Sauces, gravies and butters

Brandy Mustard

  • ¾ cup yellow mustard seeds
  • ¼ cup brown mustard seeds
  • 6 Tbsp brandy
  • 1 1/3 cup cider vinegar
  • 2/3 cup water
  • ½ cup light brown sugar
  • 1 Tbsp Kosher salt

Stir mustard, brandy, vinegar and water together in non-reactive container. Cover and let sit at room temperature for 2 to 3 days. Seeds will swell and soften. Place in food processor, add remaining ingredients, and process until desired consistency (often takes at least 3 minutes of processing). For smoother texture, use blender instead. Refrigerate.

Mustard will be sharp at first but mellows with age.

This mustard is very Dijon-like.

Makes about 3½ cups.

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Clam Pasta

Serves 4

  • 2 Tbsp olive oil
  • 1 lb. fresh spinach leaves, washed
  • 2 cans minced clams (save the juice)
  • 3-4 small tomatoes, cut up
  • 1 tsp minced garlic

Heat olive oil until hot and add garlic. Add spinach leaves and cook down. Add clams and juice and let simmer for a while if too much juice. Add tomatoes last and let cook at low heat while pasta is cooking. Serve over pasta (we use angel hair) with Parmesan cheese.

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Sauce for Salmon Ravioli

Serves 6

  • ⅓ cup shallot, chopped
  • 2 Tbsp butter
  • 2 Tbsp flour
  • ¼ cup white wine
  • 1 cup low fat milk
  • ⅓ tsp nutmeg
  • 1 tsp dried basil
  • ¼ cup fresh chives, chopped
  • ½ tsp salt

Sauté shallot in butter, add flour and cook. Add white wine and reduce slightly. Add milk, nutmeg and salt, heat over medium heat until bubbling and thickened. Add chives just before serving.

Per serving (sauce only): 75 calories, 4g fat, 2g protein, 6g carbohydrate, 240mg sodium.

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Spaghetti Sauce

Serves 7

  • ¾ pound lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3 ½ cups canned tomatoes
  • 12 ounces tomato paste
  • 12 ounces red wine
  • ¼ cup minced parsley
  • 1 tsp fennel seed
  • ½ tsp oregano
  • 1 tsp salt
  • 1 tsp pepper

Sauté beef, garlic, and onion. Drain off fat. Add rest of ingredients and simmer for 3 hours.

Per serving: 239 calories, 11g fat, 12g protein, 18g carbohydrate, 4g fiber, 940mg sodium.

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Spiced Guinness Mustard

  • 1 12-oz. bottle Guinness Extra Stout
  • 1 ½ cups (10 oz.) black or brown mustard seeds
  • 1 cup red wine vinegar
  • 1 Tbsp Kosher salt
  • 1 tsp fresh-ground black pepper
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice

Combine all ingredients in non-reactive container. Cover and let sit at room temperature 2 days. Seeds will swell and soften. Place in food processor and process until desired consistency. Usually takes at least 3 minutes of processing. Can use blender instead for smoother consistency. Refrigerate.

Mustard will be very sharp at first but will mellow with time.

Makes about 3½ cups.

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Woodland Port Wine Sauce

Serves 6

  • 1 Tbsp olive oil
  • 3 Tbsp butter
  • ½ Tbsp garlic, thinly sliced
  • ½ cup shallots, thinly sliced
  • 8 ounces mushrooms, thinly sliced
  • 1 ounce dried shiitake mushrooms (optional)
  • ¾ cup beef broth
  • 1 ¼ cups port wine
  • 1 tsp cornstarch
  • 1 Tbsp water
  • salt and pepper to taste

If using shiitakes, soak them in the port wine overnight to hydrate. Take out of port, and slice into thin strips, discarding the stems.

Mix cornstarch and water.

Heat oil and 1 Tbsp butter in large nonstick skillet over medium-high heat. When hot, add the garlic and shallots. Cook until the shallots are softened, about 2 minutes, stirring often. Add the mushrooms. Cook until they are limp, about 2 minutes (the shiitakes will not go limp), continuing to stir often. Add the beef broth and port wine. Bring to a boil then simmer uncovered until the mixture is reduced to 1 ¾ cups, about 5 minutes.

Stir in the cornstarch mixture. Cook until the sauce thickens slightly, about 3 minutes. Stir in the remaining butter ½ Tbsp at a time until all has been used. Salt and pepper to taste. Great with prime rib.

Per serving: 177 calories, 8g fat, 3g protein, 11g carbohydrate, 170mg sodium.

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