Sauce

Basic Barbecue Sauce This traditional American barbecue sauce is good on chicken, spareribs and hamburgers as well as beef brisket sandwiches (see related recipe at right). Because the sauce contains sugar, it burns easily and should be brushed on during the last 10 to 15 minutes of cooking. Pass any remaining sauce at the table. 2 Tbs. vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 1 1/2 cups ketchup 1/2 cup cider vinegar 1/4 cup Worcestershire sauce 1/3 cup sugar 1 Tbs. chili powder 1/2 tsp. cayenne pepper, or as needed In a saucepan over medium heat, warm the oil. Add the onion and garlic and cook gently, stirring, for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder and cayenne, to taste (the more cayenne you use, the hotter it will be). Reduce the heat and simmer, partially covered, until the sauce has thickened slightly, about 20 minutes. Makes about 2 1/2 cups. Aioli

1 egg yolk
1 tsp. Dijon mustard
1/3 cup olive oil
1/3 cup safflower or peanut oil
3 garlic cloves, finely minced
Salt and freshly ground pepper, to taste
Juice of 1/2 lemon
2 Tbs. warm water, if using aioli as
a sauce



In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher. Drop by drop, add 2 to 3 Tbs. of the oil to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated.

Stir in the garlic and season with salt, pepper and lemon juice. If using the aioli as a sauce, whisk in the warm water to lighten the aioli and make it barely fluid. Makes about 1 cup.

Béarnaise Sauce One of the classic French sauces, béarnaise is traditionally served with beef. It can also be drizzled over grilled fish, such as salmon, or paired with vegetables or egg dishes.

1/2 cup white wine vinegar
2 Tbs. minced shallot
2 tsp. plus 1 Tbs. chopped fresh tarragon
2 Tbs. water
4 egg yolks
1 cup clarified butter, warmed
1/2 tsp. fresh lemon juice, plus more, to taste
Salt and freshly ground white pepper, to taste



In a small saucepan over medium-high heat, combine the vinegar, shallot and the 2 tsp. tarragon. Bring to a boil, reduce the heat to low and simmer until the vinegar is almost completely evaporated, 3 to 5 minutes. Remove from the heat and let cool slightly, then strain into a heatproof bowl. Add the water and egg yolks. Set the bowl over but not touching simmering water in a small saucepan and whisk until thick and pale yellow, about 3 minutes.

Transfer the mixture to a blender and blend until smooth. Let cool for 1 minute. With the motor running, slowly pour in the clarified butter and blend until incorporated. Add the 1/2 tsp. lemon juice, or to taste, and the 1 Tbs. tarragon. Season with salt and white pepper and process to combine. Transfer the sauce to a double boiler and keep warm over very low heat until ready to serve. Makes about 2 cups.

Ginger-Soy Dipping Sauce This recipe calls for Sriracha chili sauce. A general-purpose sauce that originated in southern Thailand, it is used sparingly to add zest to salads, noodle soups and a wide range of other cooked dishes. It is also a table condiment offered at many Southeast Asian restaurants. The bright red-orange sauce is a mixture of ground chilies, tomatoes, vinegar, garlic, salt and sugar.

5 Tbs. rice vinegar
1/4 cup light soy sauce
2 Tbs. dark soy sauce
3 Tbs. warm water
1 1/2 Tbs. sugar
1 Tbs. Asian sesame oil
1 tsp. Sriracha chili sauce
2 Tbs. peeled and minced fresh ginger
2 tsp. minced garlic
2 tsp. red jalapeño chili or other fresh
hot red chili, seeded and thinly sliced on the
diagonal



In a small, nonaluminum bowl, whisk together the vinegar, light and dark soy sauces, warm water, sugar, sesame oil and chili sauce until the sugar dissolves. Stir in the ginger, garlic and chili. Use immediately, or cover and refrigerate for up to 2 days. Makes about 1 1⁄4 cups.

Serving Tip: Offer the dipping sauce with pot stickers (see related recipe at right) and noodle dishes.

Mandarin Orange Sauce

Ingrdients:

1 Tbs. canola or olive oil
3 garlic cloves, minced
1/2 tsp. chili flakes
1 tsp. sesame oil
3 Tbs. soy sauce
2/3 cup fresh orange juice
1 Tbs. rice wine vinegar
1 Tbs. granulated sugar
1 tsp. firmly packed light brown sugar
1 Tbs. grated orange zest
1 Tbs. cornstarch
2 tsp. water



In a wok or saucepan over medium heat, warm the oil. Add the garlic and chili flakes and sauté until the garlic is fragrant, about 1 minute. Add the sesame oil, soy sauce, orange juice, vinegar, granulated sugar, brown sugar and orange zest and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sugar dissolves and the mixture thickens, about 5 minutes.

In a small bowl, stir together the cornstarch and water until the cornstarch dissolves. Whisk the cornstarch mixture into the sauce and simmer until the sauce thickens, 1 to 2 minutes. Use immediately. Makes 1 cup.

Tartar Sauce Adding the oil in a slow, steady stream while the blender is running helps ensure the oil will emulsify, forming a smooth, creamy sauce. Serve this classic sauce with fried seafood (see related recipe at right).

Juice of 1 lemon
2 egg yolks
1 1/2 cups canola oil
1/2 cup chopped dill pickles
1 green onion, finely chopped
1/4 cup chopped fresh chives
1 Tbs. chopped capers
Salt and freshly ground pepper, to taste



In the work bowl of a stick blender, combine the lemon juice and egg yolks. Place the stick blender in the work bowl and process in short pulses until smooth. With the motor running, add the oil in a slow, steady stream and process until smooth and blended. Transfer to another bowl and fold in the pickles, green onion, chives and capers. Season with salt and pepper. Refrigerate until ready to use. Makes about 2 cups.
Peanut Sauce


1/2 cup coconut milk
1/2 cup peanut butter
1 green onion, including tender green portion,
minced
1 piece lemongrass stalk, 3 inches long, minced
2 garlic cloves, minced
Juice of 1/2 lime
1 Tbs. soy sauce
1 tsp. curry powder
1 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp. chili paste, or to taste



In a saucepan, combine the coconut milk, peanut butter, green onion, lemongrass, garlic, lime juice, soy sauce, curry powder, coriander and cumin. Place over medium heat and cook, stirring constantly, until well blended.

Transfer the mixture to a blender or food processor and puree until smooth, thinning with water if necessary. Pour into a bowl and stir in the chili paste.

Use the sauce immediately, or cover and let stand at room temperature for up to 6 hours or refrigerate overnight. Thin with water if necessary before using. Makes about 1 cup