Hot Mustard Sauce

I found this recipe when searching for a recipe similar to the hot mustard sauce that comes with Chicken McNuggets.  It comes close...  :)

Ingredients:

• 6T prepared yellow mustard (store brand, not french's)
• 2T dark corn syrup (Karo)
• 4t. ground dry mustard (Coleman's)
• 1 1/2t. white vinegar
• 1t. mayonnaise
• 1/2 t. soy sauce
• 1/2t. sugar
• 1/16t (a dash) ground cayenne pepper.

Directions:

Mix all of the ingredients together in a microwave safe container until it is one solid color.  A fork works well for this.  Microwave on high about 35 seconds, and mix again.  cover, and refrigerate at least 6 hours to allow the flavors to blend.  refrigerate unused portions.

Blender Hollandaise Sauce

Ingredients:

• 1/2 cup margarine
• 3 egg yolks
• 2 Tablespoons lemon juice
• 1/4-1/2 teaspoon salt
• Pinch of cayenne

How to Prepare:
In a small sauce pan, heat the margarine till bubbly, but not brown. In a blender, place the 3 egg yolks, lemon juice, and seasonings. Cover blender, and turn on low. Immediately remove lid, and pour in hot margarine, in a steady stream. When all the margarine has been added, turn off the motor.

Mom's Barbecue Sauce

Ingredients:

• 1/2 cup margarine
• 3/4 cup onion, chopped
• 3/4 cup celery, chopped
• 3 Tablespoons brown sugar
• 3/4 cup catsup
• 1/2 cup water
• 1/3 cup lemon juice
• 3 Tablespoons Worcestershire sauce
• 2 Tablespoons prepared mustard
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 3 Tablespoons vinegar

How to Prepare:
In a heavy sauce pan or dutch oven, cook onion and celery in margarine until soft. Add other ingredients, in order given. Simmer at least 15 minutes.

I use less vinegar and lemon juice, and more catsup and brown sugar for a sweeter, less tangy sauce that my kids prefer.

I use this on pork ribs which have been pre-cooked under a hot broiler, placed in a roasting pan, and covered with the bbq sauce, then baked till the ribs are well-done. Or another favorite is Sloppy Joes: add browned ground beef to the bbq sauce, and serve on hamburger buns, along with french fries.

Fresh Orange Dressing

Ingredients:

• 1/4 cup white wine vinegar
• 1 tsp. grated orange peel
• 1/3 cup freshly squeezed orange juice
• 1 Tbsp. chopped fresh parsley
• 1 tsp. sugar
• 1/2 tsp. paprika
• 1/4 tsp. vegetarian Worcestershire sauce
• 1/4 tsp. salt
• 1/2 cup vegetable oil

How to Prepare:
1. In small bowl, whisk together all ingredients except oil until well blended. Gradually whisk in oil until mixture has thickened.

2. Use right away or store in an airtight container in refrigerator up to 1 week. Bring to room temperature and whisk before using.

Per tablespoon: 51 calories, 0 Protein, 5G total fat (0 sat. fat), 1g. carb, 0 chol., 27mg sodium, 0 fiber

Recipe from Vegetarian Times

Mesclun Salad with Shallot Vinaigrette

Ingredients:

• 1/4 cup finely chopped shallot
• 1 tablespoon Dijon mustard
• 2 tablespoons red-wine vinegar
• 1/3 cup olive oil (preferably French) or safflower oil
• 1 lb mesclun (mixed baby salad greens)

How to Prepare:
Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

Feel free to create your own mesclun mix. We suggest baby red oakleaf, baby arugula, mâche, and bite-size pieces of Belgian endive, frisée, and radicchio.

Fat Free Italian Dressing

Ingredients:

• 2 T. cornstarch
• 2 cups water
• 4 T. white vinegar
• 2 T. Balsamic vinegar
• 3 T. red wine vinegar
• 2 T. Dijon mustard
• 1 green scallion, minced
• 2 cloves garlic, minced
• 1 T. honey
• 1 t. minced fresh parsley
• 1/8 t. fresh ground pepper
• 1/8 t. salt (optional)

How to Prepare:
In a small bowl, dissolve cornstarch in 1/4 cup water. Add to 1 3/4 cups of boiling water, stir until thick. Cool, and add remaining ingredients. Will keep refrigerated for about 5 days.

Fat Free French Dressing

Ingredients:

• 1/2 cup water
• 2 teaspoons cornstarch
• 1/3 cup ketchup
• 1/3 cup sugar
• 1/4 cup cider vinegar
• 1/4 teaspoon paprika
• dash black pepper

How to Prepare:
Heat water and cornstarch, stirring constantly until thickened. Set aside. Mix remaining ingredients well, then add cornstarch/water mixture. Mix well again, and refrigerate.

Traditional Basil Pesto

Ingredients:

• 2 cups loosely packed basil leaves, washed and dried thoroughly
• 2 tablespoons toasted pine nuts
• 2 tablespoons freshly grated
• Parmesan
• 1/4 teaspoon minced garlic (or more!)
• 1/2 teaspoon kosher salt
• 1/4 cup plus 1 tablespoon
• extra-virgin olive oil
• Freshly ground black pepper to taste

How to Prepare:
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a layer of olive oil on top, or a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month. Freeze in an ice cube tray for individual-size serving portions.

Yield: about 2/3 cups. Prep time: 30 minutes

Blender Bearnaise Sauce

Ingredients:

• 3 egg yolks
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1 dash red pepper
• 2/3 cup butter -- melted
• 2 tablespoons white wine
• 1 tablespoon tarragon vinegar
• 2 teaspoons shallots -- minced
• 1 teaspoon dried whole tarragon
• 1/4 teaspoon pepper

Directions:
Combine egg yolks, lemon juice, salt and red pepper in container of electric blender; set on high speed and process 3 seconds. Turn blender to low speed; add butter to yolk mixture in a slow, steady stream. Turn blender to high speed and process until thick.

Combine wine, vinegar, shallots,tarragon and pepper in a small saucepan; cook over high heat until almost all liquid evaporates. Add to mixture in blender and process at high speed 4 seconds. Serve over meat, seafood.

My preference is for clarified butter.

This recipe from CDKitchen for Blender Bearnaise Sauce serves/makes 4