6 T unsalted butter
2 large cloves garlic, minced
3 T coarsely ground French mustard
juice of 1 lemon
salt and pepper
grated peel from 2 large lemons
Combine butter and garlic in small saucepan; cook over low heat 3 to 5 minutes. Just
before serving, whisk remaining ingredients; heat mixture briefly. Do not leave on heat
because sauce will curdle.

1 T minced shallots
1 T oil
½ c dry champagne
2 T butter
2 T flour
1 c half and half
1 T Dijon mustard
2 T butter, softened
Sauté shallots in hot oil until tender; add champagne. Bring to a boil, and boil until
mixture is reduced to ¼ cup. Strain liquid, discarding shallots, set aside.
Melt 2 T butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook
1 minute, stirring constantly. Gradually add half and half; cook over medium heat,
stirring constantly, until mixture is thickened and bubbly. Stir in mustard, 2 T butter, and
reduced champagne mixture; cool slightly. Serve with Beef Tenderloin.
Yield: 1 cups.

1½ c mayonnaise
1½ c plain yogurt
3 T tomato paste
juice of ½ lemon
Whisk together all ingredients.
Note: Serve with fish or salads.
Yield: 3¼ cups.

soy sauce
ginger root
Bring soy sauce to boil. Add freshly grated ginger root. Let cool.


1 cup firmly packed fresh basil leaves

1/2 cup fresh Italian parsley

1/2 cup shredded parmesan cheese

2-4 cloves garlic 1/4 cup pine nuts 1/3 cup olive oil Place everything except olive oil into food processor bowl. Process with several on-off turns until mixture forms a paste. With processor on low speed, slowly add olive oil in a thin stream. Process until mixture is about the texture of soft butter.

1 clove garlic
a piece of ginger about as big as the end of your little finger
1/3 c rice vinegar
2/3 c soy sauce
a few dashes of chili oil
Mince the garlic and ginger very fine. Combine with everything else.

1 small onion, finely chopped
1 cup chopped fresh cilantro (coriander)
1/2 cup each chopped parsley and salad oil
6 T lime juice

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