juice
    • 1 teaspoon salt
    • 4 large ripe avocados

    Method

    1. Mix together all ingredients except avocado in a bowl.
    2. Add avocado to mixture.
    3. Mash avocado into mixture until a roughly uniform sauce forms.
    4. Smooth out the top of the guacamole and cover with a thin layer of lime juice until ready to serve.
    5. Cover and let sit in fridge for a few hours before serving.

    Source

    Cultural tour on trip to Puerto Vallarta in 2011.