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Green Goddess Salad Dressing


1 cup Mayonnaise
1 minced or pressed garlic clove
3 minced anchovy fillets (small,in a tin or jar)
1/4 c finely minced chives or green onion tops
1/4 cup minced parsley
1 T fresh lemon juice
1 T tarragon vinegar
1/2 t salt
Freshly ground pepper
1/2 cup sour cream

Mix everything together and enjoy.

Asian dipping sauce

2tbs fine choped ginger (fresh/ or /frozen)
1c Soy Sauce
1/4-1/2c honey (depending on if you want it sweet)
pinch Cayenne pepper
black peper to taste
Kosher salt to taste.
1/4c green onions

mix all, refrigerate

~~ Hollandaise Sauce ~~
* one egg yolk can take up to 3oz of fat, but i only use...about 2oz*
3 egg yolks, beaten***
7oz of melted butter OR margirin
hotsauce(opt.)
Lemon juice to taste
peper+kosher salt to taste
1 dash WHITE WINE PEPROCORN REDUCTION(opt.)**

*** beat the eggyolks, boil a small pot of water, take off heat put bowl of eggyolks over the steaming water and beat till light and fluffy looking, DONT COOK THE EGGS INTO SCRAMBLED EGG!!! ***
take off the bowl, and add wile wisking the butter, the first 2oz put it in slow, same with the rest waiting for the egg to soke it up. add wine reduction, lemon juice, salt ,peper, hotsauce. it should be thick if it was made right.

**White Wine pepocorn reduction
2c White wine ( if you have to use cooking wine, omit the salt)
2tbs Whole peprocorns
kosher salt, just a dash (omit if you used cooking wine)

boil and Reduce by half (atleast half)

I call it the mother of all sauces cause the sauces you make from it:
Some examples are :

CHEESE SAUCE:

Make one of the white sauces above, and stir in 1/4 - 1 whole cup of grated sharp Cheddar or Monterey Jack or other sharp cheese. Stir until cheese melts. One quarter to one half cup of chopped jalapeno peppers may be added for Nacho cheese sauce.

HORSERADISH SAUCE:

Using thin white sauce, add 4 teaspoons of grated prepared horseradish and 1/2 teaspoon dry mustard to 1 cup of sauce.

MUSTARD SAUCE:

Add 1 teaspoon of prepared mustard to one cup of thin white sauce. Serve with ham.

ONION SAUCE:

Add 2 or 3 teaspoons of grated onion to 1 cup of thin white sauce. Serve with salmon or salmon loaf, meatloaf, potato pancakes, or crab or fish cakes.

SOUR CREAM SAUCE:

Add one half cup sour cream to one couple of medium white sauce. Serve with cheese blintzes, waffles or potato latkes. Add 1 teaspoon each of chopped fresh chives and dill and serve as a topping for baked potatoes.

CHICKEN POT PIE:

Add white sauce to cooked, boned chicken and mixed vegetables with a teaspoon of low sodium chicken soup base or bouillon and a pinch of rubbed sage; mix well and pour into a pie filling; cover with top crust and crimp to seal; bake at 350°F about 45 minutes or until golden to make an easy chicken pot pie.

Other Uses for White Sauce:

White sauce can be used as a starter for making creamed soups. Puree a vegetable, such as cooked carrots, cooked celery, cooked mushrooms, potatoes, and add along with milk or cream to white sauce to make a soup which can be used to make casseroles (replacing store bought "Cream of Mushroom", "Cream of Celery", etc. Or add chopped cooked chicken or beef and frozen mixed vegetables and serve over popovers.

White sauce may be flavored by adding 1 teaspoon of low sodium Soup Base or bouillon. Or make gravy by adding roast drippings and a few drops of soy sauce, Gravy Master or Kitchen Bouquet.