Dougherty Family Recipe Box

Category: Sauce

  • Salsa Fresca

    Ingredients

    • 1/2 white onion diced
    • 4 medium tomatoes diced
    • 2 jalapeños deseeded and diced
    • 1/2 cup cilantro chopped
    • 1 garlic clove minced
    • 2 tablespoons lime juice
    • 1/2 teaspoon salt 

    Method

    1. Mix together all ingredients in a large bowl.
    2. Cover and let sit in fridge for a few hours before serving.

    Source

    Cultural tour on trip to Puerto Vallarta in 2011.

  • Hollandaise Sauce

    Ingredients

    • 4 egg yolks
    • 1 tablespoon lemon juice
    • 1/2 cup unsalted butter melted
    • pinch cayenne
    • pinch salt

    Method

    1. Vigorously whisk egg yolks and lemon together until doubled and thickened in a saucepan over medium-low heat.
    2. While whisking, slowly pour in melted butter.
    3. Continue to vigorously whisk until thickened and again doubled in volume.
    4. If the sauce cracks at any point, whisk in an additional egg yolk to rescue it.
    5. Remove from heat and whisk in salt and cayenne.
    6. Cover and place in a warm spot until ready to use.
    7. If the sauce is too thick, whisk in warm water a teaspoon at a time.

    Source

  • Sheep Dip

    Great as a dip for fresh vegetables or as a spread on sandwiches.

    Ingredients

    • 1/2 cup white sugar
    • 1 teaspoon dry mustard
    • 1 tablespoon all purpose flour
    • 1/2 cup white vinegar
    • 1 cup milk
    • 2 eggs
    • salt
    • pepper
    • basil
    • oregano
    • rosemary
    • powdered garlic
    • powdered onion
    • 1 tablespoon butter

    Method

    1. Mix dry ingredients together.
    2. Mix in eggs, milk, and vinegar.
    3. Cook and stir until thick.
    4. Remove from heat.
    5. Add butter and spices, stir until mixed in.
    6. Cool and keep in fridge – dip will continue to thicken as it cools.

    Source

    Barkley family recipe.

  • Lasagna

    Ingredients

    Filling

    • 1 1/2 pounds lean ground beef
    • 2 white onions chopped fine
    • 1/2 head garlic chopped fine
    • 1/2 tablespoon dried basil
    • 1/2 tablespoon dried oregano
    • 1 (16 ounce) can crushed tomatoes
    • 1/4 cup balsamic vinegar
    • salt
    • pepper

    Cheese Sauce

    • 4 tablespoons butter
    • 3 tablespoons flour
    • 3/4 cup parmesan cheese grated
    • salt
    • 2 cups milk
    • 2 egg yolks

    Noodles

    • 8 lasagne noodles cooked al dente

    Vegetarian Option

    • In the filling, replace the ground beef with:
      • 1 (18-ounce) can lentils, rinsed and drained
      • 2 pounds fresh mushrooms, finely diced
    • Brown the mushrooms before adding the lentils, then follow rest of directions.

    Method

    Meat Sauce

    1. In a large skillet brown the ground beef over medium heat.
    2. Add onions, garlic, and spices to beef and continue cooking until onions start to turn clear.
    3. Add tomatoes and vinegar, reduce heat and simmer until ready to use.

    Cheese Sauce

    1. Melt butter.
    2. Add flour to butter.
    3. Mix cheese and salt into the butter mixture.
    4. Stir in milk and cook over medium heat until thick.
    5. Add in egg yolks and cook just a couple of minutes longer.
    6. Remove from heat.

    Lasagne

    1. Preheat oven to 325°F.
    2. Layer: noodles, meat, cheese, noodles, meat, cheese.
    3. Bake for 20 minutes.
    4. Broil for 10 minutes or until cheese is brown and bubbling.
    5. Remove from oven and serve while hot.

    Source

    Barkley family recipe.