Sauces
Not all sauces rely on cream or
cheese. A number of sauces can be used that taste even better, and in
addition do not mask the flavor of the vegetable. Two appear below.
Also consider the main sauce
section of this site. Go to Sauces & Seasonings and
click on any sauce except Bechamel or Butters. Try Gregg's Yogurt,
Orange Ginger, Walnut, Pesto (includes tomato pesto), and nine other
healthy sauces.
Lemon Balsamic Mustard Dressing
GENERAL PURPOSE VEGETABLES, FISH, MEATS
This sauce is
superb. When we first served it, with vegetables and lamb, a family
guest couldn’t get enough. We had intended the flavored mustard for
the vegetables, but he kept spreading it on the lamb as well.
Use for vegetables: carrots,
potatoes, turnips, cauliflower, broccoli, cabbage. It is also
excellent with fish, lamb, and pork.
Lemon juice is what lifts
this out of the ordinary. May be prepared ahead.
Makes 1/3 cup, serves 2
Dijon mustard, 1 tablespoon
Hot sweet mustard, 1 tablespoon
Olive oil, 1 tablespoon, more to taste
Small bowl
Balsamic vinegar, 2 tablespoons
Lemon juice, 1 tablespoon
Pepper, ground black, to taste (optional)
Additional lemon juice
Parsley, chopped, for decoration
Place the mustard in a bowl.
Beat in olive oil gradually, using whisk or fork. When olive oil is
incorporated, stir in the other ingredients. (For a large quantity, use
a food processor.)
If the mixture sits for a
lengthy time, taste before serving, refreshing with lemon juice if
necessary.
Honey-Mustard Sauce
This is a general purpose sauce for nearly any
kind of vegetable. It is particularly good with broccoli or cauliflower.
Serves 2
Extra virgin olive oil, 4 tablespoons
Vinegar, 2 tablespoons
Honey, 1/2 tablespoon
Dijon mustard, 1 tablespoon
Red pepper flakes, pinch, more to taste
Salt and pepper
Cilantro, chopped (optional)
Small bowl
Place honey and mustard in a small bowl.
Thin with the vinegar. Stir in olive oil and red pepper flakes. Season
with salt and pepper to taste. Just before serving, add optional
cilantro.
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