Sauces & Marinades

Verde Sauce

1 T rice wine vinegar, 2 t Dijon mustard, 1 T sugar, 1 chopped scallion, handful Thai basil leaves, handful cilantro, lime juice, thai chili, ¼ c oil

Blackberry Balsamic Reduction

Melt 1 T butter in saucepan, pour in 1 cup balsamic vinegar over medium heat and stir to reduce to a sauce consistency.  While stirring, add 1 t sugar and continue adding balsamic as it cooks down. Add a pint of blackberries and mix in with a blender.

Blackberry sauce for pork and chicken

In a 1 1/2-quart heavy saucepan, cook 1 c finely chopped shallot and 1 c onion in butter over moderate heat, 3 to 5 minutes. Stir in 1 c frozen blackberries, 1/4 cup sugar, 1/2 cup blackberry preserves, 2 tablespoons apple-cider vinegar, 1 tablespoon cracked black pepper, 1 tablespoon minced ginger, 1 cinnamon stick, 1/2 teaspoon Creole Seasoning

Simmer, uncovered, stirring occasionally, for approximately 20 minutes, or until berries burst and sauce is thickened.

Creole Seasoning

Add to sauces or use as a rub

1/2 cup seasoned salt, 2 T onion powder, 2 T paprika, 4 t garlic powder, 1 T cayenne pepper, 1 T ground white pepper, 1 T freshly ground black pepper, 1 t dry mustard, 1 t oregano

1 t thyme