Here's a few sauces that I make if anyone is interested.
I like Pesto sauce & we usually make a big batches when it comes in from the garden. We freeze it in 8-ou jelly jars which is the right size for us. It's good over pasta & over cooked chicken breasts. I also use it in a green bean/potato salad which has a vinaigrette dressing over it. You can mix some in mayo & use it on sandwiches too.
Pesto Sauce
4 cups fresh basil leaves
3 garlic cloves, chopped
1/4 cup pine nuts or walnuts, toasted
1 cup grated Parmesan cheese
olive oil, enough to make a past
salt, to taste
Place in blender the basil, garlic and pine nuts along with some olive oil to make a paste. Add more olive oil if needed. Add cheese, process more adding more oil if need to make a smooth paste.
TO FREEZE: Leave out garlic and salt. These will fade with freezing and you will have to re-add again. Once in a jar, top with more olive oil just to cover the basil from turning dark. Freezes up to one year. I have had it in the freezer for two years without any problems.
Port Wine Sauce with Mushrooms
1 tsp. butter
1/4 cup minced onion
Saute until translucent. Transfer to bowl.
1 Tbsp. butter
8 ounce mushrooms, cleaned and sliced
Saute mushrooms until browned and tender. Salt slightly. Add onions back to pan.
1/2 cup Balsamic vinegar
1/2 cup Ruby Port wine (Sherry or Madeira can be substituted)
1 Tbsp. butter
Add both to pan and simmer until reduced and thick. Add butter at end. Taste for salt and pepper.
Bacon-Gorgonzola Butter
1 pound butter, at room temperature
6 ounce gorgonzola, at room temperature
1/4 pound bacon, cooked and chopped very fine along with the grease
1 Tbsp. flat leave parsley, chopped
1 1/2 tsp. Sriracha sauce
1 1/2 tsp. Worcestershire sauce
Blend everything with a paddle mixer. Turn out on wax paper and roll into a 2" log. Wrap in wax paper and place in fridge to blend.
Cut in 1/4" discs and put on top of steak, burger or chicken.
Freeze portions wrapped in wax paper and wrap tight in plastic wrap. Recipe can be cut down to make smaller amount.
