I'm not much for dipping sauces - the truth is, I'm perfectly fine having egg rolls without the plum sauce, chicken fingers without dipping sauce, etc etc. However, I love to have extra sauce with Butter Chicken for my rice. I'm wierd that way.
I do think though that if you are having company and serving to a guest, you should have a sauce to bring out the flavour of the dish. Even if on a normal day I couldn't give two hoots about sauce.
I make AWESOME crab cakes. They are DEEEELICIOUS! So with my Dad up for a visit yesterday, I decided that for lunch we would have crab cakes and I would make up a couple of different sauces for him to sample.
I made the sauces the night before serving, just so the flavours would have time to come together.
I started with a garlic aioli. Pretty straightforward, fresh garlic, fresh lemon juice, mayo, salt and pepper. Mix. I actually thought it was not too bad, a little on the runny side, (I like crab cake sauce a little thicker) and a little too much garlic.
Next I made a red pepper sauce. It was a little more involved, but it was pretty good, but the dijon mustard was really strong - a little less dijon might have been better.
And I made a yogurt, cottage cheese, sour cream, mayo, and salsa concoction that made a HUGE batch!!! It actually turned out the best I thought and would be great on sandwiches or with chips as a dip. The only problem is - now what do I DO with all of it!!!
I've considered getting babyfood jars and sealing them - can you do that with a homemade sauce? I don't even know where to start! And - with time constraints it's just not feasible (okay, okay, the truth is that it's been really nice for the last few days and I REALLY don't want to be cooped up in my house jarring crab cake sauce).
This is the Cane Girl - signing off.
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