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Bagna Cauda
A warm dip from the Piedmonte region of Italy. It is made by combining butter, olive oil, garlic and anchovies. The mixture is heated and used warm to dip fresh vegetables.
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Classic Hollandaise Sauce
How to make a classic Hollandaise sauce including tips on how to repair a sauce gone wrong. Includes the history of Hollandaise
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Classic Tartar Sauce
This classic sauce is based on a simple fresh mayonnaise base with additional ingredients as flavorings. This is great accompaniment to crab cakes or other fried fish.
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Green Garlic Bagna Cauda
This bagna cauda (hot bath) is adapted from the traditional northern Italian dish that calls for regular hard garlic cloves. Because the green garlic is milder, you can use more of it!
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Horseradish Cream Sauce
A good accompaniment to beef fondue uses sour cream, horseradish, worcestershire sauce and lemon.
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Wasabi Dipping Sauce
Use Wasabi Dipping Sauce as a dipper for Beef Fondue or with any grilled meats or fish.
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